Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [Glycine max (L.) Merr.] Seeds

(2018) Kenji Matsui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactivity of soy-based fermented foods: A review

(2018) Zhen-Hui Cao et al.   BIOTECHNOLOGY ADVANCES

Effect of soybean roasting on soymilk sensory properties

(2018) Willard Navicha et al.   British Food Journal

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves

(2018) Xiaoqin Wang et al.   FOOD CHEMISTRY

Soybean seed physiology, quality, and chemical composition under soil moisture stress

(2018) Chathurika Wijewardana et al.   FOOD CHEMISTRY

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

Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation

(2017) Meg da Silva Fernandes et al.   FOOD CHEMISTRY

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

(2017) Noël Tenyang et al.   FOOD CHEMISTRY

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

(2017) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of soybean roasting parameters in developing nutritious and lipoxygenase free soymilk

(2017) Willard Burton Navicha et al.   Journal of Food Measurement and Characterization

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Particle formation and gelation of soymilk: Effect of heat

(2016) Xingyun Peng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

(2015) Seda Yalcin et al.   FOOD CHEMISTRY

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing

(2015) Xiaodi Shi et al.   FOOD CHEMISTRY

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

(2015) Zehra Kaya et al.   Innovative Food Science & Emerging Technologies

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

(2014) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation ofSalmonellaSurrogateEnterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation

(2014) Alicia L. Smith et al.   JOURNAL OF FOOD SCIENCE

Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

(2013) Doo-Jee Shin et al.   FOOD CHEMISTRY

Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures

(2013) Francisco J. Hidalgo et al.   FOOD RESEARCH INTERNATIONAL

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

(2011) Chakraborty Debjani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE