The biotechnology of flavoursBONNARME, P; GERON, G; DURAN, A et al.European food and drink review. 1996, Num AUTUMN, pp 67-70, issn 0955-4416Article

Synthesis of the flavour precursor, alliin, in garlic tissue culturesHUGHES, J; TREGOVA, A; TOMSETT, A. B et al.Phytochemistry. 2005, Vol 66, Num 2, pp 187-194, issn 0031-9422, 8 p.Article

The role of diglycosides as tea aroma precursors : Synthesis of tea diglycosides and specificity of glycosidases in tea leavesMATSUMURA, S; TAKAHASHI, S; NISHIKITANI, M et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2674-2678, issn 0021-8561Article

Synthesis and thermolysis of dimeric glyceraldehyde and glycoaldehyde carbonates = Synthèse et thermolyse de glyceraldéhyde dimère et carbonates de glycoaldéhydePODRAZA, K. F; NAWORAL, J. D.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 5, pp 841-843, issn 0021-8561Article

Structures of two new ionone glycosides from quince fruit (Cydonia oblonga mill.)GULDNER, A; WINTERHALTER, P.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 12, pp 2142-2146, issn 0021-8561Article

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model systemNOOR-SOFFALINA, S. S; JINAP, S; NAZAMID, S et al.International journal of food science & technology. 2009, Vol 44, Num 1, pp 168-180, issn 0950-5423, 13 p.Article

Allergische und Pseudoallergische Reaktionen auf Aromastoffe in der Nahrung = Allergic and pseudo-allergic reactions to flavouring agents in foodstuffsKUREK, M; JANOWSKA, E.H + G. Zeitschrift für Hautkrankheiten. 2001, Vol 76, Num 11, pp 699-703, issn 0301-0481Article

Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong teaOGAWA, K; IJIMA, Y; GUO, W et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 877-882, issn 0021-8561Article

Maturity and roasting of peanuts as related to precursors of roasted flavor = Le degré de maturité et le grillage en relation avec les précurseurs de la flaveur des arachidesRODRIGUEZ, M. M; BASHA, S. M; SANDERS, T. H et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 760-765, issn 0021-8561Article

Données récentes sur les précurseurs d'arôme du raisin. Perspectives de leur exploitation en vinificationCORDONNIER, R; BAYONOVE, C; BAUMES, R et al.Revue française d'oenologie. 1986, Vol 26, Num 102, pp 29-41, issn 0395-899XArticle

Geranyl 6-O-α-L-arabinopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from leaves of a greeen tea cultivarNISHIKITANI, M; KUBOTA, K; KOBAYASHI, A et al.Bioscience, biotechnology, and biochemistry. 1996, Vol 60, Num 5, pp 929-931, issn 0916-8451Article

En Japonais = Changes in main component contents of sweet corn kernels cvs Mellogold and Jubilee during maturation and flavor precursor contents of kernels during storageMIYANISHI, T; TUTIMOTO, S; OGURA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 9, pp 831-834, issn 0029-0394Article

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualitiesMEINERT, Lene; TIKK, Kaja; TIKK, Meelis et al.Meat science. 2008, Vol 81, Num 1, pp 255-262, issn 0309-1740, 8 p.Article

Isolation of some glucosides as aroma precursors from gingerSEKIWA, Y; MIZUNO, Y; YAMAMOTO, Y et al.Bioscience, biotechnology, and biochemistry. 1999, Vol 63, Num 2, pp 384-389, issn 0916-8451Article

African mango glycosidically bound volatile compoundsSAKHO, M; CHASSAGNE, D; CROUZET, J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 883-888, issn 0021-8561Article

Analysis of free amino acids in green coffee beans. II. Changes of the amino and content in arabica coffees in connection with post-harvest model treatmentARNOLD, U; LUDWIG, E.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1996, Vol 203, Num 4, pp 379-384, issn 0044-3026Article

Detection and partial characterization of eight β-damascenone precursors in apples (Malus domestica Borkh. Cv. Empire)ROBERTS, D. D; MORDEHAI, A. P; ACREE, T. E et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 2, pp 345-349, issn 0021-8561Article

The sensory effects of pre- or post-fermentation thermal processing on Chardonnay and Semillon winesFRANCIS, I. L; SEFTON, M. A; WILLIAMS, P. J et al.American journal of enology and viticulture. 1994, Vol 45, Num 2, pp 243-251, issn 0002-9254Article

12-methyltridecanal, a species-specific odorant of stewed beefGUTH, H; GROSCH, W.Lebensmittel - Wissenschaft + Technologie. 1993, Vol 26, Num 2, pp 171-177, issn 0023-6438Article

The volatile composition of Chardonnay juices : a study by flavor precursor analysisSEFTON, M. A; FRANCIS, I. L; WILLIAMS, P. J et al.American journal of enology and viticulture. 1993, Vol 44, Num 4, pp 359-370, issn 0002-9254Conference Paper

Bacteria as potential sources of flavor metabolites : Use of biotechnology to enhance food flavorROMERO, D. A.Food technology (Chicago). 1992, Vol 46, Num 11, pp 122-126, issn 0015-6639, 4 p.Article

Studies on precursors of the odor evolved from cooked squid mantle fleshOHSHIMA, T; YOKOYAMA, T; WADA, S et al.Nippon Suisan Gakkaishi. 1991, Vol 57, Num 9, pp 1743-1752, issn 0021-5392Article

The dynamics of the flavour precursors, the S-alk(en)yl-L-cysteine sulphoxides, during leaf blade and scale development in the onion (Allium cepa) = Dynamique des précurseurs de la flaveur, les S-alc(ène)yl-L-cystéine sulfoxydes, au cours du développement des lames foliaires et des écailles chez l'oignon (Allium cepa L.)LANCASTER, J. E; MCCALLION, B. J; SHAW, M. L et al.Physiologia Plantarum (København. 1948). 1986, Vol 66, Num 2, pp 293-297, issn 0031-9317Article

2-Hydroxy-2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-en-8-one: Precursor of 8,9-dehydrotheaspirone in white-fleshed nectarinesKNAPP, H; WEIGAND, C; GLOSER, J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1309-1313, issn 0021-8561Article

Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from Semillon, chardonnay and Sauvignon blanc grape juicesLEIGH FRANCIS, I; SEFTON, M. A; WILLIAMS, P. J et al.Journal of the science of food and agriculture. 1992, Vol 59, Num 4, pp 511-520, issn 0022-5142Article