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Developments in food science最新文献

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The spectator role of potassium hydroxide in the isomerisation of eugenol to isoeugenol 氢氧化钾在丁香酚异构化成异丁香酚过程中的旁观者作用
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80055-5
C. Galopin, C. Bologa, William B. DeVoe
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引用次数: 1
Identification of key odorants related with high quality touriga nacional wine 高品质图尔加国酒关键气味成分的鉴定
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80052-X
A. Ferreira, E. Falqué, M. Castro, H. O. E. Silva, B. Machado, P. G. Pinho
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引用次数: 4
Key aroma compounds in apple juice-changes during juice concentration 苹果汁中主要的香气成分——随果汁浓度的变化而变化
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80045-2
M. Steinhaus, Johanna Bogen, P. Schieberle
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引用次数: 12
Development of a plate technique for easy and reliable detection of volatile sulfur compound-producing microorganisms 一种简便、可靠的检测挥发性硫化合物微生物的平板技术的建立
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80030-0
P. Bonnarme, H. Guichard
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引用次数: 0
Active product packaging flavour interaction 活跃产品包装风味的相互作用
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80105-6
A. Nestorson, A. Leufvén, L. Järnström
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引用次数: 0
Modification of bread crust flavour with enzymes and flavour precursors 用酶和风味前体修饰面包皮风味
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80054-3
W. Bredie, Marinke Boesveld, M. Martens, Lone Dybdal
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引用次数: 8
Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies 用感官导向仪器分析和模型研究表征切达奶酪的风味
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80037-3
K. Cadwallader, M. Drake, M. E. Carunchiawhetstine, T. Singh
{"title":"Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies","authors":"K. Cadwallader, M. Drake, M. E. Carunchiawhetstine, T. Singh","doi":"10.1016/S0167-4501(06)80037-3","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80037-3","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":"91152851","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: 9
Flavour and health-promoting compounds in broccoli and cauliflower—an inconsistency? 西兰花和花椰菜中的风味和促进健康的化合物——不一致吗?
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80059-2
A. Krumbein, I. Schonhof, B. Brückner
{"title":"Flavour and health-promoting compounds in broccoli and cauliflower—an inconsistency?","authors":"A. Krumbein, I. Schonhof, B. Brückner","doi":"10.1016/S0167-4501(06)80059-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80059-2","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":"91326486","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
Facts and ‘artefacts’ in the flavour chemistry of onions 洋葱风味化学中的事实和“人工制品”
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80085-3
M. Granvogl, P. Schieberle
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引用次数: 4
Determination of odour active aroma compounds in a mixed product of fresh cut iceberg lettuce, carrot and green bell pepper 鲜切卷心莴苣、胡萝卜和青椒混合制品中气味活性香气成分的测定
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80122-6
G. S. Nielsen, L. Poll
{"title":"Determination of odour active aroma compounds in a mixed product of fresh cut iceberg lettuce, carrot and green bell pepper","authors":"G. S. Nielsen, L. Poll","doi":"10.1016/S0167-4501(06)80122-6","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80122-6","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":"90209673","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: 13
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