Results 251 to 260 of about 118,098 (266)

Magmas and volatile components

Deep Sea Research Part B. Oceanographic Literature Review, 1979
openaire   +1 more source

Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

Food Chemistry, 2012
Young-Suk Kim, Hyun Chung
exaly  

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

Food Research International, 2020
Yu Mu, Li Jiang, Yingchun Mu
exaly  

Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS

LWT - Food Science and Technology, 2007
Dayun Zhao, Xiaolin Ding
exaly  

Non-volatile flavour components inLentinus edodesafter hot water blanching and microwave blanching

International Journal of Food Properties, 2017
Fei Pei, Qiuhui Hu, Benard Kimatu
exaly  

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

Drying Technology, 2012
Luping Qin, Bk Huang, Zhiyong Chu
exaly  

Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry

Food Chemistry, 2007
Raghunath Acharya, Arvind Gulati
exaly  

Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts

Food Microbiology, 2005
exaly  

Volatile Flavor Components of Tamarind (Tamarindus indicaL.)

Journal of Essential Oil Research, 1990
Chi-Tang Ho, Yuangang Zhang
exaly  

GC–MS Combined with Fast GC E-Nose for the Analysis of Volatile Components of Chamomile (Matricaria chamomilla L.)

Foods
Zheng Jiang, Li Dishuai, Cheng Qu
exaly