Works matching DE "FLAVOR"

Results: 4189

Interplay Between MW, ΩCDMh2, and (g − 2)μ in Flavor Symmetry–Based Supersymmetric Models.

Published in:

Advances in High Energy Physics, 2025, v. 2025, p. 1, doi. 10.1155/ahep/6941883

By:

Israr, Sajid;
Gómez, Mario E.;
Rehman, Muhammad;
Arafat, Yasir;
Asselmeyer-Maluga, Torsten

Publication type:

Article

FOOD SAFETY AND SYNTHETIC CHEMICALS – AN INTERNATIONAL COMPARISON.

Published in:

Indiana International & Comparative Law Review, 2025, v. 35, n. 2, p. 259

By:

BERG, AMY S.

Publication type:

Article

SYMPOSIUM TRANSCRIPT: DECIDING WHAT’S ON THE DINNER DOCKET.

Published in:

Indiana International & Comparative Law Review, 2025, v. 35, n. 2, p. i

By:

MARTIN, ALLISON

Publication type:

Article

藤椒风味核桃仁加工工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 11, p. 100, doi. 10.12161/j.issn.1005‐6521.2025.11.013

By:

唐晓华;
刘诺雪;
吕莲荣;
石国艳;
付晓萍

Publication type:

Article

Analysis of the quality and bacterial composition of spicy cabbage between Liaoning and Yanbian in northeastern China based on flavoromics and amplicon sequencing.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 10, p. 5268, doi. 10.1002/jsfa.14250

By:

Zhao, Mingwei;
Xiong, Shijin;
Du, Tonghao;
Xu, Xiaoyan;
Li, Huiyu;
Zhang, Linli;
Xu, Yazhou;
Wei, Tao;
Ren, Hongbing;
Xiong, Tao;
Xie, Mingyong

Publication type:

Article

中华绒螯蟹加工副产物酶解工艺条件优化及酶解液呈鲜特性研究.

Published in:

Journal of Dalian Ocean University, 2025, v. 40, n. 2, p. 250, doi. 10.16535/j.cnki.dlhyxb.2024-186

By:

耿星华;
张佳汇;
刘太昂;
史羽瑶;
王锡昌

Publication type:

Article

Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.

Published in:

Foods, 2025, v. 14, n. 11, p. 1982, doi. 10.3390/foods14111982

By:

Cai, Xuemei;
Zeng, Yi;
Zhu, Kaixian;
Peng, Yiqin;
Xv, Pei;
Dong, Ping;
Qiao, Mingfeng;
Fan, Wenjiao

Publication type:

Article

Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.

Published in:

Foods, 2025, v. 14, n. 11, p. 1881, doi. 10.3390/foods14111881

By:

El Hosry, Leina;
Elias, Vanessa;
Chamoun, Vanessa;
Halawi, Malda;
Cayot, Philippe;
Nehme, Anthony;
Bou-Maroun, Elias

Publication type:

Article

Synthesis of Esters Using Modified Waste Copper Slag: A Sustainable Approach for Waste Valorisation.

Published in:

Flavour & Fragrance Journal, 2025, v. 40, n. 3, p. 569, doi. 10.1002/ffj.3849

By:

Megha, Bhagyashree;
More, Pavan

Publication type:

Article

Effects and formula optimization of Rosa roxbunghii pomace substrate on the yield and volatile flavor compounds of Lentinulaedodes.

Published in:

Frontiers in Plant Science, 2025, p. 1, doi. 10.3389/fpls.2025.1456290

By:

Deng, Tingfei;
Li, Liangqun;
Li, Chunyan;
Yan, Yanfang;
Gao, Anqin;
Liu, Xiaolan;
Pan, Xiong;
Gao, Ming;
Ge, Lijuan;
Peng, Mei;
Luo, Zhongsheng;
Tian, Yan;
Yang, Juan;
Yang, Xiaosheng

Publication type:

Article

Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/3703692

By:

Monod, Raphael;
Thomas-Danguin, Thierry;
de Kock, Henriette L.;
Jha, Poulami

Publication type:

Article

基于SPME-GC-MS分析石榴籽对石榴汁挥发性风味物质的影响.

