Results 91 to 100 of about 21,769 (164)

Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu. [PDF]

Food Chem X
Ding X, Yu Y, Li W, Dai H, Wang J, Pi F, Zhu M, Wang X, Liu X, Wang D.   +9 more
europepmc   +1 more source

Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. [PDF]

Foods, 2023
Zhang W, Yang X, Zhang J, Lan Y, Dang B.
europepmc   +1 more source

Characteristic of volatile flavor compounds in 'Fengtangli' plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS. [PDF]

Front Nutr
Hu X, Li D, Ding Y, Zhang Y, Ren C.
europepmc   +1 more source

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS. [PDF]

Food Sci Nutr
Jiang P, Liu Y, Huang J, Fu B, Wang K, Xu Z.   +5 more
europepmc   +1 more source

Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>). [PDF]

Foods
Wu X, Zuo Z, Li J, Fu J, Zhong J, Wang H, Shi H, Huang Y, Wang H.   +8 more
europepmc   +1 more source

Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (<i>Solenocera crassicornis</i>) during frozen storage. [PDF]

Food Chem X
Zhan F, Wu Q, Zheng W, Pan D, Benjakul S, Liu Z, Lin H, Zhang B.   +7 more
europepmc   +1 more source

Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds. [PDF]

Foods
Ye S, Gao Q, Shi D, Zongo AW, He J, Li B.   +5 more
europepmc   +1 more source

Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup. [PDF]

Food Chem X
Nie S, Zhang L, Xie Y, Feng S, Yu Y, Tan C, Tu Z.   +6 more
europepmc   +1 more source

Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle. [PDF]

Front Microbiol
Liu Y, Yin C, Wang J, Xing W, Huang Y, Yan Z, Chen J, Han Y, Zhu W, Zhao Y, Zhang K, Tian T, Guo X, Yuan L, Liu Y.   +14 more
europepmc   +1 more source

Effects of the photovoltaic fishery culture model on muscle nutritional quality and volatile flavor compounds of Litopenaeus vannamei. [PDF]

Heliyon
Zhao Z, Wang Y, Li Q, Zhao H, Duan Y, Wu X, Huang Z, Li H, Zhou J, Chen X.   +9 more
europepmc   +1 more source