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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
The effect of fatty acid precursors on the volatile flavour of pork 脂肪酸前体对猪肉挥发性风味的影响
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80088-9
A. Schäfer, M. Aaslyng
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引用次数: 4
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
Using gas chromatography-olfactometry (GCO) to measure varying odorant-specific sensory deficits (OSDs) 气相色谱-嗅觉法测定不同气味特异性感觉缺陷(OSDs)
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80007-5
Katherine M. Kittel, T. Acree
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引用次数: 0
3D-QSAR study of ligands for a human olfactory receptor 人类嗅觉受体配体的3D-QSAR研究
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80004-X
A. Tromelin, Guenhaël Sanz, L. Briand, J. Pernollet, E. Guichard
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引用次数: 1
Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts 食物质地和口腔加工之间的相互作用影响了蛋奶冻甜点的草莓风味
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80118-4
S. V. Ruth, E. Aprea, A. R. Uriarte
{"title":"Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts","authors":"S. V. Ruth, E. Aprea, A. R. Uriarte","doi":"10.1016/S0167-4501(06)80118-4","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80118-4","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":"86680469","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
Formation of flavour compounds in reactions of quinones and amino acids 在醌类和氨基酸的反应中形成风味化合物
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80081-6
G. P. Rizzi
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引用次数: 2
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