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Nature's Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology.
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- Angewandte Chemie International Edition, 2014, v. 53, n. 28, p. 7124, doi. 10.1002/anie.201309508
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- Article
Food sources and biomolecular targets of tyramine.
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- Nutrition Reviews, 2019, v. 77, n. 2, p. 107, doi. 10.1093/nutrit/nuy036
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- Article
Influence of processing on the generation of γ-aminobutyric acid in green coffee beans.
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- European Food Research & Technology, 2005, v. 220, n. 3/4, p. 245
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- Article
Fractionation and reconstitution of wheat flour - effect on dough rheology and baking.
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- European Food Research & Technology, 2003, v. 216, n. 3, p. 204
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- Article
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine).
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- European Food Research & Technology, 2003, v. 216, n. 1, p. 11
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- Article
Untitled.
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- European Food Research & Technology, 2002, v. 214, n. 4, p. 299, doi. 10.1007/s00217-001-0459-9
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- Article
Untitled.
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- European Food Research & Technology, 2002, v. 214, n. 2, p. 112, doi. 10.1007/s00217-001-0427-4
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- Article
Untitled.
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- European Food Research & Technology, 2001, v. 213, n. 2, p. 104, doi. 10.1007/s002170100351
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- Article
The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust.
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- European Food Research & Technology, 1990, v. 191, n. 3, p. 206, doi. 10.1007/BF01197621
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- Article
Preface.
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- Annals of the New York Academy of Sciences, 2008, v. 1126, p. xii, doi. 10.1196/annals.1433.067
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- Article
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges.
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- Analytical & Bioanalytical Chemistry, 2015, v. 407, n. 1, p. 169, doi. 10.1007/s00216-014-8248-z
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- Article
Untersuchungen zur Bildung von Benzol aus Benzaldehyd: Aromaforschung für den Verbraucherschutz.
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- Chemie in unserer Zeit, 2020, v. 54, n. 6, p. 397, doi. 10.1002/ciuz.202000042
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- Article
Die molekulare Welt des Lebensmittelgenusses: Auf den Geschmack gekommen.
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- Chemie in unserer Zeit, 2003, v. 37, n. 6, p. 388, doi. 10.1002/ciuz.200300305
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- Article
Genuine Geruchssignaturen der Natur - Perspektiven aus der Lebensmittelchemie für die Biotechnologie.
- Published in:
- Angewandte Chemie, 2014, v. 126, n. 28, p. 7250, doi. 10.1002/ange.201309508
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- Article
The Carbon Module Labeling (CAMOLA) Technique/A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard-Type Target Molecules.
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- Annals of the New York Academy of Sciences, 2005, v. 1043, n. 1, p. 236, doi. 10.1196/annals.1333.029
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- Article
Labeling Studies on the Formation Pathway of Nॉ-Carboxymethyllysine in Maillard-type Reactions.
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- Annals of the New York Academy of Sciences, 2005, v. 1043, n. 1, p. 59, doi. 10.1196/annals.1333.007
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- Article
Identification of N<sup>7</sup>-(1-Carboxyethyl)-Arginine, a Novel Posttranslational Protein Modification of Arginine Formed at High Hydrostatic Pressure.
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- Annals of the New York Academy of Sciences, 2005, v. 1043, n. 1, p. 55, doi. 10.1196/annals.1333.006
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- Article
Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry.
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- Analytical & Bioanalytical Chemistry, 2003, v. 376, n. 2, p. 149, doi. 10.1007/s00216-003-1844-y
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- Article
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach.
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- European Food Research & Technology, 2021, v. 247, n. 1, p. 51, doi. 10.1007/s00217-020-03606-9
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- Article
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves.
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- European Food Research & Technology, 2020, v. 246, n. 12, p. 2411, doi. 10.1007/s00217-020-03584-y
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- Article
Model studies on benzene formation from benzaldehyde.
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- European Food Research & Technology, 2020, v. 246, n. 5, p. 901, doi. 10.1007/s00217-020-03455-6
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- Article
Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings.
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- European Food Research & Technology, 2020, v. 246, n. 1, p. 1, doi. 10.1007/s00217-019-03389-8
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- Article
Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting.
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- European Food Research & Technology, 2019, v. 245, n. 9, p. 1907, doi. 10.1007/s00217-019-03292-2
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- Article
Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay.
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- European Food Research & Technology, 2019, v. 245, n. 8, p. 1605, doi. 10.1007/s00217-019-03267-3
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- Article
Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian ( Durio zibethinus L.) pulp.
