Results 91 to 100 of about 7,205 (166)

Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time. [PDF]

Foods
Yang G, Zhang Z, Liu M, Zhang Z, Kong G, Zhou S, Li S, Sun J.   +7 more
europepmc   +1 more source

The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates. [PDF]

Foods
Li X, Dai H, Mao B, An H, Bai Y, Kaur L.
europepmc   +1 more source

Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of <i>Litopenaeus vannamei</i>. [PDF]

Food Chem X
Luo W, Hua S, He M, Sun J.
europepmc   +1 more source

Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation. [PDF]

Foods
Chen Z, Wang H, Wu C, Zheng X, Zhu G, Yu J, Tang Q, Song P.   +7 more
europepmc   +1 more source

Efficient Approaches to Six-Membered Polyazacyclic Compounds-Part 3: C-H Functionalization of Heterocycles. [PDF]

Molecules
Titova YY, Ivanov AV.
europepmc   +1 more source

Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds. [PDF]

Food Chem X
Sun Z, Gao L, Hou M, Zhang L, Chen X, Liang J, Chu F.   +6 more
europepmc   +1 more source

Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars. [PDF]

NPJ Sci Food
Lee Y, Kim YS.
europepmc   +1 more source

Identification of key volatiles affecting the flavour of Hainan 'Shanyou' (<i>Camellia hainanica</i>) oil by GC-MS. [PDF]

Food Chem X
Ding Y, Zhou S, Zhang M, Song Y, Du P, Chen F, Li P, Han Q, Liu J, Wang J, Wu W, Huang X, Wang W, Huang D, Lai H, Hu H.   +15 more
europepmc   +1 more source

From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches. [PDF]

Front Nutr
Modesti M, DeSantis D, Paoletti P, Ferri S, Riggi R, Bellincontro A.   +5 more
europepmc   +1 more source

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. [PDF]

Compr Rev Food Sci Food Saf
Febrianto NA, Zhu F.
europepmc   +1 more source