Results 191 to 200 of about 5,954 (223)

Flavor Compounds in Maple Syrup

1992
Abstract Maple syrup is characterized by an unique “maple” flavor. There is presently no definite compound or compounds which have been identified as the “maple” flavor. However, numerous flavor compounds have been identified in maple syrup. These include primarily phenolic compounds, pyrazines and carbonyl compounds.
Inteaz Alli, Emmanuel Akochi-K, Selim Kermasha   +2 more
openaire   +1 more source

MAPLE SYRUP URINE DISEASE

Journal of Intellectual Disability Research, 1967
M A, Voyce, J N, Montgomery, L, Crome, J, Bowman, J T, Ireland   +4 more
openaire   +3 more sources

Chemical composition and mineralogical residence of maple syrup: A comprehensive review

Food Chemistry, 2022
Faèz Mohammed, Paul K Sibley
exaly  

Maple, Sap, Maple Syrup, and Maple Syrup Products

2023
openaire   +1 more source

A comprehensive review on analytical techniques to detect adulteration of maple syrup

Microchemical Journal, 2021
Faèz Mohammed, Jon Warland
exaly  

Maple Syrup

2021
openaire   +1 more source

A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality

Food Reviews International, 2022
Jennifer J Perry
exaly  

Maple Syrup from Bigtooth Maple

Journal of Forestry, 1974
Philip A. Barker, D. K. Salunkhe
openaire   +1 more source

Maple Syrup Urine Disease

Nutrition Reviews, 2009
openaire   +2 more sources

A comparative physicochemical analysis of maple (Acer saccharum Marsh.) syrup produced in North America with special emphasis on seasonal changes in Nova Scotia maple syrup composition

Journal of Food Composition and Analysis, 2020
Chamila Nimalaratne, Rajasekaran R Lada
exaly