Results 231 to 240 of about 4,611,381 (249)

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  

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Journal of Food Composition and Analysis, 2022
Huanlu Song, Wenqing Pan
exaly  

Characterization of odor-active compounds in moso bamboo () leaf gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose

Food Research International, 2022
Huan-Lu Song
exaly  

Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis

Journal of Agricultural and Food Chemistry, 2023
Yu Xi, Jian Li, Bowen Hui
exaly  

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

Journal of Agricultural and Food Chemistry, 2008
Dong Sik Yang, Robert L Shewfelt
exaly  

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

European Food Research and Technology, 2013
Ning-Ping Tao
exaly  

Odor-Active Compounds in Cardboard

Journal of Agricultural and Food Chemistry, 2009
Andrea Büttner, Michael Czerny
exaly  

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

International Journal of Food Properties, 2017
Feng Chen, Yunwei Niu, Zuobing Xiao
exaly  

Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes

Food Chemistry
Huanlu Song, Qinggang Xie, Baosong Wang
exaly  

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Trends in Food Science and Technology
Dongguang Xiao, Xuewu Guo, Yefu Chen
exaly