Results 141 to 150 of about 13,473,425 (196)

Laying Stage-Modulated Effects of Feed Restriction on Volatile Compounds of Wenchang Chicken Muscle Assessed by E-Nose, GC-MS and GC-IMS. [PDF]

Foods
Huang Y, Chen M, Jiang Q, Zheng X, Xu T, Gu L.   +5 more
europepmc   +1 more source

Novel Insights into Food Flavor Chemistry and Analysis. [PDF]

Foods
Foligni R, Tripodi G.
europepmc   +1 more source

Polyphenol-Enriched Black Soldier Fly Larvae (<i>Hermetia illucens</i>) Meal Improves Lipid Quality and Delays Oxidative Deterioration of Refrigerated Broiler Breast Meat. [PDF]

Insects
Fodil MK, Ghelamallah A, Dahmouni S, Bengharbi Z, Benguendouz A, Benabdelmoumene D, Qadi WSM, Mediani A, Kopsacheili A, Papastavropoulou K, Varzakas T, Proestos C.   +11 more
europepmc   +1 more source

Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling. [PDF]

Food Chem X
Zeng W, Zeng Z, Wang T, Hou Y, Jiang Y, Dong D, Li T, Fu L, Liu Y, Cao X, Chen Z, Lü P.   +11 more
europepmc   +1 more source

Dual-frequency ultrasound-assisted marination modulates the odor profile of roasted catfish: from raw curing to cooking. [PDF]

Ultrason Sonochem
Qiao J, Zhang Q, Zhou N, Xiong Z, Shi T, Gao R, Yuan L.   +6 more
europepmc   +1 more source

Effects of Fixation and Drying on the Physicochemical Quality and Aroma Profiles of Vine Tea (<i>Nekemias grossedentata</i>): Identification of Critical Processing Steps for Flavor Formation. [PDF]

Foods
Ye F, Chen K, Gui A, Yu Y, Zhang C, Liu P, Wang X, Feng L, Teng J, Xue J, Zheng P, Gao S.   +11 more
europepmc   +1 more source

Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species. [PDF]

Food Chem X
Yang T, Sang X, Wang Y, Zhang X, Xia G, Zhang L, Wang J, Wang Y, Ertbjerg P.   +8 more
europepmc   +1 more source

Kinetic Simulation of Lipid Oxidation and Lycopene Antioxidant Activity in Tomato Pomace Using ANSYS Chemkin. [PDF]

Foods
Dordai L, Timar AV, Senila L, Cuibus L, Becze A.   +4 more
europepmc   +1 more source

Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing. [PDF]

Front Nutr
Zhou J, Huang D, Xu S, Li J, Liu J, Li Y, Zhang W.   +6 more
europepmc   +1 more source

Post-Cooking Quality Deterioration of Wheat (<i>Triticum durum</i>) During Bulgur Production. [PDF]

Foods
Bay-Yilmaz B, Turker N, Bayram M.
europepmc   +1 more source