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La ricerca find articoli where soggetti phrase all words 'aroma' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 1168 riferimenti
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    1. Boutboul, A; Giampaoli, P; Feigenbaum, A; Ducruet, V
      Influence of the nature and treatment of starch on aroma retention

      CARBOHYDRATE POLYMERS
    2. de Roode, BM; Oliehoek, L; van der Padt, A; Franssen, MCR; Boom, RM
      Downstream processing of enzymatically produced geranyl glucoside

      BIOTECHNOLOGY PROGRESS
    3. Ranalli, A; Contento, S; Schiavone, C; Simone, N
      Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    4. Ulrich, D; Hoberg, E; Bittner, T; Engewald, W; Meilchen, K
      Contribution of volatile compounds to the flavor of cooked asparagus

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    5. Darriet, P; Lamy, S; La Guerche, S; Pons, M; Dubourdieu, D; Blancard, D; Steliopoulos, P; Mosandl, A
      Stereodifferentiation of geosmin in wine

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    6. de Maquirriain, PFJ; Segovia, JG; Azpilicueta, CA
      Effect of S-cerevisiae selected killer strains on the volatile compositionof rose wines

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    7. Ngassoum, MB; Jirovetz, L; Buchbauer, G
      SPME/GC/MS analysis of headspace aroma compounds of the Cameroonian fruit Tetrapleura tetraptera (Thonn.) Taub.

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    8. van Ruth, SM; O'Connor, CH
      Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    9. De Quiros, ARB; Lopez-Hernandez, J; Gonzalez-Castro, MJ; de la Cruz-Garcia, C; Simal-Lozano, J
      Comparison of volatile components in fresh and canned sea urchin (Paracentrotus lividus, Lamarck) gonads by GC-MS using dynamic headspace sampling and microwave desorption

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    10. Cantergiani, E; Brevard, H; Krebs, Y; Feria-Morales, A; Amado, R; Yeretzian, C
      Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    11. Hakala, M; Ahro, M; Kauppinen, J; Kallio, H
      Determination of strawberry volatiles with low resolution gas phase FT-IR analyser

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    12. Mariaca, RG; Imhof, MI; Bosset, JO
      Occurrence of volatile chiral compounds in dairy products, especially cheese - A review

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

      BIOMOLECULAR ENGINEERING
    14. Bluemke, W; Schrader, J
      Integrated bioprocess for enhanced production of natural flavors and fragrances by Ceratocystis moniliformis

      BIOMOLECULAR ENGINEERING
    15. Hansen, EH; Nissen, P; Sommer, P; Nielsen, JC; Arneborg, N
      The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae

      JOURNAL OF APPLIED MICROBIOLOGY
    16. Ayad, EHE; Verheul, A; Engels, WJM; Wouters, JTM; Smit, G
      Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

      JOURNAL OF APPLIED MICROBIOLOGY
    17. Schafer, T; Rodrigues, CM; Afonso, CAM; Crespo, JG
      Selective recovery of solutes from ionic liquids by pervaporation - a novel approach for purification and green processing

      CHEMICAL COMMUNICATIONS
    18. Costello, PJ; Lee, TH; Henschke, PA
      Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine

      AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
    19. Gambaro, A; Boido, E; Zlotejablko, A; Medina, K; Lloret, A; Dellacassa, E; Carrau, F
      Effect of malolactic fermentation on the aroma properties of Tannat wine

      AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
    20. Kaewsrithong, J; Ushio, H; Ohshima, T
      Seasonal variation of phosphatidylcholine hydroperoxides in blood of sweetsmelt Plecoglossus altivelis

      COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
    21. Ganga, A; Pinaga, F; Querol, A; Valles, S; Ramon, D
      Cell-wall degrading enzymes in the release of grape aroma precursors

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    22. Gerasimov, AV
      Application of planar chromatography with the computer processing of chromatograms to the analysis of flavoring materials using the determination of 4-(4-hydroxyphenyl)-2-butanone (Raspberry ketone) as an example

      JOURNAL OF ANALYTICAL CHEMISTRY
    23. Teai, T; Claude-Lafontaine, A; Schippa, C; Cozzolino, F
      Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia

      JOURNAL OF ESSENTIAL OIL RESEARCH
    24. Fraga, SRG; Rezende, CM
      The aroma of Brazilian ambarella fruit (Spondias cytherea Sonnerat)

      JOURNAL OF ESSENTIAL OIL RESEARCH
    25. Menon, AN; Chacko, S; Narayanan, CS
      Free and glycosidically bound volatiles of pepper (Piper nigrum L.)

