Results 161 to 170 of about 8,341 (253)

Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review. [PDF]

Foods
Ponnampalam EN, Jairath G, Gadzama IU, Li L, Santhiravel S, Ma C, Flores M, Priyashantha H.   +7 more
europepmc   +1 more source

Design and Synthesis Optimization of Fluorescent Acrylate-Based and Silicate-Based Materials for Carbonyl Adsorption. [PDF]

Polymers (Basel)
Carballido L, Karbowiak T, Bou-Maroun E.
europepmc   +1 more source

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC-MS. [PDF]

Food Chem X
Liu H, Zhao S, Li J, Zhang X, Li W, Sun C, Zeng C, Li C, Yu J, Zhang F, Li J.   +10 more
europepmc   +1 more source

The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method. [PDF]

Foods
Zhang X, Ji G, Zhao Y, Chen B, Li W, Guo Z, He S, Koris A, Zhu X, Mu Z, Liu H.   +10 more
europepmc   +1 more source

Metabolite Quantitative Trait Loci Mapping for Fragrance and Fatty Acid Composition in Rice (Oryza Sativa L.). [PDF]

Rice (N Y)
Concepcion JCT, Garson MJ, Fitzgerald MA.   +2 more
europepmc   +1 more source

Testing the Attractive Appeal of Desmodium Infochemicals to Key Parasitoids of the Vegetable Integrated Push-Pull Cropping System. [PDF]

J Chem Ecol
Chidawanyika F, Mutua BK, Adan IH, Mutyambai DM.   +3 more
europepmc   +1 more source

From feed to fillet: Dietary lipid affects sensory quality and fillet lipid profile by modulating lipid metabolism in triploid rainbow trout (<i>Oncorhynchus mykiss</i>). [PDF]

Food Chem (Oxf)
Shen F, Huang D, Sun G, Wu Z, Ma R, Meng Y.   +5 more
europepmc   +1 more source

Volatile Organic Compounds (VOCs) in Neurodegenerative Diseases (NDDs): Diagnostic Potential and Analytical Approaches. [PDF]

Molecules
Palmisani J, Aresta AM, Vergaro V, Mancini G, Mazzola MC, Nisi MR, Pastore L, Pizzillo V, De Vietro N, Boncristiani C, Ciccarella G, Zambonin C, de Gennaro G, Di Gilio A.   +13 more
europepmc   +1 more source

Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis. [PDF]

Food Chem X
Chen X, Sun S, Mi M, Ding L, Zhao Y, Zhu M, Wang Y, Khan MZ, Wang C, Li M, Man L.   +10 more
europepmc   +1 more source

Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry. [PDF]

J Food Sci
Ponskhe K, DuBois A, Beaudry R, Hooper S, Cichy K, Mayhew EJ.   +5 more
europepmc   +1 more source