Results 111 to 120 of about 8,005 (185)

Decoding the Modulation of Temperature During Withering on the Flavor Quality and Appearance of Taiping Kuihong Black Tea. [PDF]

Foods
Peng X, Huang X, Zhang J, Chen R, Yu W, Zhang Y, Li T, Ning J, Hu S.   +8 more
europepmc   +1 more source

Effect of E-Beam and X-Ray Irradiation on Radiation-Chemical Yield and Reaction Rate of Volatile Organic Compound Transformations. [PDF]

Molecules
Ipatova V, Bliznyuk U, Borshchegovskaya P, Bolotnik T, Chernyaev A, Gloriozov I, Kozlova E, Nikitchenko A, Oprunenko A, Toropygina M, Ananieva I, Rodin I.   +11 more
europepmc   +1 more source

Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine Learning. [PDF]

J Food Sci
Magwere AA, Keast R, Gambetta JM, Pematilleke N, Kukuljan S, Logan A.   +5 more
europepmc   +1 more source

Unraveling the effects of shading on sensory quality, non-volatile metabolites and volatile flavor compounds of Longjing tea. [PDF]

Food Chem X
Niu X, Ao C, Bai P, Li H, Zhao Y, Huang H.   +5 more
europepmc   +1 more source

Coated Betaine Improves Lamb Meat Quality and Flavor by Modulating Rumen Microbial Flora. [PDF]

Animals (Basel)
Shi S, Li X, Ma S, Sha Y, Qu Y, Zhao S.
europepmc   +1 more source

Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components. [PDF]

Food Chem X
Wang S, Dong T, Sun J, Chen H, Zhang H.
europepmc   +1 more source

Comparative Biochemical and Aroma Profiling of Three Dried Chinese Mulberry (<i>Morus</i> spp.) Genotypes. [PDF]

Int J Mol Sci
Huang J, Ada M, Ergün D, Güney M, Kafkas S, Kafkas NE, Yang W.   +6 more
europepmc   +1 more source

GC-MS Analysis of Volatile Differences in Rice and Qingke Noodles Formulated with Functional Root Plant Flours. [PDF]

Molecules
ElShamey E, Yang J, Jiang J, Pu X, Xia L, Yang L, Yang X, Zeng Y.   +7 more
europepmc   +1 more source

The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in <i>Lentinus edodes</i> powder. [PDF]

Food Chem X
Ye X, Li J, Ma X, Zhao X, Yao L, Qu Y, Zhang W, Zhao F, Yun J.   +8 more
europepmc   +1 more source

Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC-MS and GC-IMS. [PDF]

Food Chem X
Yasir M, Jiang Y, Walayat N, Al-Khayri JM, Aldaej MI, Al-Mssallem MQ, Alessa FM, Su Z, Almaghasla MI, Wei R.   +9 more
europepmc   +1 more source