Results 251 to 259 of about 8,813 (259)

Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained

1989
GUNATA ZIYA CITE PAUL, BITTEUR SYLVAINE, BAUMES RAYMOND, BRILLOUET JEAN-MARC, TAPIERO CLAUDE, BAYONOVE CLAUDE, CORDONNIER ROBERT   +6 more
openaire   +8 more sources

Highly Unsaturated Fatty Acids as Precursors of Fish Aroma

2001
Toshiaki Ohshima, Janthira Kaewsrithong, Hiroyuki Utsunomiya, Hideki Ushio, Chiaki Koizumi   +4 more
openaire   +1 more source

Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components

Food Chemistry, 2016
Katharina Janek, Juergen Voigt, Johannes Wöstemeyer   +2 more
exaly  

PROCESS FOR OBTAINING AROMA COMPONENTS AND AROMAS FROM THEIR PRECURSORS OF A GLYCOSIDIC NATURE

1989
GUNATA ZIYA, BITTEUR SYLVAINE, BAUMES RAYMOND, BRILLOUET JEAN-MARC, TAPIERO CLAUDE, BAYONOVE CLAUDE, CORDONNIER ROBERT   +6 more
openaire   +2 more sources

The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma

1998
I. Leigh Francis, Stella Kassara, Ann C. Noble, Patrick J. Williams   +3 more
openaire   +1 more source

Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

Food Chemistry
Fuwei Wang, Qinqin Yang
exaly  

Metabolic engineering of yeast for the production of aroma precursors

openaire   +1 more source

HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors

2001
openaire   +1 more source

HYDROLYSIS OF VANILLA AROMA PRECURSORS AT NEGATIVE TEMPERATURE

2019
openaire   +1 more source