Results 151 to 160 of about 7,564 (224)

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

Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages. [PDF]

J Agric Food Chem
Gigl M, Kreissl J, Frank O.
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

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

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

Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue. [PDF]

Front Nutr
Si M, Liu M, Yang Z, He X, Song J, Xu R, Qiao Z, Zhu L.   +7 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

Geographical Origin Authentication of Wild Ginseng by Volatile and Non-Volatile Fingerprinting Across Growth Years. [PDF]

Foods
Cui L, Wang R, Guo H, Ren Y, Guo Y, Liu X, Li X, Jin M, Luo J, Zhao H.   +9 more
europepmc   +1 more source