MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW Dahkki Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko

Fáttát: Viečča ollesdeavstta

Biodegradation Potential of <i>Bacillus</i> sp. PAH-2 on PAHs for Oil-Contaminated Seawater Dahkki Xianghui Kong, Ranran Dong, Thomas King, Feifei Chen, Haoshuai Li

Fáttát: “…aromatic components…”
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Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV Dahkki Lilan CHEN, Xinyi YANG, Mingfeng QIAO, Kaixian ZHU, Fang YANG, Huachang WU, Can YUAN

Fáttát: Viečča ollesdeavstta

Investigation of Surakhani light crude oil compounds as a case study using modern spectroscopic techniques Dahkki Ulviyya Yolchuyeva, Rena Japharova, Matlab Khamiyev, Fakhranda Alimardanova

Fáttát: Viečča ollesdeavstta

STUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS Dahkki H. Dubova, N. Dotsenko, О. Mykchaylova, N. Poyedinok

Fáttát: Viečča ollesdeavstta

Physiological characteristics during the formation of aromatic components in xylem of Aquilaria sinensis induced by exogenous substances Dahkki Shengjiang Pang, Shengjiang Pang, Shengjiang Pang, Zhongguo Li, Qingqing Zhang, Zuwei Tian, Shuokun Deng, Pei Zhang, Shiling Liu, Baoguo Yang, Zaizhi Zhou

Fáttát: Viečča ollesdeavstta

Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry Combined with Sensory Evaluation for the Analysis of Volatile Aromatic Compounds in Apricot (<i>Prunu... Dahkki Xueling Zeng, Shikui Zhang, Wenjuan Geng, Jie Jin, Kang Liao, Zhanghu Tang, Shaopeng Wang, Weiquan Zhou

Fáttát: Viečča ollesdeavstta

Aromatic components and endophytic fungi during the formation of agarwood in Aquilaria sinensis were induced by exogenous substances Dahkki Shengjiang Pang, Shengjiang Pang, Shengjiang Pang, Weiwei Zhao, Qingqing Zhang, Zuwei Tian, Dan Wu, Shuokun Deng, Pei Zhang, Zhongguo Li, Shiling Liu, Baoguo Yang, Guihua Huang, Zaizhi Zhou

Fáttát: Viečča ollesdeavstta

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes Dahkki Xiao Liu, Xiao Liu, Feng Liang, Feng Liang, Bing Su Wang, Bing Su Wang, Fei Yue Ren, Wei Wang, Chao Zhang

Fáttát: Viečča ollesdeavstta

Increased Soil Aggregate Stability by Altering Contents and Chemical Composition of Organic Carbon Fractions via Seven Years of Manure Addition in Mollisols Dahkki Meng Zhou, Yang Xiao, Leilei Xiao, Yansheng Li, Xingyi Zhang, Richard M. Cruse, Xiaobing Liu

Fáttát: Viečča ollesdeavstta

Volatile aroma component of natural and roasted hazelnut varieties using solid-phase microextraction gas chromatography/mass spectrometry Dahkki Nevzat Artik, Selen Akan, Yeşim Okay, Nurefşan Durmaz, A. İlhami Köksal

Fáttát: Viečča ollesdeavstta

Effects of fermentation medium on cigar filler Dahkki Cai Wen, Hu Wanrong, Li Pinhe, Liu Jie, Zhang Qianying, Zhou Quanwei, Luo Cheng, Li Dongliang

Fáttát: Viečča ollesdeavstta

Optimization of solid-state fermentation process for low-grade tobacco leaves by mixed strains of Bacillus amyloliquefaciens and Saccharomyces cerevisiae Dahkki LI Meng, XIE Yunxiao, WANG Xudong, CUI Chengzhe, ZHU Chunyang, LI Helin, MA Lin, REN Ruibing

Fáttát: “…low-grade tobacco leaves|<i>bacillus amyloliquefaciens</i>|<i> saccharomyces cerevisiae</i>|<i>mixed-strain fermentation</i>|<i>volatile aromatic components</i>|<i>sensory evaluation</i>|<i>fermentation condition</i>|<i>orthogonal experiment</i>…”
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