Fruit and snack consumption related to sweet, sour and salty taste preferences

By Sijtsema Siet J.   Reinders Machiel J.   Hiller Sabine R.C.H.   Guàrdia M. Dolors  

British Food Journal, Vol. 114, Iss. 7, 2012-06 ,pp. : 1032-1046

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Flavour compounds in backslop fermented uji (an East African sour porridge)

By Onyango Calvin   Bley Thomas   Raddatz Heike   Henle Thomas  

European Food Research and Technology A, Vol. 218, Iss. 6, 2004-05 ,pp. : 579-583

Springer Publishing Company

Access to resources Recommend Favorite

Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds

By Frank Oliver   Zehentbauer Gerhard   Hofmann Thomas  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 492-508

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.)

By Ani V.   Varadaraj M.   Naidu K.  

European Food Research and Technology A, Vol. 224, Iss. 1, 2006-11 ,pp. : 109-115

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.)

By Ani V.   Varadaraj M.   Naidu K.  

European Food Research and Technology A, Vol. 224, Iss. 1, 2006-11 ,pp. : 117-117

Springer Publishing Company

Access to resources Recommend Favorite