      JOURNAL OF ESSENTIAL OIL RESEARCH
    26. Srivastava, SK; Srivastava, SK; Shah, NC
      Constituents of the rhizome essential oil of Curcuma amada Roxb. from India

      JOURNAL OF ESSENTIAL OIL RESEARCH
    27. Lamare, S; Caillaud, B; Roule, K; Goubet, I; Legoy, MD
      Production of natural esters at the pre-industrial scale by solid/gas biocatalysis

      BIOCATALYSIS AND BIOTRANSFORMATION
    28. Murray, JM; Delahunty, CM; Baxter, IA
      Descriptive sensory analysis: past, present and future

      FOOD RESEARCH INTERNATIONAL
    29. Mateo, JJ; Jimenez, M; Pastor, A; Huerta, T
      Yeast starter cultures affecting wine fermentation and volatiles

      FOOD RESEARCH INTERNATIONAL
    30. Luo, J; Agnew, MP
      Gas characteristics before and after biofiltration treating odorous emissions from animal rendering processes

      ENVIRONMENTAL TECHNOLOGY
    31. Yvon, M; Rijnen, L
      Cheese flavour formation by amino acid catabolism

      INTERNATIONAL DAIRY JOURNAL
    32. Williams, AG; Noble, J; Banks, JM
      Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese

      INTERNATIONAL DAIRY JOURNAL
    33. Hansen, BV; Houlberg, U; Ardo, Y
      Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain

      INTERNATIONAL DAIRY JOURNAL
    34. Banks, JM; Yvon, M; Gripon, JC; de la Fuente, MA; Brechany, EY; Williams, AG; Muir, DD
      Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

      INTERNATIONAL DAIRY JOURNAL
    35. Gaborit, P; Menard, A; Morgan, F
      Impact of ripening strains on the typical flavour of goat cheeses

      INTERNATIONAL DAIRY JOURNAL
    36. O'Connell, JE; Fox, PF
      Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

      INTERNATIONAL DAIRY JOURNAL
    37. Fernandez, X; Dunach, E
      Asymmetric synthesis of 2-alkyl-3-thiazoline carboxylates: stereochemistryof the MnO2-mediated oxidation of cis- and trans-2-alkyl-thiazolidine-(4R)-carboxylates

      TETRAHEDRON-ASYMMETRY
    38. Bhandari, B; D'Arcy, B; Young, G
      Flavour retention during high temperature short time extrusion cooking process: a review

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    39. Krajayklang, M; Klieber, A; Dry, PR
      Acceleration of the drying rates of paprika fruit with drying oil and cutting

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    40. Frost, MB; Dijksterhuis, G; Martens, M
      Sensory perception of fat in milk

      FOOD QUALITY AND PREFERENCE
    41. Dixon, J; Hewett, EW
      Temperature of hypoxic treatment alters volatile composition of juice from'Fuji' and 'Royal Gala' apples

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    42. Fallik, E; Alkali-Tuvia, S; Horev, B; Copel, A; Rodov, V; Aharoni, Y; Ulrich, D; Schulz, H
      Characterisation of 'Galia' melon aroma by GC and mass spectrometric sensor measurements after prolonged storage

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    43. Kharlamov, AA; Burrows, HD
      About visualization of the aroma of fruits

      SENSORS AND ACTUATORS B-CHEMICAL
    44. Di Natale, C; Macagnano, A; Martinelli, E; Proietti, E; Paolesse, R; Castellari, L; Campani, S; D'Amico, A
      Electronic nose based investigation of the sensorial properties of peachesand nectarines

      SENSORS AND ACTUATORS B-CHEMICAL
    45. Bene, A; Fornage, A; Luisier, JL; Pichler, P; Villettaz, JC
      A new method for the rapid determination of volatile substances: the SPME-direct method - Part I: Apparatus and working conditions

      SENSORS AND ACTUATORS B-CHEMICAL
    46. Kaewsrithong, J; Ushio, H; Ohshima, T
      Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine

      FISHERIES SCIENCE
    47. Someya, Y; Kobayashi, A; Kubota, K
      Isolation and identification of trans-2-and trans-3-hydroxy-1,8-cineole glucosides from Alpinia galanga

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    48. Yanai, T; Sato, M
      Purification and Characterization of an beta-D-xylosidase from Candida utilis IFO 0639

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    49. Watanabe, S; Hashimoto, I; Hayashi, K; Yagi, K; Asai, T; Knapp, H; Straubinger, M; Winterhalter, P; Watanabe, N
      Isolation and identification of 2-phenylethyl disaccharide glycosides and mono glycosides from rose flowers, and their potential role in scent formation

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    50. Malundo, TMM; Shewfelt, RL; Ware, GO; Baldwin, EA
      An alternative method for relating consumer and descriptive data used to identify critical flavor properties of mango (Mangifera indica L.)

