Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef = Les composés volatils associés au développement, en arérobiose, de quelques espèces de Pseudomonas dans la viande de boeufDAINTY, R. H; EDWARDS, R. A; HIBBARD, C. M et al.Journal of applied bacteriology. 1984, Vol 57, Num 1, pp 75-81, issn 0021-8847Article

Virtual laboratoriesHUT, Piet.Progress of theoretical physics. Supplement. 2006, Num 164, pp 38-53, issn 0375-9687, 16 p.Conference Paper

MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATINPALAZZO, Alessandra B; BOLINI, Helena M. A.Journal of sensory studies. 2009, Vol 24, Num 5, pp 648-663, issn 0887-8250, 16 p.Article

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREENHONGSOONGNERN, Pairin; CHAMBERSIV, Edgar.Journal of sensory studies. 2008, Vol 23, Num 2, pp 205-221, issn 0887-8250, 17 p.Article

The anatomy of flavor = L'anatomie de la flaveurAMATO, I.Analytical chemistry (Washington, DC). 1988, Vol 60, Num 15, pp 924-929, issn 0003-2700, 4 p.Article

FLAVORS OF GREEN TEA CHANGE LITTLE DURING STORAGELEE, Jeehyun; CHAMBERS, Delores H.Journal of sensory studies. 2010, Vol 25, Num 4, pp 512-520, issn 0887-8250, 9 p.Article

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLESTALAVERA-BIANCHI, Martin; CHAMBERS, Edgar; CHAMBERS, Delores H et al.Journal of sensory studies. 2010, Vol 25, Num 2, pp 163-183, issn 0887-8250, 21 p.Article

EFFECT OF THE GLASS SHAPE ON FLAVOR PERCEPTION OF TOASTED WINE FROM RIBEIRO (NW SPAIN)VILANOVA, Mar; VIDAL, Pablo; CORTES, Sandra et al.Journal of sensory studies. 2008, Vol 23, Num 1, pp 114-124, issn 0887-8250, 11 p.Article

Sensory-specific satiety and flavor amplification of foodsHOLLIS, James H; HENRY, C. J. K.Journal of sensory studies. 2007, Vol 22, Num 4, pp 367-376, issn 0887-8250, 10 p.Article

Flavor properties of plain soymilkCHAMBERS, Edgar; JENKINS, Alicia; MCGUIRE, Bruce H et al.Journal of sensory studies. 2006, Vol 21, Num 2, pp 165-179, issn 0887-8250, 15 p.Article

Flavor threshold as affected by interaction among three dairy-related flavor compoundsADHIKARI, Koushik; HEIN, Karen A; ELMORE, Janelle R et al.Journal of sensory studies. 2006, Vol 21, Num 6, pp 626-643, issn 0887-8250, 18 p.Article

AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINEOBERFELD, Daniel; HECHT, Heiko; ALLENDORF, Ulrich et al.Journal of sensory studies. 2009, Vol 24, Num 6, pp 797-832, issn 0887-8250, 36 p.Article

SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESESTALAVERA-BIANCHI, Martin; CHAMBERS, Delores H.Journal of sensory studies. 2008, Vol 23, Num 4, pp 468-484, issn 0887-8250, 17 p.Article

Impact of microwave blanching on the flavor of roasted peanutsSCHIRACK, Andriana V; DRAKE, Maryanne; SANDERS, Timothy H et al.Journal of sensory studies. 2006, Vol 21, Num 4, pp 428-440, issn 0887-8250, 13 p.Article

Caractéristiques de l'arôme et préférence = Flavour properties and sensory preferencesISSANCHOU, S; KOSTER, E. P; TEERLING, A et al.Sciences des aliments. 1987, Vol 7, pp 53-58, issn 0240-8813, h.s. 8Conference Paper

Origin of flavor reversion in soybean oil = Origine de la réversion de flaveur de l'huile de sojaENDO, Y; SAITO, A; FUJIMOTO, K et al.Yukagaku. 1988, Vol 37, Num 4, pp 291-293, issn 0513-398XArticle

Bitter taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH corresponding to the partial sequence (positions 61-67) of bovine β-casein, and related peptides = Le goût amer du peptide H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH correspondant à une séquence partielle (positions 61-67) de la caséine-β bovine et des peptides analoguesSHINODA, I; TADA, M; OKAI, H et al.Agricultural and biological chemistry. 1986, Vol 50, Num 5, pp 1247-1254, issn 0002-1369Article

Bitter taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH corresponding to the partial sequence (positions 82-88) of bovine β-casein, and related peptides = Le goût du peptide H-Val-Val-Val-Pro-Pro-Phe-Leu-OH correspondant à une séquence partielle (positions 82-88) de la caséine-β bovine et des peptides analoguesSHINODA, I; OKAI, H; FUKUI, S et al.Agricultural and biological chemistry. 1986, Vol 50, Num 5, pp 1255-1260, issn 0002-1369Article

INFLUENCE OF GROWTH OF COLIFORMS ON FLAVOR ACCEPTABILITY OF COMMERCIALLY PROCESSED MILK SAMPLES = INFLUENCE DE LA CROISSANCE DES COLIFORMES SUR L'ACCEPTABILITE DE LA FLAVEUR DES ECHANTILLONS DE LAIT TRANSFORME COMMERCIALISELEDFORD RA; SENYK GF; SHIPE WF et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 8; PP. 1611-1615; BIBL. 18 REF.; 5 TABL.Article

Hierarchical quark mass matrices and flavor mixingFISHBANE, P. M; HUNG, P. Q.Physical review. D. Particles and fields. 1992, Vol 45, Num 1, pp 293-296, issn 0556-2821Article

Characteristics of maple syrup processed from bleach-treated sap = Caractéristiques du sirop d'érable fabriqué à partir de sève traitée par un désinfectantMORSELLI, M. F; WHALLEN, M. L; BAGGETT, K. L et al.Journal of food protection. 1985, Vol 48, Num 3, pp 204-206, issn 0362-028XArticle

EFFECT OF SALTING TREATMENT ON THE FLAVOUR OF STAVRIDA AND MULLET FISH = EFFET DU SALAGE SUR LA FLAVEUR DES POISSONS STAVRIDA ET MUGESFAHMY AA; SOLIMAN MM; OSMAN F et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 1; PP. 111-113; BIBL. 7 REF.; 2 TABL.Article

DEVELOPMENT AND APPLICATION OF A METHOD OF DETECTING MALTY-FLAVOUR PRODUCING STREPTOCOCCI IN CHEESE = MISE AU POINT ET APPLICATION D'UNE METHODE DE DETECTION DES STREPTOCOQUES PRODUISANT UNE FLAVEUR DE MALT DANS LE FROMAGELANGEVELD LPM.1975; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1975; VOL. 29; NO 2-3; PP. 135-144; ABS. NEERL.; BIBL. 13 REF.Article

Kaon decays and the flavour problemISIDORI, Gino.Annales Henri Poincaré. 2003, Vol 4, pp S97-S109, issn 1424-0637, SUP1Article

A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOESHONGSOONGNERN, Pairin; CHAMBERS, Edgar.Journal of sensory studies. 2008, Vol 23, Num 5, pp 583-599, issn 0887-8250, 17 p.Article