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Contribution of volatile compounds to the flavor of cooked asparagus
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Methods for gas chromatography-olfactometry: a review
BIOMOLECULAR ENGINEERING
Microbial survival and odor in laundry
JOURNAL OF SURFACTANTS AND DETERGENTS
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
Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS
FLAVOUR AND FRAGRANCE JOURNAL
Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry
FOOD CHEMISTRY
Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Aroma components of cooked tail meat of American lobster (Homarus americanus)
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Aroma compounds in the production of liquid beet sugar
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Change in the flavor of black tea drink during heat processing
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Aroma-active components of nonfat dry milk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrustamurana Hort. ex Tanaka)
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Determination of the odor threshold concentrations of iodinated trihalomethanes in drinking water
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2-methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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
Aroma compounds of fresh milk from New Zealand cows fed different diets
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography-olfactometric study
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Investigation of the boiled potato flavor by human sensory and instrumental methods
AMERICAN JOURNAL OF POTATO RESEARCH
Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile
JOURNAL OF SURFACTANTS AND DETERGENTS
Novel analytical tools for food flavours
FOOD RESEARCH INTERNATIONAL
Advances in flavor research
HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY
Headspace volatiles of sockeye and pink salmon as affected by retort process
JOURNAL OF FOOD SCIENCE
Amelioration of odorous components in spent mushroom compost
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Effects of the sniffing port air makeup in gas chromatography-olfactometry
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Differentiation of the aromas of Merlot and Cabernet Sauvignon wines usingsensory and instrumental analysis
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Development and characterization of a flavoring agent from oyster cooker effluent
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Potent aroma compounds of two red wine vinegars
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Sources of variations in aroma active volatiles, or flavour components, ofblackcurrant concentrates
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
The instrumental analysis of the aroma of foods
OCL-OLEAGINEUX CORPS GRAS LIPIDES
Sensory and instrumental assessments of the ripening process of anchovy (Engraulis encrasicholus)
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
Development of a model for intensity of flavour character in blackcurrant concentrates
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry
JOURNAL OF FOOD SCIENCE
Effect of antioxidants on the flavor characteristics and the gas chromatography/olfactometry profiles of champagne extracts
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Solid phase microextraction application in gas chromatography olfactometrydilution analysis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Identification of potent odorants in Japanese green tea (Sen-cha)
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Effect of extraction conditions on sensory quality of virgin olive oil
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
GAS-CHROMATOGRAPHY OLFACTOMETRY (GC O) OF DAIRY-PRODUCTS/
International dairy journal
DISCRIMINATION BETWEEN FRESHLY MADE AND STORED RECONSTITUTED ORANGE JUICE USING GC ODOR PROFILING AND AROMA VALUES
Food chemistry
RELATIONSHIP BETWEEN FLAVOR DILUTION VALUES AND ODOR UNIT VALUES IN HYDROALCOHOLIC SOLUTIONS - ROLE OF VOLATILITY AND A PRACTICAL RULE FOR ITS ESTIMATION
Journal of agricultural and food chemistry
ANALYSIS OF STRAWBERRY FLAVOR - DISCRIMINATION OF AROMA TYPES BY QUANTIFICATION OF VOLATILE COMPOUNDS
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
STEREOISOMERIC FLAVOR COMPOUNDS .76. DIRECT ENANTIOSEPARATION, STRUCTURE ELUCIDATION AND STRUCTURE-FUNCTION RELATIONSHIP OF 4-TERT-BUTYL-ALPHA-METHYLDIHYDROCINNAMALDEHYDE
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
REPRESENTATIVE CHAMPAGNE WINE EXTRACTS FOR GAS-CHROMATOGRAPHY OLFACTOMETRY ANALYSIS
Journal of agricultural and food chemistry
IDENTIFICATION OF CHARACTER IMPACT ODORANTS OF DIFFERENT WHITE WINE VARIETIES
Journal of agricultural and food chemistry
GC OLFACTOMETRY
Analytical chemistry
PRODUCTION OF REPRESENTATIVE WINE EXTRACTS FOR CHEMICAL AND OLFACTORYANALYSIS
Italian journal of food sciences
STEREOISOMERIC FLAVOR COMPOUNDS .70. 1-P-MENTHENE-8-THIOL - SEPARATION AND SENSORY EVALUATION OF THE ENANTIOMERS BY ENANTIOSELECTIVE GAS-CHROMATOGRAPHY OLFACTOMETRY
Phytochemical analysis
SENSORY IMPORTANCE AND MECHANISM OF PHOTOCHEMICAL CONVERSION OF CARVONE TO CARVONECAMPHOR IN ETHANOL-WATER MIXTURES
Journal of agricultural and food chemistry
COMPARISON OF SOME FRENCH-AMERICAN HYBRID WINES WITH WHITE RIESLING USING GAS-CHROMATOGRAPHY OLFACTOMETRY
American journal of enology and viticulture