Results 171 to 180 of about 1,977,105 (186)

Correlation Between Microbial Communities and Volatile Flavor Compounds in the Fermentation of New Pickle Fermentation Broth

Food Bioscience, 2023
Yage Xing
exaly  

Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce

2010
Sittiwat Lertsiri, Pitipong Wanakhachornkrai, Apinya Assavanig, Siree Chaiseri, Thongchai Suwonsichon   +4 more
openaire   +1 more source

Identification and Source Analysis of Volatile Flavor Compounds in Paper Packaged Yogurt by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry

Food Packaging and Shelf Life, 2022
exaly  

A Metabolomics-Based Approach Investigates Volatile Flavor Formation and Characteristic Compounds of the Dahe Black Pig Dry-Cured Ham

Meat Science, 2019
Yanan Shi, Aixiang Huang
exaly  

Automated Analysis of Volatile Flavor Compounds

1985
openaire   +1 more source

Release of Non-Volatile Flavor Compounds In Vivo

2000
J. M. Davidson, Rob S. T. Linforth, T. A. Hollowood, Andrew J. Taylor   +3 more
openaire   +1 more source

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef From Pirenaica and Friesian Bulls and Heifers

Journal of Food Science, 2002
Kizkitza Insausti, J Chasco, M J Beriain
exaly  

Effect of Flavor Compound Chemical Structure and Environmental Relative Humidity on the Binding of Volatile Flavor Compounds to Dehydrated Soy Protein Isolates

Journal of Agricultural and Food Chemistry, 2006
Keith R Cadwallader, Qiaoxuan Zhou
exaly  

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

Molecules, 2012
Shuhaimi Mustafa, Yazid Abdul Manap
exaly  

Microbial Interactions and Dynamic Changes of Volatile Flavor Compounds During the Fermentation of Traditional Kombucha

Food Chemistry
Yan H Li
exaly