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14Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa u2018Haywardu2019), European Food Research and Technology Rapid and simultaneous determination of ten off-flavor compounds in water by headspace solid phase microextraction and gas chromatography-mass spectrometry, Journal of Central South University Occurrence and distribution of taste and odor compounds in subtropical water supply reservoirs and their fates in water treatment plants, Environmental Science and Pollution Research Antennal and behavioral responses of Mythimna separata (Walker) to three plant volatiles, Environmental Science and Pollution Research A Male Sex Pheromone in a Scorpionfly, Journal of Chemical Ecology Foraging wireworms are attracted to root-produced volatile aldehydes, Journal of Pest Science The oxidized-metallic and grassy flavor components of autoxidized milk fat, Journal of the American Oil Chemistsu2019 Society Linoleic and linolenic acid as precursors of the cucumber flavor, Lipids Oxidation in fish-oil-enriched mayonnaise, European Food Research and Technology Modification of fish oil aroma using a macroalgal lipoxygenase, Journal of the American Oil Chemists' Society