Results 261 to 268 of about 213,698 (268)

Nutzung eines GC-O zur Einführung in die Lebensmittelsensorik für den Kontext Schule

2015
Krause, Hanna, Bondiek, Sabine, Fleischmann, Peter, Pietzner, Verena   +3 more
openaire   +1 more source

Olfactometric Perception by GC-O of Chiral Compounds

2005
ZELLNER B.D., MONDELLO, Luigi, VAN EGMOND W.   +2 more
openaire   +1 more source

GC-O and GC-FID Comparison between Early-Mid Season and Valencia Orange Essence Oil

2005
Russell Rouseff, M. Filomena Valim, Glaucia Puccinelli Monte   +2 more
openaire   +1 more source

GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit

2007
openaire   +1 more source

Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques

Journal of Food Composition and Analysis
Mohamed A.A. Mahmoud, Özlem Kılıç-Büyükkurt, Mohamed M. Aboul Fotouh, Serkan Selli   +3 more
openaire   +1 more source

Determination of key aroma compounds of Gin by GC-O and GC-MS

2010
Dussort, Pierre, Deprêtre, Nicolas, Bou-Maroun, Elias, Le Fur, Yves, Guichard, Elisabeth, Le Quéré, Jean-Luc, Brunerie, P.   +6 more
openaire   +1 more source

Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS

International Journal of Gastronomy and Food Science
Rui Xu, Baosong Wang, Huijuan Sun, Huanlu Song   +3 more
openaire   +1 more source

Analysis of sulfur volatiles in coffee, wine, and grapefruit juice using GC-PFPD and GC-O

2009
GÜRBÜZ, OZAN, Mahattanatawee, Kanjana, Jabalpurwala, Fatima A., Rouseff, Russell L.   +3 more
openaire   +1 more source