Results 111 to 120 of about 1,977,105 (186)

High hydrostatic pressure modulates volatile flavor compounds and antioxidant properties of blueberry (<i>Vaccinium corymbosum</i> L.): A metabolomic perspective. [PDF]

Food Chem X
Xiao Y, Zhang H, Zhang W, Jiang S, Ning N, Wang J, Sun A.   +6 more
europepmc   +1 more source

Changes in the Volatile Flavor Compounds and Quality Attributes of Tilapia Fillets Throughout the Drying Process. [PDF]

Foods
Li J, Xiang H, Hao S, Wei L, Huang H, Wei Y, Chen S, Zhao Y.   +7 more
europepmc   +1 more source

HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers. [PDF]

Front Plant Sci
Ren P, Dao R, Wang L, Muhammad N, Sang Y, Liu M, Zhao Z.   +6 more
europepmc   +1 more source

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs. [PDF]

Foods
Huang X, Liu H, Tang X, Zhang Y, Li Y.
europepmc   +1 more source

Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of <i>Aspergillus</i>-type douchi. [PDF]

Curr Res Food Sci
Guo Q, Zhao J, Peng J, Huang Y, Yang W.
europepmc   +1 more source

Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce. [PDF]

Foods
Xu JX, Zhang X, Fu BF, Qiao XY, Wang ZY, Xu XB, Cheng SZ, Du M.   +7 more
europepmc   +1 more source

Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction. [PDF]

Food Chem X
Zhang Z, Dong J, Zheng L, Chen Y, Fang C, Chen J, Guo J, Sun H, Guo N, Fang X, Zhu G.   +10 more
europepmc   +1 more source

Effects and formula optimization of <i>Rosa roxbunghii</i> pomace substrate on the yield and volatile flavor compounds of <i>Lentinulaedodes</i>. [PDF]

Front Plant Sci
Deng T, Li L, Li C, Yan Y, Gao A, Liu X, Pan X, Gao M, Ge L, Peng M, Luo Z, Tian Y, Yang J, Yang X.   +13 more
europepmc   +1 more source

Gas chromatography-ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions. [PDF]

Curr Res Food Sci
Jia QQ, Li JX, Yang S, Su DD.
europepmc   +1 more source