Results 191 to 200 of about 13,234 (272)

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

Novel Pyrazine Amide Compounds [PDF]

ACS Medicinal Chemistry Letters, 2015
openaire   +2 more sources

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

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

Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based on aroma and microbiota profiles. [PDF]

Food Chem X
Yang W, Shi J, Gu Y, Lan Y, Duan C, Wang Y.   +5 more
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

Discovery of unprecedented prenylated indole piperazines and pyrazines through cryptic biosynthetic gene cluster heterologous expression. [PDF]

Nat Prod Bioprospect
Zha Z, He D, Song J, Guan Z, Han J, Liu C, Wang X, Zhu Y, Zhu H, Ye W, Li Q, Zhang Y, Zhou Y.   +12 more
europepmc   +1 more source