ORIGINAL RESEARCH
Published on 28 Jul 2025
Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics
doi 10.3389/fnut.2025.1629925
- 529 views
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Applications of metabolomics in the formation of food flavor
Applications of metabolomics in the formation of food flavor
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Articles
ORIGINAL RESEARCH
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Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods
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doi 10.3389/fnut.2025.1598875
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- 948 views
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doi 10.3389/fnut.2025.1582576
- 1,643 views
- 1 citation
ORIGINAL RESEARCH
Published on 10 Apr 2025
Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
doi 10.3389/fnut.2025.1573987
- 1,005 views
ORIGINAL RESEARCH
Published on 30 Jan 2025
Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS
doi 10.3389/fnut.2025.1536954
- 1,010 views
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