Materias dentro de su búsqueda.
Mostrando 2,581 - 2,600 Resultados de 8,565 Para Buscar 'Alaior~', tiempo de consulta: 2.27s Limitar resultados
  1. 2581
    “…By contrast, much more pleasant flavors related to fruity and roasted aroma were all enhanced in the fermentation broth. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with Lactobacillus fermuntum
  2. 2582
    “…The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation
  3. 2583
    “…AIMS: To compare the clinical symptoms features, pathological lesions, viral distribution, and apoptosis response caused by the Newcastle disease virus (NDV) in domestic chicken and Alabio duck. METHODS: Forty domestic chickens and 40 Alabio ducks were separated into four groups: domestic chicken and Alabio duck treatment groups, where each was infected by NDV velogenic ducks/Aceh Besar_IND/2013/eoAC080721 in 10(6)ELD(50) dosage. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Comparative pathology and immunohistochemistry of Newcastle disease in domestic chicken (Gallus-gallus domesticus) and Alabio duck (Anas platyrhynchos Borneo)
  4. 2584
    “…Results of geometric mean C(max) and AUC(nic0–60) values were within 95% confidence intervals (CI) among the ENDS IP flavor variants tested.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Part two: an unblinded, parallel, randomized study to assess nicotine pharmacokinetics of four Vuse Solo ENDS flavors in smokers
  5. 2585
    “…The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
  6. 2586
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Elaboration of the Effective Multi-Target Therapeutic Platform for the Treatment of Alzheimer’s Disease Based on Novel Monoterpene-Derived Hydroxamic Acids
  7. 2587
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China
  8. 2588
    “…Sweet flavors were less common among those using ENDS for non-flavor reasons vs the flavor (73.5% vs 90.4%; p < 0.001). …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Device and liquid characteristics used with sweet, menthol/mint, and tobacco ENDS liquid flavors: The population-based VAPER study
  9. 2589
    “…However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
  10. 2590
    “…The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria
  11. 2591
    “…This study investigated the effects of various concentrations of eugenol on blood physiological and biochemical indexes, and muscle flavor, in crucian carp (Carassius auratus). To determine the appropriate concentration of eugenol anesthetic for use in crucian carp transportation and production operations, we evaluated seven anesthesia groups of 20, 30, 40, 50, 60, 70, and 80 mg/L and one control group (without eugenol) to determine the effects on blood physiological and biochemical indexes, and muscle flavor. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Comprehensive Analysis of Physiological, Biochemical and Flavor Characteristics Changes in Crucian Carp (Carassius auratus) under Different Concentrations of Eugenol
  12. 2592
    por Bak, Kathrine H., Paulsen, Peter
    Publicado 2023
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)
  13. 2593
    “…The aim of this study was to investigate the microbial community’s structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
  14. 2594
    “…These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics
  15. 2595
    “…In addition, ultrasound-assisted marination significantly increased the degradation of proteins, total free amino acid levels, and relative levels of volatile flavor substances such as aldehydes and esters. Therefore, the use of an appropriate ultrasound treatment for the salt curing of fish has a positive effect on the textural and flavor characteristics of sea bass, with the most optimal approach being 300.W ultrasound treatment for 60 min. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
  16. 2596
    por Tang, Aoxing, Peng, Bangzhu
    Publicado 2023
    “…The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms
  17. 2597
    “…Aim: This study aimed to compare the elemental composition of traditional and flavored hookah tobacco, with a focus on heavy metals. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    A method for cancer elemental risk assessments in hookah: An example in two common types of traditional and flavored tobaccos in Iran
  18. 2598
    “…Treatments were: 1) untreated FCPU (control), 2) 0.05% w/v vanilla-flavored FCPU, and 3) 0.05% w/v amyl acetate-flavored FCPU. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Nutrient digestibility, ruminal fermentation, and blood metabolites of growing cattle-fed fermented cassava pulp with added flavoring agents
  19. 2599
    “…INTRODUCTION: While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB) are still poorly understood. METHODS: In this study, amplicon sequencing was used to analyze the microbial community, and headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) was used to analyze the volatile components in FG during ultra-long fermentation of CFB. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu
  20. 2600
    “…The present study aimed to identify cost-effective synthetic flavors to be included as innovative feed attractants in the zebrafish (Danio rerio) diet. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    The Application of Synthetic Flavors in Zebrafish (Danio rerio) Rearing with Emphasis on Attractive Ones: Effects on Fish Development, Welfare, and Appetite
Herramientas de búsqueda: RSS