المؤلفون: Yusuf Şavşatlı

المصدر: Pesquisa Agropecuária Brasileira, Vol 59 (2024)

مصطلحات موضوعية: aroma profile, food products, SPME, tubers, volatile compounds, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2024000104500&lng=en&tlng=en; http://www.scielo.br/pdf/pab/v59/1678-3921-pab-59-e03388.pdf; https://doaj.org/toc/1678-3921

URL الوصول: https://doaj.org/article/acd08d9c697e41a9912f8cc584cf5333

المؤلفون: Bin Liang, Xue Bai, Yunfan Wang, Xiaohe Li, Yanhui Kong, Xiulian Li, Xiangquan Zeng, Wenli Liu, Huamin Li, Shuyang Sun, Hansheng Gong, Xinguang Fan

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 102023- (2024)

مصطلحات موضوعية: Sweet potato, Lactic acid bacteria, Aroma profile, GC-IMS, GC–MS, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524009118; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/df675c2c098c466492ce6c3a2c9d71b0

المؤلفون: Lin Li, Pingping Huang, Rujie Yang, Jingyu Li, Yuping Zhang, Junke Li, Jianjun Li, Jianmei Zhang, Nigel P. Brunton, Huan Liu, Xiangru Wei

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 102008- (2024)

مصطلحات موضوعية: Roasted pork, Aroma profile, GC-O-MS, Biomarker, Sensory evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524008964; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/a4c1631f163a4e7a8cf9ebecca326c5b

المؤلفون: Gavin Duley, Simone Poggesi, Lorenzo Longhi, Edoardo Longo, Emanuele Boselli

المصدر: Applied Food Research, Vol 4, Iss 2, Pp 100540- (2024)

مصطلحات موضوعية: Ultrasound, Wine ageing, Sensory profile, Phenolic profile, Volatile aroma profile, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502224001501; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/ab69456c403647779d0f4b9047e08f2a

المؤلفون: Mostafa H. Baky, Nora M. Elkenawy, Heba A. S. El-Nashar, Bishoy Abib, Mohamed A. Farag

المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)

مصطلحات موضوعية: Herbal spices, Aroma profile, HS-SPME, Chemometrics, Autoclaving, γ-radiation, Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/f3661acb15934128914be41d268de4cf

المؤلفون: César Augusto Napa-Almeyda, Carolina Muñoz-González, Marcial Silva-Jaimes, Luis Condezo-Hoyos, María Ángeles Pozo-Bayón

المصدر: Beverages, Vol 10, Iss 4, p 126 (2024)

مصطلحات موضوعية: aroma profile, co-starter yeast cultures, Metschnikowia pulcherrima, Naganishia vaughanmartiniae, Pichia terricola, sensory profile, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2306-5710/10/4/126; https://doaj.org/toc/2306-5710

URL الوصول: https://doaj.org/article/d24e8ad2a86a49299123b14ddb01121a

المؤلفون: Anthia Matsakidou, Stiliani-Irini Sarivasiliou, Maria-Apostolia Pissia, Christos I. Rumbos, Christos G. Athanassiou, Adamantini Paraskevopoulou

المصدر: Future Foods, Vol 9, Iss , Pp 100320- (2024)

مصطلحات موضوعية: Hermetia illucens, Edible insects, Populations, Fatty acid profile, Aroma profile, Protein secondary structure, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833524000261; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/04ca71db240f463fb38f3a2583072a40

المؤلفون: Sarver Ahmed Rather, Nazir Ahmad Mir, Peerzada Rashid Hussain, Prashant Suradkar

المصدر: Food Chemistry Advances, Vol 4, Iss , Pp 100608- (2024)

مصطلحات موضوعية: Quince, Aroma profile, HS-SPME-GCMS, Odor/aroma active compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24000042; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/b918d569a2494ccb97e257b7a9f61b28

