Results 241 to 250 of about 20,525 (251)

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

Food Chemistry
Fa-Wen Yin, De-Yang Li, Lei Qin
exaly  

Temperature-induced changes of flavor and odor-active compounds of tomato

Postharvest Biology and Technology
Amina Benchennouf, Dorien Vanhees, Maarten Hertog, Bart Nicolaï   +3 more
openaire   +1 more source

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
Kunbo Wang, Jianan Huang
exaly  

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

Journal of the Science of Food and Agriculture
Hongxia Li, Zhaolong Liu, Mengying Shuai   +2 more
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
Lianqing Wang, Huimin An
exaly  

Identification of Volatile and Odor-Active Compounds in Maojian Black Tea

chenping zhang, Jing Su, Jianan Wang, Zhigang Zhao   +3 more
openaire   +1 more source

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

Talanta
Jingnan Ren, Nawei Zhang, Gang Fan
exaly  

Unraveling Food Aroma: Methods for Odor Active Compounds Analysis

2014
openaire   +1 more source

Application of multidimensional gas chromatography to the analysis of odor-active compounds

2012
openaire   +1 more source

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

Journal of Food Composition and Analysis
Chenping Zhang
exaly