Results 71 to 80 of about 21,769 (164)

Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review. [PDF]

Foods
Chen P, Zhao S, Li C, Zhang T, Xing Y, Zhang K, Lv J, Zhu W.   +7 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

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. [PDF]

Food Chem X, 2023
Miao X, Li S, Shang S, Sun N, Dong X, Jiang P.   +5 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

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS. [PDF]

Molecules, 2023
Liang M, Wang R, Wu Y, Xin R, Guan W, Liu Y.   +5 more
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

Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation. [PDF]

Molecules, 2023
Sun Y, Fu J, Zhang E, Dong L, Cui X, Sun Y, Wang Z, Feng Y, Li B, Xu X, Luo Q, Wang W, Yang J.   +12 more
europepmc   +1 more source

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS. [PDF]

Molecules, 2023
Gao L, Zhang L, Liu J, Zhang X, Lu Y.
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