Works matching Vegetable flavor

Results: 246

Scientific Opinion on Flavouring Group Evaluation 501 (FGE.501): Grill flavour concentrate (vegetable).

Published in:

EFSA Journal, 2019, v. 17, n. 5, p. N.PAG, doi. 10.2903/j.efsa.2019.5675

By:

Younes, Maged;
Aquilina, Gabriele;
Castle, Laurence;
Engel, Karl‐Heinz;
Fowler, Paul;
Frutos Fernandez, Maria Jose;
Fürst, Peter;
Gundert‐Remy, Ursula;
Gürtler, Rainer;
Husøy, Trine;
Moldeus, Peter;
Oskarsson, Agneta;
Shah, Romina;
Waalkens‐Berendsen, Ine;
Wölfle, Detlef;
Benigni, Romualdo;
Bolognesi, Claudia;
Chipman, Kevin;
Cordelli, Eugenia;
Degen, Gisela

Publication type:

Article

三次发酵技术提升工业化四川泡青菜风味的研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 53, doi. 10.3969/j.issn.1000-9973.2024.01.009

By:

张杰;
徐飞;
赖兴悦;
李博;
胡刚;
赵志峰;
董世容;
贾银花;
潘攀

Publication type:

Article

Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment.

Published in:

Foods, 2023, v. 12, n. 6, p. 1263, doi. 10.3390/foods12061263

By:

Tang, Tiantian;
Zhang, Min;
Bhandari, Bhesh

Publication type:

Article

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES.

Published in:

Journal of Sensory Studies, 2010, v. 25, n. 2, p. 163, doi. 10.1111/j.1745-459X.2009.00249.x

By:

TALAVERA‐BIANCHI, MARTIN;
CHAMBERS IV, EDGAR;
CHAMBERS, DELORES H.

Publication type:

Article

基于顶空‐气相色谱‐四极杆/飞行时间质谱及相对气味活度值分析潮汕橄榄菜风味物质组成.

Published in:

Food Research & Development, 2024, v. 45, n. 7, p. 158, doi. 10.12161/j.issn.1005‐6521.2024.07.022

By:

王健霞;
刘袆帆;
徐玉娟;
马路凯;
肖更生

Publication type:

Article

代谢组学技术在果蔬风味物质分析中的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 5, p. 217, doi. 10.12161/j.issn.1005-6521.2024.05.030

By:

国勇;
李婷;
窦斌斌

Publication type:

Article

THE EFFECT OF ADDITION OF SELECTED VEGETABLES ON THE MICROBIOLOGICAL, TEXTURAL AND FLAVOUR PROFILE PROPERTIES OF YOGHURTS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 45, doi. 10.17306/J.AFS.2015.1.5

By:

Najgebauer-Lejko, Dorota;
Tabaszewska, Małgorzata;
Grega, Tadeusz

Publication type:

Article

中华传统发酵蔬菜风味轮廓及风味形成研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 373, doi. 10.16429/j.1009-7848.2022.12.036

By:

张诗瑶;
孙饪薇;
刘志佳;
胡小松;
易俊洁

Publication type:

Article

A method to "gamify" exposure to vegetable flavor and its potential influence on liking.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 9, p. 6873, doi. 10.1002/fsn3.4272

By:

Davis, Lissa A.;
Kielb, Elizabeth I.;
Moding, Kameron J.;
Running, Cordelia A.

Publication type:

Article

Retronasal Olfaction in Vegetable Liking and Disliking.

Published in:

Chemical Senses, 2013, v. 38, n. 1, p. 45, doi. 10.1093/chemse/bjs080

By:

Lim, Juyun;
Padmanabhan, Arthi

Publication type:

Article

Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil.

