116 related articles for article (PubMed ID: 31686688)
21. Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.
Chandran J; Nayana N; Roshini N; Nisha P
J Food Sci Technol; 2017 Jan; 54(1):144-152. PubMed ID: 28242912
[TBL] [Abstract][Full Text] [Related]
22. Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods.
Li H; Lin L; Feng Y; Zhao M
Food Res Int; 2024 Jan; 175():113669. PubMed ID: 38129020
[TBL] [Abstract][Full Text] [Related]
23. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: effect of juice processing and storage on volatile compounds.
Xu YX; Zhang M; Fang ZX; Sun JC; Wang YQ
Food Chem; 2014 May; 151():40-6. PubMed ID: 24423499
[TBL] [Abstract][Full Text] [Related]
24. How to quench your thirst. The effect of water-based products varying in temperature and texture, flavour, and sugar content on thirst.
van Belzen L; Postma EM; Boesveldt S
Physiol Behav; 2017 Oct; 180():45-52. PubMed ID: 28811190
[TBL] [Abstract][Full Text] [Related]
25. Antioxidant capacity of cinnamon extract for palm oil stability.
Shahid MZ; Saima H; Yasmin A; Nadeem MT; Imran M; Afzaal M
Lipids Health Dis; 2018 May; 17(1):116. PubMed ID: 29769067
[TBL] [Abstract][Full Text] [Related]
26. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.
Aprea E; Romano A; Betta E; Biasioli F; Cappellin L; Fanti M; Gasperi F
J Mass Spectrom; 2015 Jan; 50(1):56-64. PubMed ID: 25601675
[TBL] [Abstract][Full Text] [Related]
27. Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread.
Clemente I; Aznar M; Nerín C
Int J Food Microbiol; 2019 Jun; 298():44-50. PubMed ID: 30925355
[TBL] [Abstract][Full Text] [Related]
28. Cinnamon (
Abd El-Hack ME; Alagawany M; Abdel-Moneim AE; Mohammed NG; Khafaga AF; Bin-Jumah M; Othman SI; Allam AA; Elnesr SS
Antibiotics (Basel); 2020 Apr; 9(5):. PubMed ID: 32357577
[TBL] [Abstract][Full Text] [Related]
29. Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils.
Baranauskienė R; Rutkaitė R; Pečiulytė L; Kazernavičiūtė R; Venskutonis PR
Food Funct; 2016 Aug; 7(8):3555-65. PubMed ID: 27465989
[TBL] [Abstract][Full Text] [Related]
30. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.
Caponio F; Durante V; Varva G; Silletti R; Previtali MA; Viggiani I; Squeo G; Summo C; Pasqualone A; Gomes T; Baiano A
Food Chem; 2016 Jul; 202():221-8. PubMed ID: 26920288
[TBL] [Abstract][Full Text] [Related]
31. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.
Ayed C; Lim M; Nawaz K; Macnaughtan W; Sturrock CJ; Hill SE; Linforth R; Fisk ID
Food Chem X; 2021 Mar; 9():100115. PubMed ID: 33511340
[TBL] [Abstract][Full Text] [Related]
32. Terpenoid constituents of cinnamon and clove essential oils cause toxic effects and behavior repellency response on granary weevil, Sitophilus granarius.
Plata-Rueda A; Campos JM; da Silva Rolim G; Martínez LC; Dos Santos MH; Fernandes FL; Serrão JE; Zanuncio JC
Ecotoxicol Environ Saf; 2018 Jul; 156():263-270. PubMed ID: 29554611
[TBL] [Abstract][Full Text] [Related]
33. Headspace solid-phase microextraction combined with mass spectrometry as a powerful analytical tool for profiling the terpenoid metabolomic pattern of hop-essential oil derived from Saaz variety.
Gonçalves J; Figueira J; Rodrigues F; Câmara JS
J Sep Sci; 2012 Sep; 35(17):2282-96. PubMed ID: 22807416
[TBL] [Abstract][Full Text] [Related]
34. [Analysis of volatile compounds in bighead carp by microwave. Distillation and solid phase microextraction coupled with gas chromatography-mass spectrometry and olfactometry].
Zhao Q; Xue C; Xu J; Sheng W; Xue Y; Li Z
Se Pu; 2007 Mar; 25(2):267-71. PubMed ID: 17580702
[TBL] [Abstract][Full Text] [Related]
35. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage.
Asikin Y; Kamiya A; Mizu M; Takara K; Tamaki H; Wada K
Food Chem; 2014 Apr; 149():170-7. PubMed ID: 24295691
[TBL] [Abstract][Full Text] [Related]
36. Stability of lime essential oil microparticles produced with protein-carbohydrate blends.
Campelo PH; Sanches EA; Fernandes RVB; Botrel DA; Borges SV
Food Res Int; 2018 Mar; 105():936-944. PubMed ID: 29433291
[TBL] [Abstract][Full Text] [Related]
37. Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.
Peng X; Li X; Shi X; Guo S
Food Chem; 2014 May; 151():532-8. PubMed ID: 24423567
[TBL] [Abstract][Full Text] [Related]
38. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.
Perestrelo R; Silva C; Silva P; Câmara JS
Food Chem; 2017 Jul; 227():111-121. PubMed ID: 28274410
[TBL] [Abstract][Full Text] [Related]
39. Detection and Identification of Antibacterial and Antioxidant Components of Essential Oils by TLC-Biodetection and GC-MS.
Móricz ÁM; Horváth G; Böszörményi A; Ott PG
Nat Prod Commun; 2016 Nov; 11(11):1705-1708. PubMed ID: 30475512
[TBL] [Abstract][Full Text] [Related]
40. Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract.
Dordoni R; Duserm Garrido G; Marinoni L; Torri L; Piochi M; Spigno G
Int J Food Sci; 2019; 2019():9161840. PubMed ID: 30854397
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
