Results 111 to 120 of about 364 (120)

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  

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Applied Microbiology and Biotechnology, 2019
Christoph Wittmann
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  

Role of lactic acid bacteria on the yogurt flavour: A review

International Journal of Food Properties, 2017
Chen Chen, Shanshan Zhao, Haiyan Yu
exaly  

Flavour chemistry of methylglyoxal and glyoxal

Chemical Society Reviews, 2012
exaly  

Formation of flavour compounds in the Maillard reaction

Biotechnology Advances, 2006
exaly  

Flavour formation by amino acid catabolism

Biotechnology Advances, 2006
exaly