Published in:

Foods, 2023, v. 12, n. 7, p. 1442, doi. 10.3390/foods12071442

By:

Wang, Ruifang;
Qiao, Lina;
Wang, Jing;
Wang, Junyi;
Zhang, Ning;
Chen, Haitao;
Sun, Jie;
Wang, Shuqi;
Zhang, Yu

Publication type:

Article

发酵条件对木薯嫩梢腌制蔬菜营养品质和风味的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 19, p. 143

By:

张金泉;
张振文;
谭婉碧;
林立铭;
余厚美;
王琴飞

Publication type:

Article

Exploring harmony in extra virgin olive oils and vegetables pairings.

Published in:

Grasas y Aceites, 2020, v. 71, n. 2, p. 1, doi. 10.3989/gya.0117191

By:

Cichelli, A.;
Cerretani, L.;
Di Lecce, G.;
Piochi, M.

Publication type:

Article

Qualitative Properties of Pasta Enriched with Celery Root and Sugar Beet By-Products.

Published in:

Czech Journal of Food Sciences, 2018, v. 36, n. 1, p. 66, doi. 10.17221/242/2017-CJFS

By:

MINAROVIČOVÁ, LUCIA;
LAUKOVÁ, MICHAELA;
KOHAJDOVÁ, ZLATICA;
KAROVIČOVÁ, JOLANA;
DOBROVICKÁ, DOMINIKA;
KUCHTOVÁ, VERONIKA

Publication type:

Article

乳酸菌对发酵蔬菜风味影响研究进展.

Published in:

Food & Machinery, 2023, n. 4, p. 232, doi. 10.13652/j.spjx.1003.5788.2023.80162

By:

侯小艺;
王建辉;
邓娜;
李慧;
张博;
蔡勇建

Publication type:

Article

Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Published in:

Frontiers in Plant Science, 2021, v. 12, p. 1, doi. 10.3389/fpls.2021.768675

By:

Yuan, Fengjie;
Fu, Xujun;
Yu, Xiaomin;
Yang, Qinghua;
Jin, Hangxia;
Zhu, Longming

Publication type:

Article

Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1308, doi. 10.1111/j.1365-2621.1991.tb04759.x

By:

HUANG, C.J.;
ZAYAS, J.F.

Publication type:

Article

不同干燥方式对柳蒿芽山野菜挥发性风味的影响研究.

Published in:

China Food Additives, 2024, v. 35, n. 9, p. 109, doi. 10.19804/j.issn1006-2513.2024.9.014

By:

魏登;
邢福;
李美善;
李凤林;
卢忠魁;
陈福玉

Publication type:

Article

Effects of unrefined vegetable oil addition on the flavor acceptability and oil oxidation of tuna oil enriched emulsion under singlet oxygen.

Published in:

Food Science & Biotechnology, 2011, v. 20, n. 3, p. 743, doi. 10.1007/s10068-011-0104-8

By:

An, Sojin;
Choe, Eunok

Publication type:

Article

Rapid analysis of vegetable oil flavor quality by dynamic headspace capillary gas chromatography.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1989, v. 66, n. 7, p. 942, doi. 10.1007/BF02682614

By:

Raghavan, S.;
Reeder, S.;
Khayat, A.

Publication type:

Article

Correlation of the flavor scores of vegetable oils with volatile profile data.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1977, v. 54, n. 10, p. 461, doi. 10.1007/BF02671036

By:

Williams, J.L;
Applewhite, T.

Publication type:

Article

Analysis of vegetable oils for flavor quality by direct gas chromatography.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1977, v. 54, n. 10, p. 445, doi. 10.1007/BF02671032

By:

Dupuy, H.;
Rayner, E.;
Wadsworth, J.;
Legendre, M.

Publication type:

Article

A quality control procedure for the gas liquid chromatographic evaluation of the flavor quality of vegetable oils.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1977, v. 54, n. 10, p. 454, doi. 10.1007/BF02671034

By:

Waltking, Arthur;
Zmachinski, Helen

Publication type:

Article

Correlations of flavor score with volatiles of vegetable oils.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1976, v. 53, n. 10, p. 628, doi. 10.1007/BF02586275

By:

Dupuy, H.;
Rayner, E.;
Wadsworth, J.

Publication type:

Article

Handbook of Fruit and Vegetable Flavors.

