Results 121 to 125 of about 10,769,805 (125)

Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach

Food Chemistry
Martina Gastl, Stefan Ritter, Sarah Ensslin   +2 more
exaly  

Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics

Food Chemistry
Da-Yong Zhou, Lei Qin, Xu-Hui Huang
exaly  

GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing

Food Chemistry
Yuming Wei, Jingming Ning
exaly  

The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree

Food Chemistry
Chen Yuqiong, De Zhang, Xinlei Yu
exaly  

Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach

Food Chemistry
Hai-Tao Chen
exaly