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Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 10, p. 520, doi. 10.3390/fermentation10100520
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- Article
Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.
- Published in:
- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1476091
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- Article
Risk factors for portal hypertensive gastropathy.
- Published in:
- 2022
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- Publication type:
- journal article
Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.955825
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- Publication type:
- Article
Research on the fermentation of Pu-erh tea through inoculation with Aspergillus amstelodami.
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- Journal of Light Industry, 2022, v. 37, n. 4, p. 1, doi. 10.12187/2022.04.001
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- Article
Study of sterilization methods for sun-dried green tea.
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- Journal of Light Industry, 2022, v. 37, n. 1, p. 40, doi. 10.12187/2022.01.006
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- Publication type:
- Article
Double plastic stent implantation for recurrent acute pancreatitis with incomplete pancreas divisum: a case report and literature review.
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- Journal of International Medical Research, 2021, v. 49, n. 11, p. 1, doi. 10.1177/03000605211060142
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- Article
Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.
- Published in:
- Molecules, 2024, v. 29, n. 16, p. 3737, doi. 10.3390/molecules29163737
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- Publication type:
- Article
Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica.
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- Molecules, 2023, v. 28, n. 16, p. 6092, doi. 10.3390/molecules28166092
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- Publication type:
- Article
Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu.
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- Molecules, 2023, v. 28, n. 6, p. 2708, doi. 10.3390/molecules28062708
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- Publication type:
- Article
An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase.
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- Molecules, 2023, v. 28, n. 4, p. 1722, doi. 10.3390/molecules28041722
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- Publication type:
- Article
Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 435, doi. 10.3390/fermentation10080435
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- Publication type:
- Article
Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics.
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- Fermentation (Basel), 2023, v. 9, n. 8, p. 717, doi. 10.3390/fermentation9080717
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- Publication type:
- Article
Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 690, doi. 10.3390/fermentation9070690
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- Publication type:
- Article
Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 686, doi. 10.3390/fermentation9070686
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- Publication type:
- Article
Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 591, doi. 10.3390/fermentation9070591
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- Publication type:
- Article
Optimization of extraction process of proanthocyanidins from Zijuan tea (Camellia sinensis var. kitmaura) by response surface design.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16213
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- Publication type:
- Article
Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods.
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- Food Science & Nutrition, 2023, v. 11, n. 2, p. 917, doi. 10.1002/fsn3.3126
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- Publication type:
- Article
The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production.
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- Food Science & Nutrition, 2022, v. 10, n. 8, p. 2681, doi. 10.1002/fsn3.2872
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- Publication type:
- Article
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine.
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- Food Science & Technology Research, 2022, v. 28, n. 1, p. 35, doi. 10.3136/fstr.FSTR-D-21-00094
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- Publication type:
- Article
Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 381, doi. 10.3136/fstr.26.381
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- Publication type:
- Article
Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 3, p. 210, doi. 10.17221/158/2020-CJFS
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- Publication type:
- Article
Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 3, p. 160, doi. 10.17221/326/2019-CJFS
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- Publication type:
- Article