Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis

Diffusivities in Binary Mixtures of n-Decane, n-Hexadecane, n-Octacosane, 2-Methylpentane, 2,2-Dimethylbutane, Cyclohexane, Benzene, Ethanol, 1-Decanol, Ethyl Butanoate, or n-Hexanoic Acid with Dissolved He or Kr Close to Infinite Dilution

(2022) Frances D. Lenahan et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

(2022) Thinzar Aung et al.   Foods

Characterization analysis of flavor compounds in green teas at different drying temperature

(2022) Baoyi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value

(2022) Jiayu Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology

(2022) Sung Mi Kim et al.   Korean Journal of Food Preservation

A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

(2022) Hebatullah H. Farghal et al.   FOOD CHEMISTRY

Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics

(2022) Jianchao Feng et al.   FOOD RESEARCH INTERNATIONAL

Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

(2021) Miriam Torres-Moreno et al.   CyTA-Journal of Food

Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion

(2021) Hyun-Jin Kim et al.   FOOD CHEMISTRY

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes

(2021) Javad Nazari et al.   Preventive Nutrition and Food Science

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Mathematical modeling of tea bag infusion kinetics

(2019) Pallavee P. Dhekne et al.   JOURNAL OF FOOD ENGINEERING

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste ( doenjang )

(2018) Mi Jeong Kim et al.   FOOD CHEMISTRY

Swelling and infusion of tea in tea bags

(2017) Geeta U. Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm

(2015) Sebnem Simsek et al.   FOOD CHEMISTRY

Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour

(2012) Hardeep Singh Gujral et al.   FOOD CHEMISTRY