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Identification of the novel odor active compounds "p-menthane lactones" responsible for the characteristic aroma of fresh peppermint leaf.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 2, p. 421, doi. 10.1080/09168451.2019.1687283
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- Article
Identification of the possible new odor-active compounds “12-methyltridecanal and its analogs” responsible for the characteristic aroma of ripe Gouda-type cheese.
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- Bioscience, Biotechnology & Biochemistry, 2015, v. 79, n. 12, p. 2050, doi. 10.1080/09168451.2015.1069695
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- Article
Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA).
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- Bioscience, Biotechnology & Biochemistry, 2015, v. 79, n. 3, p. 484, doi. 10.1080/09168451.2014.980218
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- Article
Key Aroma Compounds in Roasted In-shell Peanuts.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 7, p. 1467, doi. 10.1271/bbb.130112
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- Article
Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 7, p. 1275, doi. 10.1271/bbb.110041
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- Article
Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa).
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 6, p. 1231, doi. 10.1271/bbb.100053
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- Article
Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release.
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- Food Science & Technology Research, 2017, v. 23, n. 1, p. 51, doi. 10.3136/fstr.23.51
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- Article
Characterization of Potent Odorants in Three Different Cultivars (Madagascar, Comoro and Tahiti) of Vanilla Bean by Aroma Extract Dilution Analysis (AEDA).
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- Food Science & Technology Research, 2016, v. 22, n. 6, p. 811, doi. 10.3136/fstr.22.811
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- Article
Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages.
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- Food Science & Technology Research, 2015, v. 21, n. 4, p. 607, doi. 10.3136/fstr.21.607
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- Article
A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing.
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- Food Science & Technology Research, 2012, v. 18, n. 2, p. 295, doi. 10.3136/fstr.18.295
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- Article