Results 131 to 140 of about 1,977,105 (186)

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

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth. [PDF]

Food Sci Anim Resour
Jia R, Yang Y, Liao G, Yang Y, Gu D, Wang G.   +5 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

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu

Foods, 2023
In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).
Pengcheng Wen, Weibing Zhang, Haijun Qiao   +2 more
exaly   +5 more sources