Catalogo Articoli (Spogli Riviste)

HELP
ATTENZIONE: attualmente gli articoli Current Contents (fonte ISI) a partire dall'anno 2002 sono consultabili sulla Risorsa On-Line

Le informazioni sugli articoli di fonte ISI sono coperte da copyright

La ricerca find articoli where soggetti phrase all words 'ODORANTS' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 327 riferimenti
Si mostrano 100 riferimenti a partire da 1
Selezionare un intervallo

Per ulteriori informazioni selezionare i riferimenti di interesse.

    1. Ebeler, SE
      Analytical chemistry: Unlocking the secrets of wine flavor

      FOOD REVIEWS INTERNATIONAL
    2. van Ruth, SM; O'Connor, CH
      Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    3. van Ruth, SM
      Methods for gas chromatography-olfactometry: a review

      BIOMOLECULAR ENGINEERING
    4. Dimoglo, AS; Vlad, PF; Shvets, NM; Coltsa, MN
      Structure-ambergris odour relationship investigation in a mixed series of decalin and non-decalin compounds: the electronic-topological approach

      NEW JOURNAL OF CHEMISTRY
    5. Wetzel, CH; Spehr, M; Hatt, H
      Phosphorylation of voltage-gated ion channels in rat olfactory receptor neurons

      EUROPEAN JOURNAL OF NEUROSCIENCE
    6. Fanun, M; Leser, M; Aserin, A; Garti, N
      Sucrose ester microemulsions as microreactors for model Maillard reaction

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    7. Szymanska, I; Radecka, H; Radecki, J
      Electrochemical impedance measurements for the investigation of odorants interaction with thiol layer immobilized onto gold electrode

      SENSORS AND ACTUATORS B-CHEMICAL
    8. Mayer, F; Grosch, W
      Aroma simulation on the basis of the odourant composition of roasted coffee headspace

      FLAVOUR AND FRAGRANCE JOURNAL
    9. Imanaka, Y; Takeuchi, H
      Spiking properties of olfactory receptor cells in the slice preparation

      CHEMICAL SENSES
    10. Bult, JHF; Schifferstein, HNJ; Roozen, JP; Voragen, AGJ; Kroeze, JHA
      The influence of olfactory concept on the probability of detecting sub- and peri-threshold components in a mixture of odorants

      CHEMICAL SENSES
    11. Grosch, W
      Evaluation of the key odorants of foods by dilution experiments, aroma models and omission

      CHEMICAL SENSES
    12. Amarita, F; Fernandez-Espla, D; Requena, T; Pelaez, C
      Conversion of methionine to methional by Lactococcus lactis

      FEMS MICROBIOLOGY LETTERS
    13. Angerosa, F; Mostallino, R; Basti, C; Vito, R
      Influence of malaxation temperature and time on the quality of virgin olive oils

      FOOD CHEMISTRY
    14. Yamada, H; Nakatani, K
      Adenylate cyclase mediates olfactory transduction of amino acid responses in the newt

      ZOOLOGICAL SCIENCE
    15. Jensen, N; Varelis, P; Whitfield, FB
      Formation of guaiacol in chocolate milk by the psychrotrophic bacterium Rahnella aquatilis

      LETTERS IN APPLIED MICROBIOLOGY
    16. Buchbauer, G; Sunara, A; Weiss-Greiler, P; Woschann, P
      Synthesis and olfactoric activity of side-chain modified beta-santalol analogues

      EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
    17. Hull, CD; Cribb, BW
      Olfaction in the Queensland fruit fly, Bactrocera tryoni. I: Identification of olfactory receptor neuron types responding to environmental odors

      JOURNAL OF CHEMICAL ECOLOGY
    18. Kang, KH; Kim, JM; Yoo, SY; Kwon, YS
      The monitoring of J-aggregate behavior of merocyanine dye based on electrochemical QCM

      THIN SOLID FILMS
    19. Bolster, MG; Lagnel, BMF; Jansen, BJM; Morin, C; de Groot, A
      The synthesis of Ambrox (R)-like compounds starting from (+)-larixol. Part2

      TETRAHEDRON
    20. Duckham, SC; Dodson, AT; Bakker, J; Ames, JM
      Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars

      NAHRUNG-FOOD
    21. Suriyaphan, O; Drake, MA; Cadwallader, KR
      Lipid oxidation of deoiled soy lecithin by lactic acid bacteria

