Results 291 to 300 of about 11,285 (345)

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

Key aroma compounds in Tom Yum Flavour

AIP Conference Proceedings, 2023
Soraya Oonjitti, Arunsri Leejeerajumnean, Parinda Penroj, Suched Samuhasaneetoo   +3 more
openaire   +1 more source

Encapsulation of aroma/flavour compounds

Trends in Food Science & Technology, 1997
R.T. Liu, D.F. Rushmore
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Flavour compound

Trends in Food Science & Technology, 1997
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Decision letter for "Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds"

, 2022

openalex   +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
Bhaskar Narayan
exaly  

Interactions between beta-lactoglobulin and flavour compounds

2000
International ...
Guichard, E., Langourieux, S.
openaire   +1 more source

Review for "Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds"

, 2022

openalex   +1 more source

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients

Food Chemistry, 2023
Júlia Cristiê Kessler, Vanessa Vieira, Isabel M Martins   +2 more
exaly