Results 251 to 260 of about 1,701,351 (292)

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Trends in Food Science and Technology, 2021
Jose Manuel Lorenzo Rodriguez, Dacheng Kang   +1 more
exaly  

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Trends in Food Science and Technology, 2023
Chongde Wu, Yao Jin, Rongqing Zhou
exaly  

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Food Chemistry, 2023
Jin-Yuan Sun, Xiaotao Sun, Dong-Rui Zhao
exaly  

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

Food Chemistry, 2022
Baoguo Sun, Xiuting Li, Youqiang Xu
exaly  

Lepton flavor symmetries

Reviews of Modern Physics, 2021
Andrea Romanino, Ferruccio Feruglio
exaly  

Anatomy of an Off-Flavor Investigation:

Analytical Chemistry, 1984
M. R. Sevenants, R. A. Sanders
openaire   +1 more source

Food flavor analysis 4.0: A cross-domain application of machine learning

Trends in Food Science and Technology, 2023
Yu Xi
exaly  

Off-Flavors of Sake

1992
Toshiteru Ohba, Hiroichi Akiyama
openaire   +1 more source

Off-Flavors in Milk

2013
Juan He, Pedro Vazquez-Landaverde, Michael C. Qian, N. A. Michael Eskin   +3 more
openaire   +1 more source

Off-Flavors in Foods

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