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Academic Journal

Bioconversion of lutein using a microbial mixture—maximizing the production of tobacco aroma compounds by manipulation of culture medium.

Authors : Rodríguez-Bustamante, Eduardo¹; Maldonado-Robledo, Gabriela¹; Ortiz, Marco Antonio¹

Source: Applied Microbiology & Biotechnology. Aug2005, Vol. 68 Issue 2, p174-182. 9p. 6 Charts, 6 Graphs.

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Academic Journal

Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).

Authors : Berlinet, C.¹; Ducruet, V.²; Brillouet, J.-M.¹

Source: Food Additives & Contaminants. Feb2005, Vol. 22 Issue 2, p185-195. 11p.

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Academic Journal

Comparison of Methodologies for the Identification of Aroma Compounds in Strawberry.

Authors : Kafkas, Ebru¹; Kafkas, Salih¹; Koch-Dean, Margery²

Source: Turkish Journal of Agriculture & Forestry. 2005, Vol. 29 Issue 5, p383-390. 8p. 1 Chart, 2 Graphs.

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Academic Journal

Effect of soybean fortification on Ghanaian fermented maize dough aroma.

Authors : Annan, N. T.¹ (AUTHOR); Plahar, W. A.¹ (AUTHOR); Poll, L.² (AUTHOR)

Source: International Journal of Food Sciences & Nutrition. Aug2005, Vol. 56 Issue 5, p315-326. 12p.

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Academic Journal

Characteristic Evaluation for Volatile Components of Soluble Coffee Depending on Freeze-Drying Conditions.

Authors : Sagara, Yasuyuki¹ (AUTHOR); Kaminishi, Koji¹ (AUTHOR) ; Goto, Eri¹ (AUTHOR)

Source: Drying Technology. Sep2005, Vol. 23 Issue 9-11, p2185-2196. 12p. 6 Diagrams, 8 Graphs.

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Academic Journal

Maillard Reaction between Leucine and Glucose in O/W Microemulsion Media in Comparison to Aqueous Solution.

Authors : Lutz, R.¹ (AUTHOR); Aserin, A.¹ (AUTHOR); Garti, N.¹ (AUTHOR)

Source: Journal of Dispersion Science & Technology. Sep2005, Vol. 26 Issue 5, p535-547. 13p.

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Academic Journal

VOLATILE PROFILES OF SICILIAN PRICKLY PEAR (OPUNTIA FICUS INDICA) BY SPME-GC/MS ANALYSIS.

Authors : Agozzino, P.¹ ; Avellone, G.¹; Ceraulo, L.¹

Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2005, Vol. 17 Issue 3, p341-348. 8p.

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فلترة النتائج

Bioconversion of lutein using a microbial mixture—maximizing the production of tobacco aroma compounds by manipulation of culture medium.

Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).

Comparison of Methodologies for the Identification of Aroma Compounds in Strawberry.

Effect of soybean fortification on Ghanaian fermented maize dough aroma.

Characteristic Evaluation for Volatile Components of Soluble Coffee Depending on Freeze-Drying Conditions.

Maillard Reaction between Leucine and Glucose in O/W Microemulsion Media in Comparison to Aqueous Solution.

VOLATILE PROFILES OF SICILIAN PRICKLY PEAR (OPUNTIA FICUS INDICA) BY SPME-GC/MS ANALYSIS.

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