Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics

(2022) Minnu Sasi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Review: regulation on structure, rheological properties and aroma volatile compounds of fermented chickpea milk by enzymatic catalysis

(2022) Xue Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

(2021) Xue Zhang et al.   JOURNAL OF FOOD QUALITY

Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

(2021) Shasha Qi et al.   FOOD CHEMISTRY

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

(2020) Shaun Y. J. Sim et al.   Foods

Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

(2020) Shuang Bai et al.   Food Science & Nutrition

Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS

(2019) Xiao Jia et al.   JOURNAL OF FOOD BIOCHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

(2019) Ansgar Schlüter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

(2018) Shi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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 synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

(2016) Na Wu et al.   FISHERIES SCIENCE

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation

(2015) Michael Stephany et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Changes on some quality characteristics of fermented soy milk beverage with added apple juice

(2015) Filiz İçier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of the Off-Flavor Volatile Generated by the Yogurt Starter Culture Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in Soymilk

(2014) Daisuke Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soyfoods and soybean products: from traditional use to modern applications

(2012) Kuan-I Chen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

(2011) Yan-Chun Lv et al.   JOURNAL OF FOOD SCIENCE

Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields

(2008) Ying-Qiu Li et al.   FOOD CHEMISTRY