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Synonyms were used for: Lebensmittelchemie
Search without synonyms: keywords:(Lebensmittelchemie)
Used synonyms:
- food chemistry
- nahrungsmittelchemie
-
Unravelling the typicity of 17 rum terroirs by GC-FID and aroma compound mapping
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Assessment of champagne glass geometries - Dynamic head space sampling of champagne aromas
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Microwave sensor based on molecularly imprinted silica for the detection of phenylacetaldehyde in wine
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Is there a role for salivary detoxification enzymes in taste perception?
TIBKAT | 2022|Keywords: Lebensmittelchemie -
A receptor-based assay to study the bitterness masking effect of yeast extracts
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Sensory analysis, aroma compounds and flavour modulation of rapeseed oil: A review
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Differential effects of cryo-concentration on volatiles in apple juice
TIBKAT | 2022|Keywords: Lebensmittelchemie -
An oenological approach to increase the consumer acceptability of black chokeberry (Aronia melanocarpa L.) juice
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Most popular odours in food products in March 2021 according to VCF-online.nl
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Enzymatic release of flavour compounds from Heritage apple varieties
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Changes in the aroma profile during thermal processing and storage of strawberry purees originating from different cultivars
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Characterisation of key aroma compounds in foods containing vegetable proteins
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Odour-Induced Taste Enhancement in normal-weight and obese people
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Characterisation of key aroma compounds in Burgundy truffle
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Using the Check-All-That-Apply (CATA) methodology to evaluate the flavour of foreign global and domestic Chinese coffee products
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Investigating the flavour development of scab-resistant Crimson Crisp apples
TIBKAT | 2022|Keywords: Lebensmittelchemie
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