Results
1 -
10 of
23
(Click
here to explore results)
- 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
- The Chemistry and Biology of Winemaking, Chapter 9 Other Organisms Important in Oenology
, 2007
, Pages 351-385
- Coffee: Production, Quality and Chemistry, CHAPTER 33 Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup. Chahan Yeretzian, Sebastian Opitz, Samo Smrke, Marco Wellinger
, 2019
, Pages 726-770
- Culinary Herbs and Spices: A Global Guide, CHAPTER 15 Fenugreek (Trigonella foenum-graecum)
, 2021
, Pages 278-303
- Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 12 Sensory Properties and Aromatics Profile of Edible Oleogels. E. Yılmaz
, 2022
, Pages 315-349
- Culinary Herbs and Spices: A Global Guide, Subject Index
, 2021
, Pages 577-604
- Carbohydrate Chemistry: Volume 39, Epoxy carbohydrate derivatives and analogues as useful intermediates in the synthesis of glycosidase inhibitors. M. Soledad Pino‐González, Antonio Romero‐Carrasco, Noé Oña
, 2013
, Volume 39
, Pages 150-180
- Food Flavors and Chemistry: Advances of the New Millennium, Determination of seasonal and thermal processing changes in grapefruit juice aroma active components using GC-olfactometry. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, R. Rouseff, P. Jella, J. Lin
, 2001
, Pages 336-345
- Food: The Chemistry of its Components (4), Sugars. T. P. Coultate
, 2002
, Pages 7-40
- Advances in Flavours and Fragrances: From the Sensation To the Synthesis, Subject index. Karl A. D. Swift
, 2002
, Pages 227-230