Статті в журналах з теми "Flavour enhancers"
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Sen Sarkar, Neera, and Srijonee Choudhury. "Algae as Source of Natural Flavour Enhancers - A Mini Review." Plant Science Today 4, no. 4 (October 19, 2017): 172–76. http://dx.doi.org/10.14719/pst.2017.4.4.338.
Повний текст джерелаRobards, G. E., and Glen Saunders. "Food preferences of house mice (Mus domesticus) and their implications for control strategies." Wildlife Research 25, no. 6 (1998): 595. http://dx.doi.org/10.1071/wr97109.
Повний текст джерелаByarushengo, Denice, Rwaichi Minja, and Abraham Temu. "Lemongrass and Cinnamon Essential Oils as Vitamin C Preservatives and Flavour Enhancers in Jam." Tanzania Journal of Engineering and Technology 35, no. 1 (June 30, 2014): 46–53. http://dx.doi.org/10.52339/tjet.v35i1.468.
Повний текст джерелаBekti Sunarharum, Wenny, Dego Yusa Ali, Tanalyna Hasna, Azzahramidha Pradichaputri, Adnel Nathaniela Sabatudung, Nadyah Eka Nurizza, Muhamad Ibnu Shidqi Farras, and Annisa Aurora Kartika. "The potential of spiced tea for health." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 2 (December 31, 2022): 193–200. http://dx.doi.org/10.21776/ub.afssaae.2022.005.02.8.
Повний текст джерелаThi Hop, Nguyen, and Ta Thi Thao. "SIMULTANEOUS DETERMINATION OF SELECTED FLAVOUR ENHANCERS IN BEEF PHO BROTH SAMPLES BY CHEMOMETRICS - ASSISTED SPECTROPHOTOMETRY." Journal of Science, Natural Science 61, no. 9 (2016): 104–12. http://dx.doi.org/10.18173/2354-1059.2016-0062.
Повний текст джерелаAcebal, Carolina C., Marcos Grünhut, Adriana G. Lista, and Beatriz S. Fernández Band. "Successive projections algorithm applied to spectral data for the simultaneous determination of flavour enhancers." Talanta 82, no. 1 (June 30, 2010): 222–26. http://dx.doi.org/10.1016/j.talanta.2010.04.024.
Повний текст джерелаShah, A. K. M. A., Masashi Ogasawara, Makoto Egi, Hideyuki Kurihara, and Koretaro Takahashi. "Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet." Food Chemistry 122, no. 1 (September 2010): 249–53. http://dx.doi.org/10.1016/j.foodchem.2010.02.072.
Повний текст джерелаTurkoglu, S. "Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa." Toxicology and Industrial Health 31, no. 9 (February 1, 2013): 792–801. http://dx.doi.org/10.1177/0748233713475509.
Повний текст джерелаSadowska-Rociek, Anna. "The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread." European Food Research and Technology 245, no. 2 (October 24, 2018): 489–98. http://dx.doi.org/10.1007/s00217-018-3180-7.
Повний текст джерелаDermiki, Maria, Natalie Phanphensophon, Donald S. Mottram, and Lisa Methven. "Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat." Food Chemistry 141, no. 1 (November 2013): 77–83. http://dx.doi.org/10.1016/j.foodchem.2013.03.018.
Повний текст джерелаBalthazar, Celso F., Jonas T. Guimarães, Ramon S. Rocha, Roberto P. C. Neto, Erick A. Esmerino, Hugo L. A. Silva, Elenilson G. Alves Filho, et al. "Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools." International Dairy Journal 119 (August 2021): 104992. http://dx.doi.org/10.1016/j.idairyj.2021.104992.
Повний текст джерелаMonteiro, Carlos A., Geoffrey Cannon, Renata B. Levy, Jean-Claude Moubarac, Maria LC Louzada, Fernanda Rauber, Neha Khandpur, et al. "Ultra-processed foods: what they are and how to identify them." Public Health Nutrition 22, no. 5 (February 12, 2019): 936–41. http://dx.doi.org/10.1017/s1368980018003762.
