Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

(2019) Pei-Tong Liu et al.   MOLECULES

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

(2019) Agata Antoniewska et al.   FOOD CHEMISTRY

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

(2019) Shuang Bi et al.   FOOD CHEMISTRY

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

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

(2018) Claire M. Chigwedere et al.   FOOD CHEMISTRY

A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

(2017) Qinhui Xing et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

(2017) Deepak Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional composition and biological activities of 17 Chinese adzuki bean (Vigna angularis) varieties

(2016) Zhenxing Shi et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Off-flavour masking of secondary lipid oxidation products by pea dextrin

(2015) S. Böttcher et al.   FOOD CHEMISTRY

Production and characterization of functional biscuits obtained from purple wheat

(2015) Antonella Pasqualone et al.   FOOD CHEMISTRY

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

(2015) Zhen Ma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages

(2011) Barana C. Jayawardana et al.   MEAT SCIENCE

Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

(2009) Sobhy M. Mohsen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Release and Evaporation of Volatiles during Boiling of Unhopped Wort

(2008) David P. De Schutter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY