Works about FLAVOR
Results: 4015
SENSORY AND PH EVALUATIONS OF NOVEL VARIETIES OF KEFIR.
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- Horizons - International Scientific Journal, 2023, v. 1, n. 1, p. 77, doi. 10.20544/HORIZONS.1.1.23.P07
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- Article
酱香型白酒丟糟总黄酮提取工艺优化及抗氧化性研究.
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- China Brewing, 2025, v. 44, n. 2, p. 245, doi. 10.11882/j.issn.0254-5071.2025.02.036
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- Article
馥郁香型鸡尾酒挥发性风味物质分析及其配方响应面优化.
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- China Brewing, 2025, v. 44, n. 2, p. 212, doi. 10.11882/j.issn.0254-5071.2025.02.031
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- Article
钾离子与铝离子对不同年份浓香型白酒中挥发性风味物质的影响.
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- China Brewing, 2025, v. 44, n. 2, p. 101, doi. 10.11882/j.issn.0254-5071.2025.02.015
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- Article
基于非靶向代谢组学分析不同年份酱香型白酒二轮次基酒挥发性风味物质差异.
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- China Brewing, 2025, v. 44, n. 2, p. 95, doi. 10.11882/j.issn.0254-5071.2025.02.014
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- Article
基于HS-SPME-GC-MS解析水豆豉挥发性风味物质.
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- China Brewing, 2025, v. 44, n. 2, p. 87, doi. 10.11882/j.issn.0254-5071.2025.02.013
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- Article
白酒中风味成分对饮后舒适度影响的研究进展.
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- China Brewing, 2025, v. 44, n. 2, p. 14, doi. 10.11882/j.issn.0254-5071.2025.02.003
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- Article
白酒中异味物质研究进展.
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- China Brewing, 2025, v. 44, n. 2, p. 7, doi. 10.11882/j.issn.0254-5071.2025.02.002
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- Article
Physicochemical and nutritional profile of key mint varieties in Morocco: flavour, antioxidant activity, and consumer preferences.
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- International Journal of Environmental Studies, 2025, v. 82, n. 1, p. 348, doi. 10.1080/00207233.2025.2456455
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- Article
重庆巫溪县白酒产区发展及其品质提升策略.
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- China Brewing, 2025, v. 44, n. 1, p. 282, doi. 10.11882/j.issn.0254-5071.2025.01.041
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- Article
不同年份酱香型白酒一轮次基酒挥发性风味物质差异分析.
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- China Brewing, 2025, v. 44, n. 1, p. 105, doi. 10.11882/j.issn.0254-5071.2025.01.016
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- Article
特香型白酒基酒贮存期风味成分平衡过程的解析.
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- China Brewing, 2025, v. 44, n. 1, p. 65, doi. 10.11882/j.issn.0254-5071.2025.01.010
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- Article
白酒窖泥及其微生物与风味关联性研究进展.
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- China Brewing, 2025, v. 44, n. 1, p. 6, doi. 10.11882/j.issn.0254-5071.2025.01.002
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- Article
白酒中愈创木酚类化合物研究进展.
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- China Brewing, 2025, v. 44, n. 1, p. 1, doi. 10.11882/j.issn.0254-5071.2025.01.001
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- Article
Characterization of Key Odorants in Hemp Seed Oil Extracted from the Hemp Seeds Roasted Under Various Conditions.
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- Processes, 2025, v. 13, n. 2, p. 530, doi. 10.3390/pr13020530
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- Article
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.
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- Foods, 2025, v. 14, n. 4, p. 643, doi. 10.3390/foods14040643
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- Article
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce.
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- Foods, 2025, v. 14, n. 4, p. 586, doi. 10.3390/foods14040586
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- Article
Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.
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- Foods, 2025, v. 14, n. 4, p. 560, doi. 10.3390/foods14040560
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- Article
Effects of Selenium Nanoparticle Application on Flavor Volatiles of Aromatic Rice.
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- Foods, 2025, v. 14, n. 4, p. 552, doi. 10.3390/foods14040552
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- Article
Two Terpene Synthases Are Involved in Multiple Sesquiterpene Biosynthesis in the Woody Vegetable, Toona sinensis.
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- International Journal of Molecular Sciences, 2025, v. 26, n. 4, p. 1578, doi. 10.3390/ijms26041578
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- Article
Characterization of Volatilized Compounds in Conventional and Organic Vegetable-Source Alternative Meat-Curing Ingredients.
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- Molecules, 2025, v. 30, n. 4, p. 835, doi. 10.3390/molecules30040835
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- Article
Authentic Aroma and Compound-Specific Isotope Ratios (δ 13 C, δ 2 H) Profiles of Vanilla Pods (V. planifolia and V. tahitensis).
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- Molecules, 2025, v. 30, n. 4, p. 825, doi. 10.3390/molecules30040825
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- Article
Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil.
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- Molecules, 2025, v. 30, n. 4, p. 811, doi. 10.3390/molecules30040811
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- Article
Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics.
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- Analytical Letters, 2025, v. 58, n. 7, p. 1225, doi. 10.1080/00032719.2024.2360084
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- Article
Hosts TEI Executive Director for Presentation and Bourbon Tasting.
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- Tax Executive, 2020, v. 72, n. 3, p. 14
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- Article
Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol and of 4-Vinylguaiacol to 4-Ethylguaiacol by Halotolerant Yeasts Belonging to the Genus Candida.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 4, p. 1058, doi. 10.1271/bbb.60486
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- Article
Identification of Novel Decenoic Acids in Heated Butter.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 12, p. 2416, doi. 10.1271/bbb.69.2416
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- Article
Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 7, p. 1323, doi. 10.1271/bbb.69.1323
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- Article
Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 1, p. 66, doi. 10.1271/bbb.68.66
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- Article
Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 2, p. 426, doi. 10.1271/bbb.67.426
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- Article
Book Review.
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- 2012
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- Book Review
Keeping TaB: A Diet Soft Drink Shelf Life.
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- Journal of American Culture, 2004, v. 27, n. 1, p. 54, doi. 10.1111/j.1537-4726.2004.00115.x
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- Article
Synthesis of Oxygenated Sesquiterpenoids Enabled by Combining Metabolic Engineering and Visible‐Light Photocatalysis.
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- Chemistry - A European Journal, 2022, v. 28, n. 46, p. 1, doi. 10.1002/chem.202201230
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- Article
Cobalt‐Catalyzed Asymmetric Hydrogenation: Substrate Specificity and Mechanistic Variability.
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- Angewandte Chemie, 2024, v. 136, n. 10, p. 1, doi. 10.1002/ange.202315773
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- Article
Augmented reality flavor: cross-modal mapping across gustation, olfaction, and vision.
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- Multimedia Tools & Applications, 2021, v. 80, n. 30, p. 36423, doi. 10.1007/s11042-021-11321-0
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- Article
Profiling apple volatile organic compounds in a New Zealand collection of germplasm as a resource for breeding cultivars with desirable flavors.
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- Euphytica, 2023, v. 219, n. 11, p. 1, doi. 10.1007/s10681-023-03239-5
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- Article
Participatory plant breeding reveals that geosmin concentration is not the central determinant of hedonic liking in table beet.
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- Euphytica, 2022, v. 218, n. 2, p. 1, doi. 10.1007/s10681-021-02959-w
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- Article
Prediction of sweet pepper ( Capsicum annuum) flavor over different harvests.
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- Euphytica, 2012, v. 187, n. 1, p. 117, doi. 10.1007/s10681-012-0761-6
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- Article
Flavour-improved alcohol-free beer - Quality traits, ageing and sensory perception.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 450, doi. 10.1016/j.fbp.2020.07.014
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- Article
When flavor guides motor control: an effector independence study.
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- Experimental Brain Research, 2011, v. 212, n. 3, p. 339, doi. 10.1007/s00221-011-2733-9
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- Article
Odor/taste integration and the perception of flavor.
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- Experimental Brain Research, 2005, v. 166, n. 3/4, p. 345, doi. 10.1007/s00221-005-2376-9
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- Article
Toward an optimal observational array for improving two flavors of El Niño predictions in the whole Pacific.
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- Climate Dynamics, 2023, v. 60, n. 3/4, p. 831, doi. 10.1007/s00382-022-06342-w
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- Article
The predictability study of the two flavors of ENSO in the CESM model from 1881 to 2017.
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- Climate Dynamics, 2022, v. 59, n. 11/12, p. 3343, doi. 10.1007/s00382-022-06269-2
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- Article
Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2445, doi. 10.1007/s00217-024-04551-7
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- Article
Detection of Ganoderma lucidum spore oil adulteration using chemometrics based on a flavor fingerprint by HS-GC-IMS.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1683, doi. 10.1007/s00217-024-04497-w
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- Article
Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1485, doi. 10.1007/s00217-024-04485-0
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- Article
Characterization of the formation of key flavor volatiles in kiwifruit (Actinidia deliciosa) during storage by integrating.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 1017, doi. 10.1007/s00217-023-04440-5
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- Article
The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 715, doi. 10.1007/s00217-023-04421-8
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- Article
Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 603, doi. 10.1007/s00217-023-04415-6
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- Article
A review of parametrized trajectory method-based chemical kinetics application to food and flavor analysis.
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- European Food Research & Technology, 2023, v. 249, n. 8, p. 1953, doi. 10.1007/s00217-023-04289-8
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- Article