Results 141 to 150 of about 6,869 (206)

Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented Adlay. [PDF]

Foods
Peng L, Wu Y, Wen A, Zeng H, Qin L.
europepmc   +1 more source

Efficient Approaches to the Design of Six-Membered Polyazacyclic Compounds-Part 1: Aromatic Frameworks. [PDF]

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

Synthesis of some cyclooctane-based pyrazines and quinoxalines

ARKIVOC, 2008
Mostafa Honari Alamdari, Madeleine Helliwell, Mehdi M. Baradarani, John A. Joule   +3 more
doaj   +1 more source

Enhancing natto quality by co-fermentation with <i>Pediococcus pentosaceus</i> PP04 and <i>Bacillus velezensis</i> BV702: Nattokinase activity, nutritional profile, and flavor characteristics. [PDF]

Food Chem X
Feng Y, Gao Y, Cui L, Feng J, Fan Y, Zhang Y, Wang X, Ma Y, Wang Y, Nan B, Li X, Wang Y.   +11 more
europepmc   +1 more source

Unraveling flavor formation in <i>Jiuqu</i>: Source pathways, influencing factors, and regulatory strategies. [PDF]

Food Chem X
Shen S, Hu B, Zheng J, Xing S, Shi G, Zhang B, Lin L, Zhang C.   +7 more
europepmc   +1 more source

Structural Diversity of Heteroleptic Cobalt(II) Dicyanamide Coordination Polymers with Substituted Pyrazines and Pyrimidines as Auxiliary Ligands. [PDF]

Molecules
Palion-Gazda J, Świtlicka A, Choroba K, Malicka E, Machura B, Trzęsowska-Kruszyńska A.   +5 more
europepmc   +1 more source

Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. [PDF]

Foods
Zheng M, Chen Y, Yang P, Yang Y, Qi G, Li P, Zhao W, Sun S, Zhang D.   +8 more
europepmc   +1 more source

Identifying precursors of volatile compounds in puffed foxtail millet: Insights from chemical profiling and model system validation. [PDF]

Food Chem X
Li P, Liu S, Zhang A, Li J, Zhao W, Liu J.   +5 more
europepmc   +1 more source