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1991, Food science and technology, ISBN 9780824783907, Volume 44, xii, 764
Book
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2016, Volume 51, Issue 6, pp. 1441 - 1448
The influences of different osmotic solution pretreatments (sucrose, glucose and maltose with concentration of 45%) on the volatile compounds, phenolic... 
phenolic compounds | volatile compounds | osmotic dehydration | Freezing | mango | Mango | Volatile compounds | Phenolic compounds | Osmotic dehydration | STABILITY | FOOD SCIENCE & TECHNOLOGY | AROMA | TIME | DEHYDRATION PRETREATMENT | CULTIVARS | PROFILE | TEMPERATURE | CONSUMER ACCEPTANCE | MASS-TRANSFER | STRAWBERRIES | Analysis | Sugars | Phenols | Food science | Fruits | Sucrose | Glucose | Maltose | Aldehydes
Journal Article
Food Research International, ISSN 0963-9969, 11/2016, Volume 89, Issue Pt 1, pp. 870 - 881
Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to... 
Peanut | Aroma | Raw material | Sensory | Maillard | Instrumental analysis | LIPID OXIDATION | MICROWAVE | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | OFF-FLAVOR | IMPACT | Mallard | CONSUMER ACCEPTANCE | COLOR | FADE | 2-DIMENSIONAL GAS-CHROMATOGRAPHY | Consumer behavior | Raw materials | Peanuts | Analysis | Consumer preferences | Food Quality and Design | VLAG
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 127, Issue 4, pp. 1866 - 1871
► A complete aromatic profile of saffron from Teruel (Spain) has been obtained. ► Aroma active compounds from this sample were identified by GC–O. ► Some of... 
Multidimensional chromatography | Safranal | Active aroma compounds | Isophorone | Saffron | GC–olfactometry | GC-olfactometry | QUALITY | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | IDENTIFICATION | CROCUS-SATIVUS | RED WINES | NUTRITION & DIETETICS | SPME-GC-MS | CHEMISTRY, APPLIED | CONSTITUENTS | Aroma compounds
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2014, Volume 152, pp. 29 - 36
Journal Article