المؤلفون: Furuta, Ayumi^{Aff1, Aff2}, Tanimoto, Shota^{Aff2, IDs12562023017412_cor2}

المصدر: Fisheries Science. 90(2):327-336

المؤلفون: Phuwapraisirisan, Preecha^Aff2, Phewpan, Apiniharn^Aff3, Ngamchuachit, Panita^Aff4, Lopetcharat, Kannapon^Aff5, Phraephaisarn, Chirapiphat^Aff6, Dawid, Corinna^Aff7, Hofmann, Thomas^Aff7, Keeratipibul, Suwimon^Aff8

المساهمون: Kuroda, Motonaka, editor^Aff1

المصدر: Kokumi Substance as an Enhancer of Koku : Biochemistry, Physiology, and Food Science. :83-110

المؤلفون: Qingxi Liang, Xiangfei Hu, Bizhen Zhong, Xiaoliang Huang, Hui Wang, Chengwei Yu, Zongcai Tu, Jinlin Li

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101188- (2024)

مصطلحات موضوعية: Low salt dry-curing, Quality, Microbial succession, Taste-active amino acids, Unsaturated fatty acids, Correlation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000750; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/e4717b34cb1f4b9abff3c744553df6b2

المؤلفون: Furuta, Ayumi^{Aff1, Aff2}, Tanimoto, Shota^{Aff2, IDs12562023016759_cor2}

المصدر: Fisheries Science. 89(2):271-280

المؤلفون: YAO Jingyu, LIU Jie, BAI Xueying, MO Xueying, CHEN Dewei

المصدر: Shipin Kexue, Vol 44, Iss 8, Pp 170-175 (2023)

مصطلحات موضوعية: crayfish, 1h nuclear magnetic resonance, taste-active compounds, umami, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-023.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/463b1533aa7d46ad8f83fff5723f5653

المؤلفون: Yan Chen, Xiaoyao Xie, Zhirui Wen, Yamin Zuo, Zhiwen Bai, Qing Wu

المصدر: Heliyon, Vol 9, Iss 11, Pp e21920- (2023)

مصطلحات موضوعية: Metabolites profiling, Sensory analysis, Taste-active compounds, Protected designation of origin matcha, Chemometrics, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844023091284; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/39fa4dacdc1d48c2bf7fe0f138561c67

المؤلفون: LIN Ruirong, YUAN Hongfei, ZHONG Xiaoqing, TANG Shengchun, WU Juanjuan, GUO Zebin

المصدر: Shipin Kexue, Vol 44, Iss 4, Pp 240-246 (2023)

مصطلحات موضوعية: fotiaoqiang, free amino acids, taste-active nucleotides, electronic tongue, gas chromatography-ion mobility spectrometry, principal component analysis, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-032.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/53cd7a4da93b4d3686406b0da312bbc3

المؤلفون: Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng

المصدر: Food Science and Human Wellness, Vol 12, Iss 1, Pp 102-110 (2023)

مصطلحات موضوعية: Dry-cured pork products, Food oral processing, Taste-active, Flavor release, Electronic tongue, Sensory evaluation, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2213453022001355; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/140626fb8d0a42d9995b425f1ba9f2e7

المؤلفون: Hirabayasi, Mayumi^{Aff1, Aff2}, Okazaki, Takashi, Tanimoto, Shota^{Aff4, IDs12562021015689_cor3}

المصدر: Fisheries Science. 88(1):181-189

المؤلفون: Gao, Hang^{Aff1, Aff2}, Zhao, Yan^{Aff1, Aff2}, Wang, Wenping^{Aff1, Aff2}, Xu, Dandan^{Aff1, Aff2}, Sun, Yong, Li, Jiapeng^{Aff1, Aff2}, Zhang, Xin^{Aff1, Aff2, IDs1216102202260z_cor7}

المصدر: Food Analytical Methods. 15(7):1922-1935