Found: 13
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Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 5, p. 1116, doi. 10.1111/jfpp.12692
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- Article
Characterization of aroma, aroma‐active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 726, doi. 10.1002/jsfa.9241
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- Article
Aroma constituents of shade-dried aerial parts of Iranian dill ( Anethum graveolens L.) and savory ( Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 3, p. 1430, doi. 10.1007/s11694-017-9522-5
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- Article
Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800437
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- Article
Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 10, p. 1, doi. 10.1002/ejlt.201800152
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- Article
LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
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- Journal of Mass Spectrometry, 2019, v. 54, n. 3, p. 227, doi. 10.1002/jms.4326
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- Article
Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis.
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- Journal of Food Science & Technology, 2019, v. 56, n. 8, p. 3836, doi. 10.1007/s13197-019-03854-y
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- Article
Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis.
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- Foods, 2018, v. 7, n. 7, p. 98, doi. 10.3390/foods7070098
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- Article
Potent odorants and sensory characteristics of the soft white cheese "Jben": Effect of salt content.
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- Flavour & Fragrance Journal, 2022, v. 37, n. 4, p. 243, doi. 10.1002/ffj.3696
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- Article
Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC-MS-Olfactometry.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 12, p. 1595, doi. 10.1007/s11746-016-2906-6
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- Article
GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis.
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- Food Analytical Methods, 2019, v. 12, n. 3, p. 729, doi. 10.1007/s12161-018-1403-y
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- Article
Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 141
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- Article
LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13879
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- Article