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34Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, European Food Research and Technology Geruchsstoffe von extrudiertem Hafermehl, Ver??nderungen bei der Lagerung, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Behavioral Responses of Adult Sitophilus granarius to Individual Cereal Volatiles, Journal of Chemical Ecology Characteristics of the thiobarbituric acid reactivity of oxidized fats and oils, Journal of the American Oil Chemists Society Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips, Food Science and Biotechnology The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent, Journal of the American Oil Chemists' Society Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup, Food Analytical Methods Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions, European Food Research and Technology Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach, European Food Research and Technology