Results 151 to 160 of about 11,114,819 (171)

The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality. [PDF]

Foods
Zheng Z, Yi C, Zhao J, Zheng T, Guo B, Lin T, Xiong B, Yu K, Wang Y, Li S, Zhang X, Li Q, Ma Y.   +12 more
europepmc   +1 more source

Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage. [PDF]

Food Chem X
Tan C, Yu Y, Wang M, Nie S, Tu Z, Yang W, Zhang L, Huang Y.   +7 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

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

Journal of Agricultural and Food Chemistry, 2018
The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three cultivars, ‘Jinsixiaozao’ (Y1), ‘Youzao’ (Y2), and ‘Yuzao’ (Y3), were analyzed by gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry, gas ...
Zuobing Xiao
exaly   +2 more sources

Odor concentration (OC) prediction based on odor activity values (OAVs) during composting of solid wastes and digestates

Atmospheric Environment, 2019
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]TED [ADD1_IRSTEA]Valoriser les effluents et déchets organiquesInternational audienceOdor monitoring plays a crucial role in implementing suitable odor mitigation strategies at composting plants.
Annabelle COUVERT, Dominique Wolbert
exaly   +2 more sources

Determination of Odor Compounds in Lignocellulose-Based Panels Using DHS-GC/MS Combined with Odor Activity Value Analysis

Polymers
Wood, as the oldest natural polymer composite material on Earth, holds significant importance in the era of carbon neutrality and serves as an irreplaceable core material in the furniture and construction industries.
Liming Zhu, Lina Tang, Yuejin Fu, Xiaorui Liu, Xianwu Zou, Qian Chen, Bo Liu   +6 more
exaly   +2 more sources

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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food Chemistry, 2021
Yunwei Niu, Zuobing Xiao
exaly  

Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient

Food Analytical Methods, 2021
Yunwei Niu, Zuobing Xiao
exaly  

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Journal of Food Composition and Analysis, 2022
Huanlu Song, Wenqing Pan
exaly  

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Food Chemistry, 2021
Zhen Wen, Chi-Tang Ho, Xiao-Chun Wan
exaly