Results 241 to 250 of about 84,111 (256)

Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei)

Food Chemistry Advances, 2022
Haritha Duppeti, Asha Martin, B K Bettadaiah   +2 more
exaly  

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

Foods, 2021
Faisal Eudes Sam, Rafia Salifu, Shun-Yu Han   +2 more
exaly  

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

Journal of Agricultural and Food Chemistry, 2020
Shuxun Liu, Oskar Laaksonen, Alexis Marsol-Vall   +2 more
exaly  

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation

Foods, 2022
Doris Delac Salopek, Ivana Horvat, Ana Hranilović   +2 more
exaly  

Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation

Food Chemistry, 2023
Weiling Guo, Shumao Cui, Xin Tang
exaly  

Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine

Australian Journal of Grape and Wine Research, 2018
Ilaria Benucci, Francesca Luziatelli, Katia Liburdi   +2 more
exaly  

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations

Food Microbiology, 2019
Shuxun Liu, Oskar Laaksonen, Baoru Yang   +2 more
exaly  

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

International Journal of Food Microbiology, 2017
Valeria Guarrasi, Ciro Sannino, Adriana Bonanno   +2 more
exaly  

Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil

Food Chemistry, 2007
Olivera Politeo, Mladen Miloš
exaly  

Chemical Composition of the Fixed and Volatile Oils of Nigella sativa L. from Iran

Zeitschrift Fur Naturforschung - Section C Journal of Biosciences, 2003
Bahman Nickavar, Faraz Mojab, Katayoun Javidnia   +2 more
exaly