Results 131 to 140 of about 6,869 (206)

Ueber Pyrazine [PDF]

Journal für Praktische Chemie, 1893
openaire   +1 more source

Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'Ivoire. [PDF]

Foods
Amien FGK, Koné MK, Kadjo CA, Yao AK, Maraval I, Boulanger R, Guéhi ST.   +6 more
europepmc   +1 more source

Impact of Different Grilling Temperatures on the Volatile Profile of Beef. [PDF]

Foods
Morsli F, Moloney AP, Monahan FJ, Dunne PG, Mannion DT, Skibinska I, Kilcawley KN.   +6 more
europepmc   +1 more source

Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception. [PDF]

Food Chem X
Nam JK, Kim MR, Hyeon JE, Jang HW.
europepmc   +1 more source

Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties. [PDF]

Foods
Gasiński A, Pietrzak W, Śniegowska J, Kawa-Rygielska J.   +3 more
europepmc   +1 more source

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

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

An efficient and clean extraction approach for hazelnut oil with high ceramide: Enhanced biological properties and abundant flavor complexity. [PDF]

Food Chem X
Zhang F, Zhang L, Zheng X, Qiao F, Liu R, Ma W, Hou Y, Zhou Y, Guo W, Zhu X, Liang L, Lü X, Wang X.   +12 more
europepmc   +1 more source

Effects of Cooking Methods on the Flavor Characteristics of Volatiles of <i>Boletus edulis</i> Based on GC-IMS, E-Nose, and Sensory Evaluation. [PDF]

Food Sci Nutr
Wu X, Wang J, Liu H, Sun F, Liu F, He J, Tian F, Gan C.   +7 more
europepmc   +1 more source

The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar. [PDF]

Food Chem X
Wang J, Hu J, Zhu B, Wang X, Zhang A, Liang K, Ding W, Zheng Y, Wang M.   +8 more
europepmc   +1 more source