发布求助
文献互助 智能选刊 最新文献

Developments in food science最新文献

筛选
英文 中文
Method for the enzymatic preparation of flavours rich in C6-C10 aldehydes 酶法制备富含C6-C10醛的香精的方法
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80035-X
E. Kohlen, A. V. Vliet, J. Kerler, C. D. Lamarliere, C. Winkel
{"title":"Method for the enzymatic preparation of flavours rich in C6-C10 aldehydes","authors":"E. Kohlen, A. V. Vliet, J. Kerler, C. D. Lamarliere, C. Winkel","doi":"10.1016/S0167-4501(06)80035-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80035-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":"84691938","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: 6
Flavour and colour changes during processing and storage of saffron (Crocus sativus L.) 藏红花(Crocus sativus L.)加工和储存过程中风味和颜色的变化
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80077-4
M. Bolandi, H. Ghoddusi
{"title":"Flavour and colour changes during processing and storage of saffron (Crocus sativus L.)","authors":"M. Bolandi, H. Ghoddusi","doi":"10.1016/S0167-4501(06)80077-4","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80077-4","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":"82582984","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: 25
Genetic engineering of strawberry flavour 草莓风味基因工程
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80010-5
W. Schwab, S. Lunkenbein, E. Salentijn, A. Aharoni
{"title":"Genetic engineering of strawberry flavour","authors":"W. Schwab, S. Lunkenbein, E. Salentijn, A. Aharoni","doi":"10.1016/S0167-4501(06)80010-5","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80010-5","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":"75472234","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
Aroma release under oral conditions 口腔条件下的香气释放
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80095-6
J. Roozen, S. Ruth
{"title":"Aroma release under oral conditions","authors":"J. Roozen, S. Ruth","doi":"10.1016/S0167-4501(06)80095-6","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80095-6","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":"73309408","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
Control of aroma transfer by biopolymer based materials 生物高分子基材料对香气传递的控制
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80103-2
P. Chalier, S. Tunç, E. Gastaldi, N. Gontard
{"title":"Control of aroma transfer by biopolymer based materials","authors":"P. Chalier, S. Tunç, E. Gastaldi, N. Gontard","doi":"10.1016/S0167-4501(06)80103-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80103-2","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":"76436168","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: 7
Effect of gum base and bulk sweetener on release of specific compounds from fruit flavoured chewing gum 胶基和散装甜味剂对果味口香糖中特定化合物释放的影响
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80101-9
H. Fisker, Vibeke Nissen
{"title":"Effect of gum base and bulk sweetener on release of specific compounds from fruit flavoured chewing gum","authors":"H. Fisker, Vibeke Nissen","doi":"10.1016/S0167-4501(06)80101-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80101-9","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":"77525606","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
Characterisation of volatile compounds in selected citrus fruits from Asia 亚洲柑橘类水果挥发性化合物的特征
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80076-2
Jorry Dharmawan, P. Barlow, P. Curran
{"title":"Characterisation of volatile compounds in selected citrus fruits from Asia","authors":"Jorry Dharmawan, P. Barlow, P. Curran","doi":"10.1016/S0167-4501(06)80076-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80076-2","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":"80871544","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: 18
The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds 塔希提香草(vanilla tahitensis)挥发物及新化合物分析
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80038-5
N. D. Costa, Michael Pantini
{"title":"The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds","authors":"N. D. Costa, Michael Pantini","doi":"10.1016/S0167-4501(06)80038-5","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80038-5","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":"79700810","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: 17
Requirement for a global design to remove fat from flavoured yoghurts 要求从调味酸奶中去除脂肪的全球设计
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80108-1
P. Cayot, A. Nongonierma, G. Houzé, F. Schenker, Anne-Marie Seurve, A. Voilley
{"title":"Requirement for a global design to remove fat from flavoured yoghurts","authors":"P. Cayot, A. Nongonierma, G. Houzé, F. Schenker, Anne-Marie Seurve, A. Voilley","doi":"10.1016/S0167-4501(06)80108-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80108-1","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":"89874321","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
Lipase catalysed formation of methylthioesters using a continuous reactor 脂肪酶用连续反应器催化甲基硫酯的形成
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80016-6
Hans Colstee, M. Ster, P. Schaft
{"title":"Lipase catalysed formation of methylthioesters using a continuous reactor","authors":"Hans Colstee, M. Ster, P. Schaft","doi":"10.1016/S0167-4501(06)80016-6","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80016-6","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":"88842338","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信