Results 161 to 170 of about 7,183 (228)

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. [PDF]

Compr Rev Food Sci Food Saf
Febrianto NA, Zhu F.
europepmc   +1 more source

An efficient and clean extraction approach for hazelnut oil with high ceramide: Enhanced biological properties and abundant flavor complexity. [PDF]

Food Chem X
Zhang F, Zhang L, Zheng X, Qiao F, Liu R, Ma W, Hou Y, Zhou Y, Guo W, Zhu X, Liang L, Lü X, Wang X.   +12 more
europepmc   +1 more source

Effects of Cooking Methods on the Flavor Characteristics of Volatiles of <i>Boletus edulis</i> Based on GC-IMS, E-Nose, and Sensory Evaluation. [PDF]

Food Sci Nutr
Wu X, Wang J, Liu H, Sun F, Liu F, He J, Tian F, Gan C.   +7 more
europepmc   +1 more source

The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar. [PDF]

Food Chem X
Wang J, Hu J, Zhu B, Wang X, Zhang A, Liang K, Ding W, Zheng Y, Wang M.   +8 more
europepmc   +1 more source

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

Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features. [PDF]

ACS Omega
Rani H, Sen R, De Guzman C, Lafontaine S.   +3 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

New comprehensive two-dimensional gas chromatography with sulfur and mass selective detection setup- expanding analytical capabilities for detection of odor active sulfur compounds in food. [PDF]

Anal Bioanal Chem
Skef L, Asen D, Pantò S, Leitner E.
europepmc   +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