Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80068-3
M. Batenburg, J. Wesdorp, F. Meijer, W. D. Hoed, P. Musters, Mikkel Suijker, G. Smit
{"title":"Optimising soy sauce quality by linking flavour composition with consumer preference","authors":"M. Batenburg, J. Wesdorp, F. Meijer, W. D. Hoed, P. Musters, Mikkel Suijker, G. Smit","doi":"10.1016/S0167-4501(06)80068-3","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80068-3","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87840771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80060-9
J. Dufour, R. Wierda, Erwan Pierre, G. Fletcher
{"title":"Assessment of fresh salmon quality under different storage conditions using solid phase micro-extraction","authors":"J. Dufour, R. Wierda, Erwan Pierre, G. Fletcher","doi":"10.1016/S0167-4501(06)80060-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80060-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88834099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80123-8
I. Dirinck, I. Leuven, P. Dirinck
{"title":"ChemSensor classification of red wines","authors":"I. Dirinck, I. Leuven, P. Dirinck","doi":"10.1016/S0167-4501(06)80123-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80123-8","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91537926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80141-X
J. Laumer, A. Chaintreau
{"title":"Prediction of gas-chromatographic retention indices as a tool for identification of sulfur odorants","authors":"J. Laumer, A. Chaintreau","doi":"10.1016/S0167-4501(06)80141-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80141-X","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87750888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80088-9
A. Schäfer, M. Aaslyng
{"title":"The effect of fatty acid precursors on the volatile flavour of pork","authors":"A. Schäfer, M. Aaslyng","doi":"10.1016/S0167-4501(06)80088-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80088-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85861053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80039-7
O. Frank, G. Zehentbauer, T. Hofmann
{"title":"Screening and identification of bitter compounds in roasted coffee brew by taste dilution analysis","authors":"O. Frank, G. Zehentbauer, T. Hofmann","doi":"10.1016/S0167-4501(06)80039-7","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80039-7","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87776152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80007-5
Katherine M. Kittel, T. Acree
{"title":"Using gas chromatography-olfactometry (GCO) to measure varying odorant-specific sensory deficits (OSDs)","authors":"Katherine M. Kittel, T. Acree","doi":"10.1016/S0167-4501(06)80007-5","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80007-5","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84433020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80004-X
A. Tromelin, Guenhaël Sanz, L. Briand, J. Pernollet, E. Guichard
{"title":"3D-QSAR study of ligands for a human olfactory receptor","authors":"A. Tromelin, Guenhaël Sanz, L. Briand, J. Pernollet, E. Guichard","doi":"10.1016/S0167-4501(06)80004-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80004-X","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88193241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80118-4
S. V. Ruth, E. Aprea, A. R. Uriarte
{"title":"Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts","authors":"S. V. Ruth, E. Aprea, A. R. Uriarte","doi":"10.1016/S0167-4501(06)80118-4","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80118-4","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86680469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80081-6
G. P. Rizzi
{"title":"Formation of flavour compounds in reactions of quinones and amino acids","authors":"G. P. Rizzi","doi":"10.1016/S0167-4501(06)80081-6","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80081-6","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86801154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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