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Academic Journal

Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations.

Authors : Van de Bunt, Bert^1,2 ; Bron, Peter A.^1,2,3 ; Sijtsma, Lolke^1,3,4

Source: Microbial Cell Factories. 2014, Vol. 13 Issue 1, p145-160. 16p. 3 Charts, 1 Graph.

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Academic Journal

Isolation and identification of flavour peptides from Nanjing cooked duck.

Authors : TAO Zhengqing¹; LIU Dengyong^1,2 ; DAI Chen³

Source: Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao. 2014, Vol. 37 Issue 5, p135-142. 8p.

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Academic Journal

Türk Kahvesinin Lezzetini Oluşturan Uçucu Bileşenlerin Belirlenmesinde Uygun Yöntemin Seçilmesi.

Authors : Kıvançlı, Jülide¹; Elmacı, Yeşim¹

Source: Academic Food Journal / Akademik GIDA. 2014, Vol. 12 Issue 3, p6-15. 10p.

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Academic Journal

A Bio-Inspired Herbal Tea Flavour Assessment Technique.

Authors : Isqi Zakaria, Nur Zawatil^1,2 ; Masnan, Maz Jamilah^1,3 ; Zakaria, Ammar¹

Source: Sensors (14248220). Jul2014, Vol. 14 Issue 7, p12233-12255. 23p.

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Academic Journal

The influence of LOX-less barley malt on the flavour stability of wort and beer.

Authors : Yu, Junhong¹; Huang, Shuxia¹; Dong, Jianjun¹

Source: Journal of the Institute of Brewing. Jun2014, Vol. 120 Issue 2, p93-98. 6p.

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Academic Journal

Monitoring of the production of flavour compounds by analysis of the gene transcription involved in higher alcohol and ester formation by the brewer's yeast Saccharomyces pastorianus using a multiplex RT-qPCR assay.

Authors : He, Yang¹; Dong, Jianjun¹; Yin, Hua¹

Source: Journal of the Institute of Brewing. Jun2014, Vol. 120 Issue 2, p119-126. 8p.

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Academic Journal

Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices.

Authors : Abano, Ernest Ekow¹ ; Hai Le Ma^2,3; Wenjuan Qu²

Source: Journal of Agricultural Engineering (1974-7071). 2014, Vol. 45 Issue 1, p37-45. 9p.

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Academic Journal

EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR.

Authors : Kumar, Gaurav¹; Dahuja, Anil¹; Santha, I. M.¹

Source: Legume Research: An International Journal. Oct2014, Vol. 37 Issue 5, p500-507. 8p.

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Academic Journal

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review.

Authors : He, Yang¹; Dong, Jianjun¹; Yin, Hua¹

Source: Journal of the Institute of Brewing. Sep2014, Vol. 120 Issue 3, p157-163. 7p.

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Academic Journal

Flavour analysis of New Zealand grown blackcurrants: an evaluation of expert selection methods.

Authors : Corrigan, VK¹ (AUTHOR) ; Hedderley, DI¹ (AUTHOR); Langford, GI² (AUTHOR)

Source: New Zealand Journal of Crop & Horticultural Science. Dec2014, Vol. 42 Issue 4, p247-264. 18p.

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نتائج البحث

فلترة النتائج

Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations.

Isolation and identification of flavour peptides from Nanjing cooked duck.

Türk Kahvesinin Lezzetini Oluşturan Uçucu Bileşenlerin Belirlenmesinde Uygun Yöntemin Seçilmesi.

A Bio-Inspired Herbal Tea Flavour Assessment Technique.

The influence of LOX-less barley malt on the flavour stability of wort and beer.

Monitoring of the production of flavour compounds by analysis of the gene transcription involved in higher alcohol and ester formation by the brewer's yeast Saccharomyces pastorianus using a multiplex RT-qPCR assay.

Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices.

EFFECT OF GAMMA RADIATION AND STORAGE ON TOTAL ANTIOXIDANT CAPACITY AND PARAMETER RESPONSIBLE FOR GENERATION OF OFF-FLAVOUR IN SOYBEAN SEEDS VARYING IN SEED COAT COLOUR.

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review.

Flavour analysis of New Zealand grown blackcurrants: an evaluation of expert selection methods.

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