Results 241 to 250 of about 8,813 (259)

Indicator Compounds and Precursors for Cocoa Aroma Formation

1993
K. Eichner, R. Schnee, M. Heinzler
openaire   +1 more source

Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines

Journal of Agricultural and Food Chemistry, 2011
Hans-Georg Schmarr, Ulrich Fischer, Peter Winterhalter   +2 more
exaly  

USE OF OXAZOLINES AS AROMA/FLAVOUR PRECURSORS

2013
BLANK IMRE, DAVIDEK THOMAS, NOVOTNY ONDREJ, SCHIEBERLE PETER, GRANVOGL MICHAEL   +4 more
openaire   +4 more sources

Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by

LWT - Food Science and Technology, 2004
Mónica Fernández-González
exaly  

First Isolation of Geranyl Disaccharide Glycosides as Aroma Precursors from Rose Flowers

Natural Product Research, 1997
Naoharu Watanabe, Kanzo Sakata
exaly  

Aroma precursor mixture

1999
BEL RHLID RACHID, CHAINTREAU ALAIN, POLLIEN PHILIPPE   +2 more
openaire   +1 more source

Meat aroma precursor composition

1979
BERNHARDT CHRISTIAN A, MOHLENKAMP MARVIN J JR   +1 more
openaire   +1 more source

Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential

Food Chemistry
Ricardo Lopez, Vicente Ferreira, Elayma Sánchez Acevedo   +2 more
exaly  

pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors

Food Chemistry, 2018
Juergen Voigt, Johannes Wöstemeyer, Kathrin Textoris-Taube   +2 more
exaly  

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

Journal of Agricultural and Food Chemistry, 2018
Markus J Herderich, Mango Parker, Dimitra L Capone   +2 more
exaly