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16Combined changes of process conditions improved aromatic properties of Vietnamese Robusta, Biotechnology and Bioprocess Engineering 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 Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.)nII. Odour activity values of desirable and undesirable odorants of black pepper, European Food Research and Technology Pyrazines: occurrence, formation and biodegradation, Applied Microbiology and Biotechnology Prediction of Chromatographic Retention of Pyrazine and Alkylpyrazines in RP-LC, Chromatographia Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.)nI. Evaluation of potent odorants of black pepper by dilution and concentration techniques, European Food Research and Technology Key odorants of french fries, Journal of the American Oil Chemists' Society Comparative responses of four Pseudacteon phorid fly species to host fire ant alarm pheromone and analogs, Chemoecology