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La ricerca find articoli where soggetti phrase all words 'REHYDRATED FRENCH BEANS' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 8 riferimenti
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    1. van Ruth, SM
      Methods for gas chromatography-olfactometry: a review

      BIOMOLECULAR ENGINEERING
    2. Piggott, JR; Schaschke, CJ
      Release cells, breath analysis and in-mouth analysis in flavour research

      BIOMOLECULAR ENGINEERING
    3. 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
    4. van Ruth, SM; O'Connor, CH
      Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data

      FOOD CHEMISTRY
    5. 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
    6. Piggott, JR
      Dynamism in flavour science and sensory methodology

      FOOD RESEARCH INTERNATIONAL
    7. TAYLOR AJ
      VOLATILE FLAVOR RELEASE FROM FOODS DURING EATING

      Critical reviews in food science and nutrition
    8. TAYLOR AJ; LINFORTH RST
      FLAVOR RELEASE IN THE MOUTH

      Trends in food science & technology


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/01/21 alle ore 15:22:58