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Saturated vapour pressure of aroma compounds at various temperaturesCOVARRUBIAS-CERVANTES, Marco; MOKBEL, Ilham; CHAMPION, Dominique et al.Food chemistry. 2004, Vol 85, Num 2, pp 221-229, issn 0308-8146, 9 p.Article

Odor Active Compounds Content in Spices and Their Microencapsulated Powders Measured by SPMEWOJTOWICZ, Elżbieta; ZAWIRSKA-WOJTASIAK, Renata; ADAMIEC, Janusz et al.Journal of food science. 2010, Vol 75, Num 8, issn 0022-1147, S441-S445Article

Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologiesDELERIS, Isabelle; ANDRIOT, Isabelle; COBET, Mallory et al.Journal of food engineering. 2010, Vol 100, Num 3, pp 557-566, issn 0260-8774, 10 p.Article

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perceptionDELERIS, Isabelle; SAINT-EVE, Anne; DAKOWSKI, Fanny et al.Food chemistry. 2011, Vol 127, Num 4, pp 1615-1624, issn 0308-8146, 10 p.Article

Impact odorants of Chardonnay dry white wine from Changli County (China)HUA LI; TAO, Yong-Sheng; HUA WANG et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 287-292, issn 1438-2377, 6 p.Article

Influence of chemical composition of polysaccharides on aroma retentionJOUQUAND, Céline; AGUNI, Youssef; MALHIAC, Catherine et al.Food hydrocolloids. 2008, Vol 22, Num 6, pp 1097-1104, issn 0268-005X, 8 p.Article

A fuzzy comprehensive evaluation for selecting yeast for cider makingBANGZHU PENG; TIANLI YUE; YAHONG YUAN et al.International journal of food science & technology. 2008, Vol 43, Num 1, pp 140-144, issn 0950-5423, 5 p.Article

Lavandin hydrolat applications to Petit Verdot vineyards and their impact on their wine aroma compoundsMARTÍNEZ-GIL, Ana M; PARDO-GARCÍA, Ana I; ZALACAIN, Amaya et al.Food research international. 2013, Vol 53, Num 1, pp 391-402, issn 0963-9969, 12 p.Article

Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouraton varietiesNOGUEROL-PATO, R; GONZALEZ-BARREIRO, C; CANCHO-GRANDE, B et al.Food chemistry. 2012, Vol 135, Num 4, pp 2771-2782, issn 0308-8146, 12 p.Article

Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custardSEUVRE, A.-M; TURCI, C; VOILLEY, A et al.Food chemistry. 2008, Vol 108, Num 4, pp 1176-1182, issn 0308-8146, 7 p.Article

Effect of wine constituents on aroma compound sorption by oak wood in a model systemRAMIREZ-RAMIREZ, Gabriéla; CHASSAGNE, David; FEUILLAT, Michel et al.American journal of enology and viticulture. 2004, Vol 55, Num 1, pp 22-26, issn 0002-9254, 5 p.Article

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass SpectrometryPEIYOU QIN; TINGJUN MA; LI WU et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, S401-S407Article

Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wineMOIO, Luigi; UGLIANO, Maurizio; GAMBUTI, Angelita et al.American journal of enology and viticulture. 2004, Vol 55, Num 1, pp 7-12, issn 0002-9254, 6 p.Article

Microbial production of C₁₃-norisoprenoids and other aroma compounds via carotenoid cleavageRODRIGUEZ-BUSTAMANTE, E; SANCHEZ, S.Critical reviews in microbiology. 2007, Vol 33, Num 3, pp 211-230, issn 1040-841X, 20 p.Article

Retention of aroma compounds by lactic acid bacteria in model food mediaLY, M. H; COVARRUBIAS-CERVANTES, M; DURY-BRUN, C et al.Food hydrocolloids. 2008, Vol 22, Num 2, pp 211-217, issn 0268-005X, 7 p.Article

Yarrowia lipolytica: the novel and promising 2-phenylethanol producerCELINSKA, E; KUBIAK, P; BIALAS, W et al.Journal of industrial microbiology & biotechnology. 2013, Vol 40, Num 3-4, pp 389-392, issn 1367-5435, 4 p.Article

Effect of glutathione addition in sparkling wineWEBBER, Vanessa; DUTRA, Sandra Valduga; SPINELLI, Fernanda Rodrigues et al.Food chemistry. 2014, Vol 159, pp 391-398, issn 0308-8146, 8 p.Article

Kinetic analysis and gas-liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperatureMOURET, J. R; CAMARASA, C; ANGENIEUX, M et al.Food research international. 2014, Vol 62, pp 1-10, issn 0963-9969, 10 p.Article

ZSM-5 filled polyurethaneurea membranes for pervaporation separation isopropyl acetate from aqueous solutionCHUNFANG ZHANG; LE YANG; YUNXIANG BAI et al.Separation and purification technology. 2012, Vol 85, pp 8-16, issn 1383-5866, 9 p.Article

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape winesBAVCAR, Dejan; BASA CESNIK, Helena; CUS, Franc et al.International journal of food science & technology. 2011, Vol 46, Num 9, pp 1801-1808, issn 0950-5423, 8 p.Article

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase MicroextractionXINLIANG MO; YAN XU; WENLAI FAN et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 4, pp 2462-2469, issn 0021-8561, 8 p.Article

Scalping of four aroma compounds by one common (LDPE) and one biosourced (PLA) packaging materials during high pressure treatmentsMAURICIO-IGLESIAS, M; PEYRON, S; CHALIER, P et al.Journal of food engineering. 2010, Vol 102, Num 1, pp 9-15, issn 0260-8774, 7 p.Article

Retention of aroma compounds in food matrices of similar rheological behaviour and different compositionsSEUVRE, Anne-Marie; PHILIPPE, Ellen; ROCHARD, Sophie et al.Food chemistry. 2006, Vol 96, Num 1, pp 104-114, issn 0308-8146, 11 p.Article

Flavour substances of Chinese traditional smoke-cured baconAI-NONG, Yu; BAO-GUO, Sun.Food chemistry. 2005, Vol 89, Num 2, pp 227-233, issn 0308-8146, 7 p.Article