UB Paderborn / Katalog / Suche / in CDI

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

Food chemistry, 2012-04, Vol.131 (4), p.1304-1311

2012

Link zum Volltext

Verfügbarkeit prüfen

Characterization of milk by analysis of its terpene fractions

International journal of food science & technology, 2003-04, Vol.38 (4), p.445-451

2003

Link zum Volltext

Verfügbarkeit prüfen

Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2040-2046

2005

Link zum Volltext

Verfügbarkeit prüfen

Heat-induced volatiles and odour-active compounds in a model cheese

International dairy journal, 2011-10, Vol.21 (10), p.806-814

2011

Link zum Volltext

Verfügbarkeit prüfen

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

International dairy journal, 2012-09, Vol.26 (1), p.41-49

2012

Link zum Volltext

Verfügbarkeit prüfen

Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)

TrAC, Trends in analytical chemistry (Regular ed.), 2003-12, Vol.22 (11), p.858-866

2003

Link zum Volltext

Verfügbarkeit prüfen

Optical fiber-based synchronous fluorescence spectroscopy for bacterial discrimination directly from colonies on agar plates

Analytical methods, 2011-01, Vol.3 (1), p.133-143

2011

Link zum Volltext

Verfügbarkeit prüfen

Fast characterization of Camembert cheeses by static headspace–mass spectrometry

Sensors and actuators. B, Chemical, 2002-12, Vol.87 (3), p.491-497

2002

Link zum Volltext

Verfügbarkeit prüfen

Bacterial proteinase reduces maturation time of dry fermented sausages

Journal of food science, 1996-09, Vol.61 (5), p.1024-1029

1996

Link zum Volltext

Verfügbarkeit prüfen

Characterization of volatile effluents of livestock buildings by solid-phase microextraction

International journal of environmental analytical chemistry, 2003-10, Vol.83 (10), p.837-849

2003

Link zum Volltext

Verfügbarkeit prüfen

Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Sensors and actuators. B, Chemical, 1996, Vol.37 (1), p.43-48

1996

Link zum Volltext

Verfügbarkeit prüfen

Implementation of New Methods to Characterise Atmospheres in Piggeries

International journal of environmental analytical chemistry, 2004-08, Vol.84 (9), p.647-659

2004

Link zum Volltext

Verfügbarkeit prüfen

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Meat science, 1994, Vol.38 (2), p.203-218

1994

Link zum Volltext

Verfügbarkeit prüfen

Comparison between an odour profile and a flavour profile of dry fermented sausages

International journal of food science & technology, 1997-12, Vol.32 (6), p.539-546

1997

Link zum Volltext

Verfügbarkeit prüfen

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

International dairy journal, 2009-10, Vol.19 (10), p.588-594

2009

Link zum Volltext

Verfügbarkeit prüfen

Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Journal of analytical and applied pyrolysis, 2004-11, Vol.72 (2), p.203-208

2004

Link zum Volltext

Verfügbarkeit prüfen

Volatile components of dry-cured ham

Journal of agricultural and food chemistry, 1991-07, Vol.39 (7), p.1257-1261

1991

Link zum Volltext

Verfügbarkeit prüfen

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Lait, 2000-11, Vol.80 (6), p.635-641

2000

Link zum Volltext

Verfügbarkeit prüfen

Traceability of animal feeding diet in the meat and milk of small ruminants

Small ruminant research, 2005, Vol.59 (2), p.157-168

2005

Link zum Volltext

Verfügbarkeit prüfen

Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease: Table 1

Journal of neurology, neurosurgery and psychiatry, 2012-10, Vol.83 (10), p.1019-1021

2012

Link zum Volltext

Verfügbarkeit prüfen

Rapid discrimination of Micrococcaceae species using semiconductor gas sensors

Journal of microbiological methods, 1995, Vol.24 (2), p.183-190

1995

Link zum Volltext

Verfügbarkeit prüfen

Characterization of volatile compounds of indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gasc hromatography

Journal of agricultural and food chemistry, 2010, Vol.58 (1), p.473-480

2010

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

Food and nutrition sciences, 2016, Vol.7 (14), p.1297-1314

2016

Link zum Volltext

Verfügbarkeit prüfen

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

Journal of dairy science, 2009-07, Vol.92 (7), p.3040-3048

2009

Link zum Volltext

Verfügbarkeit prüfen

Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus

Enzyme and microbial technology, 1996-12, Vol.19 (8), p.620-622

1996

Link zum Volltext

Verfügbarkeit prüfen

Menü

Weitere Dienste

Einstellungen

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

Characterization of milk by analysis of its terpene fractions

Terpene profiles in Cantal and Saint-Nectaire-type cheese made from raw or pasteurised milk

Heat-induced volatiles and odour-active compounds in a model cheese

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)

Optical fiber-based synchronous fluorescence spectroscopy for bacterial discrimination directly from colonies on agar plates

Fast characterization of Camembert cheeses by static headspace–mass spectrometry

Bacterial proteinase reduces maturation time of dry fermented sausages

Characterization of volatile effluents of livestock buildings by solid-phase microextraction

Rapid discrimination of meat products and bacterial strains using semiconductor gas sensors

Implementation of New Methods to Characterise Atmospheres in Piggeries

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Comparison between an odour profile and a flavour profile of dry fermented sausages

Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Volatile components of dry-cured ham

Transfer of monoterpenes and sesquiterpenes from forages into milk fat

Traceability of animal feeding diet in the meat and milk of small ruminants

Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease: Table 1

Rapid discrimination of Micrococcaceae species using semiconductor gas sensors

Characterization of volatile compounds of indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gasc hromatography

Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and {alpha}-tocopherol

Production of flavor esters by lipases of Staphylococcus warneri and Staphylococcus xylosus

Aktive Filter

Suchergebnisse filtern