Results 81 to 90 of about 7,205 (166)

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

Synthesis of some cyclooctane-based pyrazines and quinoxalines

ARKIVOC, 2008
Mostafa Honari Alamdari, Madeleine Helliwell, Mehdi M. Baradarani, John A. Joule   +3 more
doaj   +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

Toward Sustainable Adsorbents for CO₂ Capture: Reuse of Silica from Spent Silica-Polyethylenimine. [PDF]

Energy Fuels
Li W, Stevens L, Stefanidis SD, Lappas A, Fabbri D, Mazzocchetti L, Coralli I, Stebbing S, Snape CE.   +8 more
europepmc   +1 more source

Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties. [PDF]

Foods
Gasiński A, Pietrzak W, Śniegowska J, Kawa-Rygielska J.   +3 more
europepmc   +1 more source

Gas-Assisted Steam Explosion Enables Targeted Regulation of Nutritional and Flavor Quality in <i>Pleurotus eryngii</i> via Microstructural Remodeling and Metabolite Modulation. [PDF]

Foods
Fu D, He L, Hu Y, Li J, Lu Y, Qi J, Mao X, Huo Y, Li X, Dong J.   +9 more
europepmc   +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

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

From Waste to Taste: Dynamic Interaction of Grape Stems with Wine Off-Odors. [PDF]

Foods
Luzzini G, Samaniego Solis JA, Bergamo JN, Prévide Bernardo N, Slaghenaufi D.   +4 more
europepmc   +1 more source