Results 111 to 120 of about 11,114,819 (171)

Exploration of tea-specific release kinetics and condensate recovery of odor-active compounds during boiling extraction of Liupao, Qingzhuan, and Tibetan teas. [PDF]

Food Chem X
Chen G, Xia M, Lin Z, Xie H, Xiao W, Huang J, Liu Z, Wang C.   +7 more
europepmc   +1 more source

Characterization of the Major Odorants in Non-Alcoholic Beers Brewed with Either <i>Kluyveromyces marxianus</i> or <i>Cyberlindnera saturnus</i>. [PDF]

Foods
Frank S, Maier R, Steinhaus M.
europepmc   +1 more source

Release characteristics of NH₃ and VOCs during short-term fermentation of municipal solid waste. [PDF]

RSC Adv
Hu J, Gong D, Xia H, Yang L, Dong C, Zhong H, Xie Y, Jian Z.   +7 more
europepmc   +1 more source

Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu. [PDF]

Food Chem X
Liu J, Gong L, Hu M, Yuan P, Zhaxi N, Guo W, Xiang S, Wen Y, Qiao K.   +8 more
europepmc   +1 more source

Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds. [PDF]

Front Nutr
Wang J, Chen T, Jiang Y, Li C, Hou J, Huang X.   +5 more
europepmc   +1 more source

Analysis of key fishy odorants in crucian carp (<i>Carassius auratus</i>) and yellowfin seabream (<i>Acanthopagrus latus</i>). [PDF]

Food Chem X
Li Y, Guo S, He C, Wang R, Xie Y, Xiong H, Ma Y.   +6 more
europepmc   +1 more source

Dual-frequency ultrasound-assisted marination modulates the odor profile of roasted catfish: from raw curing to cooking. [PDF]

Ultrason Sonochem
Qiao J, Zhang Q, Zhou N, Xiong Z, Shi T, Gao R, Yuan L.   +6 more
europepmc   +1 more source

Micro-aqueous extraction of skipjack tuna head oil: A green strategy for maximizing yield while minimizing lipid oxidation and fishy Odor. [PDF]

Food Chem X
Zhong W, Chen D, Chen X, Lan X, Pan X, Wang J, Liu Y, Cai Y.   +7 more
europepmc   +1 more source

Temperature-Driven Textural Evolution, Quality Changes, and Flavor Development in Luncheon Meat. [PDF]

Foods
Liu M, Zhang W, Sun J, Hou Y, Xue S, Cao Z, Yang B, Yan J, Wang H, Chen L.   +9 more
europepmc   +1 more source

Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles. [PDF]

J Food Sci
Zhang L, Zhang Q, Qi Y, Obadi M, Liu S, Li Q, Xu B.   +6 more
europepmc   +1 more source