Published in:

Storage & Process, 2025, n. 5, p. 120, doi. 10.3969/j.issn.1009-6221.2025.05.014

By:

李雅君;
胡云峰;
邢皓然;
胡立武;
马畅

Publication type:

Article

基于顶空固相微萃取气相色谱-质谱技术的非靶向代谢分析苗家米酒挥发性风味物质.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 11, p. 50, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250226008

By:

黄裕兵;
李晓飞;
李艳梅;
陈菊

Publication type:

Article

润叶不同温湿度参数对上部模块烟叶挥发性香气物质的影响.

Published in:

Southwest China Journal of Agricultural Sciences, 2025, v. 38, n. 3, p. 540, doi. 10.16213/j.enki.sejas.2025.3.011.

By:

赵唯琦;
张丽颖;
王子冲;
李义鑫;
饶翠梅;
梁舒涵;
张彦波;
杨永胜;
杜宇;
汤云海

Publication type:

Article

Sensory Characteristics Analysis of Pixian Bean Paste by Flavor Wheel Combined with Chemometrics Analysis.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 3, p. 399, doi. 10.16429/j.1009-7848.2025.03.038

By:

ZHAO Yahui;
YIN Ao;
CHEN Lu;
ZHAO Dongrui;
WANG Shuqi;
LI Hehe;
WANG Bowen;
SUN Jinyuan

Publication type:

Article

Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine.

Published in:

Foods, 2025, v. 14, n. 10, p. 1804, doi. 10.3390/foods14101804

By:

Li, Zhijie;
Sun, Kaishuo;
Wang, Yanyan;
Yu, Fang;
Liu, Zhiwen

Publication type:

Article

Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.

Published in:

Foods, 2025, v. 14, n. 10, p. 1760, doi. 10.3390/foods14101760

By:

Yang, Zhibo;
Song, Chuan;
Lan, Qiuyu;
Hu, Bin;
Ao, Zonghua;
Zhang, Suyi;
Tang, Junni;
Du, Xin;
Zhu, Chenglin;
Laghi, Luca

Publication type:

Article

Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix.

Published in:

Foods, 2025, v. 14, n. 10, p. 1702, doi. 10.3390/foods14101702

By:

Hong, Jiaxin;
Wei, Huayang;
Yin, Ruiyang;
Xie, Jiang;
Huang, He;
Guo, Liyun;
Zhao, Dongrui;
Song, Yumei;
Sun, Jinyuan;
Huang, Mingquan;
Sun, Baoguo

Publication type:

Article

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production.

Published in:

Foods, 2025, v. 14, n. 10, p. 1655, doi. 10.3390/foods14101655

By:

Muñoz-Bas, Clara;
Muñoz-Tebar, Nuria;
Viuda-Martos, Manuel;
Lucas-González, Raquel;
Pérez-Álvarez, José Ángel;
Fernández-López, Juana

Publication type:

Article

Recent Advancements in Marine Collagen: Exploring New Sources, Processing Approaches, and Nutritional Applications.

Published in:

Marine Drugs, 2025, v. 23, n. 5, p. 190, doi. 10.3390/md23050190

By:

Islam, Joinul;
Mis Solval, Kevin E.

Publication type:

Article

Decoding the Secrets of Odor‐Active Compounds in Dark Tea.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70206

By:

Wang, Lianqing;
Huang, Jianan;
Liu, Zhonghua;
Wang, Chao

Publication type:

Article

Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer‐preferred varieties.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70172

By:

Abugu, Modesta;
Allan, Matthew;
Johanningsmeier, Suzanne;
Iorizzo, Massimo;
Yencho, G. Craig

Publication type:

Article

Safety evaluation of Weissella confusa SY628 and the effect of its fermentation on the taste and quality of soy yogurt.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1567399

By:

Liu, Muwen;
Li, Xiao;
Ye, Tao;
Zhao, Liangzhong;
Zhang, Xuejiao

Publication type:

Article

基于 GC-IMS 分析添加五谷对红茶菌奶酒挥发性风味物质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 284, doi. 10.11882/j.issn.0254-5071.2025.05.042

