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There are 4045 results for: content related to: Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli

  1. The palatability of the eggs of birds: mainly based upon observations of an Egg Panel

    Proceedings of the Zoological Society of London

    Volume 124, Issue 2, August 1954, Pages: 335–464, Hugh B. Cott

    Article first published online : 7 MAY 2010, DOI: 10.1111/j.1469-7998.1954.tb07786.x

  2. Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: S439–S448, Soh Min Lee, Kamolnate Kitsawad, Abdulkadir Sigal, Dan Flynn and Jean-Xavier Guinard

    Article first published online : 13 DEC 2012, DOI: 10.1111/j.1750-3841.2012.03001.x

  3. Understanding Peanut Flavor: A Current Review

    Handbook of Fruit and Vegetable Flavors

    E. R. Neta, T. Sanders, M. A. Drake, Pages: 985–1022, 2010

    Published Online : 21 JUL 2010, DOI: 10.1002/9780470622834.ch51

  4. Headspace Volatiles along with Other Instrumental and Sensory Analyses as Indices of Maturation of Horse Mackerel Miso

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: S406–S417, Anupam Giri, Akira Okamoto, Emiko Okazaki and Toshiaki Ohshima

    Article first published online : 20 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01780.x

  5. Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 5, 30 March 2011, Pages: 850–859, Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki and Toshiaki Ohshima

    Article first published online : 24 DEC 2010, DOI: 10.1002/jsfa.4256

  6. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

    Journal of the Science of Food and Agriculture

    Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Jia Guo, Ye Wang, Haiying Yang and Xiaoxia Su

    Article first published online : 15 AUG 2014, DOI: 10.1002/jsfa.6831

  7. Flavor Comparison of Natural Cheeses Manufactured in Different Countries

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: S177–S187, Kadri Koppel and Delores H. Chambers

    Article first published online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02674.x

  8. Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese

    Journal of Food Science

    Volume 68, Issue 3, April 2003, Pages: 794–798, M. Qian and G. Reineccius

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb08244.x

  9. Aroma Active Compounds of Bulgogi

    Journal of Food Science

    Volume 70, Issue 8, October 2005, Pages: c517–c522, Hye Sung Ko, Tae Hwan Kim, In Hee Cho, Ji-Yeon Yang, Young-Suk Kim and Hyong Joo Lee

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11511.x

  10. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing

    Flavour and Fragrance Journal

    Volume 27, Issue 1, January 2012, Pages: 47–53, Wang Aili, Song Huanlu, Ren Changzhong and Li Zaigui

    Article first published online : 21 JUL 2011, DOI: 10.1002/ffj.2079

  11. Blended Flavourings

    Flavourings: Production, Composition, Applications, Regulations, Second Edition

    Herta Ziegler, Pages: 391–434, 2007

    Published Online : 14 JUN 2007, DOI: 10.1002/9783527611454.ch4

  12. SENSORY CHARACTERISTICS OF OYSTERS, CLAMS, AND CULTURED AND WILD SHRIMP

    Journal of Food Science

    Volume 44, Issue 2, March 1979, Pages: 368–373, WILLIAM J. EDMUNDS and D. A. LILLARD

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1979.tb03791.x

  13. Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

    Journal of Sensory Studies

    Volume 28, Issue 3, June 2013, Pages: 248–255, P. Cherdchu, E. Chambers IV and T. Suwonsichon

    Article first published online : 3 JUN 2013, DOI: 10.1111/joss.12041

  14. EFFECT OF SOLVENT EXTRACTION ON REMOVAL OF NUTTY FLAVOR AND FUNCTIONAL PROPERTIES OF GROUNDNUT FLOUR

    Journal of Food Quality

    Volume 11, Issue 5, January 1989, Pages: 375–385, D. L. MADHAVI, LALITHA SUBRAMANYAM, NAGIN CHAND and K. S. SRINIVASAN

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1989.tb00899.x

  15. Flavor and Stability of “Horchata De Chufas”

    Journal of Food Science

    Volume 61, Issue 4, July 1996, Pages: 856–861, L. ALBERTO MOSQUERA, CHARLES A. SIMS, ROBERT P. BATES and SEAN F. O'KEEFE

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb12219.x

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    Origins of the perceived nutty character of new-make malt whisky spirit

    Journal of the Institute of Brewing

    Volume 120, Issue 1, 2014, Pages: 16–22, Emily Boothroyd, Robert S. T. Linforth, Frances Jack and David J. Cook

    Article first published online : 2 DEC 2013, DOI: 10.1002/jib.103

  17. SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR-TYPE CHEESE FLAVOR LANGUAGE

    Journal of Sensory Studies

    Volume 15, Issue 2, June 2000, Pages: 179–199, JANE M. MURRAY and CONOR M. DELAHUNTY

    Article first published online : 11 MAY 2007, DOI: 10.1111/j.1745-459X.2000.tb00264.x

  18. Blended Flavourings

    Flavourings: Production, Composition, Applications, Regulations

    Erich Ziegler, Herta Ziegler, Pages: 347–386, 2008

    Published Online : 3 JAN 2008, DOI: 10.1002/9783527611829.ch04

  19. TRANSIENT STRESS WAVES IN STUDY OF COCONUT PHYSICAL PROPERTIES

    Experimental Techniques

    Volume 34, Issue 1, January/February 2010, Pages: 19–25, J. Trnka and P. Dvořáková

    Article first published online : 12 DEC 2008, DOI: 10.1111/j.1747-1567.2008.00451.x

  20. Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: S199–S205, M. Limpawattana and R.L. Shewfelt

    Article first published online : 9 APR 2010, DOI: 10.1111/j.1750-3841.2010.01577.x