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Academic Journal

Mechanisms of Extraction of Aroma Compounds from Foods, Using Adsorbents. Effect of Various Parameters.

Authors : Nongonierma, Alice¹ (AUTHOR); Voilley, Andrée¹ (AUTHOR) ; Cayot, Philippe² (AUTHOR)

Source: Food Reviews International. Jan-Mar2006, Vol. 22 Issue 1, p51-94. 44p. 2 Diagrams, 3 Charts, 3 Graphs.

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Academic Journal

Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds.

Authors : Pastorelli, S.¹ ; Valzacchi, S.¹; Rodriguez, A.¹

Source: Food Additives & Contaminants. Nov2006, Vol. 23 Issue 11, p1236-1241. 6p. 2 Charts, 2 Graphs.

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Academic Journal

Generation of aroma compounds from Ditaxis heterantha by Saccharomyces cerevisiae.

Authors : Del Toro-Sánchez, L.^1,2; Sánchez, S.^1,2; Ortiz, M. A.²

Source: Applied Microbiology & Biotechnology. Aug2006, Vol. 72 Issue 1, p155-162. 8p.

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Academic Journal

Identification of the Key Aroma Compounds in Dried Roots of Isatis tinctoria.

Authors : Miyazawa, Mitsuo¹; Kawata, Jyunichi¹

Source: Journal of Essential Oil Research. Sep/Oct2006, Vol. 18 Issue 5, p508-510. 3p.

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Academic Journal

INFLUENCE OF FLAVORING ON THE VISCOELASTIC PROPERTIES OF STARCH GELS DURING GELATION AND LONG-TIME RETROGRADATION.

Authors : Reparet, J. M.¹ ; Moine, F.¹; Arvisenet, G.²

Source: Journal of Texture Studies. Oct2006, Vol. 37 Issue 5, p459-475. 17p. 4 Charts, 3 Graphs.

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Academic Journal

Flavor Control in Baked Cereal Products.

Authors : Pozo-Bayón, M.A.¹ (AUTHOR); Guichard, E.¹ (AUTHOR); Cayot, N.¹ (AUTHOR)

Source: Food Reviews International. Oct2006, Vol. 22 Issue 4, p335-379. 45p. 2 Diagrams, 6 Charts, 1 Graph.

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Academic Journal

Comparison of two quantitative GC–MS methods for analysis of tomato aroma based on purge-and-trap and on solid-phase microextraction.

Authors : Beltran, J.¹ ; Serrano, E.¹; López, F. J.¹

Source: Analytical & Bioanalytical Chemistry. Sep2006, Vol. 385 Issue 7, p1255-1264. 10p. 1 Diagram, 3 Charts, 5 Graphs.

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فلترة النتائج

Mechanisms of Extraction of Aroma Compounds from Foods, Using Adsorbents. Effect of Various Parameters.

Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds.

Generation of aroma compounds from Ditaxis heterantha by Saccharomyces cerevisiae.

Identification of the Key Aroma Compounds in Dried Roots of Isatis tinctoria.

INFLUENCE OF FLAVORING ON THE VISCOELASTIC PROPERTIES OF STARCH GELS DURING GELATION AND LONG-TIME RETROGRADATION.

Flavor Control in Baked Cereal Products.

Comparison of two quantitative GC–MS methods for analysis of tomato aroma based on purge-and-trap and on solid-phase microextraction.

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