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Food Research International (Ottawa, Ont.)
|
May 22, 2026
Elucidating microbial succession and aroma-active metabolite formation in hybrid dry-fermented sausage analogues with texturized pea protein: Integrating flavoromics, metabolomics, and metagenomics
Ying Li, Xin Liu, Chunbao Li, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2025
Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg
Thi Khanh Linh Tran, Elodie Gillich, Amandine André, et al.
Journal of Agricultural and Food Chemistry
|
December 29, 2023
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
Yan Ping Chen, Mengni Wang, Xiaolei Fang, et al.
Food Chemistry
|
April 8, 2025
Mechanistic study of saltiness enhancement induced by three characteristic volatiles identified in Jinhua dry-cured ham using electroencephalography (EEG)
Qun Wang, Yongjing Bie, Xiuxin Xia, et al.
Journal of Agricultural and Food Chemistry
|
February 21, 2026
Characterization and Comparative Analysis of the Key Aroma Compounds in Selected Kefir and Yogurt Samples by Sensomics
Ken Lu, Jiahui Zhang, Rui Ma, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2003
Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research
Laurent B Fay, Anthony Newton, Hervé Simian, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2025
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
Yue Liu, Kangyu Wang, Ke Bi, et al.
Food Research International (Ottawa, Ont.)
|
November 30, 2024
Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver
Yuqian Zheng, Yichen Sun, Yiwen Zhu, et al.
Journal of Agricultural and Food Chemistry
|
April 4, 2002
Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems
Imre Blank, Ederlinda C Pascual, Stéphanie Devaud, et al.
Journal of the Science of Food and Agriculture
|
May 24, 2022
Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter
Zhijie Yang, Jiao Wang, Zhaosheng Han, et al.
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Search research articles
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Showing results (51-60 of 77) with videos related to
Sort By:
Page
of 8
Food Research International (Ottawa, Ont.)
|
May 22, 2026
Elucidating microbial succession and aroma-active metabolite formation in hybrid dry-fermented sausage analogues with texturized pea protein: Integrating flavoromics, metabolomics, and metagenomics
Ying Li, Xin Liu, Chunbao Li, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2025
Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg
Thi Khanh Linh Tran, Elodie Gillich, Amandine André, et al.
Journal of Agricultural and Food Chemistry
|
December 29, 2023
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
Yan Ping Chen, Mengni Wang, Xiaolei Fang, et al.
Food Chemistry
|
April 8, 2025
Mechanistic study of saltiness enhancement induced by three characteristic volatiles identified in Jinhua dry-cured ham using electroencephalography (EEG)
Qun Wang, Yongjing Bie, Xiuxin Xia, et al.
Journal of Agricultural and Food Chemistry
|
February 21, 2026
Characterization and Comparative Analysis of the Key Aroma Compounds in Selected Kefir and Yogurt Samples by Sensomics
Ken Lu, Jiahui Zhang, Rui Ma, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2003
Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research
Laurent B Fay, Anthony Newton, Hervé Simian, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2025
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
Yue Liu, Kangyu Wang, Ke Bi, et al.
Food Research International (Ottawa, Ont.)
|
November 30, 2024
Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver
Yuqian Zheng, Yichen Sun, Yiwen Zhu, et al.
Journal of Agricultural and Food Chemistry
|
April 4, 2002
Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems
Imre Blank, Ederlinda C Pascual, Stéphanie Devaud, et al.
Journal of the Science of Food and Agriculture
|
May 24, 2022
Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter
Zhijie Yang, Jiao Wang, Zhaosheng Han, et al.
Page
of 8