Results 201 to 210 of about 3,775,078 (259)

Exploring the Impact of Extraction Methods on the Nutritional and Sensory Profiles of Argan Oil from Mostaganem Kernels. [PDF]

Foods
Aridj T, Boukezzoula N, Tefiani C, Benabdelmoumene D, Chaalel A, Berrahal N, Tahlaiti A, Bentounes A, Różański H, Szumny A.   +9 more
europepmc   +1 more source

Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation. [PDF]

NPJ Sci Food
Syrgabek Y, Fuente-Ballesteros A, Zuin Zeidler VG.   +2 more
europepmc   +1 more source

Extraction of Aluminum and Lithium from Fly Ash via Alkali Roasting-Acid Leaching. [PDF]

ACS Omega
Li H, Huang Y, Zhang S, Bai R, Wei H, Liu W, Cui Q, Li S.   +7 more
europepmc   +1 more source

Four Spices Differentially Modulate Roasted Beef Patty Quality and Fluorescent ALEs Formation via Carbonyl Precursors. [PDF]

Foods
Wang Y, Li Y, Zhang T, Yang B, Zhang Y, Wu Y.   +5 more
europepmc   +1 more source

Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting. [PDF]

Front Nutr
Zhang W, Xu Y, Liu J, Li X, Zheng H, Jin W, Abd El-Aty AM.   +6 more
europepmc   +1 more source

Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean <i>(</i> <i>Vigna radiata</i> <i>L.)</i>. [PDF]

ACS Omega
Ergun AR, Altay K, Çetintaş Y, Tekgül Barut Y.   +3 more
europepmc   +1 more source

Recovery of lithium from a zinnwaldite-bearing concentrate derived from tailings using commonly available flue-gas desulfurization gypsum. [PDF]

RSC Adv
Šulc M, Bříza L, Orava J, Janoš P.
europepmc   +1 more source

Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product. [PDF]

Front Nutr
Xiong H, Liu Z, Xie Y, Du M, He X, Duan R.   +5 more
europepmc   +1 more source

Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality. [PDF]

Foods
Zhao J, Hou X, Li T, Al-Ansi W, Fan M, Li Y, Qian H, Wang L.   +7 more
europepmc   +1 more source

A newly-processed Meicha (<i>Ampelopsis grossedentata</i>) via high-temperature re-roasting and <i>Eurotium cristatum</i> fermentation: Aroma characteristics and chemical basis. [PDF]

Food Chem X
Rong Z, Su Z, Yang Q, Huang J, Liu Z, Zhou Q, Lin Y, Yu L.   +7 more
europepmc   +1 more source