Results 71 to 80 of about 698 (135)

Assessing the impact of silicone Defoamer on oolong tea beverage aroma. [PDF]

Food Chem X
Huang S, Zhang W, Zheng C, Zhang P, Fan R, Lin D, Jiao Y, Sun W, Lin F, Huang Y.   +9 more
europepmc   +1 more source

Different drying methods reshape volatile aroma and bioactive non-volatile compounds in <i>Camellia nitidissima</i> flowers and infusions: UPLC-MS/MS and GC-MS insights. [PDF]

Food Chem X
Yuan B, Tian XM, Yu XY, Zhu L, Zhu MF, Lu YY, Xiang GF, Li GF, Zhou L, Lv H, Hu FL.   +10 more
europepmc   +1 more source

Analysis of volatile compounds in <i>Aglaia odorata</i> flower extracts with different possessing methods by HS-SPME-GC-MS and E-nose. [PDF]

Front Chem
Yang P, Kong L, Wang Q, Liu Q, Duan X, Hu C, Feng Z, Yang Q, Jv H.   +8 more
europepmc   +1 more source

Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels. [PDF]

Front Nutr
Yuan C, Zhang H, Sun Q, Chen J, Cai X, Qiao M, Shan S.   +6 more
europepmc   +1 more source

Integrated foodomics and network pharmacology reveal functional food potential in tatsoi microgreens and baby greens. [PDF]

NPJ Sci Food
Xie Y, Wu J, Zhang D, Zhao C, Yu J, Zhong Y.   +5 more
europepmc   +1 more source

Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2. [PDF]

Food Chem X
Guo Y, Zhou J, Zhong Z, Li S, Lu J, Liu D, He L, Yin S, Wu Y, Sun H.   +9 more
europepmc   +1 more source

Seasonal changes of volatile compounds and odor evaluation of Zanthoxylum bungeanum 'Hanyuan' fruit during the development. [PDF]

BMC Plant Biol
Qiu J, Gong Y, Lu S, Xv J, Zhai Y, Gong W, Hui W, Wang J.   +7 more
europepmc   +1 more source

Effects of composite steaming and drying process on the taste and aroma of pomelo black tea via metabolomics and sensory histology techniques. [PDF]

Food Chem X
Hou Z, Gu Z, Liu S, Lu J, Zhang H, Li L, Jin Y, Ye H, Lu M, Chen H, Jia H.   +10 more
europepmc   +1 more source

Influence of Key Processes on the Aroma Formation of Cicada Black Tea. [PDF]

Foods
Li X, Zhou Q, Ma C, Xia H, Liang D, Miao A, Cao F, Ling C.   +7 more
europepmc   +1 more source

Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS and <i>E</i>-nose combined with multivariate data analysis. [PDF]

Food Chem X
Xu J, Lu Y, Cui J, Liu Y, Yu W, Li C.
europepmc   +1 more source