Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET)

By Berlinet C.  

Food Additives and Contaminants, Vol. 22, Iss. 2, 2005-02 ,pp. : 185-195

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of cold storage on aroma compounds of white- and yellow-fleshed peaches

By Raffo A.   Nardo N.   Tabilio M.   Paoletti F.  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1503-1512

Springer Publishing Company

Access to resources Recommend Favorite

Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate

By Averbeck Melanie   Schieberle Peter  

European Food Research and Technology A, Vol. 232, Iss. 1, 2011-01 ,pp. : 129-142

Springer Publishing Company

Access to resources Recommend Favorite

Development of Volatile Compounds in Processed Cheese during Storage

By Sunesen L.O.   Lund P.   Sørensen J.   Hølmer G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 2, 2002-03 ,pp. : 128-134

Academic Press

Access to resources Recommend Favorite

Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs

By Ansari Sara  

Food Biophysics, Vol. 6, Iss. 3, 2011-09 ,pp. : 377-389

Springer Publishing Company

Access to resources Recommend Favorite