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Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method
by Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu and Guoxiang Lin
American Journal of Food Science and Technology. 2020, 8(5), 185-195. DOI: 10.12691/ajfst-8-5-3
Pub. Date: September 29, 2020Views: 11102Downloads: 16290
Lonicera japonica chlorogenic acid polyphenol antioxidant activity liquid fermentation
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Preparation of Gel Alcohol Flavored with Essential Oils. An Employ of Laboratory Techniques in the Organic Chemistry Study
by Vanina A. Guntero, María N. Kneeteman and Pedro M. Mancini
World Journal of Chemical Education. 2017, 5(3), 86-90. DOI: 10.12691/wjce-5-3-1
Pub. Date: April 11, 2017Views: 28891Downloads: 30017
natural products essential oils organic chemistry high school chemistry aromatic plants gel alcohol
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Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics
by Nian Cao, Yubo Yang, Li Wang and Fan Yang
Journal of Food and Nutrition Research. 2024, 12(10), 461-470. DOI: 10.12691/jfnr-12-10-8
Pub. Date: October 30, 2024Views: 5289Downloads: 6533
Sauce-flavor Baijiu lingering cup aroma gas chromatography–olfactometry-mass spectrometry (GC–O-MS) odor activity value (OAV) variable importance in projection (VIP) aroma recombination
Abstract Full Text PDF (893 KB) Full Text HTML Full Text ePUB (779 KB)
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Reduction of Unpleasant Perceptive Intensity and Primary School Lunch Vegetable Waste by Sauce Flavoring
by Pei Yu Tien, Pei Fen Yang, Yih Ming Weng, Zer Ran Yu and Be Jen Wang
Journal of Food and Nutrition Research. 2024, 12(8), 363-372. DOI: 10.12691/jfnr-12-8-1
Pub. Date: August 08, 2024Views: 5367Downloads: 7548
vegetable waste school lunch flavoring sauces perception intensity sensory acceptance
Abstract Full Text PDF (527 KB) Full Text HTML Full Text ePUB (418 KB)
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Flavan-3-ols Monomer and Oligomer, and Flavor Profiles of Chocolates Produced from Fermented Cocoa Beans under Different Roasting Degree in Taiwan
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(9), 457-468. DOI: 10.12691/jfnr-9-9-2
Pub. Date: September 08, 2021Views: 6562Downloads: 7758
Taiwan chocolate FMO roasting degree flavor profiles electronic nose sensory assessment PCA
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Analysis of Nutrients in Fresh and Canned Pseudobagrus
by ZHENG Jie, REN Yuan-yuan, GAO Jian-zhong, YANG Lu-lu, YU Si-yu, LI Yao-shang, JI Xu and HU Ai-jun
Journal of Food and Nutrition Research. 2016, 4(7), 417-421. DOI: 10.12691/jfnr-4-7-1
Pub. Date: July 13, 2016Views: 17493Downloads: 16833
Pseudobagrus amino acids fatty acids volatile flavor substances
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Variation of Terpenoid Flavor Odorants in Bran of Some Black and White Rice Varieties Analyzed by GC×GC-MS
by Watcharapong Chumpolsri, Nataporn Wijit, Pittayaporn Boontakham, Piyarat Nimmanpipug, Phumon Sookwong, Suwaporn Luangkamin and Sugunya Wongpornchai
Journal of Food and Nutrition Research. 2015, 3(2), 114-120. DOI: 10.12691/jfnr-3-2-7
Pub. Date: February 19, 2015Views: 22651Downloads: 22163Citations: 2
aroma terpenoids solid phase microextraction two-dimensional gas chromatography-mass spectrometry GC×GC-MS chemometrics PCA
Abstract Full Text PDF (409 KB) Full Text HTML Full Text ePUB (301 KB)
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Influence of Alcoholic Strength on Sensory Profile of Lager Beers
by Daniel Sancho, Carlos A. Blanco, Cristina Andrés-Iglesias and Isabel Caballero
Journal of Food and Nutrition Research. 2021, 9(4), 206-214. DOI: 10.12691/jfnr-9-4-6
Pub. Date: April 20, 2021Views: 6608Downloads: 7720
non-alcoholic beer beer characterization sensory analysis flavor
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Determination of the Flavoring Components in Vitex doniana Fruit Following Hydrodistillation Extraction
by Imoisi Chinyere, Iyasele U. Julius and Okhale E. Samuel
American Journal of Food and Nutrition. 2021, 9(2), 69-75. DOI: 10.12691/ajfn-9-2-2
Pub. Date: March 26, 2021Views: 7120Downloads: 8503
Aroma constituents hydrodistillation GC-MS Vitex doniana Sugar components derivatization
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Analysis of Flavor Components in HS-GC-IMS and Antioxidant Properties of Black Lycium barbarum Rice Wine
by Yao Shumin, Wu Shaomin, Zhou Yongsheng, Liu Zhongmin and Tang Meizhen
Journal of Food and Nutrition Research. 2021, 9(1), 18-25. DOI: 10.12691/jfnr-9-1-3
Pub. Date: January 04, 2021Views: 10984Downloads: 11522
Lycium barbarum rice wine HS-GC-IMS flavor substances hydroxyl radical 1-diphenyl-2-trinitrophenylhydrazine 2min-2-azo-bis-3-ethylbenzothiazoline-6-sulfonic acid
Abstract Full Text PDF (1217 KB) Full Text HTML Full Text ePUB (1591 KB)
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