Results 131 to 140 of about 7,183 (228)

Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments. [PDF]

Food Chem X
Yu G, Jia X.
europepmc   +1 more source

Comprehensive insights into the mechanism of flavor formation in <i>Cheonggukjang</i>: Integration of metagenomics, volatomics, and metabolomics. [PDF]

Food Chem X
Zhao S, Sai Y, Jia M, Qiao Y, Guo W, Ding W, Shao X, Zheng Y.   +7 more
europepmc   +1 more source

Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes. [PDF]

Sci Rep
Yu Y, Yang T, Zhu D, Li J, Wu L, Li X, Huang X, Chen Z, Tang X.   +8 more
europepmc   +1 more source

Effects of different thermal processing methods on the flavor and precursor substances of the <i>longissimus dorsi</i> muscle in the "Duroc × Landrace × Yorkshire" ternary hybrid pigs. [PDF]

Food Chem X
Yuan X, Tang J, Zhang Y, Fang Z, Yang Y, Han G, Hui T.   +6 more
europepmc   +1 more source

Inoculation fermentation improves the nutritional quality and flavor profile of Chinese traditional fermented okara (Meitauza): a comparison with a commercial benchmark. [PDF]

Front Microbiol
Faisal M, Cai Z, Zhao G, Liu J, Chen F, Wang B, Pang C, Guo Y, Luo H, Song H.   +9 more
europepmc   +1 more source

Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides. [PDF]

Food Chem X
Wang X, Li X, Sun M, Liu H, Leng Y, Jiang B, Zhao J, Ren D, Wang J.   +8 more
europepmc   +1 more source

Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin. [PDF]

Foods
Song D, Song L, Zhong X, Wu Y, Zhang Y, Yang L.   +5 more
europepmc   +1 more source

Comprehensive Characterization of Volatile Flavor Compounds in <i>Thamnaconus modestus</i> Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach. [PDF]

Foods
Fang Q, Ke L, Bian L, Chi H, Qiu X, Chen Y, Li S, Chen S, Shi S.   +8 more
europepmc   +1 more source

Pyrazine Diazohydroxide [PDF]

, 2020
openaire   +1 more source

Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar. [PDF]

NPJ Sci Food
Wang J, Zhu B, Wang X, Zhang A, Liang K, Tong X, Ding W, Song J, Zheng Y, Wang M.   +9 more
europepmc   +1 more source