Results 91 to 100 of about 8,005 (185)

Acute plant-derived C18 fatty acid exposure was associated with changes in muscle 5-LOX protein abundance and volatile profiles in triploid rainbow trout (<i>Oncorhynchus mykiss</i>). [PDF]

Food Chem (Oxf)
Si Y, Song Y, Huang D, Chen Y, Sun J, Wu Z, Ma R, Sun G, Meng Y.   +8 more
europepmc   +1 more source

Structural design dictates flavor release kinetics in potato chips: Unraveling the mechanism by integrated temporal sensory and chemical analysis. [PDF]

Curr Res Food Sci
Wang Y, He J, Zeng F, Li X, Huang W, Liu Y, Zhang C, Yang Q, Yang W.   +8 more
europepmc   +1 more source

Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MS. [PDF]

Food Chem X
Zhou N, Zhao Y, Wan D, Li J, Du Y, Yang K, Tan J, Tang S, Liao G, Wang G.   +9 more
europepmc   +1 more source

Insights into protein degradation-related volatile substances changes in tilapia fillets (<i>Oreochromis niloticus</i>) during storage at 4 °C based on astral DIA proteomics and flavoromics. [PDF]

Food Chem X
Liu Z, Xiao N, Qin L, Wang Z, Sun Q, Cao H, Liu S.   +6 more
europepmc   +1 more source

Influence of leaf tenderness on the aroma and taste characteristics of green tea from <i>Camellia sinensis</i> cv. Chuancha No. 2: integrated sensory and chemical profiling. [PDF]

Food Chem X
Liu C, Wang C, Wei M, Ning M, Xu Z, Chen S, Cui J, Song C, Tang Q.   +8 more
europepmc   +1 more source

Monitoring and Volatile Profiling of Fruit Crops as Host Plants of the Polyphagous Brown Marmorated Stink Bug <i>Halyomorpha halys</i> (Stål, 1855). [PDF]

Insects
Koßmann A, Czarnobai de Jorge B, Demir A, Eben A, Gross J.   +4 more
europepmc   +1 more source

High-throughput sequencing and GC-IMS reveal the spoilage microorganisms and off-flavor indicators during the refrigeration of braised goose under different packagings. [PDF]

Food Chem X
Guo Y, Shang G, Li L, Woldemariam KY, Cong J, Fang W, Li X.   +6 more
europepmc   +1 more source

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination. [PDF]

Food Chem X
Xie Y, Zhang Y, Qi W, Zhang Y, Zhou G, Liu D.   +5 more
europepmc   +1 more source

Olfactory Responses of <i>Apis mellifera</i> and <i>Bombus terrestris</i> to Floral Volatiles from Three Solanaceae Crops. [PDF]

Insects
Sun Y, Jin J, Jiao G, Huang X, Chen C, Zhang H.   +5 more
europepmc   +1 more source

Variation in Fruit Quality and Aroma Biosynthesis of 'Summer Black' Grape in Southern China. [PDF]

Genes (Basel)
Wang R, Yan M, Chen W, Lei S, Tan J, Xu Y, Yang G.   +6 more
europepmc   +1 more source