208 results on '"FLAVOR"'
Search Results
2. Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry
3. Edible flowers’ flavor, safety and their utilization as functional ingredients: a review
4. Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky
5. Sensory Evaluation and Volatile Organic Compounds in Dried Mango Produced from Different Varieties
6. Improving the Quality of Low-grade Tobacco by Enzymatic Treatment and Co-fermentation with Yeast and Lactic Acid Bacteria
7. Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill
8. Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream
9. Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
10. An analysis of flavor descriptors on tobacco products in the Philippines: Regulatory implications and lessons for low- and middle-income countries
11. Improving Rice Grain Quality Through Ecotype Breeding for Enhancing Food and Nutritional Security in Asia–Pacific Region
12. Does sensation-seeking behavior influence the patterns of flavored e-cigarette use? A cross-sectional study among Indonesian adolescents and young adults
13. Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins
14. Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
15. Advances in Maillard reaction products on color, flavor and biological activity of specialty malt
16. Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics
17. Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion
18. Nutraceutical and flavor profiles in underutilized desert legumes of India: gene editing strategies towards sustainable food development
19. Influence of Magnetic Field Intensity on the Quality Characteristics of Steamed Bread Enriched with Potato Pulp
20. Expression of alcohol acyltransferase is a potential determinant of fruit volatile ester variations in Capsicum
21. Chemical compositions, antioxidant, antimicrobial, and mosquito larvicidal activity of Ocimum americanum L. and Ocimum basilicum L. leaf essential oils
22. Metabolome and transcriptome profiling revealed the enhanced synthesis of volatile esters in Korla pear
23. Increased basolateral amygdala metabolic activity during flavor familiarization: an experimental study
24. Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage
25. Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose
26. Profiling apple volatile organic compounds in a New Zealand collection of germplasm as a resource for breeding cultivars with desirable flavors
27. Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice
28. Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives
29. Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review
30. Solid-Phase Microextraction as a Promising Tool for the Determination of Volatile Organic Components in Vinegar
31. Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage
32. Taste loss in cancer patients: clinicians’ perceptions of educational materials and diagnostic tools
33. Untargeted Metabolomics in Piper betle Leaf Extracts to Discriminate the Cultivars of Coastal Odisha, India
34. Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol
35. Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
36. Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates
37. Quantitative but not qualitative flavor recognition impairments in COVID-19 patients
38. Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach
39. Evaluation of microtiter plate as a high-throughput screening platform for beer fermentation
40. Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage
41. Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu
42. Rapid Analysis of Fruit Acids by Laser-Engraved Free-Standing Terahertz Metamaterials
43. Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines
44. Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)
45. Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits
46. Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil
47. Retronasal olfactory testing in early diagnosed and suspected COVID-19 patients: a 7-week follow-up study
48. Augmented reality flavor: cross-modal mapping across gustation, olfaction, and vision
49. Characteristics of flavored and non-flavored waterpipe tobacco users: a real-world setting study
50. Nicotine pharmacokinetics and subjective response among adult smokers using different flavors of on!® nicotine pouches compared to combustible cigarettes
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