Taste-aroma interactions

By Noble A.C.  

Trends in Food Science and Technology, Vol. 7, Iss. 12, 1996-12 ,pp. : 439-444

Elsevier

Access to resources Recommend Favorite

Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil

By Guedes Clarissa   Pinto Alice   Moreira Ricardo   De Maria Carlos  

European Food Research and Technology A, Vol. 219, Iss. 5, 2004-10 ,pp. : 460-464

Springer Publishing Company

Access to resources Recommend Favorite

Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

By Cerny Christoph   Guntz Renée  

European Food Research and Technology A, Vol. 219, Iss. 5, 2004-10 ,pp. : 452-454

Springer Publishing Company

Access to resources Recommend Favorite

Aroma Compounds in Fermented Sausages of Different Origins

By Schmidt S.   Berger R.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 6, 1998-09 ,pp. : 559-567

Academic Press

Access to resources Recommend Favorite

Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis

By Steinhaus Martin   Wilhelm Wolfgang   Schieberle Peter  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 45-55

Springer Publishing Company

Access to resources Recommend Favorite