The Role of Methionine in the Formation of Key Aroma Compounds in Microwaved Walnuts. [PDF]
FoodsCheng Y +5 more
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Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates. [PDF]
Food Chem XGöncüoğlu Taş N +4 more
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Preparation of Specialty Malt Through Explosive Puffing: Characterization of Quality Attributes and Its Effect on Beer Quality. [PDF]
FoodsPan Q, Zhu J, Yin Y, Yang Z.
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Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment. [PDF]
Food Chem XNawaz G +8 more
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Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor. [PDF]
Food Chem XLiu Y +4 more
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Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages. [PDF]
MoleculesPajuelo-Muñoz AJ +5 more
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Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments. [PDF]
Food Chem XYu G, Jia X.
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Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages. [PDF]
J Agric Food ChemGigl M, Kreissl J, Frank O.
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Comprehensive insights into the mechanism of flavor formation in <i>Cheonggukjang</i>: Integration of metagenomics, volatomics, and metabolomics. [PDF]
Food Chem XZhao S +7 more
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Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes. [PDF]
Sci RepYu Y +8 more
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