Published in:: 2010
Publication type:: Book Review

Sulphur in the nutrition and flavour development of vegetables.

Published in:

Journal of the Science of Food & Agriculture, 1972, v. 23, n. 9, p. 1148, doi. 10.1002/jsfa.2740230921

By:

Freeman, G. G.

Publication type:

Article

A SNP in GmBADH2 gene associates with fragrance in vegetable soybean variety 'Kaori' and SNAP marker development for the fragrance.

Published in:

Theoretical & Applied Genetics, 2011, v. 122, n. 3, p. 533, doi. 10.1007/s00122-010-1467-6

By:

Juwattanasomran, Ruangchai;
Somta, Prakit;
Chankaew, Sompong;
Shimizu, Takehiko;
Wongpornchai, Sugunya;
Kaga, Akito;
Srinives, Peerasak

Publication type:

Article

Study on the Efficiency of the Vegetables Freezing Process.

Published in:

Environmental Research, Engineering & Management / Aplinkos Tyrimai, Inžinerija ir Vadyba, 2014, v. 69, n. 3, p. 68, doi. 10.5755/j01.erem.69.3.6064

By:

Paulikienė, Simona;
Raila, Algirdas

Publication type:

Article

ODOR QUALITY AND CHEMICAL STRUCTURE IN FRUIT AND VEGETABLE FLAVORS*.

Published in:

Annals of the New York Academy of Sciences, 1974, v. 237, n. 1, p. 209, doi. 10.1111/j.1749-6632.1974.tb49855.x

By:

Teranishi, R.;
Buttery, R. G.;
Guadagni, D. G.

Publication type:

Article

WHERE ARE THE TASTES AND FLAVORS UNTIL RECENTLY OF VEGETABLES AND FRUITS?

Published in:

Quality - Access to Success, 2017, v. 18, p. 473

By:

VOICU, Radu;
RĂDULESCU, Carmen Valentina

Publication type:

Article

FLAVOR VOLATILES OF SOME COOKED VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 734, doi. 10.1111/j.1365-2621.1970.tb01983.x

By:

MacLEOD, A. J.;
MacLEOD, GLESNI

Publication type:

Article

Lipid Oxidation in Frozen Vegetables in Relation to Flavor Change.

Published in:

Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 5, p. 675, doi. 10.1111/j.1365-2621.1966.tb01923.x

By:

RHEE, KI SOON;
WATTS, BETTY M.

Publication type:

Article

Alteration of the Flavor of Processed Vegetables by Enzyme Preparations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 4, p. 460, doi. 10.1111/j.1365-2621.1963.tb00227.x

By:

SCHWIMMER, SIGMUND

Publication type:

Article

APPLICATION OF THE PAIRED COMPARISON METHOD TO THE STUDY OF FLAVOR DIFFERENCES IN COOKED VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 2, p. 257, doi. 10.1111/j.1365-2621.1960.tb00329.x

By:

GORDON, JOAN;
NOBLE, ISABEL

Publication type:

Article

A CHEMICAL STUDY OF THE PROGRESSIVE DEVELOPMENT OF OFF-FLAVOR IN FROZEN RAW VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 289, doi. 10.1111/j.1365-2621.1955.tb16839.x

By:

LEE, FRANK A.;
WAGENKNECHT, A. C.;
HENING, J. C.

Publication type:

Article

Progress on influence of vegetable oil processing technology on flavor compounds.

Published in:

China Oils & Fats, 2021, v. 46, n. 9, p. 51, doi. 10.19902/j.cnki.zgyz.1003-7969.200508

By:

XIAO Xinsheng;
ZHOU Xu;
JIANG Liyan

Publication type:

Article

基于电子鼻、HS - GC - IMS 和 HS - SPME - GC - MS 对5种食用植物油挥发性风味成分分析.

Published in:

China Oils & Fats, 2020, n. 9, p. 102, doi. 10.12166/j.zgyz.1003-7969/2020.09.020

By:

袁桃静;
赵笑颠;
庞一扬;
余远江;
白云霞;
孙宁;
刘小玲

Publication type:

Article

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying.

