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Potential of microorganisms to decrease the 'beany' off-flavor

• Authors : Fischer, Estelle; Cayot, Nathalie; Cachon, Rémy ...

Subjects: Volatile compounds; Microorganisms; Alcohol dehydrogenaseRennes; France

• Source: 23ème colloque du Club des Bactéries Lactiqueshttps://institut-agro-dijon.hal.science/hal-0368734623ème colloque du Club des Bactéries Lactiques, Jun 2022, Rennes, France

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Analysis of resinous aroma characteristic flavor compounds of American flue-cured tobacco leaves through molecular sensory

• Authors : Tianxiao Li; Yizhe Sun; Wucheng Qi

Subjects: Biochemistry; Biotechnology; Sociology

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Image 1_Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck.tif

• Authors : Ping Gong; Shengqiang Ye; Xing Chen

Subjects: Molecular Biology; duck; pectoral muscles

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Image 2_Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck.tif

• Authors : Ping Gong; Shengqiang Ye; Xing Chen

Subjects: Molecular Biology; duck; pectoral muscles

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Image 3_Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck.tif

• Authors : Ping Gong; Shengqiang Ye; Xing Chen

Subjects: Molecular Biology; duck; pectoral muscles

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Unveiling the origin and fate of fresh mushroom off-flavor in wines

• Authors : Delcros, Léa; Collas, Sylvie; Hervé, Marion ...

Subjects: Fresh Mushroom; Flavour; Crustomyces subabruptusDijon; France

• Source: 45. World Congress of Vine and Winehttps://institut-agro-montpellier.hal.science/hal-0495672745. World Congress of Vine and Wine, Oct 2024, Dijon, France

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Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor

• Authors : Guzman Penella, Santiago; Kopp, Gabi; Corno, Marcello ...

Subjects: [SDV]Life Sciences [q-bio]Nantes; France

• Source: International Congress on Engineering and Food ; https://hal.science/hal-05181539 ; International Congress on Engineering and Food, Jun 2023, Nantes, France. IAEF, pp.195, 2023

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Assesing temporal changes in sweetness and other flavor descriptors during tasting of water or yogurt with added sweeteners using the progressive profile method

• Authors : Béno, Noëlle; Maillard, Gaïa; Palczak, Julie ...

Subjects: Progressive profile; Reb A; sucroseNantes; France

• Source: 15. Pangborn Sensory Science Symposiumhttps://institut-agro-dijon.hal.science/hal-0422308015. Pangborn Sensory Science Symposium, Aug 2023, Nantes, France. , 2023

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Which optimization “flavor” for sizing Microgrid energy systems?

• Authors : Haessig, Pierre; Sadou, Nabil; El Sayegh, Elsy ...

Subjects: [MATH.MATH-OC]Mathematics [math]/Optimization and Control [math.OC]; [SPI.NRJ]Engineering Sciences [physics]/Electric powerParis; France

• Source: Julia and Optimization Days 2023 ; https://hal.science/hal-04233749 ; Julia and Optimization Days 2023, Oct 2023, Paris, France. ; https://julia-users-paris.github.io/workshop/en/

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Image_1_Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu.JPEG

• Authors : Wei Cheng; Wei Lan; Xuefeng Chen

Subjects: Microbiology; Microbial Genetics; Microbial Ecology

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