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There are 7651 results for: content related to: The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition

  1. Plasma 3-methyIbutanal in man and its relationship to hepatic encephalopathy

    Clinical Physiology

    Volume 5, Issue 1, February 1985, Pages: 53–62, Alex W Marshall, Marlette DeSouza and Marsha Y Morgan

    Version of Record online : 7 APR 2008, DOI: 10.1111/j.1475-097X.1985.tb00746.x

  2. Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1895–C1906, Alicia L. Smith and Sheryl A. Barringer

    Version of Record online : 2 SEP 2014, DOI: 10.1111/1750-3841.12588

  3. Characterization of volatile aroma compounds in different brewing barley cultivars

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 5, 30 March 2015, Pages: 915–921, Liang Dong, Yingmin Hou, Feng Li, Yongzhe Piao, Xiao Zhang, Xiaoyu Zhang, Cheng Li and Changxin Zhao

    Version of Record online : 26 JUN 2014, DOI: 10.1002/jsfa.6759

  4. Volatile Generation in Bell Peppers during Frozen Storage and Thawing Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: C677–C683, Brendan Wampler and Sheryl A. Barringer

    Version of Record online : 16 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02727.x

  5. Maillard reaction and lipid peroxidation contribute to non-enzymatic browning in krill-based products: A model study on proposed mechanisms

    European Journal of Lipid Science and Technology

    Volume 117, Issue 4, April 2015, Pages: 421–430, Fung Sieng Henna Lu, Inge Bruheim and Charlotte Jacobsen

    Version of Record online : 5 NOV 2014, DOI: 10.1002/ejlt.201400281

  6. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 7, May 2010, Pages: 1232–1237, Tatsuro Suzuki, Sun-Ju Kim, Yuji Mukasa, Toshikazu Morishita, Takahiro Noda, Shigenobu Takigawa, Naoto Hashimoto, Hiroaki Yamauchi and Chie Matsuura-Endo

    Version of Record online : 23 MAR 2010, DOI: 10.1002/jsfa.3958

  7. You have free access to this content
    Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

    FEMS Microbiology Reviews

    Volume 29, Issue 3, August 2005, Pages: 591–610, Gerrit Smit, Bart A. Smit and Wim J.M. Engels

    Version of Record online : 9 JAN 2006, DOI: 10.1016/j.fmrre.2005.04.002

  8. You have free access to this content
    Development of a high throughput screening method to test flavour-forming capabilities of anaerobic micro-organisms

    Journal of Applied Microbiology

    Volume 97, Issue 2, August 2004, Pages: 306–313, B.A. Smit, W.J.M. Engels, J. Bruinsma, J.E.T. van Hylckama Vlieg, J.T.M. Wouters and G. Smit

    Version of Record online : 17 MAY 2004, DOI: 10.1111/j.1365-2672.2004.02295.x

  9. Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 12, September 2012, Pages: 2560–2568, François Leduc, Frédéric Krzewinski, Bruno Le Fur, Assi N'Guessan, Pierre Malle, Ossarath Kol and Guillaume Duflos

    Version of Record online : 28 MAY 2012, DOI: 10.1002/jsfa.5673

  10. The kinetics of thermal generation of flavour

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 2, 30 January 2013, Pages: 197–208, Jane K Parker

    Version of Record online : 26 NOV 2012, DOI: 10.1002/jsfa.5943

  11. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 8, June 2014, Pages: 1648–1656, Xianli Gao, Shuang Yan, Bao Yang, Jian Lu and Zhao Jin

    Version of Record online : 4 DEC 2013, DOI: 10.1002/jsfa.6472

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    Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

    Journal of the Institute of Brewing

    Volume 116, Issue 4, 2010, Pages: 381–398, Jessika De Clippeleer, Gert De Rouck, Luc De Cooman and Guido Aerts

    Version of Record online : 9 OCT 2012, DOI: 10.1002/j.2050-0416.2010.tb00789.x

  13. Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography-Mass Spectrometry-Olfactometry

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1250–C1259, Na Wu, Saiqi Gu, Ningping Tao, Xichang Wang and Siru Ji

    Version of Record online : 24 JUN 2014, DOI: 10.1111/1750-3841.12511

  14. Matrix Effects on Flavour Volatiles Character and Release in Chocolates

    Chocolate Science and Technology

    Emmanuel Ohene Afoakwa, Pages: 215–229, 2010

    Published Online : 19 FEB 2010, DOI: 10.1002/9781444319880.ch11

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    Comparison of chemical wet scrubbers and biofiltration for control of volatile organic compounds using GC/MS techniques and kinetic analysis

    Journal of Chemical Technology and Biotechnology

    Volume 80, Issue 10, October 2005, Pages: 1170–1179, James R Kastner and Keshav C Das

    Version of Record online : 4 MAY 2005, DOI: 10.1002/jctb.1308

  16. Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: E62–E69, T. Yanagisawa, C. Watanuki, M. Ariizumi, Y. Shigematsu, H. Kobayashi, M. Hasegawa and K. Watanabe

    Version of Record online : 27 JAN 2009, DOI: 10.1111/j.1750-3841.2009.01046.x

  17. You have full text access to this OnlineOpen article
    Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model


    Volume 1, Issue 2, June 2012, Pages: 161–168, Klaus Gori, Louise Marie Sørensen, Mikael Agerlin Petersen, Lene Jespersen and Nils Arneborg

    Version of Record online : 1 MAY 2012, DOI: 10.1002/mbo3.11

  18. Volatile production in tomato fruit with modified alcohol dehydrogenase activity

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 1, January 1999, Pages: 131–136, Samantha Prestage, Rob S T Linforth, Andrew J Taylor, Elizabeth Lee, Jim Speirs and Wolfgang Schuch

    Version of Record online : 1 APR 1999, DOI: 10.1002/(SICI)1097-0010(199901)79:1<131::AID-JSFA196>3.0.CO;2-Z

  19. 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

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb08244.x

  20. Quality Control: Parts 6.2.3 – 6.3

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

    Armin Mosandl, Werner Grosch, Heinz-Jürgen Lögtenbörger, Pages: 664–751, 2007

    Published Online : 14 JUN 2007, DOI: 10.1002/9783527611454.ch6b