Cocoa Off-Flavors-Reference-Cited by-同舟云学术

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Cocoa Off-Flavors

Published:1992 Issue: Volume: Page:419-432
ISSN:0167-4501
Container-title:Developments in Food Science
language:
Short-container-title:

Author:

NEY KARL HEINZ

Publisher

Elsevier

Reference19 articles.

1. Chocolate Manufacturers Quality Requirements;Cocoa Beans,1984

2. Lebensmittelaromen;Ney,1987

3. K.H. Ney, in: G.Charalambous, Flavors and Off-Flavors '89. Proceedings of the 6th International Flavor Conference, Rethymon, Crete, Greece, 5–7 July 1989, Elsevier, Amsterdam, 1990, Developments in Food Science, 24, pp.561–567.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular Background of a Moldy-Musty Off-Flavor in Cocoa;Journal of Agricultural and Food Chemistry;2021-04-12

2. Quality properties of fruits as affected by drying operation;Critical Reviews in Food Science and Nutrition;2015-02-12

3. Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis;Food Research International;2011-01

4. Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions;Journal of the Science of Food and Agriculture;2010-09-24

5. Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting;Journal of Agricultural and Food Chemistry;2008-10-17

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