Results 101 to 110 of about 21,769 (164)

Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry. [PDF]

Foods
Zhang J, Chen J, Lan J, Liu B, Wang X, Zhang S, Zuo Y.   +6 more
europepmc   +1 more source

Studies on Volatile Flavor Compounds of Soy Sauce Residue

Journal of the Korean Society of Food Science and Nutrition, 2016
Yong-Jun Cha, Wenfeng Wang, Ha-Ram Cha
openaire   +1 more source

The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage. [PDF]

Foods
Ji L, Zhou Y, Nie Q, Luo Y, Yang R, Kang J, Zhao Y, Zeng M, Jia Y, Dong S, Gan L, Zhang J.   +11 more
europepmc   +1 more source

The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon. [PDF]

Food Chem X
Ning B, Zuo Y, Wang L, Zhu L, Ren H, Wang S, Zeng W, Lu H, Zhang T.   +8 more
europepmc   +1 more source

Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine. [PDF]

Front Microbiol
Liu K, Su R, Wang Q, Shen X, Jiang B, Yang L, Li Z, Zheng J, Li P.   +8 more
europepmc   +1 more source

An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative Staphylococcus during the Air-Drying Stage. [PDF]

Foods
Ye J, Zhang X, Yuan S, Zhang Y, Cao J, Teng W, Wang Y.   +6 more
europepmc   +1 more source

Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing. [PDF]

Molecules
Nie X, Jia X, Zhu K, Ling Z, Chen H, Xie J, Ao Z, Song C, Shen C, Zhu C, Yan W, Wang J, Wang Y, Zhao Z.   +13 more
europepmc   +1 more source

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds. [PDF]

Food Chem X
Liu X, Mu Y, Lv X, Chen N, Chen L, Wen T, Su W.   +6 more
europepmc   +1 more source

Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (<i>Parapenaeopsis hardwickii</i>) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis. [PDF]

Food Chem X
Zheng W, Yang R, Shui S, Zhan F, Wang L, Lu R, Benjakul S, Zhang B.   +7 more
europepmc   +1 more source

The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat. [PDF]

Foods
Zhang B, Cao M, Wang X, Guo S, Ding Z, Kang Y, Hu L, Xiong L, Pei J, Ma Y, Guo X.   +10 more
europepmc   +1 more source