Results 211 to 216 of about 72,009 (216)

Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind

Innovative Food Science and Emerging Technologies, 2011
FRANCISCO JOSÉ Delgado, JOSÉ González-Crespo, Ramon Cava   +2 more
exaly  

Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

International Journal of Food Science and Technology, 2010
Disney Ribeiro Dias, Cleiton Antonio Nunes, Rosane Freitas Schwan   +2 more
exaly  

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

Food Science and Technology International, 2017
Zheng-Wei Cui, Chunyang Li
exaly  

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

Food Chemistry, 2017
Wenjiang Dong, Rongsuo Hu, Lehe Tan
exaly  

Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast

Food Chemistry
Ji Yoon Cha, Jeongae Heo, Yea-Ji Kim
exaly  

Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics

Foods
Magdalena Gantner, Eliza Kostyra, Elżbieta Gorska-Horczyczak   +2 more
exaly