Curing of Vanilla-Reference-Cited by-同舟云学术

Curing of Vanilla

Published:2018-07-06 Issue: Volume: Page:191-221
ISSN:
Container-title:Handbook of Vanilla Science and Technology
language:
Short-container-title:

Author:

Frenkel Chaim¹,Ranadive Arvind S.²,Vázquez Javier Tochihuitl³,Havkin-Frenkel Daphna¹

Publisher

John Wiley & Sons Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119377320.ch13/fullpdf

Reference93 articles.

1. Flavor characterization of different varieties of vanilla beans;Adedeji;Perfumer & Flavorist,1993

2. Ansaldi , G.M. Marseille , G.G. Aubagne , J.L.P. 1990 Process for obtaining natural vanilla flavor by treatment of green vanilla beans, and the flavor obtained

3. Action of β-glucosidase in the curing of vanilla;Arana;Food Research,1943

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1. Exploring the Volatile Profile of Vanilla planifolia after Fermentation at Low Temperature with Bacillus Isolates;Foods;2024-08-30

2. Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan;Food Chemistry: X;2024-08

3. The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process;Scientific Reports;2024-07-16

4. The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process;2024-03-21

5. Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia);Molecules;2023-11-15