UB Paderborn / Katalog / Suche / in CDI

Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Food quality and preference, 2004-10, Vol.15 (7), p.843-852

2004

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Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Food quality and preference, 2017-03, Vol.56 (Part B), p.241-246

2017

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Nasaler Metabolismus: Warum Kaffee auf einmal nach Knoblauch riecht?

Lebensmittelchemie, 2022-03, Vol.76, p.S1-081-S1-081

2022

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Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Food chemistry, 2002, Vol.76 (1), p.13-20

2002

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Nasaler Metabolismus: Warum Kaffee auf einmal nach Knoblauch riecht?

Lebensmittelchemie, 2022-03, Vol.76 (S1), p.S1-081-S1-081

2022

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Transfers of small analytes in a multiphasic stirred fruit yoghurt model

Food hydrocolloids, 2007, Vol.21 (2), p.287-296

2007

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Structural characterization of a K-antigen capsular polysaccharide essential for normal symbiotic infection in Rhizobium sp. NGR234: deletion of the rkpMNO locus prevents synthesis of 5,7-diacetamido-3,5,7,9-tetradeoxy-non-2-ulosonic acid

The Journal of biological chemistry, 2006-09, Vol.281 (39), p.28981-28992

2006

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

International dairy journal, 1999-01, Vol.9 (12), p.877-885

1999

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Evaluation of taste compounds in water-soluble extract of goat cheeses

Food chemistry, 2000-03, Vol.68 (4), p.429-435

2000

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Mechanisms of extraction of aroma compounds from foods, using adsorbents. Effect of various parameters

Food reviews international, 2006-01, Vol.22 (1), p.51-94

2006

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Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1981-1990

1998

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Flavour release at gas/matrix interfaces of stirred yoghurt models

International dairy journal, 2006-02, Vol.16 (2), p.102-110

2006

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Production of halogenated compounds by Bjerkandera adusta

Applied microbiology and biotechnology, 1994, Vol.42 (2/3), p.212-221

1994

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Influence of flavour transfer between different gel phases on perceived aroma

Food chemistry, 2007, Vol.100 (1), p.297-305

2007

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Flavonoid constituents of Stachys aegyptiaca

Phytochemistry (Oxford), 1991, Vol.30 (4), p.1169-1173

1991

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15 - Instrumental assessment of the sensory quality of dairy products

Instrumental assessment of food sensory quality, 2013, p.420-445

2013

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Volatile components of dry-cured ham

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

1991

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Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

Journal of biotechnology, 1997-08, Vol.56 (2), p.143-150

1997

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More clues about sensory impact of sotolon in some flor sherry wines

Journal of agricultural and food chemistry, 1992-03, Vol.40 (3), p.475-478

1992

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Production, identification, and toxicity of gamma-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp

Applied and environmental microbiology, 1996, Vol.62 (8), p.2826-2831

1996

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Calling behaviour of female Periplaneta americana: Behavioural analysis and identification of the pheromone source

Journal of insect physiology, 1993, Vol.39 (9), p.709-720

1993

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Emerging research approaches benefit to the study of cooked cured ham flavour

Food chemistry, 1997-08, Vol.59 (4), p.567-572

1997

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Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

Developments in Food Science, 1998, Vol.40, p.195-205

1998

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A.J. Taylor D.D. Roberts Flavor Perception 2004 (283 pages)

Trends in Food Science & Technology, 2005, Vol.16 (10), p.477-477

Le Quéré, J.L.

2005

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Conversion of oleic acid to 10-hydroxystearic acid by Nocardia paraffinae

Biotechnology letters, 1997, Vol.19 (8), p.715-718

1997

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Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Nasaler Metabolismus: Warum Kaffee auf einmal nach Knoblauch riecht?

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Nasaler Metabolismus: Warum Kaffee auf einmal nach Knoblauch riecht?

Transfers of small analytes in a multiphasic stirred fruit yoghurt model

Structural characterization of a K-antigen capsular polysaccharide essential for normal symbiotic infection in Rhizobium sp. NGR234: deletion of the rkpMNO locus prevents synthesis of 5,7-diacetamido-3,5,7,9-tetradeoxy-non-2-ulosonic acid

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

Evaluation of taste compounds in water-soluble extract of goat cheeses

Mechanisms of extraction of aroma compounds from foods, using adsorbents. Effect of various parameters

Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Flavour release at gas/matrix interfaces of stirred yoghurt models

Production of halogenated compounds by Bjerkandera adusta

Influence of flavour transfer between different gel phases on perceived aroma

Flavonoid constituents of Stachys aegyptiaca

15 - Instrumental assessment of the sensory quality of dairy products

Volatile components of dry-cured ham

Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

More clues about sensory impact of sotolon in some flor sherry wines

Production, identification, and toxicity of gamma-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp

Calling behaviour of female Periplaneta americana: Behavioural analysis and identification of the pheromone source

Emerging research approaches benefit to the study of cooked cured ham flavour

Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

A.J. Taylor D.D. Roberts Flavor Perception 2004 (283 pages)

Conversion of oleic acid to 10-hydroxystearic acid by Nocardia paraffinae

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