Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

Flavor formation from the interactions of sugars and amino acids under microwave heating

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80071-x ◽

1998 ◽

pp. 493-508

Author(s):

T.H. Yu ◽

B.R. Chen ◽

L.Y. Lin ◽

C.-T. Ho

Keyword(s):

Amino Acids ◽

Microwave Heating

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Influence of preparation on the aroma compounds of oatmeal porridge

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80065-4 ◽

1998 ◽

pp. 415-422 ◽

Cited By ~ 2

Author(s):

Michael J. Morello

Keyword(s):

Aroma Compounds

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Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80076-9 ◽

1998 ◽

pp. 547-557 ◽

Cited By ~ 6

Author(s):

M. Flores ◽

Y. Sanz ◽

A.M. Spanier ◽

M-C. Aristoy ◽

F. Toldrá

Keyword(s):

Meat Products ◽

Cured Meat ◽

Flavor Development

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Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80092-7 ◽

1998 ◽

pp. 719-733 ◽

Cited By ~ 1

Author(s):

P.G. Demertzis ◽

R. Franz

Keyword(s):

Sorption Properties ◽

Quick Test

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Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80073-3 ◽

1998 ◽

pp. 519-527

Author(s):

Tzou-Chi Huang ◽

Y-M. Su ◽

L.Z. Huang ◽

Chi-Tang Ho

Keyword(s):

Model System ◽

Mechanistic Studies

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Comparison of flavor components in fresh and cooked tomatillo with red plum tomato

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80055-1 ◽

1998 ◽

pp. 295-313 ◽

Cited By ~ 5

Author(s):

Robert J. McGorrin ◽

Ludmila Gimelfarb

Keyword(s):

Flavor Components

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Acknowledgements

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80026-5 ◽

1998 ◽

pp. ix

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Fresh-cut pineapple (Ananas sp.) flavor. Effect of storage

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80057-5 ◽

1998 ◽

pp. 331-343 ◽

Cited By ~ 5

Author(s):

A.M. Spanier ◽

M. Flores ◽

C. James ◽

J. Lasater ◽

S. Lloyd ◽

...

Keyword(s):

Fresh Cut

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Effect of adding free amino acids to Cheddar cheese curd on flavor development

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80077-0 ◽

1998 ◽

pp. 559-572 ◽

Cited By ~ 1

Author(s):

J.M. Wallace ◽

P.F. Fox

Keyword(s):

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

Cheddar Cheese ◽

Flavor Development ◽

Cheese Curd

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Studies on the formation of special aroma compounds of Pouchung tea made from different varieties

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium ◽

10.1016/s0167-4501(98)80067-8 ◽

1998 ◽

pp. 431-442 ◽

Cited By ~ 1

Author(s):

Y.S. Chen ◽

H.R. Tasy ◽

T.H. Yu

Keyword(s):

Aroma Compounds

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Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Flavor formation from the interactions of sugars and amino acids under microwave heating

Influence of preparation on the aroma compounds of oatmeal porridge

Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products

Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles

Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system

Comparison of flavor components in fresh and cooked tomatillo with red plum tomato

Acknowledgements

Fresh-cut pineapple (Ananas sp.) flavor. Effect of storage

Effect of adding free amino acids to Cheddar cheese curd on flavor development

Studies on the formation of special aroma compounds of Pouchung tea made from different varieties

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Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial SymposiumLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Flavor formation from the interactions of sugars and amino acids under microwave heating

Influence of preparation on the aroma compounds of oatmeal porridge

Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products

Studies on the development of a quick test for predicting the sorption properties of refillable polycarbonate bottles

Mechanistic studies on the formation of thiazolidine and structurely related volatiles in cysteamine/carbonyls model system

Comparison of flavor components in fresh and cooked tomatillo with red plum tomato

Acknowledgements

Fresh-cut pineapple (Ananas sp.) flavor. Effect of storage

Effect of adding free amino acids to Cheddar cheese curd on flavor development

Studies on the formation of special aroma compounds of Pouchung tea made from different varieties

Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium
Latest Publications