Results 111 to 120 of about 698 (135)

Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas. [PDF]

Food Chem X
Chen Z, Liu J, Xiong F, Wang Y, Chen Z, Zhang C, Yang Y, Gao C, Cao S, Yu S, Sun W.   +10 more
europepmc   +1 more source

Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches. [PDF]

Food Chem X
Zhang M, Lu X, Zhang P, Li G, Li D, Xie H, Huang J, Zhang S, Liu Z, Liu A.   +9 more
europepmc   +1 more source

Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming. [PDF]

Food Chem X
Chen J, Cai X, Hao Y, Duan L, Song R, Fan W, Qiao M, Fu Y.   +7 more
europepmc   +1 more source

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Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

Journal of Dairy Science, 2021
姣 王, 智杰 杨, Bei Wang
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American Cancer Society guideline for diet and physical activity for cancer prevention

Ca-A Cancer Journal for Clinicians, 2020
Cheryl L Rock, Cynthia A Thomson, Ted Gansler   +2 more
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Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

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Yan-Qin Yang, Yongwen Jiang
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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

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Xiangyang Guo, Chi-Tang Ho, Xiao-Chun Wan   +2 more
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Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value

LWT - Food Science and Technology, 2023
李沅达 李
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