Results 141 to 150 of about 8,341 (253)

Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS. [PDF]

Food Chem X
Zhang T, Dai S, Niu B, Shen C, Chen H, Liu R, Chen H, Wu W, Gao H.   +8 more
europepmc   +1 more source

Detection of Aldehydes in Meat Products Based on Sulfonated Polystyrene Microspheres Modified with 2,4-Dinitrophenylhydrazine as Membrane-Protected Solid-Phase-Extraction Adsorbents. [PDF]

Foods
Wang S, Zhang S, Fu M, Lu S, Zhao Q.
europepmc   +1 more source

Selective Permeability of Volatile Organic Compounds in Candelilla Wax Edible Films. [PDF]

Foods
Padilla-Jiménez SM, Oregel-Zamudio JM, Arias-Martínez S, Torres-García JR, Oregel-Zamudio E.   +4 more
europepmc   +1 more source

Antiproliferation Effect of the n-Hexanal Extract of Kesum (Polygonum minus) at the Cells of the Rat Lung Cancer Effort Exploiting of Kesum as Drug of Lung Cancer

, 2010
Muhamad Agus Wibowo, Aulanni’am Aulanni’am Aulanni’am, Farid Rahman, M Sofwan Anwari   +3 more
openalex   +1 more source

Controlling Off-Odors in Plant Proteins Using Sequential Fermentation. [PDF]

Foods
Kaur M, Gray C, Barringer S.
europepmc   +1 more source

Volatile Emission of Pear Tree (Pyrus communis) and Olfactory Perception of Pear Psyllids (Cacopsylla pyri and C. pyrisuga) are Affected by Elevated Tropospheric Ozone Concentration. [PDF]

J Chem Ecol
Koßmann A, Gallinger J, Rid-Moneta M, Becker C, Reineke A, Gross J.   +5 more
europepmc   +1 more source

Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS. [PDF]

Front Nutr
Du X, Zhao Y, Ding L, Huang F, Ren W, Ma Z, Zhu M, Liu G, Khan MZ, Wang C, Zhou M, Li M.   +11 more
europepmc   +1 more source

Context-dependent effects of formic acid on olfactory learning and generalisation in ants. [PDF]

Sci Rep
Rossi N, Giurfa M, d'Ettorre P.
europepmc   +1 more source

Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study. [PDF]

Foods
Tao W, Li Z, Wei G, Wang Y, Wang Y, Zhang W, Zhang C, Chai Y, Mao H, Li Y, Huang A.   +10 more
europepmc   +1 more source

Deodorization of Spirulina Extracts by Ozone and Activated Carbon: Effects on Volatile Organic Compounds, Bioactive Pigments, Antioxidant Activity, and Sensory Profile. [PDF]

Foods
Lwin S, Surawang S, Siriwoharn T.
europepmc   +1 more source