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23Combined changes of process conditions improved aromatic properties of Vietnamese Robusta, Biotechnology and Bioprocess Engineering Potent odorants of the roasted powder and brew of Arabica coffee, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Sensory study of the character impact aroma compounds of a coffee beverage, European Food Research and Technology Characterization of Key Odorants in Chocolate, Flavor Chemistry Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate, Journal of Food Science and Technology Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto, Food Analytical Methods Determination of volatile alkylpyrazines in microbial samples using gas chromatography-mass spectrometry coupled with head space-solid phase microextraction, Journal of Analytical Science and Technology Key odorants of french fries, Journal of the American Oil Chemists' Society Evaluation of potent odorants in roasted beef by aroma extract dilution analysis, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung