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La ricerca find articoli where soggetti phrase all words 'POTENT ODORANTS' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 88 riferimenti
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    1. 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
    2. Mayer, F; Grosch, W
      Aroma simulation on the basis of the odourant composition of roasted coffee headspace

      FLAVOUR AND FRAGRANCE JOURNAL
    3. Grosch, W
      Evaluation of the key odorants of foods by dilution experiments, aroma models and omission

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

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

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

      NAHRUNG-FOOD
    7. 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
    8. 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
    9. 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
    10. 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
    11. Karagul-Yuceer, Y; Drake, M; Cadwallader, KR
      Aroma-active components of nonfat dry milk

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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
    17. Suriyaphan, O; Drake, M; Chen, XQ; Cadwallader, KR
      Characteristic aroma components of British farmhouse cheddar cheese

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    18. 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
    19. 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
    20. Bendall, JG
      Aroma compounds of fresh milk from New Zealand cows fed different diets

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    21. 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
    22. 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
    23. Stephan, A; Bucking, M; Steinhart, H
      Novel analytical tools for food flavours

      FOOD RESEARCH INTERNATIONAL
    24. 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
    25. Steinhart, H; Stephan, A; Bucking, M
      Advances in flavor research

      HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY
    26. 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
    27. 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
    28. Schmandke, H
      epsilon-N-pyrrolylnorleucine, an effective marker of the peroxidation of conjugated fatty acids?

      ERNAHRUNGS-UMSCHAU
    29. 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
    30. Mackie, AE; Slaughter, JC
      The contribution of 4-hydroxyfuranone derivatives to the aroma of commercial beers and malts

      JOURNAL OF THE INSTITUTE OF BREWING
    31. 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
    32. 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
    33. Wagner, R; Czerny, M; Bielohradsky, J; Grosch, W
      Structure odour-activity relationships of alkylpyrazines

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    34. Rijnen, L; Delacroix-Buchet, A; Demaizieres, D; Le Quere, JL; Gripon, JC; Yvon, M
      Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

      INTERNATIONAL DAIRY JOURNAL
    35. Narziss, L; Miedaner, H; Lustig, S
      The behaviour of volatile aromatic substances as beer ages

      MONATSSCHRIFT FUR BRAUWISSENSCHAFT
    36. Reiners, J; Grosch, W
      Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils

      FOOD CHEMISTRY
    37. Rijnen, L; Bonneau, S; Yvon, M
      Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    38. Lin, JM; Fay, LB; Welti, DH; Blank, I
      Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization

      LIPIDS
    39. Triqui, R; Zouine, K
      Sensory and instrumental assessments of the ripening process of anchovy (Engraulis encrasicholus)

      FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
    40. Konig, T; Gutsche, B; Hartl, M; Hubscher, R; Schreier, P; Schwab, W
      3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) causing an off-flavor: Elucidation of its formation pathways during storage of citrus soft drinks

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    41. Lin, JM; Welti, DH; Vera, FA; Fay, LB; Blank, I
      Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 1. Aldehydes

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    42. Sable, S; Cottenceau, G
      Current knowledge of soft cheeses flavor and related compounds

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    43. Gardiner, GE; Ross, RP; Wallace, JM; Scanlan, FP; Jagers, PPJM; Fitzgerald, GF; Collins, JK; Stanton, C
      Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    44. Buettner, A; Schieberle, P
      Characterization of the most odor-active volatiles in fresh, hand-squeezedjuice of grapefruit (Citrus paradisi Macfayden)

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    45. Derail, C; Hofmann, T; Sehieberle, P
      Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    46. Stephan, A; Steinhart, H
      Quantification and sensory studies of character impact odorants of different soybean lecithins

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    47. Morales, MT; Angerosa, F; Aparicio, R
      Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications

      GRASAS Y ACEITES
    48. Morales, MT; Aparicio, R
      Effect of extraction conditions on sensory quality of virgin olive oil

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    49. Blank, I; Milo, C; Lin, JM; Fay, LB
      Quantification of aroma-impact components by isotope dilution assay - Recent developments

      FLAVOR CHEMISTRY
    50. Rothe, M; Kruse, HP
      Solving flavor problems by sensory methods - A retrospective view

      FLAVOR CHEMISTRY
    51. Guth, H; Grosch, W
      Evaluation of important odorants in foods by dilution techniques