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    22. Kim, TH; Shin, JH; Baek, HH; Lee, HJ
      Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint)

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    23. Serot, T; Regost, C; Prost, C; Robin, J; Arzel, J
      Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    24. Kohl, D
      Function and applications of gas sensors

      JOURNAL OF PHYSICS D-APPLIED PHYSICS
    25. Suriyaphan, O; Cadwallader, KR; Drake, MA
      Lecithin associated off-aromas in fermented milk

      JOURNAL OF FOOD SCIENCE
    26. Silberschneider, V; Pease, BC; Booth, DJ
      A novel artificial habitat collection device for studying resettlement patterns in anguillid glass eels

      JOURNAL OF FISH BIOLOGY
    27. Schaefer, ML; Finger, TE; Restrepo, D
      Variability of position of the P2 glomerulus within a map of the mouse olfactory bulb

      JOURNAL OF COMPARATIVE NEUROLOGY
    28. Kirchhoff, E; Schieberle, P
      Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    29. Lee, GH; Suriyaphan, O; Cadwallader, KR
      Aroma components of cooked tail meat of American lobster (Homarus americanus)

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    30. Lei, QX; Boatright, WL
      Development of a new methanethiol quantification method using ethanethiol as an internal standard

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    31. Buettner, A; Schieberle, P
      Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    32. Karagul-Yuceer, Y; Drake, M; Cadwallader, KR
      Aroma-active components of nonfat dry milk

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    33. Blank, I; Lin, JM; Vera, FA; Welti, DH; Fay, LB
      Identification of potent odorants formed by autoxidation of arachidonic acid: Structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    34. Hofmann, T; Czerny, M; Calligaris, S; Schieberle, P
      Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    35. Buettner, A; Schieberle, P
      Evaluation of aroma differences between hand-squeezed juices from valencialate and navel oranges by quantitation of key odorants and flavor reconstitution experiments

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    36. Oruna-Concha, MJ; Duckham, SC; Ames, JH
      Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    37. Ames, JM; Guy, RCE; Kipping, GJ
      Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    38. Serot, T; Prost, C; Visan, L; Burcea, M
      Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    39. Buettner, A; Schieberle, P
      Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    40. Sanz, C; Ansorena, D; Bello, J; Cid, C
      Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    41. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
      Characteristic aroma components of British farmhouse cheddar cheese

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    42. Baek, HH; Kim, CJ; Ahn, BH; Nam, HS; Cadwallader, KR
      Aroma extract dilution analysis of a beeflike process flavor from extrudedenzyme-hydrolyzed soybean protein

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    43. Maeztu, L; Sanz, C; Andueza, S; De Pena, MP; Bello, J; Cid, C
      Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    44. Vermeulen, C; Pellaud, J; Gijs, L; Collin, S
      Combinatorial synthesis and sensorial properties of polyfunctional thiols

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    45. Ferreira, V; Aznar, M; Lopez, R; Cacho, J
      Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    46. Bendall, JG
      Aroma compounds of fresh milk from New Zealand cows fed different diets

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    47. Frank, O; Ottinger, H; Hofmann, T
      Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    48. Freitas, AMC; Parreira, C; Vilas-Boas, L
      Comparison of two SPME fibers for differentiation of coffee by analysis ofvolatile compounds

      CHROMATOGRAPHIA
    49. Gautschi, M; Bajgrowicz, JA; Kraft, P
      Fragrance chemistry - Milestones and perspectives

      CHIMIA
    50. Palmentier, JPFP; Taguchi, VY
      The determination of six taste and odour compounds in water using Ambersorb 572 and high resolution mass spectrometry

      ANALYST
    51. Stephan, A; Steinhart, H
      Bitter taste of unsaturated free fatty acids in emulsions: contribution tothe off-flavour of soybean lecithins

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    52. Mayer, F; Czerny, M; Grosch, W
      Sensory study of the character impact aroma compounds of a coffee beverage

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    53. Munk, S; Munch, P; Stahnke, L; Adler-Nissen, J; Schieberle, P
      Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile

      JOURNAL OF SURFACTANTS AND DETERGENTS
    54. Bajgrowicz, JA; Frater, G
      Chiral recognition of sandalwood odorants

      ENANTIOMER
    55. Stephan, A; Bucking, M; Steinhart, H
      Novel analytical tools for food flavours

      FOOD RESEARCH INTERNATIONAL
    56. Larrayoz, P; Ibanez, FC; Ordonez, AI; Torre, P; Barcina, Y
      Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma

      INTERNATIONAL DAIRY JOURNAL
    57. Bytof, G; Selmar, D; Schieberle, P
      New aspects of coffee processing: How do the different post harvest treatments influence the formation of potential flavour precursors?

