Results 241 to 249 of about 4,611,381 (249)

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

International Journal of Food Properties, 2017
Yunwei Niu, Zuobing Xiao, Donglai Zhu
exaly  

Sensory characteristics and key odor-active compounds of oxidized Antarctic krill oil: A comparative study with oxidized fish oil

Food Chemistry
Dayong Zhou, Lei Qin, Fa-Wen Yin
exaly  

Sensory-directed characterization of key odor-active compounds in fermented milk

Journal of Food Composition and Analysis
Huanlu Song, Mingguang Yu
exaly  

Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing

Food Research International
Ming-Zhi Zhu, Kunbo Wang, Lubin Song
exaly  

Odor-active compounds of Tahitian vanilla flavor

Food Research International, 2012
exaly  

Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor-active compounds and odor properties

Journal of the Science of Food and Agriculture
Lanzhen Chen, Mengying Shuai, Hongxia Li
exaly  

Characterizing and decoding the key odor-active compounds in fresh, pasteurized and high pressure processing sea buckthorn ( L.) juice

Talanta
Gang Fan, Yingjie Feng, Jingnan Ren
exaly  

Identification of volatile and odor-active compounds in Maojian herbal tea ( Hance)

Journal of Food Composition and Analysis
Chenping Zhang
exaly  

Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compounds

Trends in Food Science and Technology
An huimin, Lianqing Wang, Xuexue Zheng
exaly