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Flavour-Isolation Techniques

  • Published: Issue: Volume: Page:409-426
  • ISSN:
  • Container-title:Flavours and Fragrances
  • language:
  • Short-container-title:

Author:

Reineccius Gary A.

Publisher

Springer Berlin Heidelberg

Reference42 articles.

1. Marsili R (2002) Flavor, fragrance, and odor analysis. Dekker, New York

2. Reineccius GA (2002) In: Taylor AJ (ed) Food flavour technology. Sheffield Academic Press, Sheffield, p 210

3. Reineccius GA (2006) Flavor chemistry and technology. Taylor & Francis, Boca Raton

4. Gerstel (2006) Thermal desorber catalogue. Gerstel, Baltimore. http://www.gerstel.com/tdseng.pdf

5. Supleco (2006) SPME applications guide. Supleco, Bellefonte. http://www.sigmaaldrich.com/Graphics/Supelco/objects/8700/8652.pdf

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1. The Current and Emerging Research Related Aroma and Flavor;Aroma and Flavor in Product Development: Characterization, Perception, and Application;2024

2. Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents;International Journal of Food Science & Technology;2022-06-18

3. Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds;Frontiers in Nutrition;2022-04-14

4. Terpenoids as Important Bioactive Constituents of Essential Oils;Essential Oils - Bioactive Compounds, New Perspectives and Applications;2020-09-09

5. Factors influencing the sensory perception of reformulated baked confectionary products;Critical Reviews in Food Science and Nutrition;2019-01-22
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