Suchergebnisse - "Blank, Imre"

PubPharm (103)

1

Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics

enthalten in: Journal of agricultural and food chemistry | 2024

von Wang, H. | Feng, X. | Blank, I. | +6

2

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

enthalten in: Journal of agricultural and food chemistry | 2024

von Xu, Y. | Chen, G. | Cui, Z. | +7

3

Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

enthalten in: Journal of agricultural and food chemistry | 2024

von Chen, Y. | Wang, M. | Fang, X. | +5

4

TastePeptides-EEG : An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning

enthalten in: Journal of agricultural and food chemistry | 2023

von Cui, Z. | Wu, B. | Blank, I. | +6

5

Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach

enthalten in: Journal of agricultural and food chemistry | 2023

von Chen, Y. | Li, W. | Yu, Y. | +4

6

Changes in odorants and flavor profile of heat-processed beef flavor during storage

enthalten in: Journal of food science | 2022

von Zhang, Z. | Blank, I. | Wang, B. | +1

7

Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter

enthalten in: Journal of the science of food and agriculture | 2022

von Yang, Z. | Wang, J. | Han, Z. | +6

8

Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram

enthalten in: Journal of agricultural and food chemistry | 2022

von Wu, B. | Blank, I. | Zhang, Y. | +1

9

Strategies to improve meat-like properties of meat analogs meeting consumers' expectations

enthalten in: Biomaterials | 2022

von Chen, Y. | Feng, X. | Blank, I. | +1

10

Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status

enthalten in: Journal of food biochemistry | 2022

von Chen, Y. | Cai, D. | Li, W. | +2

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