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Journal of Nutrition, ISSN 0022-3166, 03/2006, Volume 136, Issue 3, pp. 716S - 725S
Journal Article
Energy, ISSN 0360-5442, 08/2014, Volume 72, pp. 180 - 187
Torrefaction tests were carried out in a thermobalance and in a lab-scale device on beechwood and on its constituents – cellulose, lignin and xylan. The main... 
Lignin | Torrefaction | Hemicellulose | Biomass | Volatiles | Cellulose | COMBUSTION | THERMODYNAMICS | PRETREATMENT | ENERGY & FUELS | KINETICS | Biomass energy | Formic acid | Acetic acid | Organic acids | Formaldehyde | Pyrolysis | Constituents | Methyl alcohol | Carbon dioxide | Carbon monoxide | Drying | Engineering Sciences
Journal Article
Food Research International, ISSN 0963-9969, 10/2013, Volume 53, Issue 2, pp. 608 - 618
Pu-erh tea is a unique microbial fermented tea produced from the sun-dried leaves of large-leaf tea species ( (Linn.) var. (Masters) Kitamura) in the Yunnan... 
Chemical constituents | Pu-erh tea | Processing | CAMELLIA-SINENSIS | OXIDATIVE DAMAGE | SAFETY EVALUATION | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | CATECHINS | GREEN | POST-FERMENTATIVE PROCESS | GALLIC ACID | AMINO-ACIDS | BLACK TEA | Tea | Leaves | Constituents | Microorganisms | Southeast Asia | China | Transformations | Foods
Journal Article
Food Research International, ISSN 0963-9969, 08/2011, Volume 44, Issue 7, pp. 1843 - 1855
Flavor is one of the main attributes of foods and is given by a combination of volatile molecules present in the matrix. This paper reviews the general... 
Tropical fruit | Aroma | Volatile compounds | Flavor | EUGENIA-UNIFLORA | FLAVOR COMPOUNDS | GLABRA L | ARTOCARPUS-HETEROPHYLLUS L | MALPIGHIA-PUNICIFOLIA L | FOOD SCIENCE & TECHNOLOGY | ESSENTIAL OIL | SOLID-PHASE MICROEXTRACTION | CHROMATOGRAPHY MASS-SPECTROMETRY | AROMA COMPOUNDS | CHEMICAL-COMPOSITION | Fruit | Perfumes
Journal Article
Flavour and Fragrance Journal, ISSN 0882-5734, 03/2011, Volume 26, Issue 2, pp. 73 - 87
Journal Article