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1.
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.
Molecules;
28(9)2023 Apr 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-37175215
2.
Potential beverage quality of three wild coffee species (Coffea brevipes, C. congensis and C. stenophylla) and consideration of their agronomic use.
J Sci Food Agric;
103(7): 3602-3612, 2023 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-36418192
3.
Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops.
J Sci Food Agric;
2023 May 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-37226655
4.
Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food.
J Sci Food Agric;
102(13): 5768-5777, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-35398897
5.
Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.
J Food Sci Technol;
59(11): 4466-4478, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-36193455
6.
Mechanical approach for the evaluation of the crispiness of food granular products.
J Texture Stud;
54(5): 633-645, 2023 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-37264445
7.
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters.
J Texture Stud;
52(3): 314-333, 2021 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33438753
8.
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain.
Int J Food Sci Technol;
56(3): 1160-1170, 2021 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-33776227
9.
Multi-block classification of chocolate and cocoa samples into sensory poles.
Food Chem;
340: 127904, 2021 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32890856
10.
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying.
Food Res Int;
131: 108947, 2020 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32247460
11.
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.
Food Chem;
239: 806-815, 2018 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28873638
12.
Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate.
Food Chem;
197(Pt A): 965-71, 2016 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26617041
13.
Consumer acceptance and sensory profiling of reengineered kitoza products.
Food Chem;
198: 75-84, 2016 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26769507
14.
Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels.
J Agric Food Chem;
60(15): 3824-30, 2012 Apr 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-22404867
15.
Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.
Anal Chim Acta;
675(2): 148-55, 2010 Aug 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-20800726
16.
Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.
J Agric Food Chem;
56(13): 5291-8, 2008 Jul 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-18547050
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