Results 91 to 100 of about 6,316 (214)

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC-MS, multiple spectroscopy, and molecular docking. [PDF]

Food Chem X
Xiao N, Pang Y, Chen S, Li L, Yin Y, Xia W, Sun Q, Liu S.   +7 more
europepmc   +1 more source

Formation of n-Hexanal from Rind Tissues as Related to Aging and Disorder of Rind of Naruto (Citrus medioglobosa hort. ex Tanaka)

, 1980
Takao Ichii, Kenichi Hamada
openalex   +2 more sources

DFT study on Al/Sn-decorated arsenene: chemical bonding and adsorption of hexanal. [PDF]

RSC Adv
Muhammad I, Mushtaq M, Leilei Z, Abdul Rauf Khan M, Qasim K, Sabir M, Abdelmohsen SAM, Alanazi MM, Laref A, Hadia NMA.   +9 more
europepmc   +1 more source

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

Food Chemistry: X
The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation.
Junya Liu, Min You, Xueshen Zhu, Wenzheng Shi   +3 more
doaj  

Wireworms (Coleoptera: Elateridae) Use Root Volatiles and CO2 to Discriminate Among Host Plants. [PDF]

Sci Rep
Nikoukar A, Sadeghi R, Eigenbrode SD, Price W, Rashed A.   +4 more
europepmc   +1 more source

Comparative Analysis of Aroma Emissions in 'Gala' Apples Stored in Ethanol- and Hexanal-Enriched Controlled Atmosphere. [PDF]

Foods
Jesenko E, Vidrih R, Zlatić E.
europepmc   +1 more source

Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage. [PDF]

Foods
Xu M, Kang Y, Wang Y, Li L, Liu Y, Xiang Q, Lin H, Liu P, Tang J.   +8 more
europepmc   +1 more source

Inhibitory Effect and Mechanism of Hexanal on the Maturation of Peach-Shaped Phallus impudicus. [PDF]

J Fungi (Basel)
He H, Fan S, Hu G, Wang B, Liu D, Wang X, Wang J, Geng F.   +7 more
europepmc   +1 more source

Exploring seasonal differences in taste and nonvolatiles of <i>Lu'an Guapian</i> tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics. [PDF]

Food Chem X
Li J, Song Y, Huang D, Yu J, Zhai X, Liu L, Wang Y, Wan X, Wang X.   +8 more
europepmc   +1 more source

Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef. [PDF]

Foods
You L, Zhang Y, Ma Y, Wang Y, Wei Z.
europepmc   +1 more source