Results 151 to 160 of about 1,631 (166)

Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection. [PDF]

Foods
Yang YR, Cao WG, Li CY, Li SY, Huang Q.
europepmc   +1 more source

Different drying methods drive divergent quality profiles in sea buckthorn protein hydrolysates: antioxidant preservation versus aroma complexity. [PDF]

Food Chem X
Chen C, Zhang P, Wei Y, Liang X, Wang L, Fu X, Zhang J, Zhao Y.   +7 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
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Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging. [PDF]

NPJ Sci Food
Zhao Y, Lu X, Sun Q, Cui R, Wang H, Yao Y, Liu X, Song L.   +7 more
europepmc   +1 more source

Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam. [PDF]

Food Chem X
Chen L, Bi J, Li H, Yang L, Zhang M, Li Z, Kan H, Liu Y, Zhao G, Cao C.   +9 more
europepmc   +1 more source

Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging. [PDF]

Front Plant Sci
Yang M, Zhou H, Hu X, Liu X, Lei J, Ye K, Zhou T, Hu J, He B.   +8 more
europepmc   +1 more source

The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea. [PDF]

Food Chem X
Sun X, Wang C, Long X, Han S, Xu W, Chen T, Liu J, Wen B, Li M.   +8 more
europepmc   +1 more source