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Journal of Agricultural and Food Chemistry
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June 27, 2002
Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates
Rachid Bel Rhlid, Walter Matthey-Doret, Imre Blank, et al.
Journal of Agricultural and Food Chemistry
|
March 17, 2023
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
Yan Ping Chen, Wenqian Li, Yashu Yu, et al.
Journal of Agricultural and Food Chemistry
|
October 28, 2004
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems
Fabien Robert, Gilles Vuataz, Philippe Pollien, et al.
Analytical Chemistry
|
January 29, 2008
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee
Christian Lindinger, David Labbe, Philippe Pollien, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2005
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems
Fabien Robert, Gilles Vuataz, Philippe Pollien, et al.
Carbohydrate Polymers
|
August 31, 2013
Starch-based extruded cereals enriched in fibers: a behavior of composite solid foams
Hélène Chanvrier, Fabrice Desbois, Fabienne Perotti, et al.
Journal of Agricultural and Food Chemistry
|
February 1, 2007
Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry
Pascale Landy, Philippe Pollien, Andreas Rytz, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2015
Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes
Michael Merz, Thomas Eisele, Pieter Berends, et al.
Food Chemistry
|
August 1, 2024
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Haoying Han, Zheting Zhang, Zhijie Yang, et al.
Journal of Agricultural and Food Chemistry
|
August 21, 2003
Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
Ersan Beksan, Peter Schieberle, Fabien Robert, et al.
Page
of 8
Search research articles
Search
Showing results (41-50 of 77) with videos related to
Sort By:
Page
of 8
Journal of Agricultural and Food Chemistry
|
June 27, 2002
Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates
Rachid Bel Rhlid, Walter Matthey-Doret, Imre Blank, et al.
Journal of Agricultural and Food Chemistry
|
March 17, 2023
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
Yan Ping Chen, Wenqian Li, Yashu Yu, et al.
Journal of Agricultural and Food Chemistry
|
October 28, 2004
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems
Fabien Robert, Gilles Vuataz, Philippe Pollien, et al.
Analytical Chemistry
|
January 29, 2008
When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee
Christian Lindinger, David Labbe, Philippe Pollien, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2005
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems
Fabien Robert, Gilles Vuataz, Philippe Pollien, et al.
Carbohydrate Polymers
|
August 31, 2013
Starch-based extruded cereals enriched in fibers: a behavior of composite solid foams
Hélène Chanvrier, Fabrice Desbois, Fabienne Perotti, et al.
Journal of Agricultural and Food Chemistry
|
February 1, 2007
Model studies on the release of aroma compounds from structured and nonstructured oil systems using proton-transfer reaction mass spectrometry
Pascale Landy, Philippe Pollien, Andreas Rytz, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2015
Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes
Michael Merz, Thomas Eisele, Pieter Berends, et al.
Food Chemistry
|
August 1, 2024
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
Haoying Han, Zheting Zhang, Zhijie Yang, et al.
Journal of Agricultural and Food Chemistry
|
August 21, 2003
Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
Ersan Beksan, Peter Schieberle, Fabien Robert, et al.
Page
of 8