      JOURNAL OF SENSORY STUDIES
    51. O'Riordan, PJ; Delahunty, CM
      Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry

      FLAVOUR AND FRAGRANCE JOURNAL
    52. Lin, JM; Rouseff, RL
      Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS

      FLAVOUR AND FRAGRANCE JOURNAL
    53. Miranda, EJF; Nogueira, RI; Pontes, SM; Rezende, CM
      Odour-active compounds of banana passa identified by aroma extract dilution analysis

      FLAVOUR AND FRAGRANCE JOURNAL
    54. Mayer, F; Grosch, W
      Aroma simulation on the basis of the odourant composition of roasted coffee headspace

      FLAVOUR AND FRAGRANCE JOURNAL
    55. Kammhuber, K; Hagl, S
      Statistical investigations into the correlation of hop oil components

      MONATSSCHRIFT FUR BRAUWISSENSCHAFT
    56. Amarita, F; Fernandez-Espla, D; Requena, T; Pelaez, C
      Conversion of methionine to methional by Lactococcus lactis

      FEMS MICROBIOLOGY LETTERS
    57. Olsson, J; Tragardh, G
      Pervaporation of volatile organic compounds from water - I - Influence of permeate pressure on selectivity

      JOURNAL OF MEMBRANE SCIENCE
    58. Pierre, FX; Souchon, I; Marin, M
      Recovery of sulfur aroma compounds using membrane-based solvent extraction

      JOURNAL OF MEMBRANE SCIENCE
    59. Shindo, S; Kumagai, M; Watanabe, S; Takahashi, S
      Evaluation of sake by an odor sensor

      JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
    60. Lermusieau, G; Collin, S
      Varietal discrimination of hop pellets. II. Comparison between fresh and aged samples

      JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
    61. Hopkins, DL; Hall, DG; Channon, HA; Holst, PJ
      Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal

      MEAT SCIENCE
    62. Sunesen, LO; Dorigoni, V; Zanardi, E; Stahnke, L
      Volatile compounds released during ripening in Italian dried sausage

      MEAT SCIENCE
    63. Lasekan, OO; Teixeira, JPF; Salva, TJG
      Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)

      FOOD CHEMISTRY
    64. Lee, KG; Shibamoto, T
      Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]

      FOOD CHEMISTRY
    65. Boulanger, R; Crouzet, J
      Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds

      FOOD CHEMISTRY
    66. Yaylayan, VA; Keyhani, A
      Elucidation of the mechanism of pyrrole formation during thermal degradation of C-13-labeled L-serines

      FOOD CHEMISTRY
    67. Haffenden, LJW; Yaylayan, VA; Fortin, J
      Investigation of vibrational theory of olfaction with variously labelled benzaldehydes

      FOOD CHEMISTRY
    68. Radovic, BS; Careri, M; Mangia, A; Musci, M; Gerboles, M; Anklam, E
      Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey

      FOOD CHEMISTRY
    69. Hansson, A; Andersson, J; Leufven, A
      The effect of sugars and pectin on flavour release from a soft drink-related model system

      FOOD CHEMISTRY
    70. Angerosa, F; Mostallino, R; Basti, C; Vito, R
      Influence of malaxation temperature and time on the quality of virgin olive oils

      FOOD CHEMISTRY
    71. Lee, KG; Shibamoto, T
      Inhibition of malonaldehyde formation from blood plasma oxidation by aromaextracts and aroma components isolated from clove and eucalyptus

      FOOD AND CHEMICAL TOXICOLOGY
    72. Fauconnier, ML; Panhaleux, V; Vanzeveren, E; Marlier, M; Wathelet, JP
      Modelling migration from high-density polyethylene containers into concentrated solutions used as food flavourings

      FOOD ADDITIVES AND CONTAMINANTS
    73. Torreggiani, D; Bertolo, G
      Osmotic pre-treatments in fruit processing: chemical, physical and structural effects

      JOURNAL OF FOOD ENGINEERING
    74. Maestrelli, A; Lo Scalzo, R; Lupi, D; Bertolo, G; Torreggiani, D
      Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)

      JOURNAL OF FOOD ENGINEERING
    75. Lo Scalzo, R; Papadimitriu, C; Bertolo, G; Maestrelli, A; Torreggiani, D
      Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres

      JOURNAL OF FOOD ENGINEERING
    76. Langrish, TAG; Fletcher, DF
      Spray drying of food ingredients and applications of CFD in spray drying

