Results 311 to 320 of about 231,648 (333)

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.

Journal of food microbiology, 2017
E. Dellacassa, O. Trenchs, L. Fariña, Florencia Debernardis, G. Pérez, E. Boido, F. Carrau   +6 more
semanticscholar   +1 more source

Encapsulation of volatile aroma compounds

Trends in Food Science & Technology, 1995
openaire   +1 more source

Aroma volatile compounds of mango from various regions

Acta Horticulturae, 2019
C.B. Wei, Z.L. Ma, J. Qiao
openaire   +1 more source

Integrated volatilomic profiles and chemometrics provide new insights into the spatial distribution and aroma differences of volatile compounds in seven Toona sinensis cultivars

Food Chemistry, 2023
Jingfang Zhang
exaly  

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Food Chemistry, 2022
exaly  

Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Food Research International, 2020
Shuang Chen, Yao Nie, Yan Xu
exaly  

Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)

Food Chemistry, 2023
Antonio Raffo, Ilaria Marchioni
exaly  

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.

Meat Science, 2016
C. Kerth
semanticscholar   +1 more source

Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice

Food Chemistry, 2023
exaly  

Physalis peruviana aroma and volatile compounds

Mustafa Kiralan, Onur Ketenoglu, Sündüz Sezer Kiralan   +2 more
openaire   +1 more source