PDF) Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
Metabolites | Free Full-Text | Sound Stimulation Can Affect Saccharomyces cerevisiae Growth and Production of Volatile Metabolites in Liquid Medium | HTML
PDF) Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools
Molecules | Free Full-Text | The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications | HTML
Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit | Journal of Agricultural and Food Chemistry
Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva | Journal of Agricultural and Food Chemistry
Leitão & Irmão | Our Online Jewelry Store
Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva | Journal of Agricultural and Food Chemistry
Applied Sciences | Free Full-Text | E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life | HTML
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Determination of microbial diversities and aroma characteristics of Beitang shrimp paste - ScienceDirect
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science - ScienceDirect
Broken Azulejos 🇺🇦🌻 (@julietbravofox) / Twitter
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken - ScienceDirect
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation - ScienceDirect
Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry - ScienceDirect
Plants | Free Full-Text | Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics | HTML
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu - ScienceDirect
Foods | Free Full-Text | Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea) | HTML
