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Off-flavors in foods and aquaculture

2012
Development of off-flavors is a common phenomenon in different food materials and water resources. Off-flavors not only render the foods and water unfit for human consumption but also badly impact the commercial markets concerning these commodities. In the previous decade, a tremendous amount of research has been carried out on the issues related to ...
openaire   +1 more source

Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review

Trends in Food Science & Technology
Yue Ren   +15 more
semanticscholar   +1 more source

Off-Flavors of Sake

1992
Toshiteru Ohba, Hiroichi Akiyama
openaire   +1 more source

Off-Flavors in Milk

2013
Juan He   +3 more
openaire   +1 more source

Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control.

Food Chemistry, 2020
P. Perotti   +5 more
semanticscholar   +1 more source

Off-Flavors in Beer

1992
M. KAMIMURA, H. KANEDA
openaire   +1 more source

Off-Flavors in Foods

1986
Henry B. Heath, Gary Reineccius
openaire   +1 more source

Off-Flavors of Tea

1992
A.O. CHEN, Y.S. TSAI, W.T.F. CHIU
openaire   +1 more source

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