Статті в журналах з теми "Aroma"
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Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang, and Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS." Foods 13, no. 6 (March 9, 2024): 836. http://dx.doi.org/10.3390/foods13060836.
Повний текст джерелаPetronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (January 9, 2020): 272. http://dx.doi.org/10.3390/molecules25020272.
Повний текст джерелаTomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (27 лютого 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
Повний текст джерелаZhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, and Xianli Gao. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism." Foods 11, no. 15 (July 23, 2022): 2190. http://dx.doi.org/10.3390/foods11152190.
Повний текст джерелаWang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, and Nan Meng. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach." Foods 11, no. 17 (August 26, 2022): 2598. http://dx.doi.org/10.3390/foods11172598.
Повний текст джерелаBertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne, and Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling." Chemical Senses 45, no. 4 (February 29, 2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.
Повний текст джерелаNesvadba, Vladimír, Jana Olšovská, Lenka Straková, and Jan Hervert. "Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer." KVASNY PRUMYSL 69, no. 6 (December 15, 2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.
Повний текст джерелаDewi, Nur Ismayanti, and Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual." Notarius 16, no. 3 (April 21, 2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.
Повний текст джерелаTakahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida, and Yujin E. Nakagawa. "AROMA (AGU Robotic Optical Monitor for Astrophysical Objects)." Advances in Astronomy 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/214604.
Повний текст джерелаBertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne, and Ulla Kidmose. "Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices." Foods 9, no. 4 (March 30, 2020): 395. http://dx.doi.org/10.3390/foods9040395.
Повний текст джерелаTao, Meng, Wenli Guo, Wenjun Zhang, and Zhengquan Liu. "Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage." Foods 11, no. 5 (February 22, 2022): 628. http://dx.doi.org/10.3390/foods11050628.
Повний текст джерелаZhao, Bintao, Meng Sun, Zhixiang Cai, Ziwen Su, Jiyao Li, Zhijun Shen, Ruijuan Ma, Juan Yan, and Mingliang Yu. "Aroma Profiling Analysis of Peach Flowers Based on Electronic Nose Detection." Horticulturae 8, no. 10 (September 23, 2022): 875. http://dx.doi.org/10.3390/horticulturae8100875.
Повний текст джерелаBertelsen, Anne Sjoerup, Line Ahm Mielby, Niki Alexi, Derek Victor Byrne, and Ulla Kidmose. "Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions." Foods 9, no. 2 (February 1, 2020): 146. http://dx.doi.org/10.3390/foods9020146.
Повний текст джерелаXie, Limei, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng, and Ningning Zhang. "Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods." Foods 13, no. 5 (February 23, 2024): 685. http://dx.doi.org/10.3390/foods13050685.
Повний текст джерелаMontero-Fernández, Ismael, Jhunior Abrahan Marcía-Fuentes, Gema Cascos, Selvin Antonio Saravia-Maldonado, Jesús Lozano, and Daniel Martín-Vertedor. "Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives." Foods 11, no. 15 (August 2, 2022): 2305. http://dx.doi.org/10.3390/foods11152305.
Повний текст джерелаJin, Gang, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen, and Wen MA. "Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test." OENO One 56, no. 1 (March 16, 2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.
Повний текст джерелаWang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor." Beverages 6, no. 3 (July 1, 2020): 42. http://dx.doi.org/10.3390/beverages6030042.
Повний текст джерелаLi, Zhangwei, and Juhong Wang. "Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry." International Food Research Journal 28, no. 3 (June 1, 2021): 612–26. http://dx.doi.org/10.47836/ifrj.28.3.21.
Повний текст джерелаSu, Xueqian, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen, and Yun Yin. "Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review." Molecules 25, no. 3 (January 28, 2020): 569. http://dx.doi.org/10.3390/molecules25030569.
Повний текст джерелаCarpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto, and Jesus Simal-Gandara. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile." Foods 10, no. 1 (December 27, 2020): 51. http://dx.doi.org/10.3390/foods10010051.