By:

谢敬;
周嘉诺;
隆瑞;
唐佳鑫;
宋阳;
凌紫青;
陈泓帆;
罗琪琪;
聂鑫

Publication type:

Article

基于酶解法及抑味法浸泡型青梅酒脱苦工艺优化.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 252, doi. 10.11882/j.issn.0254-5071.2025.05.037

By:

韩俊燃;
王菲;
赵曼欣;
李映陶;
郑经绍;
黄苇

Publication type:

Article

响应面法优化浓香型超低度白酒活性炭除浊工艺.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 211, doi. 10.11882/j.issn.0254-5071.2025.05.031

By:

文星科;
张宿义;
倪斌;
邵燕;
教宗华;
贾俊杰;
王毓;
陈峙霖;
姜文艺

Publication type:

Article

混菌麸曲制备工艺优化及其在清香型白酒酿造中的应用.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 195, doi. 10.11882/j.issn.0254-5071.2025.05.029

By:

黄治国;
刘钢宇;
李彦中;
卫春会;
任志强;
邓杰

Publication type:

Article

不同来源大豆对高盐稀态酱油品质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 188, doi. 10.11882/j.issn.0254-5071.2025.05.028

By:

梁锦云;
溫林风;
李思颖;
戴伟杰;
陈志韶;
郑仲沐;
曹庸

Publication type:

Article

卡利比克迈耶氏酵母对‘赤霞珠干红葡萄酒品质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 154, doi. 10.11882/j.issn.0254-5071.2025.05.023

By:

李玥玥;
胡海霞;
王燕荣

Publication type:

Article

酱香型白酒窖池空间差异对第四轮次基酒品质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 47, doi. 10.11882/j.issn.0254-5071.2025.05.008

By:

廖凤梅;
陈仁远;
杨雪莉;
赵钱;
李小波;
余方强;
王业;
张悍仁;
吴鑫颖

Publication type:

Article

白酒酿造过程中芽孢杆菌的研究进展.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 26, doi. 10.11882/j.issn.0254-5071.2025.05.005

By:

鲁倩;
唐平;
王晓丹;
李长文;
陈玉林;
李丹;
卢君

Publication type:

Article

己酸菌应用于窖泥养护的研究进展.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 21, doi. 10.11882/j.issn.0254-5071.2025.05.004

By:

冯文聪;
孙盛;
毛文定;
吕乐;
殷想想;
陈茂彬;
方尚玲

Publication type:

Article

酸角酶解液结合焦糖化料液利用美拉德反应制备食用香料.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 10, p. 61, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250207007

By:

郭磊;
李立鹏;
宗东岳;
王富申;
蔡继宝;
徐达;
,田耀伟;
曲利利;
许春平

Publication type:

Article

PORTRAITS D'ENFANCE, PORTRAITS D'ADOLESCENCE: PRATIQUES DE LECTURE ET PRATIQUES CULTURELLES À TRAVERS LES ÉTAPES DU DÉVELOPPEMENT HUMAIN.

Published in:

Documentation & Bibliotheques, 2020, v. 66, n. 2, p. 20, doi. 10.7202/1069968ar

By:

GAREAU, Geneviève

Publication type:

Article

HACKERS HIT HARDER: Cyberattacks on government have been increasing for years. Ransomware is just the flavor of 2019.

Published in:

Government Technology, 2019, v. 32, n. 8, p. 62

By:

MILLER, BEN

Publication type:

Article

Synthesis of Oxygenated Sesquiterpenoids Enabled by Combining Metabolic Engineering and Visible‐Light Photocatalysis.

Published in:

Chemistry - A European Journal, 2022, v. 28, n. 46, p. 1, doi. 10.1002/chem.202201230

By:

Liu, Chenguang;
Cui, Xiaoyi;
Chen, Wei;
Ma, Xiaoqiang;
Prather, Kristala J.;
Zhou, Kang;
Wu, Jie

Publication type:

Article

When flavor guides motor control: an effector independence study.

