Results 171 to 180 of about 8,341 (253)

Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach. [PDF]

Food Chem X
Zhou M, Lu Y, Yu J, Wang C, Yu W, Shi L, Wu W, Wang L, Qiao Y.   +8 more
europepmc   +1 more source

Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage. [PDF]

Food Chem X
Jin C, Zhou Y, Wang Y, Jiang H, Li B, Liu C, Ji Y, Si X, Zhang Y.   +8 more
europepmc   +1 more source

Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi. [PDF]

Food Sci Nutr
Luo A, Guo X, Guan W, Shi S, Sun Q, Hu B.   +5 more
europepmc   +1 more source

Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process. [PDF]

Food Chem X
Wei H, Wu Z, Zhou H, Qiu Y, Fang L, Shi M, Kong B, Li W, Fu J.   +8 more
europepmc   +1 more source

Identification of the key aroma-active compounds in wolfberry (<i>Lycium barbarum</i> L.) pulp. [PDF]

Food Chem X
Zhang Z, Li Z, Fan G, Zhang L, Ren J, Wu K, Ma Y.   +6 more
europepmc   +1 more source

Green Ultrasound-Assisted Dispersive Liquid-Liquid Microextraction Coupled to GC-MS for Simultaneous Determination of Lipid-Peroxidation- and Maillard-Derived Carbonyl Compounds in Plant-Based Beverages. [PDF]

ACS Meas Sci Au
Custodio-Mendoza JA, Villanueva A, Antoniewska-Krzeska A, Pérez-Gregorio R, Martínez-Carballo E, Llompart M, Carro-Díaz AM.   +6 more
europepmc   +1 more source

Analysis of Chemical Composition and Odor Characteristics in Particleboards Decorated by Resin-Impregnated Paper, Polypropylene Film and Polyvinyl Chloride Film. [PDF]

Polymers (Basel)
Zhu L, Yang M, Tang L, Chen Q, Liu X, Zou X, Fu Y, Liu B.   +7 more
europepmc   +1 more source

Evolution of oxidation markers and rancid off-flavors in <i>Tenebrio molitor</i> mealworm oil during thermal oxidation. [PDF]

Food Sci Biotechnol
Choi JY, Park MK, Cho IH.
europepmc   +1 more source

Using Volatile Oxidation Products to Predict the Inflammatory Capacity of Oxidized Methyl Linoleate. [PDF]

Foods
Zhang Z, Zhang L, Jiao X, Zhao S, Wu H, Xiao J.   +5 more
europepmc   +1 more source

Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis. [PDF]

Foods
Zhang Y, Guo W, Qu H, Zhang L, Liu L, Hu X, Liu Y.   +6 more
europepmc   +1 more source