Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography-mass spectrometry-olfactometry analysis. [PDF]
J Food SciYu SY +8 more
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Presence and Impact of Aldol Condensation Products as Off-Notes in Plant-Based Protein Sources. [PDF]
J Agric Food ChemMayo CV +4 more
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Effects of Selenium Nanoparticle Application on Flavor Volatiles of Aromatic Rice. [PDF]
FoodsLuo H +7 more
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Functional characterization and evolution of olfactory responses in coeloconic sensilla of the global fruit pest Drosophila suzukii. [PDF]
BMC BiolXue Q +4 more
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Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry. [PDF]
Curr Res Food SciPark GW, Park KH, Kim SG, Lee SY.
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Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions. [PDF]
Curr Res Food SciSakai K +4 more
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Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes. [PDF]
Food Chem XCheng S +7 more
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Sensory and volatile compound profiles in tempeh-like products from faba bean and oats. [PDF]
Curr Res Food SciFernandez Castaneda LA +9 more
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Recent Advances in Physicochemical Control and Potential Green Ecologic Strategies Related to the Management of Mold in Stored Grains. [PDF]
FoodsSha T, Lu Y, He P, Hassan MM, Tong Y.
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Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea. [PDF]
MetabolitesYe F +15 more
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