      JOURNAL OF APPLIED BOTANY-ANGEWANDTE BOTANIK
    58. Steinhart, H; Stephan, A; Bucking, M
      Advances in flavor research

      HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY
    59. Chang, SM; Muramatsu, H; Nakamura, C; Miyake, J
      The principle and applications of piezoelectric crystal sensors

      MATERIALS SCIENCE & ENGINEERING C-BIOMIMETIC AND SUPRAMOLECULAR SYSTEMS
    60. Carvalho, VM; Asahara, F; Di Mascio, P; Campos, IPD; Cadet, J; Medeiros, MHG
      Novel 1,N-6-etheno-2 '-deoxyadenosine adducts from lipid peroxidation products

      CHEMICAL RESEARCH IN TOXICOLOGY
    61. Song, HS; Sawamura, M; Ito, T; Ido, A; Ukeda, H
      Quantitative determination and characteristic flavour of daidai (Citrus aurantium L. var. cyathifera Y. Tanaka) peel oil

      FLAVOUR AND FRAGRANCE JOURNAL
    62. Song, HS; Sawamura, M; Ito, T; Kawashimo, K; Ukeda, H
      Quantitative determination and characteristic flavour of Citrus junos (yuzu) peel oil

      FLAVOUR AND FRAGRANCE JOURNAL
    63. Baardseth, P; Kvaal, K; Lea, P; Ellekjaer, MR; Faergestad, EM
      The effects of bread making process and wheat quality on French baguettes

      JOURNAL OF CEREAL SCIENCE
    64. Scott-Johnson, PE; Blakley, D; Scott, JW
      Effects of air flow on rat electroolfactogram

      CHEMICAL SENSES
    65. Sanhueza, M; Schmachtenberg, O; Bacigalupo, J
      Excitation, inhibition, and suppression by odors in isolated toad and rat olfactory receptor neurons

      AMERICAN JOURNAL OF PHYSIOLOGY-CELL PHYSIOLOGY
    66. Buettner, A; Schieberle, P
      Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception

      FOOD CHEMISTRY
    67. Sarrazin, C; Le Quere, JL; Gretsch, C; Liardon, R
      Representativeness of coffee aroma extracts: a comparison of different extraction methods

      FOOD CHEMISTRY
    68. Angerosa, F; Mostallino, R; Basti, C; Vito, R
      Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

      FOOD CHEMISTRY
    69. Nagai, M; Wada, M; Usui, N; Tanaka, A; Hasebe, Y
      Pleasant odors attenuate the blood pressure increase during rhythmic handgrip in humans

      NEUROSCIENCE LETTERS
    70. Kawai, F; Miyachi, E
      Odorants suppress voltage-gated currents in retinal horizontal cells in goldfish

      NEUROSCIENCE LETTERS
    71. Schmandke, H
      epsilon-N-pyrrolylnorleucine, an effective marker of the peroxidation of conjugated fatty acids?

      ERNAHRUNGS-UMSCHAU
    72. Sides, A; Robards, K; Helliwell, S
      Developments in extraction techniques and their application to analysis ofvolatiles in foods

      TRAC-TRENDS IN ANALYTICAL CHEMISTRY
    73. Yvon, M; Chambellon, E; Bolotin, A; Roudot-Algaron, F
      Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp cremoris NCDO 763

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    74. Mackie, AE; Slaughter, JC
      The contribution of 4-hydroxyfuranone derivatives to the aroma of commercial beers and malts

      JOURNAL OF THE INSTITUTE OF BREWING
    75. Chukhrai, ES; Atyaksheva, LF; Poltorak, OM; Voznesenskaya, VV
      Inhibition of soluble and immobilized alkaline phosphatase of olfactory epithelium by amyl acetate and levamisole

      RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY
    76. Reiners, J; Nicklaus, S; Guichard, E
      Interactions between beta-lactoglobulin and flavour compounds of differentchemical classes. Impact of the protein on the odour perception of vanillin and eugenol

      LAIT
    77. Shimoda, M; Yoshimura, T; Ishikawa, H; Shioya, S; Hayakawa, I; Osajima, Y
      Off-flavor in milk from the cows feeded with swinecress (Coronopus didymus)

      JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY
    78. Shimoda, M; Yoshimura, T; Ishikawa, H; Hayakawa, I; Osajima, Y
      Volatile compounds of human milk

      JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY
    79. Ferreira, V; Lopez, R; Cacho, JF
      Quantitative determination of the odorants of young red wines from different grape varieties

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    80. Chen, S; Lane, AP; Bock, R; Leinders-Zufall, T; Zufall, F
      Blocking adenylyl cyclase inhibits olfactory generator currents induced by"IP3-odors"

      JOURNAL OF NEUROPHYSIOLOGY
    81. Wu, YF; Baek, HH; Gerard, PD; Cadwallader, KR
      Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP)

      JOURNAL OF FOOD SCIENCE
    82. Kaluza, JF; Breer, H
      Responsiveness of olfactory neurons to distinct aliphatic aldehydes

      JOURNAL OF EXPERIMENTAL BIOLOGY
    83. Ferreira, V; Ortega, L; Escudero, A; Cacho, JF
      A comparative study of the ability of different solvents and adsorbents toextract aroma compounds from alcoholic beverages

      JOURNAL OF CHROMATOGRAPHIC SCIENCE
    84. Refsgaard, HHF; Brockhoff, PMB; Jensen, B
      Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    85. Goodner, KL; Jella, P; Rouseff, RL
      Determination of vanillin in orange, grapefruit, tangerine, lemon, and lime juices using GC-olfactometry and GC-MS/MS

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    86. Kerscher, R; Nurnberg, K; Voigt, J; Schieberle, P; Grosch, W
      Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    87. Steinhaus, M; Schieberle, P
      Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    88. Anselmi, C; Centini, M; Fedeli, P; Paoli, ML; Sega, A; Scesa, C; Pelosi, P
      Unsaturated hydrocarbons with fruity and floral odors

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    89. Czerny, M; Grosch, W
      Potent odorants of raw Arabica coffee. Their changes during roasting

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    90. Kotseridis, Y; Baumes, R
      Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    91. Hofmann, T; Munch, P; Schieberle, P
      Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    92. Bylaite, E; Roozen, JP; Legger, A; Venskutonis, RP; Posthumus, MA
      Dynamic headspace-gas chromatography-olfactometry analysis of different anatomical parts of lovage (Levisticum officinale Koch.) at eight growing stages

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    93. Kotseridis, Y; Razungles, A; Bertrand, A; Baumes, R
      Differentiation of the aromas of Merlot and Cabernet Sauvignon wines usingsensory and instrumental analysis

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    94. Vauthey, S; Milo, C; Frossard, P; Garti, N; Leser, ME; Watzke, HJ
      Structured fluids as microreactors for flavor formation by the Maillard reaction

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    95. Piveteau, F; Le Guen, S; Gandemer, G; Baud, JP; Prost, C; Demaimay, M
      Aroma of fresh oysters Crassostrea gigas: Composition and aroma notes

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    96. Hartvigsen, K; Lund, P; Hansen, LF; Holmer, G
      Dynamic headspace gas chromatography/mass spectrometry characterization ofvolatiles produced in fish oil enriched mayonnaise during storage

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    97. Vogl, A; Noe, J; Breer, H; Boekhoff, I
      Cross-talk between olfactory second messenger pathways

      EUROPEAN JOURNAL OF BIOCHEMISTRY
    98. Wang, Y; Kays, SJ
      Contribution of volatile compounds to the characteristic aroma of baked 'Jewel' sweetpotatoes

      JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE
    99. Mestres, M; Busto, O; Guasch, J
      Analysis of organic sulfur compounds in wine aroma

      JOURNAL OF CHROMATOGRAPHY A
    100. Slaughter, JC
      The naturally occurring furanones: formation and function from pheromone to food

      BIOLOGICAL REVIEWS OF THE CAMBRIDGE PHILOSOPHICAL SOCIETY


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/01/21 alle ore 09:32:04