Results 231 to 240 of about 1,814,145 (249)

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

LWT - Food Science and Technology, 2021
Huanlu Song, Yu Zhang, Shuna Zhao
exaly  

Key aroma-active compounds in brown sugar and their influence on sweetness

Food Chemistry, 2021
Caifeng Xie, De-Wei Chen
exaly  

Brown sugar enhancing strength of corn stalk biomass bricks

Industrial Crops and Products, 2023
Zeguang Lu
exaly  

Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue

LWT - Food Science and Technology, 2022
Caifeng Xie, De-Wei Chen
exaly  

Fast and direct analysis of Cr, Cd and Pb in brown sugar by GF AAS

Food Chemistry, 2018
Maria Lurdes Felsner
exaly  

Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

Food Chemistry, 2014
Kensaku Takara, Yonathan Asikin, Hajime Tamaki   +2 more
exaly  

Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

Processes, 2019
Wen-Chieh Sung, Hsin-I Hsiao
exaly  

Development and in house validation of a new thermogravimetric method for water content analysis in soft brown sugar

Food Chemistry, 2015
Maria Lurdes Felsner
exaly  

New Value-Added Sugar and Brown Sugar Products from Sugarcane: A Commercial Approach

Sugar Tech, 2020
Jia-Wen Guo
exaly  

Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies

LWT - Food Science and Technology, 2014
Seung-Taik Lim, Hyun-Jung Chung
exaly