Results 101 to 110 of about 606 (147)

Machine-learning-assisted screening of key flavor compounds in pumpkins. [PDF]

J Sci Food Agric
Chai J, Zhang X, Cao J, Liao J, Yang X, Zhang L, Chen W, Lu K, Wu J, Liu Y, Chen YP, Zhang H.   +11 more
europepmc   +1 more source

Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties. [PDF]

Molecules
Drabińska-Fois N, Nogueira M, Nowicka P, Jeż M, Honke J, Manis C, Michalska-Ciechanowska A.   +6 more
europepmc   +1 more source

Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach. [PDF]

J Agric Food Chem
Huseynli L, Gigl M, Müller J, Walser C, Frank O, Vene K, Dawid C.   +6 more
europepmc   +1 more source

Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of <i>Gardeniae Fructus</i> using Sensomics and chemical components approach. [PDF]

Food Chem X
Song Y, Jia Z, Yan L, Liu Y, Cui Z, Wang Y, Zhang C.   +6 more
europepmc   +1 more source

From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety. [PDF]

Foods
Zhao D, Zhang J.
europepmc   +1 more source

Sensomics-assisted identification of key aroma components contributing to the characteristic scent of vacuum-extracted <i>Jin Guanyin</i> tea hydrolat and its aroma enhancement potential. [PDF]

Food Chem X
Tang BM, Wang JQ, Meng X, Wang F, Chen JX, Yin JF, Xu YQ.   +6 more
europepmc   +1 more source

Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments. [PDF]

Food Chem X
Li X, Zhang C, Li S, Wang H, Yu P, Shao H, ShenhaoWang, Wang H, Jin F.   +8 more
europepmc   +1 more source

Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS). [PDF]

Food Chem X
Moon HS, Yu SY, Ban Y, Park H, Hong SJ, Kim KS, Kim HW, Jeong EJ, Shin EC.   +8 more
europepmc   +1 more source

Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea. [PDF]

NPJ Sci Food
Ye Z, Huang W, Chen Z, Zhang J, Hu C, Zhou H, Xu Q, Ning J.   +7 more
europepmc   +1 more source

Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties. [PDF]

Food Chem X
Sung J, Frost S, Suh JH.
europepmc   +1 more source