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Relationship between acrylamide formation and the generation of flavour in heated foods 加热食品中丙烯酰胺的形成与风味产生的关系
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80086-5
M. Low, D. Mottram, J. Elmore
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引用次数: 5
Re-investigation of sulfur impact odorants in roast beef using comprehensive two-dimensional GC-TOF-MS and the GC-SNIF technique 利用综合二维气相色谱- tof - ms和气相色谱- snif技术重新研究烤牛肉中的硫冲击气味剂
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80142-1
A. Chaintreau, S. Rochat, J. Laumer
{"title":"Re-investigation of sulfur impact odorants in roast beef using comprehensive two-dimensional GC-TOF-MS and the GC-SNIF technique","authors":"A. Chaintreau, S. Rochat, J. Laumer","doi":"10.1016/S0167-4501(06)80142-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80142-1","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":"73685742","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
Innovative mass spectrometric tools for the structural elucidation of flavour compounds 用于风味化合物结构解析的创新质谱工具
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80135-4
U. Krings, H. Zorn, R. Berger
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引用次数: 0
The flavour chemistry of culinary Allium preparations 烹饪用葱制剂的风味化学
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80040-3
G. Krammer, C. Sabater, S. Brennecke, M. Liebig, K. Freiherr, F. Ott, J. Ley, Berthold Weber, Detlef Stöckigt, M. Roloff, C. Schmidt, I. Gatfield, H. Bertram
{"title":"The flavour chemistry of culinary Allium preparations","authors":"G. Krammer, C. Sabater, S. Brennecke, M. Liebig, K. Freiherr, F. Ott, J. Ley, Berthold Weber, Detlef Stöckigt, M. Roloff, C. Schmidt, I. Gatfield, H. Bertram","doi":"10.1016/S0167-4501(06)80040-3","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80040-3","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":"74440143","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
Nosespace with an ion trap mass spectrometer-quantitative aspects 鼻空间用离子阱质谱-定量方面
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80139-1
J. L. Quéré, Isabelle Gierczynski, D. Langlois, E. Sémon
{"title":"Nosespace with an ion trap mass spectrometer-quantitative aspects","authors":"J. L. Quéré, Isabelle Gierczynski, D. Langlois, E. Sémon","doi":"10.1016/S0167-4501(06)80139-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80139-1","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":"74856422","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: 11
The consumption of damascenone during early wine maturation 大马司松在葡萄酒成熟早期的消耗
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80042-7
M. A. Daniel, G. Elsey, M. Perkins, M. Sefton
{"title":"The consumption of damascenone during early wine maturation","authors":"M. A. Daniel, G. Elsey, M. Perkins, M. Sefton","doi":"10.1016/S0167-4501(06)80042-7","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80042-7","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":"78977023","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
Vitis vinifera carotenoid cleavage dioxygenase (VvCCD1): gene expression during grape berry development and cleavage of carotenoids by recombinant protein 葡萄(Vitis vinifera)类胡萝卜素裂解双加氧酶(VvCCD1):重组蛋白在葡萄果实发育和类胡萝卜素裂解过程中的基因表达
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80020-8
Sandrine Mathieu, N. Terrier, Jérôme Procureur, F. Bigey, Z. Günata
{"title":"Vitis vinifera carotenoid cleavage dioxygenase (VvCCD1): gene expression during grape berry development and cleavage of carotenoids by recombinant protein","authors":"Sandrine Mathieu, N. Terrier, Jérôme Procureur, F. Bigey, Z. Günata","doi":"10.1016/S0167-4501(06)80020-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80020-8","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":"72931583","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
Occurrence of polyfunctional thiols in fresh and aged lager beers 鲜啤酒和陈酿啤酒中多功能性硫醇的含量
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80058-0
C. Vermeulen, S. Bailly, S. Collin
{"title":"Occurrence of polyfunctional thiols in fresh and aged lager beers","authors":"C. Vermeulen, S. Bailly, S. Collin","doi":"10.1016/S0167-4501(06)80058-0","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80058-0","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":"73249642","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
Comparing predictability of GC-MS and e-nose for aroma attributes in soy sauce using PLS regression analysis 用PLS回归分析比较气相色谱-质谱和电子鼻对酱油香气属性的可预测性
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80124-X
T. Aishima
{"title":"Comparing predictability of GC-MS and e-nose for aroma attributes in soy sauce using PLS regression analysis","authors":"T. Aishima","doi":"10.1016/S0167-4501(06)80124-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80124-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":"78177073","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
Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese 野生乳酸菌菌株对手工奶酪典型香气的贡献
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80031-2
F. Tavaria, A. C. Silva-Ferreira, F. Malcata
{"title":"Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese","authors":"F. Tavaria, A. C. Silva-Ferreira, F. Malcata","doi":"10.1016/S0167-4501(06)80031-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80031-2","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":"77772642","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
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