Results 271 to 280 of about 371,166 (314)

Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast

Food Chemistry, 2023
Hao Dong
exaly  

Smoking

New England Journal of Medicine, 1986
openaire   +2 more sources

Smoke, Smoking, and COVID

Journal of Addictions Nursing, 2022
openaire   +2 more sources

Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

Food Chemistry, 2022
Qian Chen, Qian Liu, Baohua Kong
exaly  

Smoking

Royal Society of Health Journal, 1964
openaire   +2 more sources

Smoking Guns

Neurology India, 2021
Mithun G, Sattur, Orgest, Lajthia, Jonathan R, Lena   +2 more
openaire   +2 more sources

Proteolysis and protein oxidation throughout the smoked dry-cured ham process

Food Chemistry, 2021
Nives Marušić Radovčić, Danijel Karolyi   +1 more
exaly  

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Meat Science, 2021
Erick Saldaña, Iliani Patinho, Miriam Mabel Selani   +2 more
exaly  

Acute Pulmonary Physiologic Effects of Smoked Marijuana and Oral Δ9-Tetrahydrocannabinol in Healthy Young Men

New England Journal of Medicine, 1973
Donald P Tashkin
exaly  

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Food Chemistry, 2007
Vincent Varlet, Carole Prost
exaly