Повний текст джерелаDurán-Merás, Isabel, Arsenio Muñoz de la Peña, Anunciación Espinosa-Mansilla, and Francisco Salinas. "Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modelling of spectrophotometric data." Analyst 118, no. 7 (1993): 807–13. http://dx.doi.org/10.1039/an9931800807.
Повний текст джерелаSamant, Shilpa S., Philip Glen Crandall, Sara E. Jarma Arroyo, and Han-Seok Seo. "Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review." Foods 10, no. 11 (October 27, 2021): 2599. http://dx.doi.org/10.3390/foods10112599.
Повний текст джерелаSoto-Escageda, José Alberto, Bruno Estañol, Carlos Alejandro Vidal-Victoria, Anaclara Michel, Manuel Antonio Sierra-Beltran, and Héctor Bourges-Rodríguez. "Does salt addiction exist?" Salud mental 39, no. 3 (June 8, 2016): 175–81. http://dx.doi.org/10.17711/sm.0185-3325.2016.016.
Повний текст джерелаNOR AZMAN, MUHAMMAD FARHAN SYAKIR, FATIMAH SALIM, SHEAN YEAW NG, NUR AMIRAH ZAHIDAH ZAINURIN, ADIEZ SAPURA AZMI, and Monica Suleiman. "A Review on the Morphology, Nutritional Value, Traditional Uses, Phytochemistry, and Biological Activities of Pycnarrhena cauliflora and Its Synonyms." ASM Science Journal 17 (March 18, 2022): 1–12. http://dx.doi.org/10.32802/asmscj.2022.942.
Повний текст джерелаBelem, M. A. F., and B. H. Lee. "Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso." Food Science and Technology International 3, no. 6 (December 1997): 437–44. http://dx.doi.org/10.1177/108201329700300605.
Повний текст джерелаBellisle, F., J. E. Blundell, L. Dye, M. Fantino, E. Fern, R. J. Fletcher, J. Lambed, et al. "Functional food science and behaviour and psychological functions." British Journal of Nutrition 80, S1 (August 1998): S173—S193. http://dx.doi.org/10.1079/bjn19980109.
Повний текст джерелаAl Saqqa, Ghada S. R. "What to Know about Food Flavor? A Review." Jordan Journal of Agricultural Sciences 18, no. 1 (March 1, 2022): 1–15. http://dx.doi.org/10.35516/jjas.v18i1.100.
Повний текст джерелаRogério Tavares Filho, Elson, Erick Almeida Esmerino, Valfredo de Almeida Santos-Junior, Alessandra Cazzelato Lins da Silva, and Helena Maria André Bolini. "Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker." Food Science and Technology International 26, no. 6 (March 30, 2020): 549–59. http://dx.doi.org/10.1177/1082013220913361.
Повний текст джерелаZulkarnain, Mirza Rizqi, Glorya Pricillia, and Yasmina Okinurshabani. "STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS." Jurnal Teknologi dan Industri Pangan 32, no. 1 (June 2021): 72–82. http://dx.doi.org/10.6066/jtip.2021.32.1.72.
Повний текст джерелаConti-Silva, Ana C., Deborah H. M. Bastos, and José A. G. Arêas. "The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates." International Journal of Food Science & Technology 47, no. 9 (June 12, 2012): 1896–902. http://dx.doi.org/10.1111/j.1365-2621.2012.03047.x.
Повний текст джерелаWitono, Yuli, Wiwik Siti Windrati, Iwan Taruna, Ardiyan Dwi Masahid, and Alfindya Balgies Dardiri. "PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN." JURNAL AGROTEKNOLOGI 11, no. 1 (October 2, 2017): 69. http://dx.doi.org/10.19184/j-agt.v11i1.5449.
Повний текст джерелаWu, Xiaotong, Baoshang Fu, Yunjiao Ma, Liang Dong, Ming Du, Xiuping Dong та Xianbing Xu. "A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study". Foods 11, № 9 (29 квітня 2022): 1309. http://dx.doi.org/10.3390/foods11091309.
Повний текст джерелаSilav-Tuzlu, Gonul, and Zeynep Tacer-Caba. "Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits." Food Technology and Biotechnology 59, no. 4 (2021): 463–74. http://dx.doi.org/10.17113/ftb.59.04.21.7204.
