Results 241 to 250 of about 323,392 (251)

Design of experiments and regression modelling in food flavour and sensory analysis: A review

Trends in Food Science and Technology, 2018
Weibiao Zhou
exaly  

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Food Research International, 2020
Cong-Gui Chen, Pei-Jun Li
exaly  

Heavy-flavour and quarkonium production in the LHC era: from proton–proton to heavy-ion collisions

European Physical Journal C, 2016
Anton Andronic, Roberta Arnaldi, Zaida Conesa del Valle   +2 more
exaly  

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Food Research International, 2016
John Edem Kongor, Michael Hinneh, Emmanuel Ohene Afoakwa   +2 more
exaly  

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

FEMS Microbiology Reviews, 2005
Bart A Smit
exaly  

Olive oil volatile compounds, flavour development and quality: A critical review

Food Chemistry, 2007
Andrea Bishop
exaly  

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Food Research International, 2019
Jun Cao, Dong Xiang, Chuan Li
exaly  

Meat flavour in pork and beef - From animal to meal.

Meat Science, 2017
M. Aaslyng, L. Meinert
semanticscholar   +1 more source

Flavour chemistry of methylglyoxal and glyoxal

Chemical Society Reviews, 2012
exaly  

Formation of flavour compounds in the Maillard reaction

Biotechnology Advances, 2006
exaly