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Year | Number of Results |
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2020 | 4 |
2021 | 2 |
2022 | 1 |
2024 | 0 |
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Page 1
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review.
Food Sci Nutr. 2021 Aug 10;9(10):5833-5853. doi: 10.1002/fsn3.2501. eCollection 2021 Oct.
Food Sci Nutr. 2021.
PMID: 34646550
Free PMC article.
Review.
Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
Pu D, Duan W, Huang Y, Zhang Y, Sun B, Ren F, Zhang H, Chen H, He J, Tang Y.
Pu D, et al. Among authors: tang y.
Food Chem. 2020 Jul 15;318:126520. doi: 10.1016/j.foodchem.2020.126520. Epub 2020 Feb 28.
Food Chem. 2020.
PMID: 32155563
Item in Clipboard
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.
Huang Y, Pu D, Hao Z, Liang L, Zhao J, Tang Y, Zhang Y.
Huang Y, et al. Among authors: tang y.
Foods. 2022 Mar 22;11(7):896. doi: 10.3390/foods11070896.
Foods. 2022.
PMID: 35406983
Free PMC article.
Item in Clipboard
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices.
Duan W, Huang Y, Xiao J, Zhang Y, Tang Y.
Duan W, et al. Among authors: tang y.
Food Sci Nutr. 2020 Jun 4;8(7):3777-3792. doi: 10.1002/fsn3.1667. eCollection 2020 Jul.
Food Sci Nutr. 2020.
PMID: 32724640
Free PMC article.
Item in Clipboard
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.
Pu D, Duan W, Huang Y, Zhang L, Zhang Y, Sun B, Ren F, Zhang H, Tang Y.
Pu D, et al. Among authors: tang y.
Food Chem. 2021 Mar 1;339:128078. doi: 10.1016/j.foodchem.2020.128078. Epub 2020 Sep 15.
Food Chem. 2021.
PMID: 33152871
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Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments.
Pu D, Zhang Y, Zhang H, Sun B, Ren F, Chen H, Tang Y.
Pu D, et al. Among authors: tang y.
Foods. 2020 Apr 2;9(4):413. doi: 10.3390/foods9040413.
Foods. 2020.
PMID: 32252248
Free PMC article.
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