Results 101 to 110 of about 698 (135)

Integrated Volatile Metabolome and Transcriptome Analysis Provides Insights into Floral Aroma Biosynthesis in Waterlilies (<i>Nymphaea</i> L.). [PDF]

Plants (Basel)
Su Q, Wang F, Zhao J, Lu J, Wang H, La Y, Wan Z, Lin Y, Tian M, Wang L, Lai Z.   +10 more
europepmc   +1 more source

Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds of <i>Morchella sextelata</i>. [PDF]

Food Chem X
Gong Y, Duan D, Fu D, Cai G, Wang D, Liu X, Tang X, Deng Y.   +7 more
europepmc   +1 more source

Comparative Study of Key Aroma Components in Rice of Different Aroma Types Using Flavor Metabolomics. [PDF]

Foods
Qi S, Ren H, Yang H, Zhang L, Zhang M.
europepmc   +1 more source

Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging. [PDF]

Front Plant Sci
Yang M, Zhou H, Hu X, Liu X, Lei J, Ye K, Zhou T, Hu J, He B.   +8 more
europepmc   +1 more source

Unraveling the differences in meat flavor of duck and its regulatory mechanisms based on microbiomics, metabolomics, and flavoromics sequencing. [PDF]

Curr Res Food Sci
Xie H, Hu X, Wang S, Liu H, He Z, Ji H, Lv K, Zhu T, Wang J.   +8 more
europepmc   +1 more source

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs. [PDF]

Foods
Huang X, Liu H, Tang X, Zhang Y, Li Y.
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