Food Aroma Compounds

Author:

Tylewicz Urszula,Inchingolo Raffaella,Rodriguez-Estrada Maria Teresa

Publisher

Elsevier

Reference165 articles.

1. Influence of gamma irradiation on microflora, sensory quaity, nutritional properties and shelf life of Desi chickpea (Cicer arietinum);Abdullah;Progress in Nutrition,2018

2. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007

3. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses;Akacha;Food and Bioproducts Processing,2015

4. 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice;Alves Filho;Food Chemistry,2016

5. Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil;Amanpour;Innovative Food Science and Emerging Technologies,2019

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