Повний текст джерелаPrusova, Bozena, Jakub Humaj, Jiri Sochor, and Mojmir Baron. "Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process." Fermentation 8, no. 3 (February 24, 2022): 93. http://dx.doi.org/10.3390/fermentation8030093.
Повний текст джерелаAllamy, Lucile, Cornelis Van Leeuwen, and Alexandre Pons. "Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers." OENO One 57, no. 3 (July 31, 2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.
Повний текст джерелаHe, Yanli, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan, et al. "Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)." Foods 12, no. 19 (September 28, 2023): 3615. http://dx.doi.org/10.3390/foods12193615.
Повний текст джерелаRice, Somchai, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell, and Jacek Koziel. "Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry." Foods 8, no. 1 (January 16, 2019): 29. http://dx.doi.org/10.3390/foods8010029.
Повний текст джерелаAl-Sallab, Ahmad, Ramy Baly, Hazem Hajj, Khaled Bashir Shaban, Wassim El-Hajj, and Gilbert Badaro. "AROMA." ACM Transactions on Asian and Low-Resource Language Information Processing 16, no. 4 (September 20, 2017): 1–20. http://dx.doi.org/10.1145/3086575.
Повний текст джерелаPeng, Liangying, Ling Chen, Zhenan Ye, and Yi Zhang. "AROMA." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 2, no. 2 (July 5, 2018): 1–16. http://dx.doi.org/10.1145/3214277.
Повний текст джерелаSzudera-Kończal, Kamila, Kamila Myszka, Piotr Kubiak, Natalia Drabińska, and Małgorzata Anna Majcher. "The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey." Molecules 28, no. 11 (May 24, 2023): 4308. http://dx.doi.org/10.3390/molecules28114308.
Повний текст джерелаChigo-Hernandez, Mildred Melina, та Elizabeth Tomasino. "Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine". Foods 12, № 12 (16 червня 2023): 2389. http://dx.doi.org/10.3390/foods12122389.
Повний текст джерелаWu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, and Ke Tang. "Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu." Foods 13, no. 5 (February 23, 2024): 681. http://dx.doi.org/10.3390/foods13050681.
Повний текст джерелаGuan, Qijie, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng, et al. "Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu." Foods 11, no. 23 (December 5, 2022): 3916. http://dx.doi.org/10.3390/foods11233916.
Повний текст джерелаIobbi, Angelica, and Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon." Beverages 7, no. 3 (July 5, 2021): 46. http://dx.doi.org/10.3390/beverages7030046.
Повний текст джерелаDong, Fang, Lanting Zeng, Zhenming Yu, Jianlong Li, Jinchi Tang, Xinguo Su, and Ziyin Yang. "Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves." Molecules 23, no. 10 (October 18, 2018): 2677. http://dx.doi.org/10.3390/molecules23102677.
Повний текст джерелаHayashi, Kazuhiro, Yuji Nakada, Etienne Sémon, and Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator." Molecules 27, no. 10 (May 19, 2022): 3259. http://dx.doi.org/10.3390/molecules27103259.
Повний текст джерелаLiu, Zhuoyi, Minglei Zhao, and Jianguo Li. "Aroma Volatiles in Litchi Fruit: A Mini-Review." Horticulturae 8, no. 12 (December 8, 2022): 1166. http://dx.doi.org/10.3390/horticulturae8121166.
Повний текст джерелаDu, Peng, Guanhua Jiao, Ziyang Zhang, Junqing Wang, Piwu Li, Jinkai Dong, and Ruiming Wang. "Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review." Fermentation 9, no. 7 (July 13, 2023): 658. http://dx.doi.org/10.3390/fermentation9070658.
Повний текст джерелаZheng, Yanchun, Peifen Chen, Peng Zheng, Jiahao Chen, Binmei Sun, and Shaoqun Liu. "Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter." Foods 13, no. 1 (January 2, 2024): 160. http://dx.doi.org/10.3390/foods13010160.
Повний текст джерелаHorská, Elena, Peter Šedík, Jakub Berčík, Andrzej Krasnodębski, Mariusz Witczak, and Agnieszka Filipiak-Florkiewicz. "Aromachology in food sector – aspects of consumer food products choice." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 117, no. 4 (2018): 33–41. http://dx.doi.org/10.15193/zntj/2018/117/257.
