Sugars, carbonyls and smoke
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
Reference23 articles.
1. Toxicological aspects of tobacco flavour ingredients;Baker;Recent Adv. Tobacco Sci.,2003
2. The pyrolysis of tobacco ingredients;Baker;J. Anal. Appl. Pyrol.,2004
3. The effect of tobacco ingredients on smoke chemistry. Part I: flavourings and additives;Baker;Food Chem. Toxicol.,2004
4. The effect of tobacco ingredients on smoke chemistry. Part II: casing ingredients;Baker;Food Chem. Toxicol.,2004
5. An overview of the effects of tobacco ingredients on smoke chemistry and toxicity;Baker;Food Chem. Toxicol.,2004
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1. Fingerprinting the volatile profile of traditional tobacco and e-cigarettes: A comparative study;Microchemical Journal;2021-07
2. Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken;Journal of Food Science and Technology;2021-05-31
3. Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS;LWT;2021-04
4. Aldehyde and Volatile Organic Compound Yields in Commercial Cigarette Mainstream Smoke Are Mutually Related and Depend on the Sugar and Humectant Content in Tobacco;Nicotine & Tobacco Research;2019-11-04
5. Molecular oxygenates from the thermal degradation of tobacco and material characterization of tobacco char;Scientific African;2019-09
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