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Vulnerability of hop production due to compound climate events over Europe.
- Published in:
- Geophysical Research Abstracts, 2019, v. 21, p. 1
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- Article
Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin.
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- Molecules, 2020, v. 25, n. 13, p. 2993, doi. 10.3390/molecules25132993
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- Article
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.
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- Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038
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- Article
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
Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 7, p. 1323, doi. 10.1271/bbb.69.1323
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- Article
Genuine Geruchssignaturen der Natur - Perspektiven aus der Lebensmittelchemie für die Biotechnologie.
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- Angewandte Chemie, 2014, v. 126, n. 28, p. 7250, doi. 10.1002/ange.201309508
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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
Enantioselective synthesis of tri‐deuterated (–)‐geosmin to be used as internal standard in quantitation assays.
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- Journal of Labelled Compounds & Radiopharmaceuticals, 2020, v. 63, n. 11, p. 476, doi. 10.1002/jlcr.3874
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- Article
Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorants.
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- Indoor Air, 2021, v. 31, n. 4, p. 1038, doi. 10.1111/ina.12821
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- Article
Volatile Profiling of Spirulina Food Supplements.
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- Foods, 2024, v. 13, n. 8, p. 1257, doi. 10.3390/foods13081257
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- Article
The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer.
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- Journal of the Institute of Brewing, 2022, v. 128, n. 4, p. 138, doi. 10.1002/jib.701
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- Article
Walnuss = Maggi + Haferflocken?: Geruchsstoffe.
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- Chemie in unserer Zeit, 2023, v. 57, n. 5, p. 284, doi. 10.1002/ciuz.202310011
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- Article
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE).
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2591, doi. 10.1007/s00217-022-04072-1
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- Publication type:
- Article
Molecular characterisation of an atypical coconut-like odour in cocoa.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1513, doi. 10.1007/s00217-022-03981-5
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- Article
Impact of processing on important cocoa off-flavour compounds.
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- European Food Research & Technology, 2022, v. 248, n. 1, p. 197, doi. 10.1007/s00217-021-03873-0
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- Article
Correction to: Processing of raspberries to dried fruit foam: impact on major odorants.
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- 2021
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- Correction Notice
Odour-active compounds in liquid malt extracts for the baking industry.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 5, p. 1263, doi. 10.1007/s00217-021-03707-z
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- Article
Processing of raspberries to dried fruit foam: impact on major odorants.
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- European Food Research & Technology, 2020, v. 246, n. 12, p. 2537, doi. 10.1007/s00217-020-03595-9
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- Publication type:
- Article
Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum.
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- European Food Research & Technology, 2017, v. 243, n. 6, p. 969, doi. 10.1007/s00217-016-2815-9
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- Article
Aroma-active compounds in Spondias mombin L. fruit pulp.
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- European Food Research & Technology, 2017, v. 243, n. 6, p. 1073, doi. 10.1007/s00217-016-2825-7
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- Publication type:
- 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
Aroma-active compounds in the fruit of the hardy kiwi ( Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit ( Actinidia deliciosa 'Hayward').
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- European Food Research & Technology, 2016, v. 242, n. 6, p. 967, doi. 10.1007/s00217-015-2603-y
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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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- Publication type:
- Article
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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- Publication type:
- 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