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Heritability studies of aroma compounds in carrots using rapid GC methods 快速气相色谱法研究胡萝卜香气物质的遗传力
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80013-0
D. Ulrich, T. Nothnagel, P. Straka, R. Quilitzsch, E. Hoberg
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引用次数: 1
Effect of baking process and storage on volatile composition of flaxseed breads 烘焙工艺及贮存对亚麻籽面包挥发性成分的影响
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80080-4
Terhi Pohjanheimo, M. Hakala, H. Kallio
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引用次数: 5
Characterisation of the odour volatiles in Citrus aurantifolia Persa lime oil from Vietnam 越南枳实油中气味挥发物的特征
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80046-4
N. Phi, N. T. M. Tu, Chieko Nishiyama, M. Sawamura
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引用次数: 19
Flavour quality of organic tomatoes grown in different systems 不同栽培体系下有机番茄的风味品质
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80072-5
M. Edelenbos, A. Thybo, L. Christensen
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引用次数: 3
Pathway analysis in horticultural crops: linalool as an example 园艺作物的途径分析:以芳樟醇为例
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80022-1
E. Friel, S. Green, A. Matich, L. Beuning, Y. Yauk, Mindy Y. Wang, E. Macrae
{"title":"Pathway analysis in horticultural crops: linalool as an example","authors":"E. Friel, S. Green, A. Matich, L. Beuning, Y. Yauk, Mindy Y. Wang, E. Macrae","doi":"10.1016/S0167-4501(06)80022-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80022-1","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":"89155142","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
Transfer of volatile phenols at oak wood/wine interface in a model system 模型系统中橡木/葡萄酒界面挥发性酚的转移
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80106-8
Daniela Barrera-García, R. Gougeon, F. Debeaufort, A. Voilley, D. Chassagne
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引用次数: 2
The artificial throat: a new device to simulate swallowing and in vivo aroma release in the throat. The effect of emulsion properties on the release in relation to sensory intensity 人工咽喉:一种模拟吞咽和喉咙内体内香气释放的新装置。乳剂性质对释放的影响与感觉强度有关
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80133-0
A. Boelrijk, Koen G. C. Weel, J. Burger, M. Verschueren, H. Gruppen, A. Voragen, G. Smit
{"title":"The artificial throat: a new device to simulate swallowing and in vivo aroma release in the throat. The effect of emulsion properties on the release in relation to sensory intensity","authors":"A. Boelrijk, Koen G. C. Weel, J. Burger, M. Verschueren, H. Gruppen, A. Voragen, G. Smit","doi":"10.1016/S0167-4501(06)80133-0","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80133-0","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":"78115538","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
Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids 结构流体中4-羟基-5-甲基-3(2H)-呋喃酮(去甲呋喃醇)的形成
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80082-8
I. Blank, T. Davidek, S. Devaud, L. Sagalowicz, M. Leser, M. Michel
{"title":"Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids","authors":"I. Blank, T. Davidek, S. Devaud, L. Sagalowicz, M. Leser, M. Michel","doi":"10.1016/S0167-4501(06)80082-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80082-8","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":"83157669","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: 5
Role of viscosity and hydrocolloid in flavour release from thickened food model systems 粘度和水胶体在增稠食品模型系统风味释放中的作用
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80093-2
E. Bylaitė, A. Meyer
{"title":"Role of viscosity and hydrocolloid in flavour release from thickened food model systems","authors":"E. Bylaitė, A. Meyer","doi":"10.1016/S0167-4501(06)80093-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80093-2","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":"83444208","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: 3
Aroma changes from raw to processed products in fruits and vegetables 在水果和蔬菜中，从生产品到加工产品的香气是不同的
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80057-9
L. Poll, G. S. Nielsen, C. Varming, M. Petersen
{"title":"Aroma changes from raw to processed products in fruits and vegetables","authors":"L. Poll, G. S. Nielsen, C. Varming, M. Petersen","doi":"10.1016/S0167-4501(06)80057-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80057-9","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":"83698699","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: 10
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