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There are 15533 results for: content related to: Characterization of Hydrophobic Flavor Release Profile in Oil-in-Water Emulsions

  1. Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 8, June 2010, Pages: 1285–1292, Mirela Kopjar, Isabelle Andriot, Anne Saint-Eve, Isabelle Souchon and Elisabeth Guichard

    Version of Record online : 18 MAR 2010, DOI: 10.1002/jsfa.3929

  2. Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

    Journal of Mass Spectrometry

    Volume 48, Issue 5, May 2013, Pages: 594–607, Isabelle Déléris, Anne Saint-Eve, Etienne Sémon, Hervé Guillemin, Elisabeth Guichard, Isabelle Souchon and Jean-Luc Le Quéré

    Version of Record online : 23 APR 2013, DOI: 10.1002/jms.3199

  3. Evaluation of transfer of wine aroma compounds through PET bottles

    Journal of Applied Polymer Science

    Volume 132, Issue 14, April 10, 2015, Clara Dombre and Pascale Chalier

    Version of Record online : 18 DEC 2014, DOI: 10.1002/app.41784

  4. An atmospheric pressure chemical ionization–ion-trap mass spectrometer for the on-line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

    Journal of Mass Spectrometry

    Volume 49, Issue 9, September 2014, Pages: 918–928, Jean-Luc Le Quéré, Isabelle Gierczynski and Etienne Sémon

    Version of Record online : 10 SEP 2014, DOI: 10.1002/jms.3456

  5. Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- and regular-fat milks

    International Journal of Food Science & Technology

    Volume 41, Issue 10, December 2006, Pages: 1192–1196, Zahra A. Shojaei, Rob S.T. Linforth, Joanne Hort, Tracey Hollowood and Andrew J. Taylor

    Version of Record online : 9 OCT 2006, DOI: 10.1111/j.1365-2621.2006.01183.x

  6. Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 3, February 2008, Pages: 485–492, Erick Scheuermann, Ivette Seguel, Adolfo Montenegro, Rubén O Bustos, Emilio Hormazábal and Andrés Quiroz

    Version of Record online : 26 NOV 2007, DOI: 10.1002/jsfa.3111

  7. Characterization of the Volatility of Flavor Compounds in Alcoholic Beverages through Headspace Solid-Phase Microextraction (HS-SPME) and Mathematical Modeling

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: C61–C70, Shuh-Wen Khio, Mun-Wai Cheong, Weibiao Zhou, Philip Curran and Bin Yu

    Version of Record online : 2 DEC 2011, DOI: 10.1111/j.1750-3841.2011.02474.x

  8. You have full text access to this OnlineOpen article
    Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages

    Food Science & Nutrition

    Volume 2, Issue 4, July 2014, Pages: 361–370, Carolina Muñoz-González, Juan José Rodríguez-Bencomo, Maria Victoria Moreno-Arribas and Maria Ángeles Pozo-Bayón

    Version of Record online : 6 APR 2014, DOI: 10.1002/fsn3.111

  9. Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree

    International Journal of Food Science & Technology

    Volume 46, Issue 7, July 2011, Pages: 1337–1345, Mara V. Galmarini, Catalina van Baren, María C. Zamora, Jorge Chirife, Paola Di Leo Lira and Arnaldo Bandoni

    Version of Record online : 10 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02598.x

  10. Determination of Aroma Volatile Diffusion Coefficients in Set-Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography

    Journal of Texture Studies

    Volume 44, Issue 6, December 2013, Pages: 436–449, Andrej Heilig, Christian Hahn, Kerstin Erpenbach, Katya Kübler and Jörg Hinrichs

    Version of Record online : 28 OCT 2013, DOI: 10.1111/jtxs.12032

  11. Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation

    Flavour and Fragrance Journal

    Volume 31, Issue 3, May 2016, Pages: 217–227, Zuobing Xiao, Dan Yu, Yunwei Niu, Ning Ma and Jiancai Zhu

    Version of Record online : 7 JAN 2016, DOI: 10.1002/ffj.3304

  12. Quantification of Selected Aroma-Active Compounds in Strawberries by Headspace Solid-Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive Analysis

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: S487–S496, R.R. Jetti, E. Yang, A. Kurnianta, C. Finn and M.C. Qian

    Version of Record online : 7 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00445.x

  13. You have free access to this content
    Physiological state influences the antennal response of Anastrepha obliqua to male and host volatiles

    Physiological Entomology

    Volume 42, Issue 1, March 2017, Pages: 17–25, Humberto Reyes, Edi A. Malo, Jorge Toledo, Samuel Cruz-Esteban and Julio C. Rojas

    Version of Record online : 29 JUN 2016, DOI: 10.1111/phen.12157

  14. Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C218–C227, Maria Lourdes Plaza, Maurice R. Marshall and Russell Lee Rouseff

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1750-3841.12736

  15. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 13, October 2016, Pages: 4449–4456, Jun-Jie Hou, Jian Guo, Jin-Mei Wang and Xiao-Quan Yang

    Version of Record online : 11 MAR 2016, DOI: 10.1002/jsfa.7656

  16. You have free access to this content
    Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum

    Journal of Applied Microbiology

    Volume 114, Issue 3, March 2013, Pages: 797–806, P.J. Costello, T.E. Siebert, M.R. Solomon and E.J. Bartowsky

    Version of Record online : 11 JAN 2013, DOI: 10.1111/jam.12098

  17. Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: C324–C333, G. Ozcan and S. Barringer

    Version of Record online : 1 FEB 2011, DOI: 10.1111/j.1750-3841.2010.01999.x

  18. From a non-target to a target: identification of a fermentation volatile blend attractive to Zaprionus indianus

    Journal of Applied Entomology

    Volume 139, Issue 1-2, February 2015, Pages: 114–122, D. H. Cha, M. A. Gill, N. D. Epsky, C. T. Werle, J. J. Adamczyk Jr and P. J. Landolt

    Version of Record online : 26 AUG 2014, DOI: 10.1111/jen.12164

  19. Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione and N-acetylcysteine

    International Journal of Food Science & Technology

    Volume 43, Issue 6, June 2008, Pages: 1053–1057, Despima Papadopoulou and Ioannis G. Roussis

    Version of Record online : 14 DEC 2007, DOI: 10.1111/j.1365-2621.2007.01562.x

  20. Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: S81–S88, Wenlai Fan, Yan Xu, Wenguang Jiang and Jiming Li

    Version of Record online : 8 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01436.x