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sige si
(789 results)?
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods.
Foods. 2022 Oct 28;11(21):3408. doi: 10.3390/foods11213408.
Foods. 2022.
PMID: 36360025
Free PMC article.
Review.
Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks.
Pu B, Meng R, Shi Y, Pu D.
Pu B, et al. Among authors: shi y.
Foods. 2024 Apr 20;13(8):1266. doi: 10.3390/foods13081266.
Foods. 2024.
PMID: 38672938
Free PMC article.
Item in Clipboard
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.
Pu D, Shi Y, Meng R, Yong Q, Shi Z, Shao D, Sun B, Zhang Y.
Pu D, et al. Among authors: shi y.
Foods. 2023 Oct 8;12(19):3693. doi: 10.3390/foods12193693.
Foods. 2023.
PMID: 37835346
Free PMC article.
Item in Clipboard
Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception.
Pu D, Meng R, Qiao K, Cao B, Shi Y, Wang Y, Zhang Y.
Pu D, et al. Among authors: shi y.
Food Res Int. 2024 Apr;181:114078. doi: 10.1016/j.foodres.2024.114078. Epub 2024 Feb 3.
Food Res Int. 2024.
PMID: 38448095
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Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose.
Chen J, Pu D, Shi Y, Sun B, Guo H, Li K, Zhang Y.
Chen J, et al. Among authors: shi y.
Foods. 2023 Aug 21;12(16):3136. doi: 10.3390/foods12163136.
Foods. 2023.
PMID: 37628135
Free PMC article.
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Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.
Shan Y, Pu D, Cao B, Shi Y, Li P, Xiong J, Li K, Sun B, Zhang Y.
Shan Y, et al. Among authors: shi y.
Food Chem X. 2024 Apr 18;22:101339. doi: 10.1016/j.fochx.2024.101339. eCollection 2024 Jun 30.
Food Chem X. 2024.
PMID: 38721385
Free PMC article.
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