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There are 9995 results for: content related to: Quantitative structure–property relationship for surface tension of some common alcohols

  1. Determination of Volatile Compounds in Apple Pomace by Stir Bar Sorptive Extraction and Gas Chromatography-Mass Spectrometry (SBSE-GC-MS)

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1326–C1334, Roberto Rodríguez Madrera and Belén Suárez Valles

    Version of Record online : 20 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02406.x

  2. Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage

    Journal of Food Science

    Volume 72, Issue 6, August 2007, Pages: S373–S380, B. Nordvi, Ø. Langsrud, B. Egelandsdal, E. Slinde, G. Vogt, M. Gutierrez and E. Olsen

    Version of Record online : 29 JUN 2007, DOI: 10.1111/j.1750-3841.2007.00421.x

  3. DFT calculations of amine-imine tautomerism in some pyrimidine derivatives and their 1:1 and 1:2 complexes with water

    International Journal of Quantum Chemistry

    Volume 111, Issue 15, December 2011, Pages: 3993–4010, Ahmed A. Hasanein and Samir A. Senior

    Version of Record online : 1 FEB 2011, DOI: 10.1002/qua.22739

  4. Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GC×GC-TOFMS)

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: C168–C177, Suzanne D. Johanningsmeier and Roger F. McFeeters

    Version of Record online : 29 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01918.x

  5. RETENTION OF VOLATILE COMPONENTS OF DURIAN FRUIT LEATHER DURING PROCESSING AND STORAGE

    Journal of Food Processing and Preservation

    Volume 32, Issue 5, October 2008, Pages: 740–750, IRWANDI JASWIR, YAAKOB B. CHE MAN, JINAP SELAMAT, FAUJAN AHMAD and HIROSHI SUGISAWA

    Version of Record online : 29 SEP 2008, DOI: 10.1111/j.1745-4549.2008.00211.x

  6. Molecular mechanics calculations on carbonyl compounds. IV. Heats of formation

    Journal of Computational Chemistry

    Volume 22, Issue 13, October 2001, Pages: 1476–1483, Charles H. Langley, Jenn-Huei Lii and Norman L. Allinger

    Version of Record online : 27 JUL 2001, DOI: 10.1002/jcc.1101

  7. Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 10, 15 August 2011, Pages: 1801–1809, Karina L Sampaio, Deborah S Garruti, Maria Regina B Franco, Natalia S Janzantti and Maria Aparecida AP Da Silva

    Version of Record online : 29 MAR 2011, DOI: 10.1002/jsfa.4385

  8. The impact of processing on the profile of volatile compounds in sesame oil

    European Journal of Lipid Science and Technology

    Volume 114, Issue 3, March 2012, Pages: 277–286, Dong Xu-Yan, Li Ping-Ping, Wei Fang, Jiang Mu-lan, Zhao Ying-Zhong, Li Guang-Ming, Chen Hong and Zhao Yuan-Di

    Version of Record online : 19 JAN 2012, DOI: 10.1002/ejlt.201100059

  9. Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product

    International Journal of Dairy Technology

    Volume 64, Issue 3, August 2011, Pages: 444–450, SONGUL CAKMAKCI and ALI A HAYALOGLU

    Version of Record online : 13 APR 2011, DOI: 10.1111/j.1471-0307.2011.00687.x

  10. Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 2, 15 January 2002, Pages: 186–191, María L Timón, Lourdes Martín, María J Petrón, Ángela Jurado and Carmen García

    Version of Record online : 18 DEC 2001, DOI: 10.1002/jsfa.1017

  11. You have free access to this content
    Fungal laccases – occurrence and properties

    FEMS Microbiology Reviews

    Volume 30, Issue 2, March 2006, Pages: 215–242, Petr Baldrian

    Version of Record online : 9 NOV 2005, DOI: 10.1111/j.1574-4976.2005.00010.x

  12. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content

    International Journal of Dairy Technology

    Volume 64, Issue 4, November 2011, Pages: 494–501, BARBAROS ÖZER, HÜSEYIN A KIRMACI, ALI A HAYALOGLU, MUSTAFA AKÇELIK and NEFISE AKKOÇ

    Version of Record online : 13 APR 2011, DOI: 10.1111/j.1471-0307.2011.00683.x

  13. Antarctic marine chemical ecology: what is next?

    Marine Ecology

    Volume 29, Issue 1, March 2008, Pages: 1–71, Conxita Avila, Sergi Taboada and Laura Núñez-Pons

    Version of Record online : 31 JAN 2008, DOI: 10.1111/j.1439-0485.2007.00215.x

  14. Indoor molds, bacteria, microbial volatile organic compounds and plasticizers in schools – associations with asthma and respiratory symptoms in pupils

    Indoor Air

    Volume 17, Issue 2, April 2007, Pages: 153–163, J. L. Kim, L. Elfman, Y. Mi, G. Wieslander, G. Smedje and D. Norbäck

    Version of Record online : 14 DEC 2006, DOI: 10.1111/j.1600-0668.2006.00466.x

  15. FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDS

    Journal of Food Processing and Preservation

    Volume 32, Issue 4, August 2008, Pages: 656–668, T.H. GAMEL and J.P.H. LINSSEN

    Version of Record online : 29 JUL 2008, DOI: 10.1111/j.1745-4549.2008.00206.x

  16. Flavour profiles of low-fat comminuted sausages as affected by the addition of various sugars in combined with 0.1 m lysine

    International Journal of Food Science & Technology

    Volume 44, Issue 9, September 2009, Pages: 1786–1792, Sung Y. Park, Seung S. Yoo and Koo B. Chin

    Version of Record online : 10 AUG 2009, DOI: 10.1111/j.1365-2621.2009.01997.x

  17. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

    International Journal of Food Science & Technology

    Volume 46, Issue 5, May 2011, Pages: 1100–1108, Qin Li, Hai-Hua Zhang, Irakoze Pierre Claver, Ke-Xue Zhu, Wei Peng and Hui-Ming Zhou

    Version of Record online : 25 MAR 2011, DOI: 10.1111/j.1365-2621.2011.02592.x

  18. Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented “Salchichón” Sausage with Different Ripening Processes

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: S535–S544, Rocío Casquete, Alberto Martín, María José Benito, Santiago Ruiz-Moyano, Francisco Pérez Nevado and María de Guía Córdoba

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02425.x

  19. FORMATION OF TASTE AND ODOR COMPOUNDS DURING PREPARATION OF DOUCHIBA, A CHINESE TRADITIONAL SOY-FERMENTED APPETIZER

    Journal of Food Biochemistry

    Volume 31, Issue 2, April 2007, Pages: 230–251, LIKANG QIN and XIAOLIN DING

    Version of Record online : 9 MAR 2007, DOI: 10.1111/j.1745-4514.2007.00105.x

  20. Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: C768–C774, Amal Agila and Sheryl Ann Barringer

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1750-3841.2011.02180.x