Results 271 to 280 of about 108,712 (325)

Early Oxidation Detection in White Wine by Electronic Tongue: A Preliminary Study. [PDF]

Food Sci Nutr
Potter RI, Lee J, Ross CF.
europepmc   +1 more source

First Aid Treatment of Jellyfish Stings: A Systematic Review. [PDF]

Cureus
Pek JH, Lim SH, Ong GY, Djarv T, Douma M, Welsford M, Charlton NP.   +6 more
europepmc   +1 more source

Principle of Tibetan medicine fluoritum processing by vinegar based on the change of microstructure and chemical composition. [PDF]

Sci Rep
Zhuo Y, Lin C, Hu J.
europepmc   +1 more source

Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile. [PDF]

Food Chem X
Wei H, Chen Y, Shen H, Deng J, Zhang S, Yang S, Fang L, He C, Aweya JJ, Li Q, Ni H.   +10 more
europepmc   +1 more source

The innexin 7 gap junction protein contributes to synchronized activity in the <i>Drosophila</i> antennal lobe and regulates olfactory function. [PDF]

Front Neural Circuits
Fuenzalida-Uribe N, Hidalgo S, Silva B, Gandhi S, Vo D, Zamani P, Holmes TC, Sayin S, Grunwald Kadow IC, Hadjieconomou D, O'Dowd DK, Campusano JM.   +11 more
europepmc   +1 more source

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]

Microorganisms
Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J.   +7 more
europepmc   +1 more source

Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits. [PDF]

Foods
Hosseini E, Tsegay ZT, Smaoui S, Varzakas T.   +3 more
europepmc   +1 more source

Formulation of <i>Gracilaria lemaneiformis</i> jelly using fuzzy mathematics evaluation. [PDF]

Food Chem X
Hu A, Wu S.
europepmc   +1 more source