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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2020 | 1 |
2021 | 2 |
2022 | 2 |
2024 | 0 |
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5 results
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Page 1
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.
Foods. 2021 Dec 2;10(12):2968. doi: 10.3390/foods10122968.
Foods. 2021.
PMID: 34945519
Free PMC article.
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.
Foods. 2022 Mar 22;11(7):896. doi: 10.3390/foods11070896.
Foods. 2022.
PMID: 35406983
Free PMC article.
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The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis.
Huang Y, Pu D, Hao Z, Yang X, Zhang Y.
Huang Y, et al.
Foods. 2021 Nov 5;10(11):2709. doi: 10.3390/foods10112709.
Foods. 2021.
PMID: 34828990
Free PMC article.
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Exploring the Extraction Methods of Phenolic Compounds in Daylily (Hemerocallis citrina Baroni) and Its Antioxidant Activity.
Hao Z, Liang L, Liu H, Yan Y, Zhang Y.
Hao Z, et al.
Molecules. 2022 May 5;27(9):2964. doi: 10.3390/molecules27092964.
Molecules. 2022.
PMID: 35566310
Free PMC article.
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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.
Foods. 2020 Apr 2;9(4):413. doi: 10.3390/foods9040413.
Foods. 2020.
PMID: 32252248
Free PMC article.
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