نتائج البحث

A genome-wide association study of hexanal content related to soymilk off-flavours in seed of soybean (Glycine max).

• Authors : Wang, Zhikun¹ (AUTHOR); Bao, Gege¹ (AUTHOR); Yang, Chao¹ (AUTHOR)

• Source: Crop & Pasture Science. 2020, Vol. 71 Issue 6, p552-561. 10p.

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Characterization of new late-spring-frost-tolerant apricot hybrids: physical and biochemical fruit quality attributes, volatile aroma compounds.

• Authors : Doğan, Aliseydi¹; Karaat, Fırat Ege²; Levent, Okan³

Subjects: *APRICOT; *FRUIT quality; *FOOD aroma

• Source: Ciência Rural. 2023, Vol. 53 Issue 8, p1-12. 12p.

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Improvement of the Aroma of Pea ( Pisum sativum ) Protein Extracts by Lactic Acid Fermentation.

• Authors : Schindler, Sabrina¹ (AUTHOR) ; Zelena, Kateryna¹ (AUTHOR); Krings, Ulrich¹ (AUTHOR)

Subjects: *PEAS; *PLANT proteins; *FOOD aroma

• Source: Food Biotechnology. Jan-Mar2012, Vol. 26 Issue 1, p58-74. 17p. 1 Chart, 3 Graphs.

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Innate attraction and aversion to odors in locusts.

• Authors : Ray, Subhasis^1,2 (AUTHOR); Sun, Kui¹ (AUTHOR); Stopfer, Mark¹ (AUTHOR)

Subjects: *ODORS; *FOOD preferences; *LOCUSTS

• Source: PLoS ONE. 7/10/2023, Vol. 18 Issue 7, p1-15. 15p.

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Study on key aroma compounds in the electric roasting process of Tan mutton.

• Authors : Wang, Yongrui¹ (AUTHOR); Luo, Ruiming² (AUTHOR); Wang, Songlei² (AUTHOR)

Subjects: *FOOD aroma; *GAS chromatography/Mass spectrometry (GC-MS); *CHEMOMETRICSNINGXIA Huizu Zizhiqu (China); CHINA

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-14. 14p.

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Volatile Carbonyl Compounds Emission in Dry-Process Fibreboard: Identification through a Selective GDME-HPLC-DAD-MS/MS Method.

• Authors : Gonçalves, Fátima Daniela¹ (AUTHOR) ; Martins, Jorge M.^2,3,4 (AUTHOR) ; Carvalho, Luísa H.^2,3,4 (AUTHOR)

• Source: Separations (2297-8739). Apr2024, Vol. 11 Issue 4, p92. 15p.

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Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors.

• Authors : Yao, Yanqiang^1,2 (AUTHOR) ; Zhang, Rong² (AUTHOR) ; Jia, Ruixue² (AUTHOR)

Subjects: *SWEET potatoes; *CAROTENOIDS; *FOOD aroma

• Source: Molecules. Feb2024, Vol. 29 Issue 3, p606. 13p.

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Analysis of Volatile Components in Tremella fuciformis by Electronic Nose Combined with GC-MS.

• Authors : Fu, Lijun¹ (AUTHOR); Tian, Jing^2,3 (AUTHOR); Liu, Li¹ (AUTHOR)

Subjects: *ELECTRONIC noses; *FOOD aroma; *GAS chromatography/Mass spectrometry (GC-MS)HENAN Sheng (China); HEBEI Sheng (China); SICHUAN Sheng (China)

• Source: Journal of Food Quality. 4/27/2022, p1-11. 11p.

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Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage.

• Authors : Ergönül, Pelin Günç¹ ; Aydar, Alev Yüksel¹; Göldeli, Tuba¹

Subjects: *OLIVE oil; *GAS chromatography/Mass spectrometry (GC-MS); *FUNGAL enzymes

• Source: Ukrainian Food Journal. 2021, Vol. 10 Issue 4, p717-735. 19p.

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广西横县不同地域茉莉花香气组分含量分析.

• Authors : 王吉平¹; 苏天明¹; 张野¹

• Source: Southwest China Journal of Agricultural Sciences. 2021, Vol. 34 Issue 5, p992-1000. 9p.

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