Found: 38
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Rheology and microstructure of custard model systems with cross-linked waxy maize starch.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 30, doi. 10.1002/ffj.1698
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- Article
Essential oil composition of Murraya exotica from the plains of northern India.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 140, doi. 10.1002/ffj.1547
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Composition and antimicrobial activity of the essential oil of Micromeria cristata and Micromeria juliana.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 77, doi. 10.1002/ffj.1507
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Interaction between flavour compounds and β-lactoglobulin: approach by NMR and 2D/3D-QSAR studies of ligands.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 13, doi. 10.1002/ffj.1696
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Volatile constituents of the essential oil leaf of Lantana salvifolia Jacq. (Verbenaceae).
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 158, doi. 10.1002/ffj.1553
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Analysis of the root oil of Fokienia hodginsii (Dunn) Henry et Thomas (Cupressaceae) by GC, GC-MS and <sup>13</sup>C-NMR.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 171, doi. 10.1002/ffj.1557
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Chemical composition and olfactoric characterization of Acmella radicans (Jacq.) R.K. Jansen var. radicans from southern India.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 88, doi. 10.1002/ffj.1524
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Composition and anticandidal activity of the essential oil of Chaerophyllum byzantinum Boiss.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 115, doi. 10.1002/ffj.1539
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Extraction of essential oils of leaves and flowers of Achillea monocephala by superheated water.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 122, doi. 10.1002/ffj.1541
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Statement on the identification in nature of flavouring substances, made by the working group on methods of analysis of the international organization of the flavour industry (IOFI).
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 185, doi. 10.1002/ffj.1721
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- Article
Chemical composition of the volatile extracts from Brassica oleracea L. var. botrytis 'Romanesco' cauliflower seeds.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 107, doi. 10.1002/ffj.1530
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- Article
The effect of solution surface tension on aroma compound release from aqueous xanthan solutions.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 8, doi. 10.1002/ffj.1695
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Investigation of the staling process of bread using the small-angle X-ray scattering (SAXS) method.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 37, doi. 10.1002/ffj.1699
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Analysis of Juniperus communis subsp. alpina needle, berry, wood and root oils by combination of GC, GC/MS and <sup>13</sup>C-NMR.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 99, doi. 10.1002/ffj.1527
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Extraction of Juniperus communis L. ssp. nana Willd. essential oil by supercritical carbon dioxide.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 148, doi. 10.1002/ffj.1549
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In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 53, doi. 10.1002/ffj.1702
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Composition of the essential oil of fruits and roots of Ferulago isaurica Peşmen and F. syriaca Boiss. (Umbelliferae) from Turkey.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 118, doi. 10.1002/ffj.1540
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Liquid-vapour partition of ethanol in bakery products.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 3, doi. 10.1002/ffj.1694
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Composition and antimicrobial activities of the essential oil of Triumfetta rhomboidea Jacq.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 80, doi. 10.1002/ffj.1511
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Chemical composition and biological activities of the essential oils of Salvia canariensis.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 72, doi. 10.1002/ffj.1504
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Composition and chiral characterization of the essential oil of Buddleja tucumanensis from Bolivia.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 95, doi. 10.1002/ffj.1526
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Components and chemical variability of Isolona campanulata Engler & Diels leaf oil.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 166, doi. 10.1002/ffj.1555
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Essential oil composition of the parsley seed of cultivars marketed in Poland.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 143, doi. 10.1002/ffj.1548
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Syntheses and olfactory characteristics of flavouring and perfuming lactone thiono-analogues.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 175, doi. 10.1002/ffj.1559
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Sweetness and aroma perceptions in model dairy desserts: an overview.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 48, doi. 10.1002/ffj.1701
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Study of the essential oils from the leaves and flowers of Lepechinia conferta (Benth) Epl.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 155, doi. 10.1002/ffj.1550
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COST action 921: food matrices: structural organization from nano- to macro scale and impact on flavour release and perception.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 1, doi. 10.1002/ffj.1693
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The essential oil of Hypericum perforatum L., Hypericum tetrapterum Fries and Hypericum olympicum L. growing in Greece.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 84, doi. 10.1002/ffj.1521
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Studies of Mediterranean oregano populations. VIII-Chemical composition of essential oils of oreganos of various origins.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 134, doi. 10.1002/ffj.1543
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Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 68, doi. 10.1002/ffj.1503
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Preliminary tests on a flavoured model system: elaboration process and rheological characterization of a custard dessert.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 25, doi. 10.1002/ffj.1697
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Chemical composition of absolute and supercritical carbon dioxide extract of Aframomum melegueta.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 162, doi. 10.1002/ffj.1554
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Volatile composition of Eupatorium pauciflorum H. B. K. (Asteraceae).
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 92, doi. 10.1002/ffj.1525
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Perceptual differences between chemical stimuli presented through the ortho- or retronasal route.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 42, doi. 10.1002/ffj.1700
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Volatile constituents of benzoin gums: Siam and Sumatra, part 2. Study of headspace sampling methods.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 59, doi. 10.1002/ffj.1502
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Current awareness in flavour and fragrance.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 186, doi. 10.1002/ffj.1704
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- Article
Chemical variability of the essential oil of Helichrysum faradifani Sc. Ell. from Madagascar.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 111, doi. 10.1002/ffj.1531
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Chemical composition and antimicrobial activity of essential oils from Tunisian Pituranthos tortuosus (Coss.) Maire.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 129, doi. 10.1002/ffj.1542
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- Article