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Developments in food science最新文献

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Optimising soy sauce quality by linking flavour composition with consumer preference 通过将风味成分与消费者偏好联系起来，优化酱油质量
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80068-3
M. Batenburg, J. Wesdorp, F. Meijer, W. D. Hoed, P. Musters, Mikkel Suijker, G. Smit
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引用次数: 0
Assessment of fresh salmon quality under different storage conditions using solid phase micro-extraction 用固相微萃取法评价不同贮藏条件下新鲜鲑鱼的品质
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80060-9
J. Dufour, R. Wierda, Erwan Pierre, G. Fletcher
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引用次数: 1
ChemSensor classification of red wines ChemSensor红酒分类
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80123-8
I. Dirinck, I. Leuven, P. Dirinck
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引用次数: 8
Prediction of gas-chromatographic retention indices as a tool for identification of sulfur odorants 预测气相色谱保留指数作为鉴定硫气味剂的工具
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80141-X
J. Laumer, A. Chaintreau
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引用次数: 1
Dynamics of flavour release from ethanolic solutions 乙醇溶液中风味释放的动力学
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80104-4
Maroussa Tsachaki, M. Aznar, R. Linforth, Andrew M. Taylor
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引用次数: 5
Characterisation of key odorant compounds in creams from different origins with distinct flavours 不同产地、不同风味面霜中主要气味化合物的特征
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80056-7
E. Pionnier, D. Hugelshofer
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引用次数: 13
Lilac aldehydes and lilac alcohols as metabolic by-products of fungal linalool biotransformation 丁香醛和丁香醇作为真菌芳樟醇生物转化的代谢副产物
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80029-4
M. Mirata, M. Wüst, A. Mosandl, D. Sell, J. Schrader
{"title":"Lilac aldehydes and lilac alcohols as metabolic by-products of fungal linalool biotransformation","authors":"M. Mirata, M. Wüst, A. Mosandl, D. Sell, J. Schrader","doi":"10.1016/S0167-4501(06)80029-4","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80029-4","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":"123 1","pages":"121-124"},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80056358","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: 2
Exploiting natural microbial biodiversity for development of flavour starters 利用天然微生物多样性开发风味发酵剂
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80015-4
J. V. H. Vlieg, A. Dijkstra, B. Smit, W. Engels, L. Rijnen, M. Starrenburg, G. Smit, J. Wouters
{"title":"Exploiting natural microbial biodiversity for development of flavour starters","authors":"J. V. H. Vlieg, A. Dijkstra, B. Smit, W. Engels, L. Rijnen, M. Starrenburg, G. Smit, J. Wouters","doi":"10.1016/S0167-4501(06)80015-4","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80015-4","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":"38 1","pages":"61-64"},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79789890","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
Screening and identification of bitter compounds in roasted coffee brew by taste dilution analysis 用味道稀释法筛选和鉴定焙炒咖啡中的苦味物质
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80039-7
O. Frank, G. Zehentbauer, T. Hofmann
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引用次数: 9
Optimisation and validation of a taste dilution analysis to characterise wine taste 风味稀释分析的优化和验证，以表征葡萄酒的味道
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80044-0
R. Lopez, L. Mateo-Vivaracho, J. Cacho, V. Ferreira
{"title":"Optimisation and validation of a taste dilution analysis to characterise wine taste","authors":"R. Lopez, L. Mateo-Vivaracho, J. Cacho, V. Ferreira","doi":"10.1016/S0167-4501(06)80044-0","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80044-0","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90111087","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
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