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There are 35818 results for: content related to: Journeys through aroma space: a novel approach towards the selection of aroma-enriched strawberry cultivars in breeding programmes

  1. Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 6, April 2015, Pages: 1350–1361, Sara Corral, Ana Salvador and Mónica Flores

    Version of Record online : 22 AUG 2014, DOI: 10.1002/jsfa.6830

  2. Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

    Flavour and Fragrance Journal

    Volume 26, Issue 3, May 2011, Pages: 141–152, Isabelle Gierczynski, Elisabeth Guichard and Helene Laboure

    Version of Record online : 7 MAR 2011, DOI: 10.1002/ffj.2036

  3. Sensory Interactions between Cheese Aroma and Taste

    Journal of Sensory Studies

    Volume 30, Issue 3, June 2015, Pages: 247–257, Jun Niimi, Andrew I. Eddy, Amy R. Overington, Patrick Silcock, Phil J. Bremer and Conor M. Delahunty

    Version of Record online : 23 JUL 2015, DOI: 10.1111/joss.12155

  4. You have free access to this content
    Aroma Glycosides in Grapes and Wine

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 248–259, Jibin Liu, Xiao-Lin Zhu, Niamat Ullah and Yong-Sheng Tao

    Version of Record online : 1 FEB 2017, DOI: 10.1111/1750-3841.13598

  5. A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics

    Flavour and Fragrance Journal

    Volume 29, Issue 3, May 2014, Pages: 143–156, Artemio Plana-Fattori, Ioan C. Trelea, Jean-François Le Page, Isabelle Souchon, Philippe Pollien, Santo Ali, Marco Ramaioli, Estelle Pionnier-Pineau, Christoph Hartmann and Denis Flick

    Version of Record online : 17 DEC 2013, DOI: 10.1002/ffj.3190

  6. 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

  7. Aroma characterization of tangerine hybrids by gas-chromatography–olfactometry and sensory evaluation

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 4, 15 March 2012, Pages: 727–735, Takayuki Miyazaki, Anne Plotto, Elizabeth A Baldwin, José I Reyes-De-Corcuera and Fred G Gmitter Jr

    Version of Record online : 7 OCT 2011, DOI: 10.1002/jsfa.4663

  8. 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

  9. Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time-of-flight – mass spectrometry

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 3, October 2015, Pages: 367–375, C. Muñoz-González, E. Sémon, P.J. Martín-Álvarez, E. Guichard, M.V. Moreno-Arribas, G. Feron and M.Á. Pozo-Bayón

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ajgw.12155

  10. Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: C335–C346, M. Akiyama, K. Murakami, Y. Hirano, M. Ikeda, K. Iwatsuki, A. Wada, K. Tokuno, M. Onishi and H. Iwabuchi

    Version of Record online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00752.x

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    Preparation and structural characterization of corn starch–aroma compound inclusion complexes

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 1, 15 January 2017, Pages: 182–190, Shu Zhang, Yibin Zhou, Shanshan Jin, Xin Meng, Liping Yang and Haisong Wang

    Version of Record online : 9 MAY 2016, DOI: 10.1002/jsfa.7707

  12. Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1907–C1915, Rong Zhang, Qun Wu, Yan Xu and Michael C. Qian

    Version of Record online : 23 SEP 2014, DOI: 10.1111/1750-3841.12650

  13. 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

  14. Microscopic analysis of aroma chemical distribution on fibers. I. cis-3-hexenyl salicylate

    Journal of Applied Polymer Science

    Volume 91, Issue 6, 15 March 2004, Pages: 3557–3564, Haiqing Liu, S. Kay Obendorf, Timothy J. Young and Michael J. Incorvia

    Version of Record online : 16 JAN 2004, DOI: 10.1002/app.13579

  15. Combined effect of cheese characteristics and food oral processing on in vivo aroma release

    Flavour and Fragrance Journal

    Volume 27, Issue 6, November 2012, Pages: 414–423, Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Étienne Sémon, Claude Yven, Gilles Feron and Elisabeth Guichard

    Version of Record online : 4 AUG 2012, DOI: 10.1002/ffj.3110

  16. Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression

    Flavour and Fragrance Journal

    Volume 32, Issue 4, July 2017, Pages: 265–276, Zuobing Xiao, Hongling Wang, Yunwei Niu, Qiang Liu, Jiancai Zhu, Hexing Chen and Ning Ma

    Version of Record online : 2 MAY 2017, DOI: 10.1002/ffj.3378

  17. 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

  18. Gas chromatography–olfactometry and gas chromatography–tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma

    Flavour and Fragrance Journal

    Volume 29, Issue 2, March 2014, Pages: 87–94, Ying Wang and Jianming Lin

    Version of Record online : 4 SEP 2013, DOI: 10.1002/ffj.3183

  19. Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

    Flavour and Fragrance Journal

    Volume 25, Issue 6, November/December 2010, Pages: 456–462, E. Sánchez-Palomo, E. Gómez García-Carpintero, R. Alonso-Villegas and M. A. González-Viñas

    Version of Record online : 7 JUL 2010, DOI: 10.1002/ffj.2005

  20. Structural and physical effects of aroma compound binding to native starch granules

    Starch - Stärke

    Volume 64, Issue 6, June 2012, Pages: 461–469, Anders D. Jørgensen, Susanne L. Jensen, Gregory Ziegler, Anuranjan Pandeya, Alain Buléon, Birte Svensson and Andreas Blennow

    Version of Record online : 24 FEB 2012, DOI: 10.1002/star.201100131