Published in:

Experimental Brain Research, 2011, v. 212, n. 3, p. 339, doi. 10.1007/s00221-011-2733-9

By:

Parma, Valentina;
Roverato, Roberto;
Ghirardello, Deborah;
Bulgheroni, Maria;
Tirindelli, Roberto;
Castiello, Umberto

Publication type:

Article

Formation of rice flavor powder with α-cyclodextrin by spray drying.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 239, doi. 10.1007/s00217-009-1043-y

By:

Kawakami, Koji;
Fujita, Akiko;
Mikami, Takashi;
Yoshii, Hidefumi;
Paramita, Vita;
Neoh, Tze Loon;
Furuta, Takeshi

Publication type:

Article

Analysis of volatile compounds in polished-graded wheat flour bread using headspace sorptive extraction.

Published in:

European Food Research & Technology, 2009, v. 228, n. 3, p. 457, doi. 10.1007/s00217-008-0953-4

By:

Maeda, Tomoko;
Kim, Ji Hyun;
Ubukata, Yoshihito;
Morita, Naofumi

Publication type:

Article

The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 405, doi. 10.1007/s00217-006-0551-2

By:

Darin Sukha;
David Butler;
Pathmanathan Umaharan;
Emma Boult

Publication type:

Article

Predicting the organoleptic stability of beer from chemical data using multivariate analysis.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 57, doi. 10.1007/s00217-006-0508-5

By:

Luís Guido;
Andreia Curto;
Patrick Boivin;
Nizar Benismail;
Cristina Gonçalves;
Aquiles Barros

Publication type:

Article

Nootkatone—a biotechnological challenge.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 83, n. 1, p. 35, doi. 10.1007/s00253-009-1968-x

By:

Fraatz, Marco;
Berger, Ralf;
Zorn, Holger

Publication type:

Article

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 81, n. 6, p. 987, doi. 10.1007/s00253-008-1758-x

By:

Smit, Bart;
Engels, Wim;
Smit, Gerrit

Publication type:

Article

Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.

Published in:: Applied Microbiology & Biotechnology, 2006, v. 73, n. 2, p. 434, doi. 10.1007/s00253-006-0461-z
Publication type:: Article

Synthesis of flavor and fragrance esters usingCandida antarcticalipase.

Published in:

Applied Microbiology & Biotechnology, 2004, v. 65, n. 4, p. 373, doi. 10.1007/s00253-004-1602-x

By:

Larios, Araceli;
García, Hugo S.;
Oliart, Rosa María;
Valerio-Alfaro, Gerardo

Publication type:

Article

Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer’s yeast.

Published in:

Applied Microbiology & Biotechnology, 2004, v. 64, n. 5, p. 636, doi. 10.1007/s00253-003-1523-0

By:

Shen, H. -Y.;
De Schrijver, S.;
Moonjai, N.;
Verstrepen, K. J.;
Delvaux, F.;
Delvaux, F. R.

Publication type:

Article

Coconut water uses, composition and properties: a review.

Published in:

Fruits, 2012, v. 67, n. 2, p. 87, doi. 10.1051/fruits/2012002

By:

Prades, Alexia;
Dornier, Manuel;
Diop, Nafissatou;
Pain, Jean-Pierre

Publication type:

Article

Paired-domination game played on paths.

Published in:

Aequationes Mathematicae, 2024, v. 98, n. 5, p. 1391, doi. 10.1007/s00010-023-00995-6

By:

Gray, Aaron D.;
Henning, Michael A.

Publication type:

Article

Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition.

Published in:

Trends in Sciences, 2023, v. 20, n. 9, p. 1, doi. 10.48048/tis.2023.6758

By:

Sutasinee Chintong;
Kanjana Sukosi;
Jureerat Saengrung;
Maruj Limpawattana;
Wanwimol Klaypradit

Publication type:

Article

Toward a Postcolonial Storytelling: Deciphering the Eastern Storytelling Conventions in Salman Rushdie’s Two Years Eight Months and Twenty-Eight Nights.

Published in:

Current Perspectives in Social Sciences, 2023, v. 27, n. 3, p. 231, doi. 10.5152/JSSI.2023.23346

By:

BAKIRTAŞ, Şennur

Publication type:

Article