Results 281 to 290 of about 7,926 (299)

Genotoxicity assessment of the flavouring agent, perillaldehyde

Food and Chemical Toxicology, 2016
Cheryl A Hobbs, Sean V Taylor, Carol Beevers   +2 more
exaly  

Aroma extract dilution analysis of a beef flavouring prepared from flavour precursors and enzymatically hydrolysed beef

Flavour and Fragrance Journal, 2008
Huanlu Song
exaly  

Development and Validation of a Solid-Phase Microextraction Method for the Determination of Total Flavouring Content in Encapsulated Flavouring

Food Analytical Methods, 2015
Jorge A Pino
exaly  

The new European Union Flavouring Regulation and its impact on essential oils: production of natural flavouring ingredients and maximum levels of restricted substances

Flavour and Fragrance Journal, 2012
exaly  

FLAVOUR

JACC
Allen Jeremias, Rick H.J.A. Volleberg, Ziad A. Ali   +2 more
openaire   +1 more source

Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods

Food Research International
Lianzhu Lin, Mouming Zhao
exaly  

Modifying flavour: an introduction

2007
J Hort, A Taylor
openaire   +1 more source

Estimating intakes of flavouring substances

Food Additives and Contaminants, 1996
exaly  

Flavouring substances and natural sources of flavourings

Food and Chemical Toxicology, 1982
openaire   +1 more source

Novel estimates of the exposure to flavouring substances

Toxicology Letters, 2004
exaly