发布求助
文献互助 智能选刊 最新文献

Developments in food science最新文献

筛选
英文 中文
The perception of strawberry aroma in milk 对牛奶中草莓香味的感知
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80131-7
Zdenka Panovska, A. Šedivá, J. Pokorný, D. Lukešová
{"title":"The perception of strawberry aroma in milk","authors":"Zdenka Panovska, A. Šedivá, J. Pokorný, D. Lukešová","doi":"10.1016/S0167-4501(06)80131-7","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80131-7","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87369735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters 乳制品的体内风味释放:香气和味道释放、时间感知、口腔和基质参数之间的关系
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80091-9
C. Salles, V. Phan, C. Yven, C. Chabanet, J. Reparet, J. L. Quéré, S. Lubbers, Nicolas Decourcelle, E. Guichard
{"title":"In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters","authors":"C. Salles, V. Phan, C. Yven, C. Chabanet, J. Reparet, J. L. Quéré, S. Lubbers, Nicolas Decourcelle, E. Guichard","doi":"10.1016/S0167-4501(06)80091-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80091-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80686906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Evidence for antagonism between odorants at olfactory receptor binding in humans 人类嗅觉受体结合中气味剂之间拮抗的证据
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80003-8
Guenhaël Sanz, C. Schlegel, J. Pernollet, L. Briand
{"title":"Evidence for antagonism between odorants at olfactory receptor binding in humans","authors":"Guenhaël Sanz, C. Schlegel, J. Pernollet, L. Briand","doi":"10.1016/S0167-4501(06)80003-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80003-8","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84602549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Phase ratio variation method as an efficient way to determine the partition coefficients of various aroma compounds in mixture 相比变化法是测定混合物中各种香气化合物分配系数的有效方法
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80109-3
G. Savary, J. Doublier, N. Cayot
{"title":"Phase ratio variation method as an efficient way to determine the partition coefficients of various aroma compounds in mixture","authors":"G. Savary, J. Doublier, N. Cayot","doi":"10.1016/S0167-4501(06)80109-3","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80109-3","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85347775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Determination of commercial orange juice quality factors using descriptive and GCO analyses 用描述分析和GCO分析测定商品橙汁品质因素
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80128-7
A. Elston, C. Sims, K. Mahattanatawee, R. Rouseff
{"title":"Determination of commercial orange juice quality factors using descriptive and GCO analyses","authors":"A. Elston, C. Sims, K. Mahattanatawee, R. Rouseff","doi":"10.1016/S0167-4501(06)80128-7","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80128-7","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90112668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
MS-nose flavour release profile mimic using an olfactometer 用嗅觉计模拟MS-nose香味释放曲线
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80138-X
P. D. Kok, A. Boelrijk, C. D. Jong, M. Burgering, M. Jacobs
{"title":"MS-nose flavour release profile mimic using an olfactometer","authors":"P. D. Kok, A. Boelrijk, C. D. Jong, M. Burgering, M. Jacobs","doi":"10.1016/S0167-4501(06)80138-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80138-X","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81479264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Modulation of volatile thiol and ester aromas by modified wine yeast 改性酒酵母对挥发性硫醇和酯香气的调节
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80027-0
J. H. Swiegers, R. Willmott, A. Hill-Ling, D. Capone, K. Pardon, G. Elsey, K. Howell, M. Lopes, M. Sefton, Mariska Lilly, I. S. Pretorius
{"title":"Modulation of volatile thiol and ester aromas by modified wine yeast","authors":"J. H. Swiegers, R. Willmott, A. Hill-Ling, D. Capone, K. Pardon, G. Elsey, K. Howell, M. Lopes, M. Sefton, Mariska Lilly, I. S. Pretorius","doi":"10.1016/S0167-4501(06)80027-0","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80027-0","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77259518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 49
Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough 小麦面包面团中酿酒酵母产生氨基酸相关气味途径的标记研究
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80021-X
M. Czerny, P. Schieberle
{"title":"Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough","authors":"M. Czerny, P. Schieberle","doi":"10.1016/S0167-4501(06)80021-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80021-X","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77469842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Hierarchy and identification of additional important wine odorants 其他重要葡萄酒气味的等级和鉴定
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80051-8
Eva Campo, R. Lopez, V. Ferreira
{"title":"Hierarchy and identification of additional important wine odorants","authors":"Eva Campo, R. Lopez, V. Ferreira","doi":"10.1016/S0167-4501(06)80051-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80051-8","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77567235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Influence of added carbohydrates on the aroma profile of cooked pork 添加碳水化合物对熟猪肉香气特征的影响
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80084-1
L. Lauridsen, R. Miklos, A. Schäfer, M. Aaslyng, W. Bredie
{"title":"Influence of added carbohydrates on the aroma profile of cooked pork","authors":"L. Lauridsen, R. Miklos, A. Schäfer, M. Aaslyng, W. Bredie","doi":"10.1016/S0167-4501(06)80084-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80084-1","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82192884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
首页 上一页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信