1,670 results on '"Volatiles"'
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2. Assessment of chemical composition of blackberries and mulberries from Covilhã region, Portugal
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3. HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)
4. Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles
5. Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
6. Fe2O3, Al2O3, or sludge ash-catalyzed pyrolysis of typical 3D printing waste toward tackling plastic pollution
7. Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata)
8. Analysis of flower volatile compounds and odor classification of 17 tree peony cultivars
9. The optimization of low volume-SPME method for volatilomics analysis of exhaled breath condensate
10. Exploring the metabolomic landscape: Perilla frutescens as a promising enhancer of production, flavor, and nutrition in Tan lamb meat
11. A study of volatiles of young citrus fruits from four areas based on GC–MS and flash GC e-nose combined with multivariate algorithms
12. Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties
13. Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles
14. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)
15. Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples
16. The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
17. Short-term storage of ‘Honeycrisp’ apples at 0.5 oC does not improve control of bitter pit without increasing low temperature-induced physiological disorders
18. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness
19. Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties
20. Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study
21. Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy
22. Effects of variable amounts of volatiles in corncob on microwave co-pyrolysis of low-rank coal and corncob
23. Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.
24. Chemometric analysis of the seasonal variation in the essential oil composition of Psidium acutangulum growing in the Brazilian Amazon
25. Volatiles and Redox Along the East African Rift
26. Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates.
27. Triple oxygen isotopes of lunar water unveil indigenous and cometary heritage.
28. Exploring the lunar water cycle.
29. Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS.
30. Sensory Quality, Volatile Compounds, and Physical Properties of Sheep's Milk Cheese with Herbs (Allium ursinum L.).
31. Chemical Composition of Volatile Components Pulicaria salviifolia and P. gnaphalodes and Their Insecticidal Activity.
32. 鲫鱼冷藏期间新鲜度与挥发性物质相关性分析.
33. Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures.
34. Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction.
35. Oxidation protection efficiency of the combination of Minthostachys mollis K. and Origanum vulgare L. essential oils with "chain‐breaking" and "termination‐enhancing" antioxidant mechanisms.
36. Endophytic Entomopathogenic Fungi: Their Role in Enhancing Plant Resistance, Managing Insect Pests, and Synergy with Management Routines.
37. Influence of a Wood Substrate on the Profile of Volatile Organic Compounds Produced by White Rot Fungus Trametes hirsuta LE-BIN 072.
38. The development of craft beer produced from de-fatted yellow nutsedges and the impact of various packaging materials on its preservation quality throughout its shelf life.
39. Volatile Formulation of Mentha spicata Induced Defense Mechanism in Tomato and Suppressed Damping Off Disease Caused by Pythium aphanidermatum.
40. Behavioral responses of Araecerus fasciculatus (Coleoptera: Anthribidae) to volatiles of selected stored Chinese medicinal plant products.
41. Morphology and Volatile Compounds Investigation in 'Fragrant Frayla' Collection of Garden Roses.
42. Soilborne and airborne cues induce different responses in plants.
43. Influence of Apple Juice Type on Fermentation Process and Volatile Compounds of Hard Apple Cider.
44. The Effects of Combined Aloe vera Gel and Blended Antioxidants on Cooked Chicken Meat Quality.
45. The fate of nitrogen during early silicate differentiation of rocky bodies constrained by experimental mineral-melt partitioning.
46. Correlation of sub-centennial- scale pulses of initial Central Atlantic Magmatic Province lavas and the end-Triassic extinctions.
47. Effect of Higher Ethylene Levels Emitted by Shade-Avoider Plants on Neighboring Seedlings.
48. Balanced Fertilization Enhances the Nutritional Value and Flavor Profile of Tomato Fruits.
49. The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters.
50. Effects of elicitors on plant host selection by adult Leptinotarsa decemlineata (Coleoptera: Chrysomelidae).
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