2021Academic literature28 citations15 claims extractedDOI

Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (<i>Avena sativa</i> L.) Pastry by Application of the Sensomics Approach

Anna Dach, Peter Schieberle

Journal of Agricultural and Food Chemistry

Fermentation and Sensory Analysis

Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained from oat pastry...

DOI →

2021Academic literature28 citationsDOI

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

Shuai Zhao, Chengtuo Niu, Jingyi Suo +6

LWT

Fermentation and Sensory Analysis

Research Library

Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (<i>Avena sativa</i> L.) Pastry by Application of the Sensomics Approach

Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Solid- and vapour-phase antifungal activities of six essential oils and their applications in postharvest fungal control of peach (Prunus persica L. Batsch)

Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

Design and characterization of starch/solid lipids hybrid microcapsules and their thermal stability with menthol

The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase

Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes

The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation

The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?

Comparison of microbiota and volatile organic compounds in milk from different sheep breeds

Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro

Semi-industrial production of a minimally processed infant formula powder using membrane filtration

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate ( <i>Punica granatum</i> L.) cultivars

Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties

Kinetic Modeling of <i>In Vitro</i> Small Intestinal Lipid Digestion as Affected by the Emulsion Interfacial Composition and Gastric Prelipolysis

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Metals and metal-binding ligands in wine: Analytical challenges in identification.

Sources of variation in bourbon whiskey barrels: a review

Exploring miniaturized sample preparation approaches combined with LC-QToF-MS for the analysis of sulfonamide antibiotic residues in meat- and/or egg-based baby foods

Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex

Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation

Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses

A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder

High Prevalence of Stunting and Anaemia Is Associated with Multiple Micronutrient Deficiencies in School Children of Small-Scale Farmers from Chamwino and Kilosa Districts, Tanzania

Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins

Association between selenium intake, diabetes and mortality in adults: findings from National Health and Nutrition Examination Survey (NHANES) 2003–2014

Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Validation of an Analytical Workflow for the Analysis of Pesticide and Emerging Organic Contaminant Residues in Paddy Soil and Rice

A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch

Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system

Early Enteral Feeding Improves Tolerance of Parenteral Nutrition in Preterm Newborns

Milk Osteopontin for Gut, Immunity and Brain Development in Preterm Pigs

Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of <i>Ginkgo</i> seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption

Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants

Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid

Non-volatile molecular composition and discrimination of single grape white wines of Chardonnay, Riesling, Sauvignon Blanc and Silvaner using untargeted GC-MS analysis

Meaning of food and consumer eating behaviors

Polyphenol-Rich Extract from <i>Litchi chinensis</i> Seeds Alleviates Hypertension-Induced Renal Damage in Rats