Results 81 to 90 of about 698 (135)

Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics. [PDF]

Front Nutr
Li J, Xu X, Zhou X, Li X, Guo W, Lin Z, Lin H, Piao Y.   +7 more
europepmc   +1 more source

Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas. [PDF]

Food Chem X
Xue Y, Chen G, Zhang J, Zhu G, Zheng X, Xie H, Wang Z, Li D, Huang J, Liu Z, Wang C.   +10 more
europepmc   +1 more source

Influence of Cross-Regional Cultivation on the Flavor Characteristics of <i>Pyropia haitanensis</i>. [PDF]

Foods
Zhang Y, Luo Q, Chen J, Yang R, Zhu W, Chen H.   +5 more
europepmc   +1 more source

Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism. [PDF]

Foods
Wang J, Hu Y, Hu D, Lu Z, Xiang L, Xiang J, Hong M, Ling L, Ma Y.   +8 more
europepmc   +1 more source

Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics. [PDF]

Foods
Li X, Ma J, Chu Y, Li H, Zhang Y, Li A, Jia Y.   +6 more
europepmc   +1 more source

The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in <i>Lentinus edodes</i> powder. [PDF]

Food Chem X
Ye X, Li J, Ma X, Zhao X, Yao L, Qu Y, Zhang W, Zhao F, Yun J.   +8 more
europepmc   +1 more source

Effects of steam processing conditions on the aroma and "dryness-like" effect of <i>Citri Sarcodactylis fructus</i>(FoShou tea). [PDF]

Food Chem X
Cai X, Chen L, Li W, Wang H, Sun Y, Xue X, Wang S, Wu M, Meng J.   +8 more
europepmc   +1 more source

Comparative Analysis of Amino Acid, Sugar, Acid and Volatile Compounds in 4-CPA-Treated and Oscillator-Pollinated Cherry Tomato Fruits During Ripe Stage. [PDF]

Foods
Li Z, Guan S, Ruan M, Yao Z, Liu C, Wan H, Ye Q, Cheng Y, Wang R.   +8 more
europepmc   +1 more source

Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine. [PDF]

Food Chem (Oxf)
Wu Y, Li Z, Duan X, Dong L, Chang M, Zheng W, Guo Y, Li W, Liu D, Yu H, Sun H.   +10 more
europepmc   +1 more source