Results 121 to 130 of about 1,631 (166)

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

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

Studies on Secondary Raw Materials III.: Rubber waste recovery. Raw Materials Research and Development, April 1979 [PDF]

, 1979
Broussaud, A., Gerriste, G.A., Ollivier, P., Van der Veen, W.J.   +3 more
core  

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

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

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

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

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

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

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