Статті в журналах з теми "Aroma retention"
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Wang, Zhe, Xizhen Sun, Yuancai Liu, and Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor." Beverages 6, no. 3 (July 1, 2020): 42. http://dx.doi.org/10.3390/beverages6030042.
Повний текст джерелаMENTING, L. G., B. HOOGSTAD, and H. A. C. THIJSSEN. "Aroma retention during the drying of liquid foods." International Journal of Food Science & Technology 5, no. 2 (June 28, 2007): 127–39. http://dx.doi.org/10.1111/j.1365-2621.1970.tb01550.x.
Повний текст джерелаITO, Kiyoshi, Kensaku KIKUCHI, Naoto OKAZAKI, and Shinya KOBAYASHI. "Retention of aroma components in liquors with cyclodextrins." Agricultural and Biological Chemistry 52, no. 11 (1988): 2763–69. http://dx.doi.org/10.1271/bbb1961.52.2763.
Повний текст джерелаIto, Kiyoshi, Kensaku Kikuchi, Naoto Okazaki, and Shinya Kobayashi. "Retention of Aroma Components in Liquors with Cyclodextrins." Agricultural and Biological Chemistry 52, no. 11 (November 1988): 2763–69. http://dx.doi.org/10.1080/00021369.1988.10869148.
Повний текст джерелаVeith, Susanne R., Sotiris E. Pratsinis, and Matthias Perren. "Aroma Retention in Sol−Gel-Made Silica Particles." Journal of Agricultural and Food Chemistry 52, no. 19 (September 2004): 5964–71. http://dx.doi.org/10.1021/jf049356a.
Повний текст джерелаZafeiropoulou, Triada, Vasiliki Evageliou, Chryssavgi Gardeli, Stavros Yanniotis, and Michael Komaitis. "Retention of selected aroma compounds by gelatine matrices." Food Hydrocolloids 28, no. 1 (July 2012): 105–9. http://dx.doi.org/10.1016/j.foodhyd.2011.12.004.
Повний текст джерелаPino, J. A., E. Sauri-Duch, O. Sosa-Moguel, C. A. Can-Cauich, V. M. Moo-Huchin, and L. Cuevas-Glory. "Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero." Acta Alimentaria 49, no. 3 (September 27, 2020): 321–29. http://dx.doi.org/10.1556/066.2020.49.3.11.
Повний текст джерелаArvisenet, G., A. Voilley, and N. Cayot. "Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin." Journal of Agricultural and Food Chemistry 50, no. 25 (December 2002): 7345–49. http://dx.doi.org/10.1021/jf020532u.
Повний текст джерелаOKUZU, Takayoshi. "Barrier film for food packaging and aroma retention-ability." Journal of Japan Association on Odor Environment 43, no. 4 (2012): 248–56. http://dx.doi.org/10.2171/jao.43.248.
Повний текст джерелаLandy, P., C. Druaux, and A. Voilley. "Retention of aroma compounds by proteins in aqueous solution." Food Chemistry 54, no. 4 (January 1995): 387–92. http://dx.doi.org/10.1016/0308-8146(95)00069-u.
Повний текст джерелаJouquand, Céline, Youssef Aguni, Catherine Malhiac, and Michel Grisel. "Influence of chemical composition of polysaccharides on aroma retention." Food Hydrocolloids 22, no. 6 (August 2008): 1097–104. http://dx.doi.org/10.1016/j.foodhyd.2007.06.001.
Повний текст джерелаIvić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić, and Anita Pichler. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes 12, no. 10 (October 17, 2022): 1008. http://dx.doi.org/10.3390/membranes12101008.
Повний текст джерелаSeuvre, A. M., M. A. Espinosa Diaz та A. Voilley. "Retention of aroma compounds by β-lactoglobulin in different conditions". Food Chemistry 77, № 4 (червень 2002): 421–29. http://dx.doi.org/10.1016/s0308-8146(01)00375-2.