المؤلفون: Stanisław Kowalski, Anna Mikulec, Dorota Litwinek, Barbara Mickowska, Magdalena Skotnicka, Joanna Oracz, Kaja Karwowska, Anna Wywrocka-Gurgul, Renata Sabat, Anna Platta

المصدر: Molecules, Vol 29, Iss 22, p 5455 (2024)

مصطلحات موضوعية: hemp flour fermentation, flavor and aroma profile, correlation of sensory and instrumental analysis, nutritional properties of hemp bread, amino acid composition, fatty acid profile, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/29/22/5455; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/a2a66908d41d4a05a50960ce30562b1f

المؤلفون: Xiaohui Liu, Fabao Dong, Yucai Li, Fu Lu, Botao Wang, Taicen Zhou, Degang Zhao, Mingzheng Huang, Feifei Wang

المصدر: Foods, Vol 13, Iss 21, p 3412 (2024)

مصطلحات موضوعية: Camellia sinensis cultivar, drought stress, fresh tea leaves, gas chromatography–ion mobility spectrometry (GC-IMS), headspace solid-phase micro-extraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), aroma profile, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/21/3412; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/76fd696ea542450e8c52a9fe0ebf16fa

المؤلفون: LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao

المصدر: Shipin Kexue, Vol 44, Iss 18, Pp 239-248 (2023)

مصطلحات موضوعية: instant baiyaqilan tea powder, processing technology, aroma profile, aroma components, gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-029.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/2f495b1f42e24f4abc6f3262080a7927

المؤلفون: Recep BALKIÇ, Ferhan BALCI-TORUN, Keziban Kübra GÜNGÖR, Gizem GULER, Hamide GUBBUK

المصدر: Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 52, Iss 2 (2024)

مصطلحات موضوعية: aroma profile, antioxidant activity, genotype, guava, physical properties, Forestry, SD1-669.5, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: https://www.notulaebotanicae.ro/index.php/nbha/article/view/13353; https://doaj.org/toc/0255-965X; https://doaj.org/toc/1842-4309

URL الوصول: https://doaj.org/article/45e9216253a84dfb8bc503759e712ec8

المؤلفون: Gianluca Tripodi, Alessio Cappelli, Marta Ferluga, Giovanna Dima, Mauro Zaninelli

المصدر: Foods, Vol 13, Iss 15, p 2454 (2024)

مصطلحات موضوعية: Humulus lupulus L., aqueous extracts, aroma profile, volatile profile, American variety of hops, Citra, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/15/2454; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/e6366fa9d437416dae6e1bf5d1f94887

المؤلفون: Mustafa Sahin, Muhammed Ozgolet, Hasan Cankurt, Enes Dertli

المصدر: Foods, Vol 13, Iss 12, p 1801 (2024)

مصطلحات موضوعية: sourdough bread, lactic acid bacteria, aroma profile, FAST index, Maillard reaction, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/12/1801; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/7541bb58f9864a60962abe69eba6105b

المؤلفون: Alberto Ughetti, Veronica D’Eusanio, Lorenzo Strani, Andrea Luca Russo, Fabrizio Roncaglia

المصدر: Separations, Vol 11, Iss 6, p 180 (2024)

مصطلحات موضوعية: SPME-GC-MS, VOCs, Spirulina platensis, drying methods, storage conditions, aroma profile, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2297-8739/11/6/180; https://doaj.org/toc/2297-8739

URL الوصول: https://doaj.org/article/dfdcc57985b949af844f7fd0e8540f09

المؤلفون: Stipe Ivić, Ana Jeromel, Bernard Kozina, Tihomir Prusina, Irena Budić-Leto, Ana Boban, Višnja Vasilj, Ana-Marija Jagatić Korenika

المصدر: Foods, Vol 13, Iss 13, p 2000 (2024)

مصطلحات موضوعية: aroma profile, gas chromatography–mass spectrometry, non-Saccharomyces yeast, sensory properties, volatile compounds, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/13/2000; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/29fd986bacc84717a77a501897a7017d

