Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

(2019) Sebastian Schoenauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce

(2019) Sang Mi Lee et al.   JOURNAL OF FOOD SCIENCE

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

(2018) Kornelia T. Kaczmarska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

(2018) Minwei Xu et al.   FOOD CHEMISTRY

Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction

(2017) Tobias Trapp et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa

(2015) Hailong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

(2013) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods

(2012) Yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LOXPsa1, the first recombinant lipoxygenase from a basidiomycete fungus

(2012) Ina Plagemann et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

(2011) Qing-Chan Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars

(2011) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of l-phenylalanine metabolism to acetophenone and 1-phenylethanol in the flowers of Camellia sinensis using stable isotope labeling

(2011) Fang Dong et al.   JOURNAL OF PLANT PHYSIOLOGY

Fungal secretomes—nature’s toolbox for white biotechnology

(2008) Henning Bouws et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in some components of soymilk during fermentation with the basidiomycete Ganoderma lucidum

(2008) Hailong Yang et al.   FOOD CHEMISTRY