Results 281 to 290 of about 21,607 (295)

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

Journal of Agricultural and Food Chemistry, 2011
Peter Winterhalter, Hans-Georg Schmarr
exaly  

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

Formation of aroma components from nonvolatile precursors in passion fruit

Journal of Agricultural and Food Chemistry, 1983
Karl Heinz Engel, Roland Tressl
openaire   +1 more source

Linalyl β-d-glucopyranoside and its 6′-O-malonate as aroma precursors from Jasminum sambac

Phytochemistry, 1994
Naoharu Watanabe
exaly  

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Food Chemistry, 2019
Ni Yang, Qian Yang, Charfedinne Ayed
exaly  

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

Food Chemistry
Elayma Sánchez Acevedo, Vicente Ferreira   +1 more
exaly  

HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors

2001
openaire   +1 more source

Aroma metabolic remodeling during yellow peach canning: Key aroma-active compounds, precursor conversion, and formation pathways

Food Chemistry
Ying Xu, Donghao Zhang, Wenjiang Dong, Xingfeng Guo, Zhijian Xiao, Fei Lao, Jihong Wu   +6 more
openaire   +1 more source

A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

Food Chemistry, 2006
exaly  

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

Food Chemistry, 2010
exaly