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67Schiefner A., Sinz Q., Neumaier I., Schwab W., Skerra A..
Structural basis for the enzymatic formation of the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone, Journal of Biological Chemistry, 2013 Rina Furusawa, Chiaki Goto, Miki Satoh, Yuri Nomi and Masatsune Murata.
Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages, Food Funct., 2013, 4, 1076. Tomas Davidek, Silke Illmann, Andreas Rytz and Imre Blank.
A holistic approach towards defined product attributes by Maillard-type food processing, Food Funct., 2013, 4, 1105. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate, European Food Research and Technology Comparison 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 Primary odorants of pale lager beer, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value, Chemosensory Perception Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees, European Food Research and Technology Potent odorants of the roasted powder and brew of Arabica coffee, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Characterization of Key Odorants in Chocolate, Flavor Chemistry