Results 191 to 200 of about 23,233 (209)

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chemistry, 2022
Liping Du, Lijuan Ma
exaly  

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Food Chemistry, 2022
Xiangru Wei, Shaobo Li, Xiaochun Zheng   +2 more
exaly  

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Meat Science, 2022
Shaobo Li, Fei Fang, Teng Hui
exaly  

Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis

Food Chemistry, 2023
Huanlu Song, Junwei Huo, Lijin Wang
exaly  

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Foods, 2021
Jorge Welti-Chanes, Zamantha Judith Escobedo Avellaneda, Luz Maria Martinez   +2 more
exaly  

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea

Foods, 2023
Ronggang Jiang, Xuexue Zheng
exaly  

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Food Chemistry, 2021
Siliang Wu, Hao Dong, Weidong Bai
exaly  

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Chemistry, 2019
Haiyan Yu, Huaixiang Tian, Lianzhong Ai   +2 more
exaly  

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Meat Science, 2014
Yukiko Takakura
exaly  

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2006
Wenlai Fan, Michael Qian
exaly