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A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese
Food Chemistry
◽
10.1016/j.foodchem.2004.01.057
◽
2004
◽
Vol 88
(3)
◽
pp. 435-441
◽
Cited By ~ 55
Author(s):
T Bintsis
◽
R.K Robinson
Keyword(s):
Aroma Compounds
◽
Adjunct Cultures
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References
Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS
Planta Medica
◽
10.1055/s-2007-987150
◽
2007
◽
Vol 73
(09)
◽
Author(s):
D Janež
◽
D Kantar
◽
H Prosen
◽
S Kreft
Keyword(s):
Aroma Compounds
◽
Fagopyrum Esculentum
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GC-MS analysis on Aroma compounds of Baojing Huangjin tea
JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY
◽
10.3724/sp.j.1238.2011.00271
◽
2011
◽
Vol 37
(3)
◽
pp. 271-274
Author(s):
Huai-sheng HUANG
◽
Ben-wen SU
◽
Xi ZHAO
◽
Hong-fa ZHENG
◽
Xia YIN
◽
...
Keyword(s):
Aroma Compounds
◽
Ms Analysis
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Botanical composition and aroma compounds of semi‐arid pastures in Algeria
Grass and Forage Science
◽
10.1111/gfs.12510
◽
2020
◽
Author(s):
Asma Senoussi
◽
Iris Schadt
◽
Soraya Hioun
◽
Haroun Chenchouni
◽
Zineddine Saoudi
◽
...
Keyword(s):
Aroma Compounds
◽
Botanical Composition
◽
Semi Arid
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Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
Journal of Food Processing and Preservation
◽
10.1111/jfpp.14494
◽
2020
◽
Vol 44
(7)
◽
Author(s):
Yanan Xia
◽
Yaqiong Liu
◽
Jie Wang
◽
Quan Shuang
Keyword(s):
Aroma Compounds
◽
Odor Activity Value
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How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?
Journal of Food Science
◽
10.1111/j.1750-3841.2008.00672.x
◽
2008
◽
Vol 73
(3)
◽
pp. S165-S171
◽
Cited By ~ 10
Author(s):
I. López-Galilea
◽
I. Andriot
◽
M. P. de Peña
◽
C. Cid
◽
E. Guichard
Keyword(s):
Aroma Compounds
◽
Roasting Process
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Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds
Journal of Food Biochemistry
◽
10.1111/jfbc.13649
◽
2021
◽
Author(s):
Junhua He
◽
Xuehui Wu
◽
Yue Zhou
◽
Jiahui Chen
Keyword(s):
Volatile Compounds
◽
Formation Mechanism
◽
Seed Oil
◽
Aroma Compounds
◽
Camellia Oleifera
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Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach
Journal of Agricultural and Food Chemistry
◽
10.1021/acs.jafc.1c01348
◽
2021
◽
Author(s):
Pauline Marcq
◽
Peter Schieberle
Keyword(s):
Aroma Compounds
◽
Sherry Wine
◽
Pedro Ximénez
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Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
International Journal of Food Microbiology
◽
10.1016/j.ijfoodmicro.2021.109130
◽
2021
◽
Vol 345
◽
pp. 109130
Author(s):
Marine Penland
◽
Hélène Falentin
◽
Sandrine Parayre
◽
Audrey Pawtowski
◽
Marie-Bernadette Maillard
◽
...
Keyword(s):
Microbial Communities
◽
Aroma Compounds
◽
Cheese Making
◽
Goat Cheese
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Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature
LWT
◽
10.1016/j.lwt.2021.111288
◽
2021
◽
pp. 111288
Author(s):
Katarzyna Samborska
◽
Radosław Bonikowski
◽
Danuta Kalemba
◽
Alicja Barańska
◽
Aleksandra Jedlińska
◽
...
Keyword(s):
High Temperature
◽
Spray Drying
◽
Aroma Compounds
◽
Sugarcane Molasses
◽
Volatile Aroma
◽
Volatile Aroma Compounds
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Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field
Journal of Food Processing and Preservation
◽
10.1111/jfpp.15577
◽
2021
◽
Author(s):
George V. Ntourtoglou
◽
Foteini Drosou
◽
Yang Enoch
◽
Evangelia A. Tsapou
◽
Eleni Bozinou
◽
...
Keyword(s):
Electric Field
◽
Pulsed Electric Field
◽
Aroma Compounds
◽
Oak Wood
◽
Volatile Aroma
◽
Volatile Aroma Compounds
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