Results 161 to 170 of about 4,321 (213)

Study on the Quality Characteristics of Preprocessed, Cooked and Frozen-Reheated Tofu Balls. [PDF]

J Food Sci
Zhang B, Hao Z, Yu X, Wen X, Song F, Liu H.   +5 more
europepmc   +1 more source

Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas. [PDF]

Food Chem X
Yu J, Yang T, Chen Q, Wang G, Huang D, Starowicz M, Wan X, Zhai X.   +7 more
europepmc   +1 more source

Effects of Drying Methods on Flavor Substances and Identification of Characteristic Flavor Compounds of Dried Tangerine Peel. [PDF]

Foods
Zhang M, Xu M, Wei R, Lu Y, Chen H, Kan J, Zhang M, Xiao L, Qian C.   +8 more
europepmc   +1 more source

Seasonal Dynamics of the Volatile Metabolome and Aroma Contribution in Xinyang Maojian Green Tea. [PDF]

Biology (Basel)
Zhou J, Yang Y, Wei Z, Che Y, Cui J.
europepmc   +1 more source

Effects of Rootstock and Exogenous Plant Growth Regulators on Volatile Aroma Profiles and Terpenoid-Mediated Defense in Table Grape Fruit. [PDF]

Life (Basel)
Zhao Y, Xu T, Hu L, Guo Y, Chen Z, Wu Y, Yang Z.   +6 more
europepmc   +1 more source

Effects of Mixed Fermentation with Indigenous Xinjiang Non-<i>Saccharomyces</i> Yeasts and <i>Saccharomyces cerevisiae</i> on Co-Fermentation Characteristics and the Quality of Munage Wine. [PDF]

Foods
Deng Y, Wu Y, Zheng T, Wei G, Zeng Z, He H, Abuduaili R, Yu J, Zhang Z, Ma W.   +9 more
europepmc   +1 more source

Flavor enhancement of summer-autumn black tea through synergistic processing with mixed fruit juice: a metabolomics analysis. [PDF]

Food Chem X
Liu B, Niu M, Wang Y, Qin R, Cui H, Zhao Y, Yang J, Wei Z, Liang G, Feng Z, Yin J, Luo L.   +11 more
europepmc   +1 more source

Decoding the Flavor Code of Fresh and Dried <i>Tengjiao</i> (<i>Zanthoxylum armatum</i> DC.) for Preparing Fried <i>Tengjiao</i> Oil Through Molecular Sensory Science. [PDF]

Foods
Dong T, Wu P, Sun J, Chen H, Wang S.
europepmc   +1 more source

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality. [PDF]

Food Chem X
Chen J, Gu X, Hou W, Liu S, Zhao J, Liu J, Lin H.   +6 more
europepmc   +1 more source