Повний текст джерелаSilva, Juliana Resende Gonçalves, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, and Frederico Souzalima Caldoncelli Franco. "Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer." Acta Scientiarum. Technology 42 (November 29, 2019): e45632. http://dx.doi.org/10.4025/actascitechnol.v42i1.45632.
Повний текст джерелаLi, Qiang, Shumin Yi, Wei Wang, Yongxia Xu, Hongbo Mi, Xuepeng Li, and Jianrong Li. "Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products." Foods 11, no. 1 (December 28, 2021): 66. http://dx.doi.org/10.3390/foods11010066.
Повний текст джерелаKim, Tae-Kyung, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, and Yun-Sang Choi. "Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review." Foods 10, no. 5 (April 28, 2021): 957. http://dx.doi.org/10.3390/foods10050957.
Повний текст джерелаBreslin, P. A. S., and G. K. Beauchamp. "Salt enhances flavour by suppressing bitterness." Nature 387, no. 6633 (June 1997): 563. http://dx.doi.org/10.1038/42388.
Повний текст джерелаMARRIOTT, N. G., S. K. PHELPS, C. A. COSTELLO, and P. P. GRAHAM. "RESTRUCTURED PORK WITH FLAVOR ENHANCERS." Journal of Food Quality 10, no. 2 (April 1987): 107–15. http://dx.doi.org/10.1111/j.1745-4557.1987.tb00294.x.
Повний текст джерелаSong, Chunyong, Yufeng Lin, Pengzhi Hong, Huanming Liu, and Chunxia Zhou. "Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel." Gels 8, no. 2 (February 9, 2022): 106. http://dx.doi.org/10.3390/gels8020106.
Повний текст джерелаWang, Yuan Xiu, Gui Xiang Zhang, Xiao Yan Song, Na Xin Sun, and Yu Mei Li. "Extraction of Flavor Nucleotides for Soy Sauce from Beer Yeast Paste." Advanced Materials Research 518-523 (May 2012): 205–9. http://dx.doi.org/10.4028/www.scientific.net/amr.518-523.205.
Повний текст джерелаRisner, Charles H., and Melissa J. Kiser. "High-performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors." Journal of the Science of Food and Agriculture 88, no. 8 (2008): 1423–30. http://dx.doi.org/10.1002/jsfa.3234.
Повний текст джерелаMoloney, A. P., M. T. Mooney, J. P. Kerry, and D. J. Troy. "Producing tender and flavoursome beef with enhanced nutritional characteristics." Proceedings of the Nutrition Society 60, no. 2 (May 2001): 221–29. http://dx.doi.org/10.1079/pns200077.
Повний текст джерелаWang, Shangci, Shaokang Zhang, and Koushik Adhikari. "Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup." Foods 8, no. 2 (February 14, 2019): 71. http://dx.doi.org/10.3390/foods8020071.
Повний текст джерелаHasegawa, Yoko, Yoshihisa Tachibana, Takahiro Ono, and Hiromitsu Kishimoto. "Flavour-enhanced cortisol release during gum chewing." PLOS ONE 12, no. 4 (April 5, 2017): e0173475. http://dx.doi.org/10.1371/journal.pone.0173475.
Повний текст джерелаSamaun, Sidrat, Rosdiani Azis, and Nur Fitrianti Bulotio. "PEMBUATAN PENYEDAP RASA INSTAN BERBAHAN DASAR TOMAT DENGAN PENAMBAHAN JAMUR TIRAM." Journal Of Agritech Science (JASc) 5, no. 02 (December 15, 2021): 41–49. http://dx.doi.org/10.30869/jasc.v5i02.777.
Повний текст джерелаKryzhanovska, M. A., та N. Ia Holub. "ЗМІНА ЧИСЕЛЬНОСТІ У DROSOPHILA MELANOGASTER НА ФОНІ ВИКОРИСТАННЯ КОНДИТЕРСЬКОГО АРОМАТИЗАТОРА «ВАНІЛІН»". Scientific Issue Ternopil Volodymyr Hnatiuk National Pedagogical University. Series: Biology 79, № 1-2 (6 червня 2020): 68–72. http://dx.doi.org/10.25128/2078-2357.20.1-2.9.
