Results 121 to 130 of about 7,818 (194)

A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry

LWT, 2022
Maria Filatova, Kamila Bechynska, Jana Hajslova, Michal Stupak   +3 more
openaire   +1 more source

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +1 more source

Does Embracing New Approaches in Homemade Fruit Spirit Production Lessen Consumer Health Risks? [PDF]

Toxics
Bijelić K, Torović L, Milijašević B, Kladar N, Stilinović N, Srđenović Čonić B.   +5 more
europepmc   +1 more source

A review on flavor of Baijiu and other world-renowned distilled liquors. [PDF]

Food Chem X, 2023
Qiao L, Wang J, Wang R, Zhang N, Zheng F.   +4 more
europepmc   +1 more source

Mining bioactive components in agricultural crop and food production residue for sustainable solutions: In silico screening for skin anti-ageing properties. [PDF]

Int J Cosmet Sci
Vidović S, Ilić M, Nakomčić J, Nastić N, Kvrgić J, Song X, Jakimov D, Galović AJ, Jovanović NL, Zloh M.   +9 more
europepmc   +1 more source

Traditional Ethnobotanical Knowledge of the Central Lika Region (Continental Croatia)-First Record of Edible Use of Fungus Taphrina pruni. [PDF]

Plants (Basel), 2022
Vitasović-Kosić I, Hodak A, Łuczaj Ł, Marić M, Juračak J.   +4 more
europepmc   +1 more source

Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages. [PDF]

Front Cell Infect Microbiol
Yang JY, Tao L, Lou D, Patabendige NM, Ediriweera AN, Liu S, Lu W, Tarafder E, Rapior S, Hapuarachchi KK.   +9 more
europepmc   +1 more source

Ethnobotanical and Nutritional Evaluation of Understudied Wild Edible Fruits in South Africa: Bridging Indigenous Knowledge and Food Security: A Review. [PDF]

Foods
Lubisi NP, Matlala ME, Ramarumo LJ, Ndhlovu PT.   +3 more
europepmc   +1 more source

Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine. [PDF]

Food Chem X
Dang Y, Zhang QA, Zhao ZH.
europepmc   +1 more source

The Role of Keeving in Modulating Fermentation and the Flavour Profiles of Apple Brandy. [PDF]

Biomolecules
Januszek M, Satora P, Pater A, Wajda Ł.
europepmc   +1 more source