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By Averbeck Melanie   Schieberle Peter  

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

Springer Publishing Company

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A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase

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Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 5, 2013-01 ,pp. : 497-506

Taylor & Francis Ltd

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Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

By Lubbers S.   Voilley A.   Feuillat M.   Charpentier C.  

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

By Berlinet C.  

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Aroma Profile of Subprimals From Beef Carcasses Decontaminated With Chlorine and Lactic Acid

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