Effect of changes in pH on the release of flavour compounds from a soft drink-related model system

By Hansson A.   Andersson J.   Leufven A.   Pehrson K.  

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 429-435

Elsevier

Access to resources Recommend Favorite

The influence of pH on the non-volatile reaction products of aqueous Maillard model systems by HPLC with diode array detection

By Monti S.M.   Bailey R.G.   Ames J.M.  

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 369-375

Elsevier

Access to resources Recommend Favorite

Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems

By Borgen E.   Solyakov A.   Skog K.  

Food Chemistry, Vol. 74, Iss. 1, 2001-07 ,pp. : 11-19

Elsevier

Access to resources Recommend Favorite

Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

By Lopez Diaz T.M.   Gonzalez C.J.   Moreno B.   Otero A.  

Food Microbiology, Vol. 19, Iss. 1, 2002-02 ,pp. : 1-7

Elsevier

Access to resources Recommend Favorite

Effect of pH on cream particle formation and solids extraction yield of black tea

By Liang Y.   Xu Y.  

Food Chemistry, Vol. 74, Iss. 2, 2001-08 ,pp. : 155-160

Elsevier

Access to resources Recommend Favorite