Results 281 to 288 of about 7,754,446 (288)

Pulsed Electric Field Processing Effects on Flavor Compounds and Microorganisms of Orange Juice

Food Chemistry, 1999
David B Min, Q Howard Zhang
exaly  

Identification of key flavor compounds in chicken broth and elucidation of aroma precursor sources

Food Bioscience
Dongna Li, Tong Zhou, Jingyang Yu, Shiqing Song, Fei Meng, Minhua Tang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho   +8 more
openaire   +1 more source

Effect of pre-drying on flavor modulation in Indonesian cocoa beans: A metabolomics study of key flavor compounds and sensory profiles

Food Bioscience
Aulia Gusning Ati, Indah Anita Sari, Hendy Firmanto, Abdul Malik, Eiichiro Fukusaki, Sastia Prama Putri   +5 more
openaire   +1 more source

Characterization of Key Aroma Compounds in Soy Sauce Flavor Baijiu by Molecular Sensory Science Combined With Aroma Active Compounds Reverse Verification Method

Food Chemistry
Jin-Yuan Sun, Hehe Li, Fuping Zheng
exaly  

Microbial Interactions and Dynamic Changes of Volatile Flavor Compounds During the Fermentation of Traditional Kombucha

Food Chemistry
Yan H Li
exaly  

Characterization of Key Flavor Compounds of Different Dried Amomum Tsao-Ko Using a Sensomics Approach

Journal of Food Composition and Analysis
Hongjin Yang, Xuehai Ge, Lishu Gu, Shijun Li, Changrong Ge, Zhiqiang Xu, Zhichao Xiao   +6 more
openaire   +1 more source

Machine Learning-Assisted Identification of Core Flavor Compounds and Prediction of Core Microorganisms in Fermentation Grains and Pit Mud During the Fermentation Process of Strong-Flavor Baijiu

Food Chemistry
Xiaotao Sun, Chunsheng Zhang, Jiang Xie
exaly  

The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

Open GPB 2024
openaire   +1 more source