Повний текст джерелаBłaszczak, Wioletta, Tamara A. Misharina, Dimitrios Fessas, Marco Signorelli, and Adrian R. Górecki. "Retention of aroma compounds by corn, sorghum and amaranth starches." Food Research International 54, no. 1 (November 2013): 338–44. http://dx.doi.org/10.1016/j.foodres.2013.07.032.
Повний текст джерелаIvić, Ivana, Mirela Kopjar, Vladimir Jukić, Martina Bošnjak, Matea Maglica, Josip Mesić, and Anita Pichler. "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon." Molecules 26, no. 4 (February 7, 2021): 874. http://dx.doi.org/10.3390/molecules26040874.
Повний текст джерелаMoio, Luigi, Dominique Langlois, Patrick Etievant, and Francesco Addeo. "Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography–olfactometry." Journal of Dairy Research 60, no. 2 (May 1993): 215–22. http://dx.doi.org/10.1017/s0022029900027527.
Повний текст джерелаArvisenet, G., P. Le Bail, A. Voilley, and N. Cayot. "Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices." Journal of Agricultural and Food Chemistry 50, no. 24 (November 2002): 7088–93. http://dx.doi.org/10.1021/jf0203601.
Повний текст джерелаQiao, Hua, Li Feng, and Tijian Sun. "Quantitative Structure-Retention Relationship Modelling of Aroma Components in Fenjiu, China." Asian Journal of Chemistry 25, no. 6 (2013): 3036–40. http://dx.doi.org/10.14233/ajchem.2013.13513.
Повний текст джерелаJouenne, E., та J. Crouzet. "Effect of pH on Retention of Aroma Compounds by β-Lactoglobulin". Journal of Agricultural and Food Chemistry 48, № 4 (квітень 2000): 1273–77. http://dx.doi.org/10.1021/jf990215w.
Повний текст джерелаBoutboul, A., P. Giampaoli, A. Feigenbaum, and V. Ducruet. "Influence of the nature and treatment of starch on aroma retention." Carbohydrate Polymers 47, no. 1 (January 2002): 73–82. http://dx.doi.org/10.1016/s0144-8617(01)00160-6.
Повний текст джерелаKERKHOF, P. J. A. M., and H. A. G. THIJSSEN. "Retention of aroma components in extractive drying of aqueous carbohydrate solutions." International Journal of Food Science & Technology 9, no. 4 (June 28, 2007): 415–23. http://dx.doi.org/10.1111/j.1365-2621.1974.tb01790.x.
Повний текст джерелаMerabtine, Yacine, Samuel Lubbers, Isabelle Andriot, Anne Tromelin, and Elisabeth Guichard. "Retention/release equilibrium of aroma compounds in fat-free dairy gels." Journal of the Science of Food and Agriculture 90, no. 9 (April 14, 2010): 1403–9. http://dx.doi.org/10.1002/jsfa.3949.
Повний текст джерелаShen, Jian-Xia, Mohammad M. Rana, Guo-Feng Liu, Tie-Jun Ling, Margaret Y. Gruber, and Shu Wei. "Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea." Journal of Food Quality 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/5849501.
Повний текст джерелаKopjar, Mirela, Janez Hribar, Marjan Simčič, Emil Zlatić, Tomaž Požrl, and Vlasta Piližota. "Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma." Natural Product Communications 8, no. 12 (December 2013): 1934578X1300801. http://dx.doi.org/10.1177/1934578x1300801229.
Повний текст джерелаYan, Jun, Xin-Bo Liu, Wei-Wei Zhu, Xuan Zhong, Qiong Sun, and Yi-Zeng Liang. "Retention Indices for Identification of Aroma Compounds by GC: Development and Application of a Retention Index Database." Chromatographia 78, no. 1-2 (November 12, 2014): 89–108. http://dx.doi.org/10.1007/s10337-014-2801-y.
Повний текст джерелаHuopalahti, Rainer, Eila Kesälahti, and Reino Linko. "Effect of hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb." Agricultural and Food Science 57, no. 2 (May 1, 1985): 133–38. http://dx.doi.org/10.23986/afsci.72194.
Повний текст джерелаPappas, Christophoros, and Leandros Voutsinas. "Effect of acidification of sheep's cheese whey with organic acids on the retention of protein and on the quality of Myzithra cheese." Journal of Dairy Research 55, no. 2 (May 1988): 247–54. http://dx.doi.org/10.1017/s0022029900026078.
Повний текст джерелаChen, Shuang, Li Wang, Derang Ni, Lin Lin, Heyu Wang, and Yan Xu. "Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry." Molecules 26, no. 16 (August 7, 2021): 4796. http://dx.doi.org/10.3390/molecules26164796.
Повний текст джерелаSeuvre, A. M., M. A. Espinosa Díaz, and A. Voilley. "Influence of the Food Matrix Structure on the Retention of Aroma Compounds." Journal of Agricultural and Food Chemistry 48, no. 9 (September 2000): 4296–300. http://dx.doi.org/10.1021/jf990825w.
Повний текст джерелаDéléris, Isabelle, Anne Saint-Eve, Aurélie Saglio, Isabelle Souchon, and Ioan Cristian Trelea. "Insights in aroma compound retention by mucosa during consumption through mathematical modelling." Journal of Food Engineering 190 (December 2016): 123–38. http://dx.doi.org/10.1016/j.jfoodeng.2016.06.018.
Повний текст джерелаBarbieri, S., M. Elustondo, and M. Urbicain. "Retention of aroma compounds in basil dried with low pressure superheated steam." Journal of Food Engineering 65, no. 1 (November 2004): 109–15. http://dx.doi.org/10.1016/j.jfoodeng.2004.01.003.
Повний текст джерелаLY, M., M. COVARRUBIASCERVANTES, C. DURYBRUN, S. BORDET, A. VOILLEY, T. LE, J. BELIN, and Y. WACHE. "Retention of aroma compounds by lactic acid bacteria in model food media." Food Hydrocolloids 22, no. 2 (March 2008): 211–17. http://dx.doi.org/10.1016/j.foodhyd.2006.11.001.
Повний текст джерелаKompany, E., and F. Rene. "Aroma Retention of Cultivated Mushrooms (Agaricus bisporus) During the Freeze-drying Process." LWT - Food Science and Technology 26, no. 6 (December 1993): 524–28. http://dx.doi.org/10.1006/fstl.1993.1103.
Повний текст джерелаKwaśnica, Andrzej, Natalia Pachura, Klaudia Masztalerz, Adam Figiel, Aleksandra Zimmer, Robert Kupczyński, Katarzyna Wujcikowska, Angel A. Carbonell-Barrachina, Antoni Szumny, and Henryk Różański. "Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)." Foods 9, no. 8 (August 13, 2020): 1118. http://dx.doi.org/10.3390/foods9081118.
Повний текст джерелаLesme, Hanna, Clémence Alleaume, Saïd Bouhallab, Marie-Hélène Famelart, Cécile Marzin, Lizeth Lopez-Torres, Carole Prost, and Cécile Rannou. "Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts." Food Research International 136 (October 2020): 109491. http://dx.doi.org/10.1016/j.foodres.2020.109491.
Повний текст джерелаDestani, Fitim, Attilio Naccarato, Antonio Tagarelli, and Alfredo Cassano. "Recovery of Aromatics from Orange Juice Evaporator Condensate Streams by Reverse Osmosis." Membranes 10, no. 5 (May 8, 2020): 92. http://dx.doi.org/10.3390/membranes10050092.
Повний текст джерелаTobitsuka, Koki, Makoto Miura, and Syoichi Kobayashi. "Retention of a European Pear Aroma Model Mixture Using Different Types of Saccharides." Journal of Agricultural and Food Chemistry 54, no. 14 (July 2006): 5069–76. http://dx.doi.org/10.1021/jf060309n.
Повний текст джерелаKora, Enkelejda Paçi, Isabelle Souchon, Eric Latrille, Nathalie Martin, and Michele Marin. "Composition Rather than Viscosity Modifies the Aroma Compound Retention of Flavored Stirred Yogurt." Journal of Agricultural and Food Chemistry 52, no. 10 (May 2004): 3048–56. http://dx.doi.org/10.1021/jf034597o.
Повний текст джерелаCoumans, W. Jan, Piet J. A. M. Kerkhof, and Solke Bruin. "THEORETICAL AND PRACTICAL ASPECTS OF AROMA RETENTION IN SPRAY DRYING AND FREEZE DRYING." Drying Technology 12, no. 1-2 (January 1994): 99–149. http://dx.doi.org/10.1080/07373939408959951.
Повний текст джерелаNestorson, A., G. Forsgren, A. Leufvén, and L. Järnström. "Multivariate analysis of retention and distribution of aroma compounds in barrier dispersion coatings." Packaging Technology and Science 20, no. 5 (2007): 345–58. http://dx.doi.org/10.1002/pts.765.
Повний текст джерелаBaggenstoss, Juerg, Rainer Perren, and Felix Escher. "Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention." European Food Research and Technology 227, no. 5 (March 18, 2008): 1357–65. http://dx.doi.org/10.1007/s00217-008-0852-8.
Повний текст джерелаHeilig, Andrej, Sümeyye Çetin, Kerstin Erpenbach, Judith Höhn, and Jörg Hinrichs. "Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices." International Dairy Journal 21, no. 9 (September 2011): 696–702. http://dx.doi.org/10.1016/j.idairyj.2011.01.002.
Повний текст джерелаTerta, Markela, Georgios Blekas, and Adamantini Paraskevopoulou. "Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach." Food Hydrocolloids 20, no. 6 (August 2006): 863–71. http://dx.doi.org/10.1016/j.foodhyd.2005.08.011.
Повний текст джерелаSong, Shiqing, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia, and Tao Feng. "Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry." Foods 8, no. 3 (March 2, 2019): 87. http://dx.doi.org/10.3390/foods8030087.
Повний текст джерелаSowndhararajan, Kandhasamy, Nyuk Ling Chin, Yus Aniza Yusof, Lee Ling Lai, and Wan Aida Wan Mustapha. "Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)." International Journal of Food Engineering 12, no. 1 (February 1, 2016): 75–81. http://dx.doi.org/10.1515/ijfe-2015-0096.
Повний текст джерелаMariño, N. Carro, E. López Tamames, and Y. C. M. García Jares. "Contribution to the Study of the Aromatic Potential of Three Muscat Vitis Vinifera Varieties: Identification of New Compounds." Food Science and Technology International 1, no. 2-3 (August 1995): 105–16. http://dx.doi.org/10.1177/108201329500100206.
Повний текст джерелаObendorf, S. Kay, Haiqing Liu, Michael J. Leonard, Timothy J. Young, and Michael J. Incorvia. "Effects of aroma chemical vapor pressure and fiber morphology on the retention of aroma chemicals on cotton and poly(ethylene terephthalate) fabrics." Journal of Applied Polymer Science 99, no. 4 (2005): 1720–23. http://dx.doi.org/10.1002/app.22676.
Повний текст джерелаŽemlička, Lukáš, Peter Fodran, Emil Kolek, and Nadežda Prónayová. "Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)." Acta Chimica Slovaca 6, no. 1 (April 1, 2013): 123–28. http://dx.doi.org/10.2478/acs-2013-0019.
Повний текст джерелаWitrick, Katherine, Eric R. Pitts, and Sean F. O’Keefe. "Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)." Beverages 6, no. 2 (May 11, 2020): 31. http://dx.doi.org/10.3390/beverages6020031.
Повний текст джерелаDecock, Gautier, David Landy, Gheorghe Surpateanu, and Sophie Fourmentin. "Study of the retention of aroma components by cyclodextrins by static headspace gas chromatography." Journal of Inclusion Phenomena and Macrocyclic Chemistry 62, no. 3-4 (July 15, 2008): 297–302. http://dx.doi.org/10.1007/s10847-008-9471-z.
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