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Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses.
- Published in:
- Horticulturae, 2024, v. 10, n. 5, p. 499, doi. 10.3390/horticulturae10050499
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- Article
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy.
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- Molecules, 2024, v. 29, n. 7, p. 1542, doi. 10.3390/molecules29071542
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- Article
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.
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- Molecules, 2024, v. 29, n. 7, p. 1532, doi. 10.3390/molecules29071532
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- Article
Fine roots branch orders of Abies faxoniana respond differentially to warming in a subalpine coniferous forest ecosystem.
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- Agroforestry Systems, 2017, v. 91, n. 5, p. 955, doi. 10.1007/s10457-016-9970-7
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- Article
Effect of beer type on the flavoring of beer braised duck.
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- China Food Additives, 2023, v. 34, n. 3, p. 315, doi. 10.19804/j.issn1006-2513.2023.03.038
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- Article
Analysis of the influence of cooking methods on volatile flavor of green prickleyash by E-nose and GC-MS.
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- China Food Additives, 2021, v. 32, n. 10, p. 127, doi. 10.19804/j.issn1006-2513.2021.10.018
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- Article
Exudate components exert different influences on microbially mediated C losses in simulated rhizosphere soils of a spruce plantation.
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- Plant & Soil, 2017, v. 419, n. 1/2, p. 127, doi. 10.1007/s11104-017-3334-6
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- Article
Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).
- Published in:
- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1435364
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- Article
Temporal dynamics of aroma compounds and precursors in dry‐fried shredded beef during culinary processing.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 703, doi. 10.1111/ijfs.16788
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- Article
Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 340, doi. 10.3390/foods13020340
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- Article