      CHEMICAL ENGINEERING AND PROCESSING
    77. Yilmaz, E; Tandon, KS; Scott, JW; Baldwin, EA; Shewfelt, RL
      Absence of a clear relationship between lipid pathway enzymes and volatilecompounds in fresh tomatoes

      JOURNAL OF PLANT PHYSIOLOGY
    78. Rojas, V; Gil, JV; Pinaga, F; Manzanares, P
      Studies on acetate ester production by non-Saccharomyces wine yeasts

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    79. Bett, KL; Ingram, DA; Grimm, CC; Lloyd, SW; Spanier, AM; Miller, JM; Gross, KC; Baldwin, EA; Vinyard, BT
      Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time

      JOURNAL OF FOOD QUALITY
    80. Spagna, G; Barbagallo, RN; Casarini, D; Pifferi, PG
      A novel chitosan derivative to immobilize alpha-L-rhamnopyranosidase from Aspergillus niger for application in beverage technologies

      ENZYME AND MICROBIAL TECHNOLOGY
    81. Da Porto, C; Di Santolo, S
      Grape spirit obtained from table grapes: Preliminary results

      ACTA ALIMENTARIA
    82. Lee, KYM; Paterson, A; Birkmyre, L; Piggott, JR
      Headspace congeners of blended Scotch whiskies of different product categories from SPME analysis

      JOURNAL OF THE INSTITUTE OF BREWING
    83. Escalona, H; Birkmyre, L; Piggott, JR; Paterson, A
      Relationship between sensory perception, volatile and phenolic components in commercial Spanish red wines from different regions

      JOURNAL OF THE INSTITUTE OF BREWING
    84. Kohl, D; Heinert, L; Bock, J; Hofmann, T; Schieberle, P
      Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)

      THIN SOLID FILMS
    85. Saliba-Colombani, V; Causse, M; Langlois, D; Philouze, J; Buret, M
      Genetic analysis of organoleptic quality in fresh market tomato. 1. Mapping QTLs for physical and chemical traits

      THEORETICAL AND APPLIED GENETICS
    86. Fernandez, X; Fellous, R; Lizzani-Cuvelier, L; Loiseau, M; Dunach, E
      Chemo- and regioselective synthesis of alkyl-3-thiazoline carboxylates

      TETRAHEDRON LETTERS
    87. Steinreiber, A; Mayer, SF; Faber, K
      Asymmetric total synthesis of a beer-aroma constituent based on enantioconvergent biocatalytic hydrolysis of trisubstituted epoxides

      SYNTHESIS-STUTTGART
    88. Golovnya, RV; Terenina, MB; Krikunova, NI; Yuryev, VP; Misharina, TA
      Formation of supramolecular structures of aroma compounds with polysaccharides of corn starch cryotextures

      STARCH-STARKE
    89. Ma, SJ; Watanabe, N; Yagi, A; Sakata, K
      The (3R,9R)-3-hydroxy-7,8-dihydro-beta-ionol disaccharide glycoside is an aroma precursor in tea leaves

      PHYTOCHEMISTRY
    90. Gaucheron, F
      Heat-induced deamidation of caseins: influence of physicochemical conditions

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    91. Contarini, G; Povolo, M; Toppino, PM; Radovic, B; Lipp, M; Anklam, E
      Comparison of three different techniques for the discrimination of cheese:application to the ewe's cheese

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    92. Morgan, F; Bodin, JP; Gaborit, P
      Link between goat milk lipolysis and sensorial quality of lactic goat cheeses made from raw or pasteurised milk.

      LAIT
    93. Wendin, K; Hall, G
      Influences of fat, thickener and emulsifier contents on salad dressing: Static and dynamic sensory and rheological analyses

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    94. Lubbers, S; Verret, C; Voilley, A
      The effect of glycerol on the perceived aroma of a model wine and a white wine

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    95. Escalona, H; Homman-Ludiye, H; Piggott, JR; Paterson, A
      Effect of potassium bitartrate, (+)-catechin and wood extracts on the volatility of ethyl hexanaote and octanal in ethanol/water solutions

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    96. Pripis-Nicolau, L; de Revel, G; Marchand, S; Beloqui, AA; Bertrand, A
      Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    97. Carlucci, A; Monteleone, E
      Statistical validation of sensory data: a study on wine

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    98. 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
    99. Gasperi, F; Gallerani, G; Boschetti, A; Biasioli, F; Monetti, A; Boscaini, E; Jordan, A; Lindinger, W; Iannotta, S
      The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    100. 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


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Documento generato il 16/01/21 alle ore 11:23:53