Results 101 to 110 of about 1,964 (165)

Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling. [PDF]

Food Chem X
Zeng W, Zeng Z, Wang T, Hou Y, Jiang Y, Dong D, Li T, Fu L, Liu Y, Cao X, Chen Z, Lü P.   +11 more
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

Characterization of Aroma-Active Compounds and Antioxidant Activity of Cold-Pressed Safflower (Carthamus tinctorius) Seed Oils from cvs. Balci and Dincer. [PDF]

Plant Foods Hum Nutr
Kilic-Buyukkurt O.
europepmc   +1 more source

Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavor <i>Daqu</i>. [PDF]

Food Chem X
Huang Y, Chen F, Yu Z, Sheng X, Wen S, Zhang X, Tang W, Huang M.   +7 more
europepmc   +1 more source

Acute plant-derived C18 fatty acid exposure was associated with changes in muscle 5-LOX protein abundance and volatile profiles in triploid rainbow trout (<i>Oncorhynchus mykiss</i>). [PDF]

Food Chem (Oxf)
Si Y, Song Y, Huang D, Chen Y, Sun J, Wu Z, Ma R, Sun G, Meng Y.   +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

Unveiling the nectar-like aroma in sauce-flavor baijiu: From molecular sensory science to molecular docking. [PDF]

Food Chem X
Zhong H, Hu F, You X, Lu Y, Liu Z, Zhang X, Xu H, Wu L, Tian L, Hu J, Chi Y, Xu Z.   +11 more
europepmc   +1 more source

Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation. [PDF]

Food Chem X
Zhou Y, Xin R, Guan W, Guo P, Zhou S, Wu C, Liu Y.   +6 more
europepmc   +1 more source

Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production. [PDF]

Food Chem X
Wang H, Bi J, Liu G, Gao T, Bai W, Liang Y, Song Y, Qin Y.   +7 more
europepmc   +1 more source

Research on the aging characteristics of base liquor in Sichuan Province's strong Aroma Baijiu at different aging periods using mass spectrometry and 3D fluorescence spectroscopy methods. [PDF]

PLoS One
He Q, Han G, Yao H, Wang J, Geng D, Han Q, Wang X, Tang K.   +7 more
europepmc   +1 more source