Results 241 to 246 of about 21,926 (246)

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Journal of Agricultural and Food Chemistry, 2002
Gaëlle Arvisenet, A Voilley
exaly  

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Food Chemistry
Jinyuan Sun, Hehe Li, Fuping Zheng
exaly  

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Journal of Agricultural and Food Chemistry, 2019
Huanlu Song, , Lijin Wang
exaly  

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Trends in Food Science and Technology
Xuewu Guo, Yefu Chen, Lianqing Wang
exaly  

Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach

LWT - Food Science and Technology
Huarong Tong
exaly  

Key aroma compounds as predictors of pineapple sensory quality

George, Jenson, Pramanik, Ishita, Sanewski, Garth, Nguyen, Thoa, Pun, Sharon, Edwards, David, Currie, Margaret, Møller, Simoné, Hardner, Craig, Smyth, Heather, Lyons, Philippa   +10 more
openaire   +7 more sources