Results 291 to 300 of about 1,683,843 (303)

Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Journal of Agricultural and Food Chemistry, 2002
Gaëlle Arvisenet, A Voilley, P le Bail
exaly  

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Trends in Food Science and Technology
Dongguang Xiao, Xuewu Guo, Yefu Chen
exaly  

FLOUR AS AROMA COMPOUND

2018
SABATER CHRISTOPHER, WEISSBRODT JENNY, MANTHEY MICHAEL   +2 more
openaire   +2 more sources

Key Aroma Compounds in Melons

1995
S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt   +3 more
openaire   +1 more source

Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu

Food Chemistry
Qingru Liu, Shun-Hua Zhang, Zheng-Juan Zhu, Jing Luo, Ling Xiang, Yanhong Xiang, Wen fuli, wenwen zhang, Qing-Qing Liu, Ting Huang, Zhenghong Xu, Yongjun Yuan   +11 more
openaire   +1 more source

Microwave Volatilization of Aroma Compounds

1993
Ted R. Lindstrom, Thomas H. Parliment
openaire   +1 more source

Cinnamon aroma compounds

Nehal S. Ramadan, Radwa H. El-Akad, Dalia M. Rasheed   +2 more
openaire   +1 more source

Aroma compounds in carrots

2002
Edelenbos, Merete, Christensen, Lars Porskjær, Bjørn, Gitte Kjeldsen   +2 more
openaire   +1 more source

Identification of key aroma compounds and core functional microorganisms associated with aroma formation for -fermented cheese

Food Chemistry
Bei Wang, Hong Zeng, Yadong wang
exaly  

Biotechnology of Aroma Compounds

1997
openaire   +1 more source