Published in:

Drying Technology, 2017, v. 35, n. 6, p. 699, doi. 10.1080/07373937.2016.1206925

By:

Rajkumar, Gomathi;
Shanmugam, Saravanan;
Galvâo, Mercia de Sousa;
Leite Neta, Maria Terezinha Santos;
Dutra Sandes, Rafael Donizete;
Mujumdar, Arun S.;
Narain, Narendra

Publication type:

Article

Efficient Preparation of Racemic γ-Nonalactone.

Published in:

Organic Preparations & Procedures International, 2013, v. 45, n. 1, p. 72, doi. 10.1080/00304948.2013.743759

By:

Tu, Song;
Dong, Wan;
Yang, Jing;
Zhang, Chen;
Shen, Youyu

Publication type:

Article

Changes in Volatile Flavor Compounds of Vegetable Soybean Seeds With Different Preservation Processes Using Headspace‐Gas Chromatography–Ion Mobility Spectrometry.

Published in:

Journal of Food Processing & Preservation, 2024, v. 2024, p. 1, doi. 10.1155/jfpp/1952745

By:

Yu, Xiaomin;
Fu, Xujun;
Yang, Qinghua;
Jin, Hangxia;
Zhu, Longming;
Yuan, Fengjie;
Wang, Cong

Publication type:

Article

The stability of vegetable oils IV. Flavor reversion in soybean oil.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1941, v. 18, n. 5, p. 95, doi. 10.1007/BF02545417

By:

Bickford, W.

Publication type:

Article

Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. R84, doi. 10.1111/j.1750-3841.2009.01294.x

By:

AYALA-ZAVALA, J. FERNANDO;
GONZÁLEZ-AGUILAR, GUSTAVO A.;
DEL-TORO-SÁNCHEZ, L.

Publication type:

Article

Characterization of Shortday Onion Cultivars of 3 Pungency Levels with Flavor Precursor, Free Amino Acid, Sulfur, and Sugar Contents.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C475, doi. 10.1111/j.1750-3841.2009.01243.x

By:

LEE, EUN JIN;
YOO, KIL SUN;
JIFON, JOHN;
PATIL, BHIMANAGOUDA S.

Publication type:

Article

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 416, doi. 10.1111/j.1365-2621.1991.tb05293.x

By:

BOUN, H.R.;
HUXSOLL, C.C.

Publication type:

Article

A new look at early exposure to the flavors of the available vegetables as foundational mechanism of vegetable consumption habits and recipes of vegetables-based dishes.

Published in:

2021

By:

Domínguez, Paloma Rohlfs

Publication type:

Literature Review

Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science.

Published in:

Food Reviews International, 2023, v. 39, n. 6, p. 3066, doi. 10.1080/87559129.2021.2005088

By:

Gou, Min;
Bi, Jinfeng;
Chen, Qinqin;
Wu, Xinye;
Fauconnier, Marie-Laure;
Qiao, Yening

Publication type:

Article

Analyses of flavor qualities of vegetable oils by gas chromatography.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1983, v. 60, n. 3, p. 544, doi. 10.1007/BF02679783

By:

Min, D.

Publication type:

Article

Flavor problems of vegetable food proteins.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1979, v. 56, n. 3Part2, p. 262, doi. 10.1007/BF02671470

By:

Rackis, J. J.;
Sessa, D. J.;
Honig, D. H.

Publication type:

Article

Flavor problems of vegetable food proteins.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1979, v. 56, n. 3, p. 262, doi. 10.1007/BF02671470

By:

Rackis, J.;
Sessa, D.;
Honig, D.

Publication type:

Article

Bidirectional Recurrent Half-Sib Family Selection for Geosmin Concentration in Table Beet.

Published in:

Crop Science, 2017, v. 57, n. 5, p. 2564, doi. 10.2135/cropsci2017.02.0111

By:

Maher, Lynn;
Goldman, Irwin L.

Publication type:

Article