Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science

Food applications of biopolymer—theory and practice

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80155-x ◽

1995 ◽

pp. 75-109 ◽

Cited By ~ 12

Author(s):

Ioannis S. Chronakis ◽

Stefan Kasapis

Keyword(s):

Theory And Practice ◽

Food Applications

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Autolysis of lactic acid bacteria: Impact on flavour development in cheese

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80283-9 ◽

1995 ◽

pp. 2205-2223 ◽

Cited By ~ 7

Author(s):

M. El Soda ◽

N. Farkye ◽

J.C. Vuillemard ◽

R.E. Simard ◽

N.F. Olson ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria

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Simple analytical technique for the determination of raspberry flavor in a complex gelatin matrix, data and methodology

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80160-3 ◽

1995 ◽

pp. 249-263

Author(s):

Refka K. Saleeb

Keyword(s):

Gelatin Matrix ◽

Analytical Technique

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Influence of selected additives on the stability of saffron pigments in aqueous extracts

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80204-9 ◽

1995 ◽

pp. 881-894 ◽

Cited By ~ 4

Author(s):

Olga Orfanou ◽

Maria Tsimidou

Keyword(s):

Aqueous Extracts ◽

The Stability

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Selection of spontaneous strains ofSaccharomyces cerevisiae as starters in their viticultural area

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80253-0 ◽

1995 ◽

pp. 1597-1622 ◽

Cited By ~ 9

Author(s):

A.I. Briones ◽

J.F. Ubeda ◽

M.D. Cabezudo ◽

P. Martín-Alvarez

Keyword(s):

Selection Of

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Effect of natural antioxidants on the stability of canola oil

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80173-1 ◽

1995 ◽

pp. 469-479 ◽

Cited By ~ 18

Author(s):

Fereidoon Shahidi ◽

Udaya Wanasundara

Keyword(s):

Canola Oil ◽

Natural Antioxidants ◽

The Stability

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Fresh orange juice flavor: A quantitative and qualitative determination of the volatile constitutents

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80247-5 ◽

1995 ◽

pp. 1479-1492 ◽

Cited By ~ 6

Author(s):

Manuel G. Moshonas ◽

Philip E. Shaw

Keyword(s):

Orange Juice ◽

Qualitative Determination

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Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric technique

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80212-8 ◽

1995 ◽

pp. 995-1005

Author(s):

K.A. Riganakos ◽

M.G. Kontominas

Keyword(s):

Heat Treatment ◽

Moisture Sorption ◽

Sorption Behavior ◽

Wheat Flours

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Water and ethanol adsorption on starchy substrates as biomass separation systems

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80229-3 ◽

1995 ◽

pp. 1187-1199

Author(s):

G. Vareli ◽

P.G. Demertzis ◽

K. Akrida-Demertzi

Keyword(s):

Separation Systems ◽

Ethanol Adsorption ◽

Biomass Separation

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Effect of oxidation products of scented tea aroma componds on flavor of tea infusion

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science ◽

10.1016/s0167-4501(06)80198-6 ◽

1995 ◽

pp. 815-825 ◽

Cited By ~ 2

Author(s):

J. Pokorný ◽

F. Pudil ◽

K. Ulmannová ◽

E. Ficová

Keyword(s):

Oxidation Products ◽

Tea Infusion

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Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Food applications of biopolymer—theory and practice

Autolysis of lactic acid bacteria: Impact on flavour development in cheese

Simple analytical technique for the determination of raspberry flavor in a complex gelatin matrix, data and methodology

Influence of selected additives on the stability of saffron pigments in aqueous extracts

Selection of spontaneous strains ofSaccharomyces cerevisiae as starters in their viticultural area

Effect of natural antioxidants on the stability of canola oil

Fresh orange juice flavor: A quantitative and qualitative determination of the volatile constitutents

Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric technique

Water and ethanol adsorption on starchy substrates as biomass separation systems

Effect of oxidation products of scented tea aroma componds on flavor of tea infusion

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Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food ScienceLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Food applications of biopolymer—theory and practice

Autolysis of lactic acid bacteria: Impact on flavour development in cheese

Simple analytical technique for the determination of raspberry flavor in a complex gelatin matrix, data and methodology

Influence of selected additives on the stability of saffron pigments in aqueous extracts

Selection of spontaneous strains ofSaccharomyces cerevisiae as starters in their viticultural area

Effect of natural antioxidants on the stability of canola oil

Fresh orange juice flavor: A quantitative and qualitative determination of the volatile constitutents

Effect of heat treatment on moisture sorption behavior of wheat flours using a hygrometric technique

Water and ethanol adsorption on starchy substrates as biomass separation systems

Effect of oxidation products of scented tea aroma componds on flavor of tea infusion

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference - Developments in Food Science
Latest Publications