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- European Food Research & Technology, 2017, v. 243, n. 1, p. 69, doi. 10.1007/s00217-016-2723-z
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- Article
Development of stable isotope dilution assays for the quantitation of free phenolic acids in wheat and barley and malts produced thereof.
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- European Food Research & Technology, 2015, v. 241, n. 5, p. 637, doi. 10.1007/s00217-015-2492-0
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- Article
Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers.
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- European Food Research & Technology, 2014, v. 238, n. 2, p. 307, doi. 10.1007/s00217-013-2095-6
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- Article
Key aroma volatile compounds of gulupa ( Passiflora edulis Sims fo edulis) fruit.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 1085, doi. 10.1007/s00217-013-1979-9
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Quantitation of the odour-active compounds in Andes berry ( Rubus glaucus Benth) fruit using the molecular sensory approach.
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- European Food Research & Technology, 2013, v. 236, n. 2, p. 373, doi. 10.1007/s00217-012-1883-8
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- Article
Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges.
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- European Food Research & Technology, 2011, v. 232, n. 6, p. 995, doi. 10.1007/s00217-011-1473-1
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- Article
Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate.
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- European Food Research & Technology, 2011, v. 232, n. 1, p. 129, doi. 10.1007/s00217-010-1366-8
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- Article
Changes in odour-active compounds of two varieties of Colombian guava ( Psidium guajava L.) during ripening.
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- European Food Research & Technology, 2010, v. 230, n. 6, p. 859, doi. 10.1007/s00217-010-1232-8
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- Article
Influence of water on the generation of Strecker aldehydes from dry processed foods.
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- European Food Research & Technology, 2010, v. 230, n. 3, p. 375, doi. 10.1007/s00217-009-1169-y
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- Article
Characterisation of the key aroma compounds in the peel oil of Pontianak oranges ( Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments.
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- European Food Research & Technology, 2009, v. 229, n. 2, p. 319, doi. 10.1007/s00217-009-1058-4
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- Article
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions.
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- European Food Research & Technology, 2008, v. 228, n. 2, p. 265, doi. 10.1007/s00217-008-0931-x
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- Article
Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges ( Citrus nobilis var. Lour. microcarpa Hassk.).
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- European Food Research & Technology, 2008, v. 227, n. 3, p. 735, doi. 10.1007/s00217-007-0781-y
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- Article
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis.
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- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 45, doi. 10.1007/s00217-006-0507-6
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- Article
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products.
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- European Food Research & Technology, 2007, v. 225, n. 5/6, p. 857, doi. 10.1007/s00217-006-0492-9
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- Article
Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk.
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- European Food Research & Technology, 2007, v. 225, n. 2, p. 215, doi. 10.1007/s00217-006-0406-x
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- Publication type:
- Article
Determination of ochratoxin A in food: comparison of a stable isotope dilution assay, liquid chromatography-fluorescence detection and an enzyme-linked immunosorbent assay.
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- Mycotoxin Research, 2011, v. 27, n. 2, p. 115, doi. 10.1007/s12550-010-0084-1
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- Article
Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques.
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- Flavour & Fragrance Journal, 1998, v. 13, n. 1, p. 49, doi. 10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S
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- Article
Analysis of the seasoning-like flavour substances of a commercial lovage extract ( Levisticum officinale Koch.).
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- Flavour & Fragrance Journal, 1993, v. 8, n. 4, p. 191, doi. 10.1002/ffj.2730080405
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Guidelines for unequivocal structural identification of compounds with biological activity of significance in food chemistry (IUPAC Technical Report).
- Published in:
- Pure & Applied Chemistry, 2019, v. 91, n. 8, p. 1417, doi. 10.1515/pac-2017-1204
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- Article
Formation of the intense flavor compound trans-4,5-epoxy-( E)-2-decenal in thermally treated fats.
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- Journal of the American Oil Chemists' Society (JAOCS), 1994, v. 71, n. 12, p. 1315, doi. 10.1007/BF02541347
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- Article
Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile.
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- Journal of Surfactants & Detergents, 2000, v. 3, n. 4, p. 505, doi. 10.1007/s11743-000-0150-z
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- Article
OR2M3: A Highly Specific and Narrowly Tuned Human Odorant Receptor for the Sensitive Detection of Onion Key Food Odorant 3-Mercapto-2-methylpentan-1-ol.
- Published in:
- Chemical Senses, 2017, v. 42, n. 3, p. 195, doi. 10.1093/chemse/bjw118
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- Article
Evolution of vitamin B2 biosynthesis: riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin.
- Published in:
- Biological Chemistry, 2005, v. 386, n. 5, p. 417, doi. 10.1515/BC.2005.050
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- Article