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Articles (49)

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1-10 of 49 results for aroma volatiles

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Select article: Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

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Research article

First published 2015-3

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Alicia Olivares, José Luis Navarro, Mónica Flores

Food Science and Technology International

Select article: Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds,Standard Quality Parameters,Sensory Attributes and Acceptability

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Research article

First published 2009-10

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds,Standard Quality Parameters,Sensory Attributes and Acceptability

R. Altisent, G. Echeverría, I. Lara [...]

Food Science and Technology International

Select article: Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

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Research article

First published 2008-08

Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

J.M. Oliveira, P. Oliveira, R.L. Baumes [...]

Food Science and Technology International

Select article: Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

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Research article

First published 2008-06

Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere

J. Graell, M.L. Lopez, T. Fuentes [...]

Food Science and Technology International

Select article: Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma

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Research article

First published 2013-12

Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma

Mirela Kopjar, Janez Hribar, Marjan Simčič [...]

Natural Product Communications

Select article: Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence,Odorant Properties and Mechanisms of Formation

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Review article

First published 2010-12

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence,Odorant Properties and Mechanisms of Formation

V. Varlet, X. Fernandez

Food Science and Technology International

Select article: Quality and Aroma Production of Doyenne du Comice Pears in Relation to Harvest Date and Storage Atmosphere

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Research article

First published 2001-12

Quality and Aroma Production of Doyenne du Comice Pears in Relation to Harvest Date and Storage Atmosphere

M. L. López, R. Miró, J. Graell

Food Science and Technology International

Select article: Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

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Research article

First published 2009-02

Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

A. Alonso, R. García-Aliaga, S. García-Martínez [...]

Food Science and Technology International

Select article: Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

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Research article

First published 2023-3

Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Mehmet Aydın, Nilgün Özdemir, İlhan Gün

Food Science and Technology International

Select article: Odor-Active Components of Luo Han Guo ( Siraitia grosvenorii )

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Research article

First published 2016-8

Odor-Active Components of Luo Han Guo ( Siraitia grosvenorii )

Kenichi Tomiyama, Kazutoshi Sakurai, Yoshihiro Yaguchi [...]

Natural Product Communications

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