      FLAVOR CHEMISTRY
    52. Deibler, KD; Acree, TE; Lavin, EH
      Gas chromatography-olfactometry (GC/O) of vapor phases

      FLAVOR CHEMISTRY
    53. Yvon, M; Berthelot, S; Gripon, JC
      Adding alpha-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds

      INTERNATIONAL DAIRY JOURNAL
    54. MASANETZ C; GROSCH W
      KEY ODORANTS OF PARSLEY LEAVES (PETROSELINUM-CRISPUM [MILL.] NYM. SSP. CRISPUM) BY ODOR-ACTIVITY VALUES

      Flavour and fragrance journal
    55. ZEHENTBAUER G; GROSCH W
      CRUST AROMA OF BAGUETTES - I - KEY ODORANTS OF BAGUETTES PREPARED IN 2 DIFFERENT WAYS

      Journal of cereal science (Print)
    56. WEENEN H
      REACTIVE INTERMEDIATES AND CARBOHYDRATE FRAGMENTATION IN MAILLARD CHEMISTRY

      Food chemistry
    57. REINERS J; GROSCH W
      ODORANTS OF VIRGIN OLIVE OILS WITH DIFFERENT FLAVOR PROFILES

      Journal of agricultural and food chemistry
    58. SCHWAB W
      APPLICATION OF STABLE-ISOTOPE RATIO ANALYSIS EXPLAINING THE BIOFORMATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE IN PLANTS BY A BIOLOGICALMAILLARD REACTION

      Journal of agricultural and food chemistry
    59. APARICIO R; MORALES MT
      CHARACTERIZATION OF OLIVE RIPENESS BY GREEN AROMA COMPOUNDS OF VIRGINOLIVE OIL

      Journal of agricultural and food chemistry
    60. SEITZ LM; CHUNG OK; RENGARAJAN R
      VOLATILES IN SELECTED COMMERCIAL BREADS

      Cereal chemistry
    61. WAGNER RK; GROSCH W
      KEY ODORANTS OF FRENCH FRIES

      Journal of the American Oil Chemists' Society
    62. KERLER J; VANDERVEN JGM; WEENEN H
      ALPHA-ACETYL-N-HETEROCYCLES IN THE MAILLARD REACTION

      Food reviews international
    63. KERLER J; GROSCH W
      CHARACTER IMPACT ODORANTS OF BOILED CHICKEN - CHANGES DURING REFRIGERATED STORAGE AND REHEATING

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    64. KERSCHER R; GROSCH W
      COMPARATIVE-EVALUATION OF POTENT ODORANTS OF BOILED BEEF BY AROMA EXTRACT DILUTION AND CONCENTRATION ANALYSIS

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    65. GUTH H
      QUANTITATION AND SENSORY STUDIES OF CHARACTER IMPACT ODORANTS OF DIFFERENT WHITE WINE VARIETIES

      Journal of agricultural and food chemistry
    66. LIZARRAGAGUERRA R; GUTH H; LOPEZ MG
      IDENTIFICATION OF THE MOST POTENT ODORANTS IN HUITLACOCHE (USTILAGO-MAYDIS) AND AUSTERN PILZEN (PLEUROTUS SP) BY AROMA EXTRACT DILUTION ANALYSIS AND STATIC HEADSPACE SAMPLES

      Journal of agricultural and food chemistry
    67. GROSCH W; SCHIEBERLE P
      FLAVOR OF CEREAL PRODUCTS - A REVIEW

      Cereal chemistry
    68. SCHIEBERLE P
      ODOR-ACTIVE COMPOUNDS IN MODERATELY ROASTED SESAME

      Food chemistry
    69. KERLER J; GROSCH W
      ODORANTS CONTRIBUTING TO WARMED-OVER FLAVOR (WOF) OF REFRIGERATED COOKED BEEF

      Journal of food science
    70. MILO C; GROSCH W
      CHANGES IN THE ODORANTS OF BOILED SALMON AND COD AS AFFECTED BY THE STORAGE OF THE RAW-MATERIAL

      Journal of agricultural and food chemistry
    71. TAKEOKA G; PERRINO C; BUTTERY R
      VOLATILE CONSTITUENTS OF USED FRYING OILS

      Journal of agricultural and food chemistry
    72. BLANK I; FAY LB
      FORMATION OF 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE AND 4-HYDROXY-2(OR5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE THROUGH MAILLARD REACTION-BASED ON PENTOSE SUGARS

