Results 131 to 140 of about 7,564 (224)

Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling. [PDF]

Foods
Jiang H, Guo J, Han Z, Xu J, Zeng F.
europepmc   +1 more source

Temperature-associated microbial succession and volatile flavor compound dynamics during cigar tobacco leaf fermentation. [PDF]

Bioresour Bioprocess
Zheng T, Guo D, Shi Y, Zhou J, Zhang C, Zong K, Ju S, Li X.   +7 more
europepmc   +1 more source

From cyclohexyl isocyanide and diaminomaleonitrile to functional 5-(alkylamino)-6-substituted pyrazine-2,3-dicarbonitriles: synthesis, X-ray structural elucidation, antimicrobial testing and OLED analysis. [PDF]

RSC Adv
John E, Lenka S, Kumar A, Jou JH, Al-Azmi A.   +4 more
europepmc   +1 more source

Synergistic effects of ultrasound and yeast co-fermentation on microstructural, metabolic, and sensory properties of Robusta coffee. [PDF]

Ultrason Sonochem
Ni J, Tang H, Tang H, Cao C, Fu X, Liu L, Wang X, Li H, Hu Y.   +8 more
europepmc   +1 more source

Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu. [PDF]

Foods
Qin D, Fan X, Duan J, Zhu L, Liang J, Liu J, Zhang Y, Chen X, Li H.   +8 more
europepmc   +1 more source

Microbial-associated lipid oxidation drives flavor deterioration of Zanba during storage: Insights from integrated multi-omics analysis. [PDF]

Food Chem (Oxf)
Yin X, Zhang M, Bai T, Jin Y, Liu X, Zhang Y.   +5 more
europepmc   +1 more source

Effect of roasting intensity on sensory quality and chemical composition of Zijuan oolong tea. [PDF]

Food Chem X
Sun C, Song T, Hu J, Wang M, Chen C, Tian Y, Yang Y, Luo Q, Li Y, Shen S, Liu B, Zhu M.   +11 more
europepmc   +1 more source

The Effect of Different Coffee Cherry Pulp-Retention Amounts on the Quality of Robusta Green Coffee Beans. [PDF]

Foods
Gui R, Tang X, Zhao K, Yang H, Chen Z, Li Y, Zhang Y, Shi J, Zhang A, Li X, Huang Y.   +10 more
europepmc   +1 more source

The Role of Methionine in the Formation of Key Aroma Compounds in Microwaved Walnuts. [PDF]

Foods
Cheng Y, Liu Y, Zheng H, Ma K, Zang J, Zhang L.   +5 more
europepmc   +1 more source

Exploring the Impact of Extraction Methods on the Nutritional and Sensory Profiles of Argan Oil from Mostaganem Kernels. [PDF]

Foods
Aridj T, Boukezzoula N, Tefiani C, Benabdelmoumene D, Chaalel A, Berrahal N, Tahlaiti A, Bentounes A, Różański H, Szumny A.   +9 more
europepmc   +1 more source