Results 231 to 240 of about 3,871,958 (252)

A triangulation and neural network approach reveals the microbe-metabolite-sensory associations of fermented milk. [PDF]

Curr Res Food Sci
Tan Y, Wu T, Ni H, Wang B, Liu Z, Zeng H, Wang Y.   +6 more
europepmc   +1 more source

Temperature-Driven Textural Evolution, Quality Changes, and Flavor Development in Luncheon Meat. [PDF]

Foods
Liu M, Zhang W, Sun J, Hou Y, Xue S, Cao Z, Yang B, Yan J, Wang H, Chen L.   +9 more
europepmc   +1 more source

Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds. [PDF]

Food Chem X
Sun Z, Gao L, Hou M, Zhang L, Chen X, Liang J, Chu F.   +6 more
europepmc   +1 more source

Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation. [PDF]

Foods
Zhang D, Yue Z, Chen R, Guo H, Guo W, Feng C, Zhu Y.   +6 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

Food Chemistry, 2022
Huanlu Song, Qi Meng
exaly  

Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder

Food Research International, 2023
Yini Yang
exaly  

Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques

Journal of Food Composition and Analysis, 2023
Ku Li, Huan-Lu Song, Xinyue Cui
exaly  

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

Food Chemistry, 2021
Huanlu Song, Qi Meng
exaly  

Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits

Journal of Agricultural and Food Chemistry, 2017
Akira Nakanishi, Yoshiko Kurobayashi
exaly