Results 301 to 310 of about 54,368 (362)

The effect of developmental temperature on olfaction in a moth revealed by its interaction with body mass. [PDF]

Commun Biol
Bagni T, Siaussat D, Chertemps T, Montagné N, Maria A, Fuentes A, Couzi P, Massot M.   +7 more
europepmc   +1 more source

Pyrfume: A window to the world's olfactory data. [PDF]

Sci Data
Hamel EA, Castro JB, Gould TJ, Pellegrino R, Liang Z, Coleman LA, Patel F, Wallace DS, Bhatnagar T, Mainland JD, Gerkin RC.   +10 more
europepmc   +1 more source

Targeting Odorant Receptors in Adipose Tissue with Food-Derived Odorants: A Novel Approach to Obesity Treatment. [PDF]

Foods
Guo J, Kang SG, Huang K, Tong T.
europepmc   +1 more source

A dataset of laymen olfactory perception for 74 mono-molecular odors. [PDF]

Sci Data
Bierling AL, Croy A, Jesgarzewsky T, Rommel M, Cuniberti G, Hummel T, Croy I.   +6 more
europepmc   +1 more source

Rats can distinguish (and generalize) among two white wine varieties. [PDF]

Anim Cogn
Frasnelli E, Chivers BD, Smith BC, Fitch WT.   +3 more
europepmc   +1 more source

Characterization of Odor-Active 2-Ethyldimethyl-1,3,6-trioxocane Isomers in Polyurethane Materials. [PDF]

Polymers (Basel)
Minig C, Meißner A, Steinhaus M.
europepmc   +1 more source

Prediction on Air-Nasal Mucus Partition Coefficients of Odor Compounds. [PDF]

ACS Omega
Shen J, Harada Y, Nakamura S.
europepmc   +1 more source

Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea. [PDF]

Metabolites
Ye F, Gui A, Qiao X, Liu P, Wang X, Wang S, Feng L, Teng J, Xue J, Chen X, Mei Y, Zhang B, Han H, Liao A, Zheng P, Gao S.   +15 more
europepmc   +1 more source

Regression Study of Odorant Chemical Space, Molecular Structural Diversity, and Natural Language Description. [PDF]

ACS Omega
Harada Y, Maeda S, Shen J, Misonou T, Hori H, Nakamura S.   +5 more
europepmc   +1 more source

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Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.

Comprehensive Reviews in Food Science and Food Safety, 2022
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly ...
X. Zhai, Liang Zhang, M. Granvogl, Chi-Tang Ho, Xiaochun Wan   +4 more
semanticscholar   +1 more source