Повний текст джерелаWu, Yusen, Wenwen Zhang, Shuyan Duan, Shiren Song, Wenping Xu, Caixi Zhang, Bhaskar Bondada, Chao Ma, and Shiping Wang. "In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars." Molecules 23, no. 7 (July 12, 2018): 1703. http://dx.doi.org/10.3390/molecules23071703.
Повний текст джерелаCai, Cheng Gang, Jian Wei Mao, Xiao Lu Xu, He Li, Xin Long Jiang, and Xia Liu. "Aroma Analysis of a New Oolong Tea of Golden Guanyin by Gas Chromatography/Mass Spectrometry." Applied Mechanics and Materials 618 (August 2014): 311–15. http://dx.doi.org/10.4028/www.scientific.net/amm.618.311.
Повний текст джерелаvan Breda, Valmary M., Francois P. van Jaarsveld, and Jessy van Wyk. "Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review." Applied Sciences 14, no. 4 (February 12, 2024): 1483. http://dx.doi.org/10.3390/app14041483.
Повний текст джерелаPorto, Elaine C. M., Edy S. de Brito, Sueli Rodrigues, and Fabiano A. N. Fernandes. "Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas." Processes 11, no. 8 (August 1, 2023): 2303. http://dx.doi.org/10.3390/pr11082303.
Повний текст джерелаLytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel, and Jean-Christophe Barbe. "Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution." OENO One 48, no. 1 (January 31, 2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.
Повний текст джерелаZang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu, and Yanlin Liu. "Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones." Fermentation 8, no. 10 (September 30, 2022): 501. http://dx.doi.org/10.3390/fermentation8100501.
Повний текст джерелаQiu, Zihao, Jinmei Liao, Jiahao Chen, Peifen Chen, Binmei Sun, Ansheng Li, Yiyu Pan, Hongmei Liu, Peng Zheng, and Shaoqun Liu. "The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong." Foods 12, no. 10 (May 20, 2023): 2067. http://dx.doi.org/10.3390/foods12102067.
Повний текст джерелаMelini, Francesca, and Valentina Melini. "Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste." Fermentation 10, no. 3 (February 28, 2024): 132. http://dx.doi.org/10.3390/fermentation10030132.
Повний текст джерелаSakaida, Hiroshi, Naoko Watashi, Noriaki Nakahara, Takanori Kai, Yoichi Sakakibara, Kazuo Nishiyama, and Masahito Suiko. "Retronasal Aroma and Orthonasal Aroma of Cereal Shochu Using Retronasal Aroma Simulator (RAS)." Nippon Shokuhin Kagaku Kogaku Kaishi 52, no. 1 (2005): 19–26. http://dx.doi.org/10.3136/nskkk.52.19.
Повний текст джерелаVillarino, Casiana Blanca J., Airisse Rae P. Basinang, Mary Michelle M. Velasquez, Jin Mark DG Pagulayan, Patricia Karol A. Ong, and Ma Concepcion C. Lizada. "Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures." Proceedings 70, no. 1 (November 10, 2020): 111. http://dx.doi.org/10.3390/foods_2020-07736.
Повний текст джерелаWang, Miao, Jianlong Li, Xiaohui Liu, Chengshun Liu, Jiajia Qian, Jie Yang, Xiaochen Zhou, Yongxia Jia, Jinchi Tang, and Lanting Zeng. "Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes." Metabolites 12, no. 11 (November 3, 2022): 1063. http://dx.doi.org/10.3390/metabo12111063.
Повний текст джерелаDubova, Halyna, Iryna Levchuk, Alexander Galkin, Yevgenia Hmelnitska, and Natalia Poyedinok. "New Approaches to Using Plant Flavor-Forming Enzymes." Innovative Biosystems and Bioengineering 7, no. 2 (September 18, 2023): 42–59. http://dx.doi.org/10.20535/ibb.2023.7.2.279550.
Повний текст джерелаVidrih, R., E. Zlatić, and J. Hribar. "Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S58—S61. http://dx.doi.org/10.17221/912-cjfs.
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