Search Results

There are 8002 results for: content related to: Characterization of Aroma Compounds in Chinese Bayberry ( Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

  1. Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1169–C1180, Eva Gómez García-Carpintero, Eva Sánchez-Palomo, Manuel A. Gómez Gallego and Miguel A. González-Viñas

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02374.x

  2. Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: S20–S25, Yan-Chun Lv, Huan-Lu Song, Xin Li, Liang Wu and Shun-Tang Guo

    Version of Record online : 13 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01947.x

  3. Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1188–C1194, I.W. Liaw, R. Evan Miracle, S.M. Jervis, M.A.D. Listiyani and M.A. Drake

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02360.x

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

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 6, April 2015, Pages: 1362–1372, Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Jia Guo, Ye Wang, Haiying Yang and Xiaoxia Su

    Version of Record online : 15 AUG 2014, DOI: 10.1002/jsfa.6831

  5. Sensitivity Comparison of Sequential Monadic and Side-by-Side Presentation Protocols in Affective Consumer Testing

    Journal of Food Science

    Volume 74, Issue 7, September 2009, Pages: S322–S327, Jessica M. Colyar, Dennis L. Eggett, Frost M. Steele, Michael L. Dunn and Lynn V. Ogden

    Version of Record online : 18 AUG 2009, DOI: 10.1111/j.1750-3841.2009.01284.x

  6. Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 6, April 2012, Pages: 1245–1252, Burcu Engin and Yonca Karagul Yuceer

    Version of Record online : 25 OCT 2011, DOI: 10.1002/jsfa.4689

  7. 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

  8. 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

  9. Drivers of Liking for Soy-Based Indian-Style Extruded Snack Foods Determined by U.S. and Indian Consumers

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: S292–S299, Erika A. Neely, Youngsoo Lee and Soo-Yeun Lee

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01672.x

  10. 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

    Version of Record online : 20 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01780.x

  11. Common aroma-active components of propolis from 23 regions of China

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 7, May 2010, Pages: 1268–1282, Chao Yang, Liping Luo, Haijing Zhang, Xu Yang, Yu Lv and Huanlu Song

    Version of Record online : 29 MAR 2010, DOI: 10.1002/jsfa.3969

  12. Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp.

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: M650–M658, Esmeray Kuley, Esra Balıkcı, İlyas Özoğul, Saadet Gökdogan and Fatih Özoğul

    Version of Record online : 31 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02825.x

  13. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: C127–C132, Sha Zhang, Ruijin Yang, Wei Zhao, Xiao Hua, Wenbin Zhang and Zhong Zhang

    Version of Record online : 29 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01916.x

  14. Effect of koji fermentation on generation of volatile compounds in soy sauce production

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 609–619, Yunzi Feng, Chun Cui, Haifeng Zhao, Xianli Gao, Mouming Zhao and Weizheng Sun

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12006

  15. Gas Chromatography–Olfactometry and Aromaactive Components in Citrus Essential Oils

    Citrus Essential Oils: Flavor and Fragrance

    Masayoshi Sawamura, Pages: 201–227, 2010

    Published Online : 14 OCT 2010, DOI: 10.1002/9780470613160.ch5

  16. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: C368–C379, Ye-Jin Jo, In Hee Cho, Chi Kwang Song, Hye Won Shin and Young-Suk Kim

    Version of Record online : 16 MAR 2011, DOI: 10.1111/j.1750-3841.2011.02068.x

  17. Modification of Ginseng Flavors by Bitter Compounds Found in Chocolate and Coffee

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: S202–S210, Hee Sook Chung and Soo-Yeun Lee

    Version of Record online : 16 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02716.x

  18. The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: M490–M498, M. M. Ayyash, F. Sherkat and N. P. Shah

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02802.x

  19. Comparison of the Frying Performance of Olive Oil and Palm Superolein

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C519–C531, Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02663.x

  20. Consumer Acceptance of Ginseng Food Products

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: S516–S522, Hee Sook Chung, Young-Chul Lee, Young Kyung Rhee and Soo-Yeun Lee

    Version of Record online : 20 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02399.x