Floral phytochemistry: exploring the extraction and utilization of volatile organic compounds by S. Nandhini, G. Ashokkumar, C. Indu Rani, P. Boominathan, K. Gurusamy, S. T. Bini Sundar

Subjects: Get full text

Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

Subjects: “…Aroma profiling…”
Get full text

Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis by Mengzhen Zhang, Ying Zhang, Yeyun Lin, Yuhua Wang, Jishuang Zou, Miaoen Qiu, Qingxu Zhang, Jianghua Ye, Xiaoli Jia, Haibin He, Haibin Wang, Qi Zhang

Subjects: Get full text

Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation by Yijun Zhang, Xinglu Duan, Xiaohua Ma, Shengyun Lv, Yanlin Liu, Xixi Zhao

Subjects: Get full text

Rootstock-mediated effects on vine performance and quality composition of ‘Miguang’ under protected cultivation in northern China by Xinyu Wang, Changjiang Liu, Nan Jia, Yonggang Yin, Bin Han, Yan Sun, Shuli Han, Yong Guo, Minmin Li

Subjects: Get full text

Fermentation Efficiency and Profile of Volatile Compounds in Rye Grain Mashes from Crops Fertilised with Agrifood Waste Ashes by Łukasz Ściubak, Andrzej Baryga, Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Stanisław Brzeziński

Subjects: Get full text

Comparison of salep orchid species based on the composition of the volatile compounds of their tubers by Yusuf Şavşatlı

Subjects: “…aroma profile…”
Get full text

Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts by Dimitra Dimitrellou, Thomas Moschakis, Panagiotis Kandylis

Subjects: Get full text

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds by Buket Aydeniz Guneser, Barıs Aklale, Onur Guneser

Subjects: Get full text

Comparative analysis of key aroma compounds in air-frying roasted pork from five species by Lin Li, Pingping Huang, Rujie Yang, Jingyu Li, Yuping Zhang, Junke Li, Jianjun Li, Jianmei Zhang, Nigel P. Brunton, Huan Liu, Xiangru Wei

Subjects: Get full text

How does the application of ultrasound energy influence the ageing of a bottled red wine? by Gavin Duley, Simone Poggesi, Lorenzo Longhi, Edoardo Longo, Emanuele Boselli

Subjects: Get full text

Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study by Beverly Hradecka, Lucie Stara, Tomas Kourimsky, Michal Stupak, Ivan Svec, Marcela Slukova, Pavel Skrivan, Jana Hajslova

Subjects: Get full text

Impact of Preharvest Bagging on the Volatile Profile of Vinalopó Table Grapes by Lucía Andreu-Coll, Luis Noguera-Artiaga, Esther Sendra, Francisca Hernández

Subjects: Get full text

Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses by Xin-ying Xu, Jun-bo Wei, Ruo-ting Hou, Mei-qing Li, Yu Wang, Xue-Ling Gao, Jin Liang, Hai-wei Zhang

Subjects: Get full text

Effects of cinnamic acid treatment on aroma of Kyoho grape during low temperature storage by HU Yulong, TIAN Shufen, WANG Chaoxia, WANG Rong, MA Chuang, JIANG Jianfu

Subjects: Get full text

Comparative Analysis of Bioactive Compounds in Pine Resin: Headspace/GC-MS and Direct Injection/GC-MS by Nurten Yılmaz, Mustafa Oğuzhan Kaya, Elif Coşkun Dağgeçen

Subjects: Get full text

Comparative Mass Spectroscopy Profiling of Masala Spices: Unveiling Direct and Remote Antimicrobial Effects of Nonvolatile and Aroma Metabolites via Biochemometric Tools and Molecu... by Mai E. Hussein, Mostafa H. Baky, Radwa H. El‐Akad, Mariam Hassan, Rupesh Deshmuk, Mohamed A. Farag

Subjects: “…aroma profile…”
Get full text

Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages by Vladimir V. Bakharev, Pavel A. Feoktistov

Subjects: Get full text

Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability by Concetta Condurso, Maria Merlino, Anthea Miller, Ambra Rita Di Rosa, Francesca Accetta, Michelangelo Leonardi, Nicola Cicero, Teresa Gervasi

Subjects: Get full text

The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread by Stanisław Kowalski, Anna Mikulec, Dorota Litwinek, Barbara Mickowska, Magdalena Skotnicka, Joanna Oracz, Kaja Karwowska, Anna Wywrocka-Gurgul, Renata Sabat, Anna Platta

Subjects: Get full text