Повний текст джерелаApps, Peter, and Margaux Lim Ah Tock. "Enhanced flavour extraction in continuous liquid–liquid extractors." Journal of Chromatography A 1083, no. 1-2 (August 2005): 215–18. http://dx.doi.org/10.1016/j.chroma.2005.06.024.
Повний текст джерелаTiendrebeogo, Stéphanie C. W., Donatien Kabore, Abel Tankoano, Adama Pare, Fatoumata Hama-Ba, Amanda T. J. A. Douamba, Mamoudou H. Dicko, and Hagrétou Sawadogo-Lingani. "Développement de la technologie des fonds de sauces en utilisant les coproduits issus de la production du Kilishi." International Journal of Biological and Chemical Sciences 15, no. 4 (November 18, 2021): 1544–62. http://dx.doi.org/10.4314/ijbcs.v15i4.19.
Повний текст джерелаNurhidajah, Nurhidajah, Boby Pranata, Muhammad Yusuf, Yunan Kholifatuddin Sya’di, and Diode Yonata. "Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed." Current Research in Nutrition and Food Science Journal 10, no. 1 (April 29, 2022): 349–59. http://dx.doi.org/10.12944/crnfsj.10.1.29.
Повний текст джерелаAhmed, Ezzat, Ammar Amin, Szabó Zoltán, and Holb Imre J. "Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit." Horticultural Science 44, No. 2 (May 11, 2017): 73–81. http://dx.doi.org/10.17221/177/2015-hortsci.
Повний текст джерелаSTERN, DONALD J., R. BUTTERY, ROY TERANISHI, LOUISA LING, KEVIN SCOTT, and MARITA CANTWELL. "COMPUTER ENHANCED FLAVOR ANALYSIS IN TOMATOES." Journal of Food Quality 13, no. 5 (October 1990): 309–16. http://dx.doi.org/10.1111/j.1745-4557.1990.tb00027.x.
Повний текст джерелаWeiland, C. "Enhanced lepton flavour violation in the supersymmetric inverse seesaw." Journal of Physics: Conference Series 447 (July 24, 2013): 012037. http://dx.doi.org/10.1088/1742-6596/447/1/012037.
Повний текст джерелаWitkowski, Mateusz, Halina Grajeta, and Krzysztof Gomułka. "Hypersensitivity Reactions to Food Additives—Preservatives, Antioxidants, Flavor Enhancers." International Journal of Environmental Research and Public Health 19, no. 18 (September 13, 2022): 11493. http://dx.doi.org/10.3390/ijerph191811493.
Повний текст джерелаMasic, Una, and Martin R. Yeomans. "Umami flavor enhances appetite but also increases satiety." American Journal of Clinical Nutrition 100, no. 2 (June 18, 2014): 532–38. http://dx.doi.org/10.3945/ajcn.113.080929.
Повний текст джерелаVertiprakhov, V. G., A. A. Grozina, and K. V. Borisenko. "Effects of biologically active substances in the pre- and postprandial period on the biochemical parameters of the blood in laying hens." Rossiiskaia selskokhoziaistvennaia nauka, no. 4 (August 19, 2019): 48–51. http://dx.doi.org/10.31857/s2500-26272019448-51.
Повний текст джерелаPortela, M. Jesus, Ramon J. Barrio, M. Aranzazu Goicolea, and Zurine Gomez de Balugera. "Voltammetric method for the determination of the flavour enhancer inosinic acid." Analyst 119, no. 10 (1994): 2183. http://dx.doi.org/10.1039/an9941902183.
Повний текст джерелаHati, Subrota, Surajit Mandal, and J. Prajapati. "Novel Starters for Value Added Fermented Dairy Products." Current Research in Nutrition and Food Science Journal 1, no. 1 (August 27, 2013): 83–91. http://dx.doi.org/10.12944/crnfsj.1.1.09.
Повний текст джерелаRisbey, Danielle A., Mike Calver, and Jeff Short. "Control of Feral Cats for Nature Conservation. I. Field Tests of Four Baiting Methods." Wildlife Research 24, no. 3 (1997): 319. http://dx.doi.org/10.1071/wr96051.
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