Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk by GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang

Subjects: “…soymilk; flavor substance-protein interactions; biological methods; flavor improvement…”
Get full text

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and... by Xiaomin Liu, Yingchun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Wei Su

Subjects: “…Sause-flavor Baijiu…”
Get full text

Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

Subjects: Get full text

Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation by Jing Zhang, Jing Zhang, Yunxuan Duan, Yang Lin, Jing Chen, Jie Cheng, Jie Cheng, Chuan Song, Jincen Zuo, Suyi Zhang, Suyi Zhang, Yong Zuo

Subjects: “…strong-flavor Baijiu…”
Get full text

Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS by Xianfeng Hu, Deyan Li, Yi Ding, Yubo Zhang, Chunguang Ren

Subjects: Get full text

Analysis on Flavor Quality of Brassica rapa L. from Different Varieties by MAERHABA·Paerhati, Zhanteng SONG, Ruina YANG, Jing LI, Jing AN, Min LIU, Zhenzhen XU, Jingrong ZHU

Subjects: Get full text

Otimização de filmes de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de frutas by Amanda Lélis de Souza, Bárbara Teixeira Gomes, Taila Veloso de Oliveira, Nilda de Fatima Ferreira Soares

Subjects: “…Biopolímero. Desejabilidade. Flavor. Nanocompósito.…”
Get full text

Caracterização de filme de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de fruta by Bárbara Teixeira Gomes, Amanda Lélis de Souza, Taila Veloso de Oliveira, Nilda de Fatima Ferreira Soares

Subjects: Get full text

Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer by Cesar I. Mejia-Llontop, Carlos E. Tirado-Rodríguez, Alanis Acosta-Baca, Maylee Aguayo-Flores, Manuel Ascate-Pasos, Carmen Ayala-Jara, Gilbert Rodriguez, Eudes Villanueva, Elza Aguirre

Subjects: Get full text

Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables by LIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong

Subjects: “…glucosinolates; glucosinolate metabolites; cruciferous vegetables; flavor…”
Get full text

Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique by Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG

Subjects: Get full text

Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology by YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu

Subjects: “…powder stabilization technology; flavor; controlled release…”
Get full text

Use of flavor capsule cigarettes and their preliminary impact on smoking cessation in Mexico: an exploratory study by Rosibel Rodríguez-Bolaños, Paula Ramírez-Palacios, Katia Gallegos-Carrillo, Arlette Chávez-Iñiguez, Daimarelys Lara, Deborah J. Ossip, Ana Paula Cupertino, Francisco Cartujano-Barrera

Subjects: Get full text

Screening and Characterization of High Protein Yeast with Excellent Stress Tolerance by DENG Juan-li, SUN Chang-po, ZHAO Yi-fan, LI Tian-tian, YIN Peng

Subjects: Get full text

Genetic diversity in wild species and cultivars of strawberry for the <i>FanAAMT</i> gene controlling fruit flavor volatiles by A. S. Lyzhin, I. V. Luk’yanchuk

Subjects: “…fruit flavor…”
Get full text

Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk by Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai

Subjects: Get full text

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

Subjects: Get full text

Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes by Shasha Cheng, Yu Zhang, Heng Zhou, Zhen Huang, Haifu Jia, Yujun Jiang, Hao Wang, Chaoxin Man

Subjects: Get full text

Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

Subjects: Get full text

Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis by Tian Li, Mengsheng Deng, Shuang Li, Yu Lei, Dong Li, Ke Li

Subjects: Get full text