Results 261 to 270 of about 3,685 (292)

Advances in research on coffee flavour compounds

2018
Coffee’s global appeal is related to its unique flavour, taste and mouthfeel. Coffee is the second-most traded global commodity after petroleum, and a thorough understanding of the chemical dynamics associated with its aroma is essential for the enhancement and permanence of its popularity.
openaire   +1 more source

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

Flavour compound

Trends in Food Science & Technology, 1997
openaire   +1 more source

Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation

Journal of Food Engineering, 2020
Rodrigo Oliver-Simancas
exaly  

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

Physiological Aspects of Flavour Compounds

1967
openaire   +2 more sources

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

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

Characterisation of volatile compounds in a smoke flavouring from rice husk

Food Chemistry, 2014
Jorge A Pino
exaly  

Flavour compounds

2007
openaire   +1 more source

Comprehensive determination of flavouring additives and nicotine in e-cigarette refill solutions. Part II: Gas-chromatography–mass spectrometry analysis

Journal of Chromatography A, 2017
Justyna Aszyk, Mateusz Kacper Wozniak, Paweł Kubica   +2 more
exaly