Results 301 to 310 of about 11,285 (345)

Physiological Aspects of Flavour Compounds

1967
openaire   +2 more sources

FLAVOR (FLAVOUR) COMPOUNDS | Production Methods

2003
A. Blake, P. Cadby, F. Näf
openaire   +1 more source

Flavoured and fortified olive oils - Pros and cons

Trends in Food Science and Technology, 2022
Sandra Lamas, Nuno Rodrigues, António M. Peres   +2 more
exaly  

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  

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

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

, 2022
Aye Myo Han, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie   +5 more
openalex   +1 more source

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

Food Chemistry, 2001
Jeng-Leun Mau
exaly  

Author response for "Discovery of flavouring compounds to substitute fatty and tallow characteristics in plant based patties"

, 2022
Dmitriy S. Chekmarev, Neil C. Da Costa, Jason M. Darling, Adam Jañczuk, Song Ji, Susan L. Joseph, Marion A. Sudol   +6 more
openalex   +1 more source

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

Food and Function, 2017
Maria Lundin Johnson, Patrick Gane, Joachim Schoelkopf   +2 more
exaly