Results 141 to 150 of about 5,651,550 (181)

'New' cemetery near golf course (off Conlan Street) Queenstown [picture].

, 1995
Also available in an electronic version via the Internet at: http://nla.gov.au/nla.pic-an11892265 ...
Key, Mike, 1951-
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An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms. [PDF]

Curr Res Food Sci
Wang J, Zhou X, Guo Y, Shi Q, Wang S, Ye Q, Fan W, Chai G, Zhang Q.   +8 more
europepmc   +1 more source

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three <i>Aspergillus cristatus</i> strains. [PDF]

Food Chem X
Sun H, Zu Z, Li J, Cao Y, Fang R, Shen S, Chen M, Tang Y, Jiang Z, Chen Q, Wang Y, Gao X.   +11 more
europepmc   +1 more source

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. [PDF]

Food Chem X
Yang Z, Chen Z, Zhang W, Wang J, Bai F, Gao R, Li Y, Li J, Zhao Y, Xu X.   +9 more
europepmc   +1 more source

Unlocking the pineapple aroma of Cili fruit: Identification of key odorants in a unique Cili fruit with pineapple flavor. [PDF]

Food Chem X
Wang Y, Du X, Yang F, Yang X, Luo L, Ren T, Xie G.   +6 more
europepmc   +1 more source

The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants. [PDF]

J Agric Food Chem, 2020
Szudera-Kończal K, Myszka K, Kubiak P, Majcher MA.   +3 more
europepmc   +1 more source

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science. [PDF]

Food Sci Nutr
Li X, Zhang Z, Li B, Luo Q, Chen Q, Chitrakar B, Wu G, Huang L.   +7 more
europepmc   +1 more source

Spreading Degree Modulates Floral Aroma Development in Green Tea: Integrated GC-E-Nose, Metabolomics, and Molecular Docking Reveals Key Odorants and Olfactory Receptor Interactions. [PDF]

Foods
Hu J, Zhou X, Hou G, Tang J, Jiang Y, Yuan H, Shi D, Yang Y.   +7 more
europepmc   +1 more source

Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics. [PDF]

Food Chem X
Liu P, Chen J, Feng L, Gao S, Wang S, Xue J, Wang X, Ye F, Gui A, Yu Z, Zheng P.   +10 more
europepmc   +1 more source

Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter

Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01The student, Ying Yang, accepted the attached license on 2024-07-05 at 15:31.The student, Ying Yang, submitted this Thesis for approval on 2024 ...
Yang, Ying
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