Results 211 to 220 of about 3,145 (254)

Flavour compounds in cheese (review)

International Journal of Academic Research, 2012
Fatma A.M. Hassan, Mona A.M. Abd El-Gawad, A.K. Enab   +2 more
openaire   +1 more source

Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring

Ultrasonics Sonochemistry, 2020
Tanaji Kudre, Bhaskar Narayan, B K Bettadaiah   +2 more
exaly  

Effects of various oils on volatile compounds of deep-fried shallot flavouring

Food Chemistry, 2001
Jeng-Leun Mau, Charng-Cherng Chyau
exaly  

Physiological Aspects of Flavour Compounds

1967
openaire   +2 more sources

Characterisation of volatile compounds in a smoke flavouring from rice husk

Food Chemistry, 2014
Jorge A Pino
exaly  

A study on the potential of yeasts isolated from palm wines to produce flavouring compounds

LWT - Food Science and Technology, 2020
Serge Casaregola, Stéphane Marcotte
exaly  

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

International Journal of Food Properties, 2017
Camargo A B, Daniela Ana Locatelli
exaly  

Flavour compounds

2007
openaire   +1 more source

Plant cell culture in the production of flavour compounds

Biochemical Society Transactions, 1991
M J, Rhodes, A, Spencer, J D, Hamill
openaire   +2 more sources

Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds

Food and Function, 2017
Joachim Schoelkopf, Maria Lundin Johnson, Anna Millqvist Fureby   +2 more
exaly