      Journal of agricultural and food chemistry
    73. SEMMELROCH P; GROSCH W
      STUDIES ON CHARACTER IMPACT ODORANTS OF COFFEE BREWS

      Journal of agricultural and food chemistry
    74. ROWAN DD; LANE HP; ALLEN JM; FIELDER S; HUNT MB
      BIOSYNTHESIS OF 2-METHYLBUTYL, 2-METHYL-2-BUTENYL AND 2-METHYLBUTANOATE ESTERS IN RED-DELICIOUS AND GRANNY-SMITH APPLES USING DEUTERIUM-LABELED SUBSTRATES

      Journal of agricultural and food chemistry
    75. REFSGAARD HHF; BROCKHOFF PM; POLL L; OLSEN CE; RASMUSSEN M; SKIBSTED LH
      LIGHT-INDUCED SENSORY AND CHEMICAL-CHANGES IN AQUAVIT

      Lebensmittel-Wissenschaft + Technologie
    76. SEMMELROCH P; GROSCH W
      ANALYSIS OF ROASTED COFFEE POWDERS AND BREWS BY GAS-CHROMATOGRAPHY OLFACTOMETRY OF HEADSPACE SAMPLES

      Lebensmittel-Wissenschaft + Technologie
    77. CHUNG HY; CHEN F; CADWALLADER KR
      COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT

      Journal of food science
    78. HOFMANN T; SCHIEBERLE P
      EVALUATION OF THE KEY ODORANTS IN A THERMALLY TREATED SOLUTION OF RIBOSE AND CYSTEINE BY AROMA EXTRACT DILUTION TECHNIQUES

      Journal of agricultural and food chemistry
    79. REFSGAARD HHF; NIELSEN BR; SKIBSTED LH
      SENSORY IMPORTANCE AND MECHANISM OF PHOTOCHEMICAL CONVERSION OF CARVONE TO CARVONECAMPHOR IN ETHANOL-WATER MIXTURES

      Journal of agricultural and food chemistry
    80. CHISHOLM MG; GUIHER LA; ZACZKIEWICZ SM
      AROMA CHARACTERISTICS OF AGED VIDAL BLANC WINE

      American journal of enology and viticulture
    81. CERNY C; GROSCH W
      PRECURSORS OF ETHYLDIMETHYLPYRAZINE ISOMERS AND 2,3-DIETHYL-5-METHYLPYRAZINE FORMED IN ROASTED BEEF

      Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
    82. PREININGER M; GROSCH W
      EVALUATION OF KEY ODORANTS OF THE NEUTRAL VOLATILES OF EMMENTALER CHEESE BY THE CALCULATION OF ODOR ACTIVITY VALUES

      Lebensmittel-Wissenschaft + Technologie
    83. GASSENMEIER K; SCHIEBERLE P
      COMPARISON OF IMPORTANT ODORANTS IN PUFF-PASTRIES PREPARED WITH BUTTER OR MARGARINE

      Lebensmittel-Wissenschaft + Technologie
    84. ZAMORA R; RIOS JJ; HIDALGO FJ
      FORMATION OF VOLATILE PYRROLE PRODUCTS FROM EPOXYALKENAL PROTEIN REACTIONS

      Journal of the Science of Food and Agriculture
    85. GUTH H; GROSCH W
      IDENTIFICATION OF THE CHARACTER IMPACT ODORANTS OF STEWED BEEF JUICE BY INSTRUMENTAL ANALYSES AND SENSORY STUDIES

      Journal of agricultural and food chemistry
    86. GASSENMEIER K; SCHIEBERLE P
      FORMATION OF THE INTENSE FLAVOR COMPOUND TRANS-4,5-EPOXY-(E)-2-DECENAL IN THERMALLY TREATED FATS

      Journal of the American Oil Chemists' Society
    87. SCHIEBERLE P; GASSENMEIER K; GUTH H; SEN A; GROSCH W
      CHARACTER IMPACT ODOR COMPOUNDS OF DIFFERENT KINDS OF BUTTER

      Lebensmittel-Wissenschaft + Technologie
    88. MILO C; GROSCH W
      CHANGES IN THE ODORANTS OF BOILED TROUT (SALMO-FARIO) AS AFFECTED BY THE STORAGE OF THE RAW-MATERIAL

      Journal of agricultural and food chemistry


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Documento generato il 18/01/21 alle ore 03:04:08