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Advanced Gas Chromatography in Food Analysis, Chapter 9 Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis . M. Steinhaus
, 2020
, Pages 337-399
Tomato Chemistry, Industrial Processing and Product Development, Chapter 6 Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products . Claudio Ghizzoni
, 2019
, Pages 114-138
Food Flavors and Chemistry: Advances of the New Millennium, Headspace composition of virgin olive oil evaluated by solid phase Microextraction: Relationship with the oil sensory characteristics . A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, M. Servili, R. Selvaggini, A. Taticchi, G. F. Montedoro
, 2001
, Pages 236-247
Food Flavours: Biology and Chemistry, Flavour compounds . Carolyn Fisher, Thomas R. Scott
, 1997
, Pages 15-55
Advances in Flavours and Fragrances: From the Sensation To the Synthesis, High impact aroma chemicals . Karl A. D. Swift, David J. Rowe
, 2002
, Pages 202-226
Tomato Chemistry, Industrial Processing and Product Development, Chapter 11 The Use of Non-conventional Technologies for Processing Tomato Products: High-power Ultrasound, High-pressure Homogenization, High Hydrostatic Pressure, and Pulsed Electric Fields . Meliza L. Rojas, Alberto C. Miano, Miriam T. K. Kubo, Pedro E. D. Augusto
, 2019
, Pages 201-230
Culinary Herbs and Spices: A Global Guide, CHAPTER 4 Bay Leaf (Laurus nobilis)
, 2021
, Pages 47-59
Photochemistry: Volume 46, Controlled release of volatile compounds using the Norrish type II reaction . Andreas Herrmann
, 2019
, Volume 46
, Pages 242-264
Food Irradiation Technologies: Concepts, Applications and Outcomes, Chapter 8 Packaging for Food Irradiation . Majid Jamshidian, Monique Lacroix
, 2018
, Pages 123-168
Conjugated Linoleic Acids and Conjugated Vegetable Oils, CHAPTER 1 Synthesis of Conjugated Linoleic Acid in Ruminants and Humans . K. J. Shingfield, R. J. Wallace
, 2014
, Pages 1-65