Results 71 to 80 of about 7,205 (166)

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

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

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

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

Ohmic Fermentation Differentiates Volatile Fingerprints of Roasted Arabica and Robusta Coffees from Four Indonesian Origins

Reta R, Zaimar Z, Mustafa A, Poerwanty H.   +3 more
europepmc   +1 more source

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC-MS. [PDF]

Food Chem X
Liu H, Zhao S, Li J, Zhang X, Li W, Sun C, Zeng C, Li C, Yu J, Zhang F, Li J.   +10 more
europepmc   +1 more source