Complexation efficiency of cyclodextrins for volatile flavor compounds-Reference-Cited by-同舟云学术

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Complexation efficiency of cyclodextrins for volatile flavor compounds

Published:2013-08 Issue:1 Volume:53 Page:110-114
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ciobanu A.,Landy D.,Fourmentin S.

Funder

Communauté Urbaine de Dunkerque

Région Nord Pas-de-Calais

Ministère de l'Enseignement Supérieur et de la Recherche

CNRS

European Regional Development Fund (ERDF)

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin;Andreu-Sevilla;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2011

2. Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters;Andreu-Sevilla;Journal of Food Science,2011

3. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloids,2009

4. Factors controlling flavors binding constants to cyclodextrins and their applications in foods;Astray;Food Research International,2010

5. Chiral recognition ability of α-cyclodextrin with regard to some monoterpenoids under gas–liquid chromatographic conditions;Asztemborska;Journal of Chromatography. A,2003

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4. Comparative study of β-cyclodextrin and carboxymethyl-β-cyclodextrin as effective drug delivery systems for oxymetholone: Design, preparation, characterization, phase solubility and in vitro drug release studies;Journal of Science: Advanced Materials and Devices;2024-09

5. Designing green and recyclable switchable supramolecular deep eutectic solvents for efficient extraction of flavonoids from Scutellariae Radix and mechanism exploration;Journal of Chromatography A;2024-08

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