Found: 10
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Influence of baking conditions and initial flavour load on the evolution of flavours in cookies.
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- Flavour & Fragrance Journal, 2024, v. 39, n. 3, p. 181, doi. 10.1002/ffj.3781
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- Article
Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits.
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- Journal of Sensory Studies, 2024, v. 39, n. 1, p. 1, doi. 10.1111/joss.12892
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- Article
Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits.
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- Molecules, 2021, v. 26, n. 14, p. 4368, doi. 10.3390/molecules26144368
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- Article
Effect of ethanol on flavor perception of Rum.
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- Food Science & Nutrition, 2018, v. 6, n. 4, p. 912, doi. 10.1002/fsn3.629
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- Article
Identification of potent sulfur-containing odorants in scent glands of edible male giant water bug, Lethocerus indicus (Lep. and Serv.).
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- Flavour & Fragrance Journal, 2014, v. 29, n. 2, p. 107, doi. 10.1002/ffj.3185
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- Article
Effect of drying and proline addition on aroma volatile compounds of acid-hydrolysed rice bran protein concentrate.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1654, doi. 10.1111/j.1365-2621.2011.02675.x
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- Article
Odour-active compounds of Jinhua ham.
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- Flavour & Fragrance Journal, 2008, v. 23, n. 1, p. 1, doi. 10.1002/ffj.1844
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- Article
Inactivation of Escherichia coli with Power Ultrasound in Apple Cider.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E102, doi. 10.1111/j.1365-2621.2006.tb08890.x
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- Article
Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon Humidification.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E109, doi. 10.1111/j.1365-2621.2005.tb07082.x
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- Article
Development of a system for measurement of permeability of aroma compounds through multilayer polymer films by coupling dynamic vapour sorption with purge-and-trap/fast gas chromatography.
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- Packaging Technology & Science, 2004, v. 17, n. 4, p. 175, doi. 10.1002/pts.648
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- Article