Search Results - "aroma compounds"

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  1. 1
    Development of Aroma Extracts for use in the Brewing Industry using Novel Processing of Roasted Malt.

    Development of Aroma Extracts for use in the Brewing Industry using Novel Processing of Roasted Malt. by Foulkes, Andrew. R

    Published 2025
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  2. 2
    Investigating the Aroma Chemistry of Dendrobium Stems (Chinese Name: Shihu)

    Investigating the Aroma Chemistry of Dendrobium Stems (Chinese Name: Shihu) by Kirkwood, Aidan

    Published 2025
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  3. 3
    Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)

    Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz) by Lasekan, Ola, Hosnas, Rihana, Ng, Siew, Lin, Mee, Azeez, Shakirah, Teoh, Li, Gholivand, Somayeh, Shittu, Rafiat

    Published 2016
    Subjects: “…Cassava flakes; Garri; Aroma compounds; AEDA…”
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  4. 4
    Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

    Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry by Zhang, Yiru, Yang, Ni, Fray, Rupert G., Fisk, Ian, Liu, Chujiao, Li, Hongying, Han, Yuanhuai

    Published 2018
    Subjects: “…Foxtail millet; Volatile aroma compounds; In-vial cooking; Gas chromatography-mass spectrometry…”
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  5. 5
    Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity

    Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity by Gan, Heng-Hui, Bingnan, Yan, Linforth, Rob S.T., Fisk, Ian D.

    Published 2016
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  6. 6
    Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

    Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce by Devanthi, Putu Virgina Partha, Linforth, Robert, El Kadri, Hani, Gkatzionis, Konstantinos

    Published 2018
    Subjects: “…Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC–MS…”
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