Results 111 to 120 of about 1,964 (165)

Decoding the Flavor Code of Fresh and Dried <i>Tengjiao</i> (<i>Zanthoxylum armatum</i> DC.) for Preparing Fried <i>Tengjiao</i> Oil Through Molecular Sensory Science. [PDF]

Foods
Dong T, Wu P, Sun J, Chen H, Wang S.
europepmc   +1 more source

Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile of <i>Forsythia suspensa</i> Flowers Using Electronic Sensors and Mass Spectrometry. [PDF]

Foods
Xie Q, Luo J, Liang L, Su W, Lyu M, Peng C, Li B, Wang W, Yuan H.   +8 more
europepmc   +1 more source

Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

J Food Sci
Qi S, Ren H, Su T, Yang H, Zhang L, Zhang M.   +5 more
europepmc   +1 more source

Comprehensive Characterization of Volatile Flavor Compounds in <i>Thamnaconus modestus</i> Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach. [PDF]

Foods
Fang Q, Ke L, Bian L, Chi H, Qiu X, Chen Y, Li S, Chen S, Shi S.   +8 more
europepmc   +1 more source

A newly-processed Meicha (<i>Ampelopsis grossedentata</i>) via high-temperature re-roasting and <i>Eurotium cristatum</i> fermentation: Aroma characteristics and chemical basis. [PDF]

Food Chem X
Rong Z, Su Z, Yang Q, Huang J, Liu Z, Zhou Q, Lin Y, Yu L.   +7 more
europepmc   +1 more source

Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes. [PDF]

Foods
Geng J, Huang Y.
europepmc   +1 more source

Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays. [PDF]

Food Chem X
Zhang Y, Yang T, Zhang J, Yu T, Yang L, Peng X, Jiang Y, Yang Q, Zhu X, Ning J, Hu S.   +10 more
europepmc   +1 more source

Influence of Huangjiu on flavor development in braised pork: A Flavoromics approach. [PDF]

Food Chem X
Zhu W, Huai X, Miao J, Zhao Z, Zhang X, Zhou X.   +5 more
europepmc   +1 more source

Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics. [PDF]

Food Chem X
Liu P, Chen J, Feng L, Gao S, Wang S, Xue J, Wang X, Ye F, Gui A, Yu Z, Zheng P.   +10 more
europepmc   +1 more source