المؤلفون: Luyao Lin, Wenlai Fan, Yan Xu, Dongcai Zhu, Tao Yang, Jie Li

مصطلحات موضوعية: Biochemistry, Microbiology, Genetics, Neuroscience, Pharmacology, Biotechnology, Cancer, Science Policy, Space Science, Environmental Sciences not elsewhere classified, Mathematical Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, odor activity values, liquor ), known, aroma type baijiu, unique production technology, flavor type baijiu, furfuryl ethyl ether, important aroma compounds, overall aroma profile, flavor type liquor, gc – ms, key aroma compounds, chinese texiang aroma, chinese liquor, gc –, unique flavor, overall flavor, active compounds

Relation: https://figshare.com/articles/journal_contribution/Characterization_of_Key_Odorants_in_Chinese_Texiang_Aroma_and_Flavor_Type_Baijiu_Chinese_Liquor_by_Means_of_a_Molecular_Sensory_Science_Approach/24936879

الاتاحة: https://doi.org/10.1021/acs.jafc.3c07053.s001
https://figshare.com/articles/journal_contribution/Characterization_of_Key_Odorants_in_Chinese_Texiang_Aroma_and_Flavor_Type_Baijiu_Chinese_Liquor_by_Means_of_a_Molecular_Sensory_Science_Approach/24936879

المؤلفون: Marchioni, Ilaria, Gabriele, Morena, Carmassi, Giulia, Ruffoni, Barbara, Pistelli, Luisa, Pistelli, Laura, Najar, Basma

المصدر: Foods, 13 (6

مصطلحات موضوعية: Généralités, aroma profile, carotenoids, Cucurbita, Dianthus, Fuchsia, mineral content, polyphenols, soluble sugars, Viola, vitamin B quantification

وصف الملف: 1 full-text file(s): application/pdf

Relation: uri/info:doi/10.3390/foods13060939; uri/info:scp/85188731122; https://dipot.ulb.ac.be/dspace/bitstream/2013/373075/1/doi_356719.pdf; http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/373075

الاتاحة: http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/373075
https://dipot.ulb.ac.be/dspace/bitstream/2013/373075/1/doi_356719.pdf

المؤلفون: Fabio Francesco Brescia, Lukas Korf, Lars-Oliver Essen, Holger Zorn, Martin Ruehl

مصطلحات موضوعية: Biophysics, Biochemistry, Pharmacology, Sociology, Inorganic Chemistry, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, using hazardous chemicals, respective reaction within, natural flavoring substances, hydroxylated aromatic compounds, aroma profile data, studied enzyme enabled, mushroom pleurotus sapidus, includes methylation reactions, 3 -( methylthio, pleurotus sapidus, values determined, transcriptomic analysis, purification allowed, proposed precursor, often performed, heterologous expression, heightened interest, flavor production, enzyme catalyzed, enzymatic processes, coli followed, >‑ methyltransferase, >< sub

Relation: https://figshare.com/articles/journal_contribution/A_Novel_i_O_i_-_and_i_S_i_Methyltransferase_from_Pleurotus_sapidus_Is_Involved_in_Flavor_Formation/25378401

الاتاحة: https://doi.org/10.1021/acs.jafc.3c08849.s001

المؤلفون: Ilaria Marchioni, Morena Gabriele, Giulia Carmassi, Barbara Ruffoni, Luisa Pistelli, Laura Pistelli, Basma Najar

المصدر: Foods, Vol 13, Iss 6, p 939 (2024)

مصطلحات موضوعية: aroma profile, vitamin B quantification, mineral content, polyphenols, carotenoids, soluble sugars, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/6/939; https://doaj.org/toc/2304-8158; https://doaj.org/article/c9e057d555b44e53849178a782dea975

الاتاحة: https://doi.org/10.3390/foods13060939
https://doaj.org/article/c9e057d555b44e53849178a782dea975