Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

Sensomics-assisted flavor decoding of coarse cereal Huangjiu

(2022) Juan Wang et al.   FOOD CHEMISTRY

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

(2022) Li Liang et al.   FOOD CHEMISTRY

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3

(2022) Li Liang et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

(2021) Dandan Pu et al.   JOURNAL OF FOOD QUALITY

Key Aroma Compounds in Roasted White Kołuda Goose

(2021) Robert Gąsior et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

(2021) Wiesław Przybylski et al.   Foods

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

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

(2020) Chunyan Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Off-flavor removal from thermal-treated watermelon juice by adsorbent treatment with β-cyclodextrin, xanthan gum, carboxymethyl cellulose sodium, and sugar/acid

(2020) Xiao Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis

(2020) Wei Jia et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

(2019) Dandan Pu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis

(2018) A.P.B. Fruet et al.   MEAT SCIENCE

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (Humulus lupulus L.) Variety Sorachi Ace

(2018) Ayako Sanekata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model

(2017) K.H. Bi et al.   JOURNAL OF FOOD SCIENCE

Reduction of androstenone perception in pan-fried boar meat by different masking strategies

(2017) Macarena Egea et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Tryptophan Catabolites from Microbiota Engage Aryl Hydrocarbon Receptor and Balance Mucosal Reactivity via Interleukin-22

(2013) Teresa Zelante et al.   IMMUNITY

Plant extracts containing cinnamaldehyde, eugenol and capsicum oleoresin added to feedlot cattle diets: Ruminal environment, short term intake pattern and animal performance

(2012) José I. Geraci et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY