Results 151 to 160 of about 6,869 (206)

Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets. [PDF]

Foods
Pintado T, Álvarez MD, Herranz B, Delgado-Pando G.   +3 more
europepmc   +1 more source

Ueber das Pyrazin [PDF]

Berichte der deutschen chemischen Gesellschaft, 1893
openaire   +1 more source

Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran. [PDF]

Microorganisms
Chen Y, Zhang L, Chen Y, Wang H, Ge W, Xue Z, Cui X, Wang X, Liao A, Hu Y, Liu N.   +10 more
europepmc   +1 more source

Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto. [PDF]

Foods
He Y, Jiang Y, Li D, Ou X, Miao X, Sun M, Niu H, Hua M, Su Y, Wang J, Liu Z.   +10 more
europepmc   +1 more source

Biocontrol Potential of a Mango-Derived <i>Weissella paramesenteroides</i> and Its Application in Managing Strawberry Postharvest Disease. [PDF]

J Fungi (Basel)
Zhang X, An B.
europepmc   +1 more source

Effects of Wheat Composition on the Physicochemical and Volatile Components of <i>Daqu</i> (A Primary Starter for Chinese <i>Baijiu</i> Fermentation). [PDF]

Foods
Deng H, Huang H, Yang R, Yu K, Liao R, Ma Y.   +5 more
europepmc   +1 more source

Sugar-induced modulation of biogenic amines formation and metabolic profiles during <i>Bacillus subtilis</i> fermentation. [PDF]

Food Chem X
Kwon SH, Song S, Lee H, Lee DY, Park MK, Kim YS.   +5 more
europepmc   +1 more source

Microwave-driven lipid remodeling coordinates flavor genesis in <i>Idesia polycarpa</i>: a multi-omics interrogation. [PDF]

Food Chem X
Liu W, Wang J, Ping H, Yang J, Zhong Z, Song M, Ge Y.   +6 more
europepmc   +1 more source

Multi-Metaomics Unveils the Development Process of Microbial Communities During the Fermentation of Baobaoqu. [PDF]

Foods
Luo Q, Li X, Li J, Lu Y, Chen J, Su J, Zhao D, Hu J, Zhang X, Zhao P, Zhang Z, Zhang Q, Lei X, Bai J, Zheng J, Zhao X.   +15 more
europepmc   +1 more source

Formation of Aroma Characteristics in Roasted <i>Camellia oleifera</i> Seeds. [PDF]

Foods
Lan H, Lin X, Ma H, Lu L, Liao W, Wang Y, Chen Y, Li C.   +7 more
europepmc   +1 more source