Results 151 to 160 of about 7,183 (228)

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

From Waste to Taste: Dynamic Interaction of Grape Stems with Wine Off-Odors. [PDF]

Foods
Luzzini G, Samaniego Solis JA, Bergamo JN, Prévide Bernardo N, Slaghenaufi D.   +4 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

Efficient Approaches to Six-Membered Polyazacyclic Compounds-Part 3: C-H Functionalization of Heterocycles. [PDF]

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

Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars. [PDF]

NPJ Sci Food
Lee Y, Kim YS.
europepmc   +1 more source

Identification of key volatiles affecting the flavour of Hainan 'Shanyou' (<i>Camellia hainanica</i>) oil by GC-MS. [PDF]

Food Chem X
Ding Y, Zhou S, Zhang M, Song Y, Du P, Chen F, Li P, Han Q, Liu J, Wang J, Wu W, Huang X, Wang W, Huang D, Lai H, Hu H.   +15 more
europepmc   +1 more source