Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Improvement of food aroma and sensory attributes of processed food products using essential oils/boosting up the organoleptic properties and nutritive of different food products

Published:2024 Issue: Volume: Page:107-116
ISSN:
Container-title:Applications of Essential Oils in the Food Industry
language:en
Short-container-title:

Author:

Olaniran Abiola Folakemi,Adeyanju Adeyemi Ayotunde,Olaniran Olubukola David,Erinle Christianah Oluwakemi,Okonkwo Clinton Emeka,Taiwo Abiola Ezekiel

Publisher

Elsevier

Reference66 articles.

1. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties;Acevedo-Fani;Food Hydrocolloids,2015

2. Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil;Aguirre;Food Bioscience,2013

3. Improvement of the quality and shelf life of concentrated yoghurt (Labneh) by the addition of some essential oils;Al-Otaibi;African Journal of Microbiology Research,2008

4. Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh);Al-Rimawi;Cogent Food & Agriculture,2020

5. GC-MS analysis of clove (Syzygium aromaticum) bud essential oil from Java and Manado;Amelia;AIP Conference Proceedings,2017

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP