Results 171 to 180 of about 13,234 (272)

Comprehensive Characterization of Volatile Flavor Compounds in <i>Thamnaconus modestus</i> Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach. [PDF]

Foods
Fang Q, Ke L, Bian L, Chi H, Qiu X, Chen Y, Li S, Chen S, Shi S.   +8 more
europepmc   +1 more source

Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar. [PDF]

NPJ Sci Food
Wang J, Zhu B, Wang X, Zhang A, Liang K, Tong X, Ding W, Song J, Zheng Y, Wang M.   +9 more
europepmc   +1 more source

Revealing regional markers of sauce aroma baijiu in the Chishui River basin: Integrating multi-detection technologies with molecular sensory science and chemometrics. [PDF]

Food Chem X
Ma L, Tu T, Niu M, Tong Y, Zhao X, Jia J, Zheng L, Tu R, Wang S, Zhang S, Shen C.   +10 more
europepmc   +1 more source

Construction of microecological discrimination models for high-temperature Daqu from different regions. [PDF]

Food Chem X
Yang L, Li S, Liu Z, Ma J, Wang X, Zhong Y, Wang Y, Guo J, Zhang C.   +8 more
europepmc   +1 more source

Recovery of Natural Pyrazines and Alcohols from Fusel Oils Using an Innovative Extraction Installation. [PDF]

Molecules
Studziński W, Podczarski M, Piechota J, Buziak M, Yakovenko M, Khokha Y.   +5 more
europepmc   +1 more source

Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'Ivoire. [PDF]

Foods
Amien FGK, Koné MK, Kadjo CA, Yao AK, Maraval I, Boulanger R, Guéhi ST.   +6 more
europepmc   +1 more source

Impact of Different Grilling Temperatures on the Volatile Profile of Beef. [PDF]

Foods
Morsli F, Moloney AP, Monahan FJ, Dunne PG, Mannion DT, Skibinska I, Kilcawley KN.   +6 more
europepmc   +1 more source

Elucidating the Impact of High-Temperature <i>Daqu</i> on Base Baijiu of Sauce-Flavor Baijiu: From Key Aroma Compounds to Microbial Origins. [PDF]

Foods
Chen P, Shen S, Lin L, Liu Q, Zhang C, Zhong C.   +5 more
europepmc   +1 more source

Coffee chemometrics as a new concept: Untargeted metabolic profining of coffee [PDF]

Blank, I., Fumeaux, R., Lambot, C., Lindinger, C., Pollien, P., Robert, F., Rytz, A., Voirol-Baliguet, E., Vos, C.H., de, Yeretzian, C.   +9 more
core   +1 more source

Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception. [PDF]

Food Chem X
Nam JK, Kim MR, Hyeon JE, Jang HW.
europepmc   +1 more source