Results 251 to 260 of about 31,759,038 (276)
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Journal of Agricultural and Food Chemistry, 2016
Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on the basis of gas chromatography-olfactometry combined with gas chromatography-mass spectrometry elucidated the key odorants of raw licorice (Glycyrrhiza glabra L.).
Juliane, Wagner +2 more
openaire +2 more sources
Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on the basis of gas chromatography-olfactometry combined with gas chromatography-mass spectrometry elucidated the key odorants of raw licorice (Glycyrrhiza glabra L.).
Juliane, Wagner +2 more
openaire +2 more sources
Food Research International
Black tea, due to its distinctive flavor, is the most popular type of tea worldwide. Tea producers and scientists devote themselves to the development of novel black tea with better and special flavors. In this study, cherry blossoms and tannase were added to black tea during processing, and their effects on the aroma and taste of black tea were ...
Xin, Meng +8 more
openaire +2 more sources
Black tea, due to its distinctive flavor, is the most popular type of tea worldwide. Tea producers and scientists devote themselves to the development of novel black tea with better and special flavors. In this study, cherry blossoms and tannase were added to black tea during processing, and their effects on the aroma and taste of black tea were ...
Xin, Meng +8 more
openaire +2 more sources
Food Research International
Fermentation is an effective strategy for altering the undesirable flavor of wheat bran. However, the metabolic pathways of flavor formation in fermented wheat bran remains unclear. In this study, a mixture of Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto was employed to ferment wheat bran.
Yue, Li +6 more
openaire +2 more sources
Fermentation is an effective strategy for altering the undesirable flavor of wheat bran. However, the metabolic pathways of flavor formation in fermented wheat bran remains unclear. In this study, a mixture of Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto was employed to ferment wheat bran.
Yue, Li +6 more
openaire +2 more sources
Food Chemistry
Storage plays a critical yet insufficiently understood role in shaping the aroma quality of Liupao tea (LPT) during long-term aging. Here, a molecular sensory science strategy was used to investigate the evolution of odor-active compounds (OACs). Multivariate analysis revealed significant stage-dependent variation (PERMANOVA, R2 = 0.516, p
Lianqing, Wang +12 more
openaire +2 more sources
Storage plays a critical yet insufficiently understood role in shaping the aroma quality of Liupao tea (LPT) during long-term aging. Here, a molecular sensory science strategy was used to investigate the evolution of odor-active compounds (OACs). Multivariate analysis revealed significant stage-dependent variation (PERMANOVA, R2 = 0.516, p
Lianqing, Wang +12 more
openaire +2 more sources
Molecular Imaging in Oncology: Current Impact and Future Directions
Ca-A Cancer Journal for Clinicians, 2022Martin G. Pomper, Steven P Rowe
exaly
Characterization of the key aroma compounds in Kung Pao chicken by molecular sensory science
Journal of Food Composition and AnalysisXingtao Zhou +6 more
openaire +1 more source
The Current State of Molecular Testing in the Treatment of Patients With Solid Tumors, 2019
Ca-A Cancer Journal for Clinicians, 2019Edward S Kim +2 more
exaly