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Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes
Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes
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Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes

Yu, Mingguang ; Li, Ting ; Wang, Lijin ; Song, Huanlu ; Li, Xiaole ; Ding, Hao ; Yang, Rongqiang

Food chemistry, 2024-03, Vol.436, p.137760-137760, Article 137760 [Periódico revisado por pares]

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2
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines
Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines
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Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines

Niimi, Jun ; Liland, Kristian H. ; Tomic, Oliver ; Jeffery, David W. ; Bastian, Susan E.P. ; Boss, Paul K.

Food chemistry, 2021-05, Vol.344, p.128634-128634, Article 128634 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
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Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu

Izabely Nunes Moreira, Flávia ; de Medeiros, Lorena Lucena ; de Carvalho, Leila Moreira ; Souza Olegario, Lary ; de Sousa Galvão, Mércia ; da Franca, Simone Alves Monteiro ; Kênia Alencar Bezerra, Taliana ; dos Santos Lima, Marcos ; Suely Madruga, Marta

Food chemistry, 2023-03, Vol.404, p.134306-134306, Article 134306 [Periódico revisado por pares]

Elsevier Ltd

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4
Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
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Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients

Hu, Guilin ; Peng, Xingrong ; Gao, Ya ; Huang, Yanjie ; Li, Xian ; Su, Haiguo ; Qiu, Minghua

Food chemistry, 2020-11, Vol.331, p.127329-127329, Article 127329 [Periódico revisado por pares]

Elsevier Ltd

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5
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing
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Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Syeunda, Cyprian ; Awika, Joseph M.

Food chemistry, 2024-08, Vol.449, p.139237-139237, Article 139237 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Valorisation of sea urchin (Paracentrotus lividus) gonads through canning
Valorisation of sea urchin (Paracentrotus lividus) gonads through canning
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Valorisation of sea urchin (Paracentrotus lividus) gonads through canning

Camacho, Carolina ; Oliveira, Helena ; Serrano, Carmo ; Delgado, Inês ; Coelho, Inês ; Pedro, Sónia ; Lourenço, Helena ; Bandarra, Narcisa M. ; Marques, António ; Pessoa, M. Fernanda ; Gonçalves, Amparo ; Nunes, M. Leonor

Food chemistry, 2024-08, Vol.449, p.139184-139184, Article 139184 [Periódico revisado por pares]

England: Elsevier Ltd

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7
The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking
The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking
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The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking

Tian, Meng-Bo ; Hu, Rui-Qi ; Liu, Zhao-Long ; Shi, Ning ; Lu, Hao-Cheng ; Duan, Chang-Qing ; Wang, Jun ; Sun, Yan-Feng ; Kong, Qing-Sen ; He, Fei

Food chemistry, 2024-03, Vol.436, p.137730-137730, Article 137730 [Periódico revisado por pares]

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8
Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss
Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss
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Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss

Wang, Wenting ; Li, Hongbo ; Liu, Zhenbin ; Xu, Dan ; Pu, Huayin ; Hu, Liangbin ; Mo, Haizhen

Food chemistry, 2024-08, Vol.448, p.139071-139071, Article 139071 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation
Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation
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Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

Escobar, Sebastián ; Santander, Margareth ; Zuluaga, Martha ; Chacón, Iván ; Rodríguez, Jader ; Vaillant, Fabrice

Food chemistry, 2021-12, Vol.365, p.130627-130627, Article 130627 [Periódico revisado por pares]

Elsevier Ltd

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10
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis
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Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis

Wang, Shuaiqian ; Chen, Yu ; Lu, Yan ; Jiang, Diandian ; Lin, Hongbin ; Jiang, Zhenju ; Tang, Jie ; Dong, Wei ; Zhao, Jie

Food chemistry, 2024-04, Vol.449, p.139203-139203, Article 139203 [Periódico revisado por pares]

England: Elsevier Ltd

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