Pub Date : 2006-01-01DOI: 10.1016/S0167-4501(06)80086-5
M. Low, D. Mottram, J. Elmore
{"title":"Relationship between acrylamide formation and the generation of flavour in heated foods","authors":"M. Low, D. Mottram, J. Elmore","doi":"10.1016/S0167-4501(06)80086-5","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80086-5","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":"82536923","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)80142-1
A. Chaintreau, S. Rochat, J. Laumer
{"title":"Re-investigation of sulfur impact odorants in roast beef using comprehensive two-dimensional GC-TOF-MS and the GC-SNIF technique","authors":"A. Chaintreau, S. Rochat, J. Laumer","doi":"10.1016/S0167-4501(06)80142-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80142-1","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":"73685742","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)80135-4
U. Krings, H. Zorn, R. Berger
{"title":"Innovative mass spectrometric tools for the structural elucidation of flavour compounds","authors":"U. Krings, H. Zorn, R. Berger","doi":"10.1016/S0167-4501(06)80135-4","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80135-4","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":"73819157","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)80040-3
G. Krammer, C. Sabater, S. Brennecke, M. Liebig, K. Freiherr, F. Ott, J. Ley, Berthold Weber, Detlef Stöckigt, M. Roloff, C. Schmidt, I. Gatfield, H. Bertram
{"title":"The flavour chemistry of culinary Allium preparations","authors":"G. Krammer, C. Sabater, S. Brennecke, M. Liebig, K. Freiherr, F. Ott, J. Ley, Berthold Weber, Detlef Stöckigt, M. Roloff, C. Schmidt, I. Gatfield, H. Bertram","doi":"10.1016/S0167-4501(06)80040-3","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80040-3","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":"74440143","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)80139-1
J. L. Quéré, Isabelle Gierczynski, D. Langlois, E. Sémon
{"title":"Nosespace with an ion trap mass spectrometer-quantitative aspects","authors":"J. L. Quéré, Isabelle Gierczynski, D. Langlois, E. Sémon","doi":"10.1016/S0167-4501(06)80139-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80139-1","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":"74856422","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)80042-7
M. A. Daniel, G. Elsey, M. Perkins, M. Sefton
{"title":"The consumption of damascenone during early wine maturation","authors":"M. A. Daniel, G. Elsey, M. Perkins, M. Sefton","doi":"10.1016/S0167-4501(06)80042-7","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80042-7","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":"78977023","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)80020-8
Sandrine Mathieu, N. Terrier, Jérôme Procureur, F. Bigey, Z. Günata
{"title":"Vitis vinifera carotenoid cleavage dioxygenase (VvCCD1): gene expression during grape berry development and cleavage of carotenoids by recombinant protein","authors":"Sandrine Mathieu, N. Terrier, Jérôme Procureur, F. Bigey, Z. Günata","doi":"10.1016/S0167-4501(06)80020-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80020-8","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":"72931583","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)80058-0
C. Vermeulen, S. Bailly, S. Collin
{"title":"Occurrence of polyfunctional thiols in fresh and aged lager beers","authors":"C. Vermeulen, S. Bailly, S. Collin","doi":"10.1016/S0167-4501(06)80058-0","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80058-0","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":"73249642","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)80124-X
T. Aishima
{"title":"Comparing predictability of GC-MS and e-nose for aroma attributes in soy sauce using PLS regression analysis","authors":"T. Aishima","doi":"10.1016/S0167-4501(06)80124-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80124-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":"78177073","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)80031-2
F. Tavaria, A. C. Silva-Ferreira, F. Malcata
{"title":"Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese","authors":"F. Tavaria, A. C. Silva-Ferreira, F. Malcata","doi":"10.1016/S0167-4501(06)80031-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80031-2","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":"77772642","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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