Results 131 to 140 of about 1,964 (165)

The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar. [PDF]

Food Chem X
Wang J, Hu J, Zhu B, Wang X, Zhang A, Liang K, Ding W, Zheng Y, Wang M.   +8 more
europepmc   +1 more source

Flavor enhancement of summer-autumn black tea through synergistic processing with mixed fruit juice: a metabolomics analysis. [PDF]

Food Chem X
Liu B, Niu M, Wang Y, Qin R, Cui H, Zhao Y, Yang J, Wei Z, Liang G, Feng Z, Yin J, Luo L.   +11 more
europepmc   +1 more source

Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics. [PDF]

Food Chem X
Ma L, Tu T, Niu M, Tong Y, Zhao X, Jia J, Zheng L, Tu R, Wang S, Zhang S, Shen C.   +10 more
europepmc   +1 more source

Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee. [PDF]

NPJ Sci Food
Duan S, Dong J, Chen Y, Yu L, Liu S, Yu R, Du Z, Shen Y, Lu X, Fu J, Yang R, Fang C.   +11 more
europepmc   +1 more source

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation. [PDF]

Food Chem X
Wang H, Wang X, Zhou X, Sun S, Yuan Z, Xi Y, Wang C, Du J, Wang B, Shi X.   +9 more
europepmc   +1 more source

Heat-Damaged Fruits of 'Čačanska Lepotica' as a Raw Material for Plum Spirit Production: Possibilities for Improving Product Quality. [PDF]

Foods
Popović B, Nikićević N, Tešević V, Urošević I, Mitrović O, Leposavić A, Korićanac A.   +6 more
europepmc   +1 more source

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination. [PDF]

Food Chem X
Xie Y, Zhang Y, Qi W, Zhang Y, Zhou G, Liu D.   +5 more
europepmc   +1 more source