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Flavour Science: Chapter 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception
Por Andrea Buettner
Flavour Science: Chapter 88. Relationships between Oral Characteristics, Bolus Formation, and Aroma Compound Releases during the Consumption of Fat Spread in Humans
Por Julie Poette
Flavour Science: Chapter 87. Perceptive Interactions on Typical Fruity Aroma in Wine
Por Georgia Lytra
Flavour Science: Chapter 86. A Robust SPME Method for the Analysis of Wine Volatiles based on Multiple Internal Standards and Multivariate Regression
Por Paula Herrero
Flavour Science: Chapter 83. Fast Gas Chromatography-Surface Acoustic Wave Sensor and Capillary GC-MS for Evaluating Strawberry and Blueberry Maturity
Por Xiaofen Du
Flavour Science: Chapter 80. Comparison of Muscadine Ester Volatiles Profiles of Wines Produced Using Pectinase Pre-Treatment and Traditional Methods
Por Ozan Gürbüz
Flavour Science: Chapter 77. Evaluation of Monolithic Material Sorptive Extraction (MMSE) as an Alternative Aroma Extraction Technique
Por Marty Martens
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

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