Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Characterisation of the chocolate aroma in roast jackfruit seeds

(2021) Fernanda Papa Spada et al.   FOOD CHEMISTRY

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

(2021) Chen Gao et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of quality properties and antioxidant activities of tiger nut (Cyperus esculentus L.) oil produced by mechanical expression or/with critical fluid extraction

(2021) Tingting Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins

(2021) Qiang Cui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes

(2021) Anna K. Żołnierczyk et al.   MOLECULES

Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity

(2021) Claudia Gonzalez Viejo et al.   SENSORS

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

(2021) Zhongfu Cao et al.   Foods

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

(2021) Shunbo Yang et al.   Foods

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

(2021) Cuiping Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

(2021) Panagiota Zakidou et al.   MOLECULES

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

(2021) Arantzazu Valdés García et al.   Foods

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

(2021) Yanjing Ge et al.   Foods

Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India

(2021) Deepak Kasote et al.   Foods

Sprouting improves the flavour quality of faba bean flours

(2021) Rami Akkad et al.   FOOD CHEMISTRY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review

(2021) Yu Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings

(2021) Xinzhi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods

(2021) Ting-Ting Ye et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

(2021) Qiusheng Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

(2021) Hongzhen Du et al.   MEAT SCIENCE

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

(2021) Rong Zhang et al.   MOLECULES

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

(2021) Yujun Xu et al.   Foods

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

(2021) Xiya Feng et al.   FOOD CHEMISTRY

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

(2021) Dan Su et al.   FOOD CHEMISTRY

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

(2020) Xianqiao Hu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

(2020) Zhenli Xu et al.   Food Bioscience

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature

(2020) Hebe Parr et al.   FOOD CHEMISTRY

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

(2020) Jia-Shen Cai et al.   FOOD CHEMISTRY

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

(2020) Nadya Mara Adelina et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

(2020) Peng Tian et al.   FOOD CHEMISTRY

Chemical composition of industrially and laboratory processed Cyperus esculentus rhizomes

(2019) T. Vega-Morales 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

A Comprehensive Review on Infrared Heating Applications in Food Processing

(2019) Salam A. Aboud et al.   MOLECULES

Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components

(2018) Qian Dun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

(2015) Laurianne Paravisini et al.   FOOD CHEMISTRY

Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin

(2015) Idoia Codina-Torrella et al.   INDUSTRIAL CROPS AND PRODUCTS

Flavour generation during commercial barley and malt roasting operations: A time course study

(2013) Hafiza Yahya et al.   FOOD CHEMISTRY

In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

(2012) Elena Sánchez-Zapata et al.   FOOD AND BIOPRODUCTS PROCESSING

Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2)

(2012) Ola Lasekan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Compositional and structural studies of the oils from two edible seeds: Tiger nut, Cyperus esculentum, and asiato, Pachira insignis, from Ghana

(2011) Samuel Owusu Yeboah et al.   FOOD RESEARCH INTERNATIONAL

Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

(2010) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL