Results 141 to 150 of about 11,114,819 (171)

Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with <i>Latilactobacillus sakei</i>. [PDF]

Molecules
Wang Q, Ji L, Dong X, Zhang S, Liu K, Zheng J.   +5 more
europepmc   +1 more source

Comparative Characterization of Volatile Flavor Profiles and Key Markers in Early-, Mid-, and Late-Ripening Honey Peach (Prunus persica L. Batsch) Cultivars Using GC-IMS and HS-GC-MS. [PDF]

J Food Sci
Wang R, Li Y, Zhang Z, Shi L, Wang S, Liang Y.   +5 more
europepmc   +1 more source

Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation. [PDF]

Foods
Lei X, Li C, Wang LX, Huang SN, Jiang XF.   +4 more
europepmc   +1 more source

Exploring the Impact of Extraction Methods on the Nutritional and Sensory Profiles of Argan Oil from Mostaganem Kernels. [PDF]

Foods
Aridj T, Boukezzoula N, Tefiani C, Benabdelmoumene D, Chaalel A, Berrahal N, Tahlaiti A, Bentounes A, Różański H, Szumny A.   +9 more
europepmc   +1 more source

Effects of Drying Methods on Flavor Substances and Identification of Characteristic Flavor Compounds of Dried Tangerine Peel. [PDF]

Foods
Zhang M, Xu M, Wei R, Lu Y, Chen H, Kan J, Zhang M, Xiao L, Qian C.   +8 more
europepmc   +1 more source

Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas. [PDF]

Food Chem X
Yu J, Yang T, Chen Q, Wang G, Huang D, Starowicz M, Wan X, Zhai X.   +7 more
europepmc   +1 more source

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques. [PDF]

Food Chem X
Chen M, Ren A, Yao Y, Wu Y, Tong S, Zhang L, Jin J, Li C, Shen X, Zhou W.   +9 more
europepmc   +1 more source

Degree of milling-oriented framework for aroma regulation in Daohuaxiang rice. [PDF]

Food Chem X
Lai R, Liu J, Fei X, Zhao J, Huang Q, An H, Qin H, Pan W, Li Q, Chen Y, Yang L.   +10 more
europepmc   +1 more source

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