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103Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA), European Food Research and Technology Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O, Food Analytical Methods Studies on Bakers Yeast as Source of Maillard-Type Bread Flavour Compounds, The Maillard Reaction in Food Processing, Human Nutrition and Physiology Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees, European Food Research and Technology Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS), Food Analytical Methods Coffee aroma constituents and odorant metabolites in human urine, Metabolomics Potent odorants of the roasted powder and brew of Arabica coffee, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung