ACS Symposium Series - Process and Reaction Flavors
Latest Publications

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Published By American Chemical Society

0841239053, 0841220239

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

An Introduction to Kosher and Halal Issues in Process and Reaction Flavors

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch004 ◽

2005 ◽

pp. 56-67

Author(s):

Edith Cullen-Innis

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Synthesis and Sensorial Description of New Sulfur-Containing Odorants

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch014 ◽

2005 ◽

pp. 170-180

Author(s):

F. Robert ◽

H. Simian ◽

J. Héritier ◽

J. Quiquerez ◽

I. Blank

Keyword(s):

Sulfur Containing

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Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch017 ◽

2005 ◽

pp. 208-221

Author(s):

Xuetong Fan

Keyword(s):

Meat Products ◽

And Control

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Process and Reaction Flavors, Copyright, Foreword

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.fw001 ◽

2005 ◽

pp. i-v

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Author Index

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ix001 ◽

2005 ◽

pp. 223-223

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Precursors for Dry-Cured Ham Flavor

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch005 ◽

2005 ◽

pp. 70-82 ◽

Cited By ~ 1

Author(s):

Ana I. Carrapiso ◽

M. Rosa Carrapiso

Keyword(s):

Dry Cured Ham

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Regulating Process Flavor

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch003 ◽

2005 ◽

pp. 41-55

Author(s):

Kimberly Janiec ◽

Charles H. Manley

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Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch016 ◽

2005 ◽

pp. 192-207

Author(s):

C. Salles ◽

E. Engel ◽

S. Nicklaus ◽

A. J. Taylor ◽

J. L. Le Quéré

Keyword(s):

Aroma Compounds ◽

Matrix Properties

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Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ch008 ◽

2005 ◽

pp. 105-116

Author(s):

Junwu (Eric) Xi ◽

Chi-Tang Ho

Keyword(s):

Low Temperature ◽

Flavor Compounds ◽

Ammonium Sulfide

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Subject Index

ACS Symposium Series - Process and Reaction Flavors ◽

10.1021/bk-2005-0905.ix002 ◽

2005 ◽

pp. 225-244

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ACS Symposium Series - Process and Reaction FlavorsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By American Chemical Society

An Introduction to Kosher and Halal Issues in Process and Reaction Flavors

Synthesis and Sensorial Description of New Sulfur-Containing Odorants

Nature, Cause, and Control of Irradiation-Induced Off-Odor in Ready-to-Eat Meat Products

Process and Reaction Flavors, Copyright, Foreword

Author Index

Precursors for Dry-Cured Ham Flavor

Regulating Process Flavor

Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties

Formation of Flavor Compounds by the Reactions of Carbonyls and Ammonium Sulfide under Low Temperature

Subject Index

ACS Symposium Series - Process and Reaction Flavors
Latest Publications