Ciências Tecnológicas - eBooks e livros digitais de Ciências Tecnológicas - Página 71 de 102

Flavour Science: Chapter 62. Key Odorants of Jura Flor-Sherry Wines: Strong Analogy with Gueuze Beers
Por Sonia Collin
Flavour Science: Chapter 48. Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry
Por Laurianne Paravisini
Flavour Science: Chapter 47. Sensory and Molecular Characterization of the Aroma Profiles of Fish Oil Supplements
Por Stefanie Sandgruber
Flavour Science: Chapter 34. Impact Odorants in Strawberry Vinegars
Por Cristina Úbeda
Flavour Science: Chapter 30. Role of Aroma-Matrix Interactions on Perception of Structured Emulsions
Por Solenn Coic
Flavour Science: Chapter 21. Differences in Chemical Composition of Aroma among Red Wines of Different Price Category
Por Felipe San Juan
Flavour Science: Chapter 20. Chemical Markers for Bitterness in Whole Wheat Bread
Por Qing Bin
Flavour Science: Chapter 2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception
Por Isabelle Déléris
Flavour Science: Chapter 19. Importance of 3-Alkyl-2-Methoxypyrazines in Red Wines from Spain
Por Elisa Gracia-Moreno
Flavour Science: Chapter 18. Aroma Profile of a Red-Berries Yoghurt Drink by HS-SPME-GC-MS-O and Influence of Matrix Texture on Volatile Aroma Compound Release of Flavored Dairy Products
Por Katharina Breme
Flavour Science: Chapter 17. The Flavor of Elderflower – Species Differentiation via Flavor Compounds
Por Nicole Pabi
Flavour Science: Chapter 16. Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction Methods
Por Mónica Bueno
Flavour Science: Chapter 124. The Off-Flavor of Pea Flour: Sensory Representation of Headspace Extracts
Por Chloé Murat
Flavour Science: Chapter 120. Monitoring of Bacteria Causing Off-Flavors in Bologna-Type Sausages by SPME-GC-MS
Por Eva Schrampf
Flavour Science: Chapter 117. Volatile Flavor Compounds and Sensory Evaluation of Commercially Available Apple Juices and Freshly Squeezed, Non-Blended Apple Juices
Por Andreas Stangl
Flavour Science: Chapter 116. Season-Dependent Variation in the Essential Oil Composition of Myrrhis odorata L. and Evaluation of Antioxidant Capacity of By-Products
Por Diana Dobravalskytė
Flavour Science: Chapter 115. Determination of Volatile Compounds for the Assurance of Quality, Security, and Health in the Use of Alimentary Oils and its Application to Home Appliances
Por Ignacio Ontanón
Flavour Science: Chapter 112. Exploitation of Orange Peel for the Production of Flavor-Active Compounds with the Use of a Commercial Wine Strain
Por Adamantini Paraskevopoulou
Flavour Science: Chapter 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells
Por Isabella Almstätter
Flavour Science: Chapter 108. Compensation of Salt Reduction with Aroma Compounds
Por Max Batenburg
Flavour Science: Chapter 104. Aroma-Active Compounds of Capsicum Chinense Var. Biquinho
Por Victor C. Castro Alves
Flavour Science: Chapter 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data
Por Oskar A. Laaksonen
Flavour Science: Chapter 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State
Por Lauriane Boisard
Flash Revolution. Il software e le nuove estetiche che cambiano l’animazione (Italian Edition)
Por Giuseppe Bellina

Carregar próxima página