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Furfuryl alcohol confirmed as key intermediate for furfurylthiol in coffee
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Tracing odour- and taste-active compounds in human milk
TIBKAT | 2022|Keywords: Lebensmittelchemie -
New insights on olfactory priming effects on the cerebral processing of food pictures in normal-weight, overweight, and obese adults
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Effect of polyols on the release and on the self-diffusion coefficient of sweet aroma compounds in soda beverages
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Aroma variations of mid-Atlantic hops driven by growing regions and postharvest practices
TIBKAT | 2022|Keywords: Lebensmittelchemie -
A new approach for the sensitive detection of thiols in food by affinity solid phase extraction and GC-MS
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Generation of bitter blocker Maillard-dietary phenolic compound reaction products
TIBKAT | 2022|Keywords: Lebensmittelchemie -
How do oxidoreduction conditions affect the balance of volatile compounds produced by lactic acid bacteria in a curd-based medium?
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Aroma-Active Compounds Contributing to Aged Riesling Character
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formula
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Dual-fibre solid-phase microextraction coupled with gas chromatography - mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Fruity expression of red wines resulting from varieties adapted to climate change. A comparative study with the "traditional" grape varieties planted in Bordeaux
TIBKAT | 2022|Keywords: Lebensmittelchemie -
NMR based studies on odorant melanoidin interactions in coffee beverages
TIBKAT | 2022|Keywords: Lebensmittelchemie -
SketchOscent: towards a knowledge-based model and interactive visualisation of the odour space
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Flavour profiling and sensory acceptance of Premna cordifolia Roxb. functional drink: comparison of different sample preparation methods
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Climate change and cocoa flavour quality: analytical investigations to identify off-odour in cocoa products
TIBKAT | 2022|Keywords: Lebensmittelchemie -
Generation of meaty flavour compounds from Maillard origin under mild conditions simulating the dry curing process
TIBKAT | 2022|Keywords: Lebensmittelchemie
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