Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate SourceCABAROGLU, Turgut; YILMAZTEKIN, Murat.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 98-105, issn 0046-9750, 8 p.Article

Volatile profiling of Ficus carica varieties by HS-SPME and GC-IT-MSOLIVEIRA, Andreia P; SILVA, Luís R; GUEDES DE PINHO, Paula et al.Food chemistry. 2010, Vol 123, Num 2, pp 548-557, issn 0308-8146, 10 p.Article

Antimicrobial activity of volatile component and various extracts of Enteromorpha linza (Linnaeus) J. Agardh from the coast of Izmir, TurkeySUKATAR, Atakan; KARABAY-YAVASOGLU, N. Ulku; OZDEMIR, Guven et al.Annals of microbiology. 2006, Vol 56, Num 3, pp 275-279, issn 1590-4261, 5 p.Article

Evolution of oak-related volatile compounds in a spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak woodFERNANDEZ DE SIMON, Brigida; CADAHIA, Estrella; HERNANDEZ, Teresa et al.Analytica chimica acta. 2006, Vol 563, Num 1-2, pp 198-203, issn 0003-2670, 6 p.Conference Paper

Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollenDOMINGUEZ-VALHONDO, D; GONZALEZ-GOMEZ, D; HERNANDEZ-MENDEZ, T et al.Food science and technology international. 2013, Vol 19, Num 2, pp 167-176, issn 1082-0132, 10 p.Article

Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FIDOLIVEIRA, Andreia P; SILVA, Luis R; ANDRADE, Paula B et al.Food chemistry. 2010, Vol 121, Num 4, pp 1289-1295, issn 0308-8146, 7 p.Article

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packagingMACE, Sabrina; CARDINAL, Mireille; JAFFRES, Emmanuel et al.Food microbiology. 2014, Vol 40, pp 9-17, issn 0740-0020, 9 p.Article

Effect of the withering process on volatile compound formation during black tea manufacture = Effet du processus de flétrissement sur la formation de composés volatils lors de la fabrication du thé noirTAKEO, T.Journal of the science of food and agriculture. 1984, Vol 35, Num 1, pp 84-87, issn 0022-5142Article

Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compoundsQUANZENG WEI; HONGBIN WANG; ZHIJIA LV et al.Food research international. 2013, Vol 53, Num 1, pp 189-194, issn 0963-9969, 6 p.Article

Development of Volatile Compounds during the Manufacture of Dry-Cured Lacón, a Spanish Traditional Meat ProductPURRINOS, Laura; BERMUDEZ, Roberto; FRANCO, Daniel et al.Journal of food science. 2011, Vol 76, Num 1, issn 0022-1147, C89-C97Article

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spiritsRODRIGUEZ MADRERA, Roberto; PICINELLI LOBO, Anna; MANGAS ALONSO, Juan José et al.Food research international. 2010, Vol 43, Num 1, pp 70-78, issn 0963-9969, 9 p.Article

Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honeyESCRICHE, I; VISQUERT, M; JUAN-BORRAS, M et al.Food chemistry. 2009, Vol 112, Num 2, pp 329-338, issn 0308-8146, 10 p.Article

Influence of oak chips geographical origin, toast level, dosage and aging time on volatile compounds of apple ciderWENLAI FAN; YAN XU; AIMEI YU et al.Journal of the Institute of Brewing. 2006, Vol 112, Num 3, pp 255-263, issn 0046-9750, 9 p.Article

Floral classification of Yucatan Peninsula honeys by PCA & HS-SPME/GC-MS of volatile compoundsCUEVAS-GLORY, Luis; ORTIZ-VAZQUEZ, Elizabeth; PINO, Jorge A et al.International journal of food science & technology. 2012, Vol 47, Num 7, pp 1378-1383, issn 0950-5423, 6 p.Article

Removal of Volatiles from Beer by Gas (N₂) Stripping Coupled with High VacuumCASTRO, Luis F; ROSS, Carolyn F.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 3, pp 137-141, issn 0361-0470, 5 p.Article

Volatile profile of Atlantic shellfish species by HS-SPME GC/MSFRATINI, Glenda; LOIS, Salomé; PAZOS, Manuel et al.Food research international. 2012, Vol 48, Num 2, pp 856-865, issn 0963-9969, 10 p.Article

Flüchtige Verbindungen in traditionell hergestelltem Pastirma = Volatile compounds of traditionally produced pastirmaKABAN, Güzin; KAYA, Mükerrem.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 4, pp 112-116, issn 0015-363X, 5 p.Article

Preliminary study of the volatile fraction in the raw meat of pork, duck and gooseSONCIN, S; CHIESA, L. M; CANTONI, C et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 5, pp 436-439, issn 0889-1575, 4 p.Article

Formation of volatile compounds from lycopene by autoxidation in a model system simulating dehydrated foodsKOBORI, C. N; WAGNER, R; PADULA, M et al.Food research international. 2014, Vol 63, pp 49-54, issn 0963-9969, 6 p., aConference Paper

The volatile compounds in lamb fat are affected by the time of grazingVASTA, Valentina; VENTURA, Valentina; LUCIANO, Giuseppe et al.Meat science. 2012, Vol 90, Num 2, pp 451-456, issn 0309-1740, 6 p.Article

Volatile compounds in cider : Inoculation time and fermentation temperature effectsHERRERO, Monica; GARCIA, Luis A; DIAZ, Mario et al.Journal of the Institute of Brewing. 2006, Vol 112, Num 3, pp 210-214, issn 0046-9750, 5 p.Article

The oligosaccharide components of caramel = Die Oligosaccharid-Bestandteile von KaramelDEFAYE, J; GARCIA FERNANDEZ, J. M.Zuckerindustrie. 1995, Vol 120, Num 8, pp 700-704, issn 0344-8657Article

NATURE DES COMPOSANTS VOLATILS OU NON DES AEROSOLS NATURELS DE TAILLE INFERIEURE AU MICRONLYUBOVTSEVA YU S; YUDIN NI.1982; IZV. AKAD. NAUK SSSR, FIZ. ATMOS. OKEANA; ISSN 506613; SUN; DA. 1982; VOL. 18; NO 7; PP. 732-737; ABS. ENG; BIBL. 12 REF.Article

Endophytes: Recent developments in biotechnology and the potential for flavor productionABRAHAO, Meissa R. E; MOLINA, Gustavo; PASTORE, Glaucia M et al.Food research international. 2013, Vol 52, Num 1, pp 367-372, issn 0963-9969, 6 p.Article

Changes in aromatic profile of fresh and dried fig ― the role of pre-treatments in drying processMUJIC, Ibrahim; BAVCON KRALJ, Mojca; JOKIC, Stela et al.International journal of food science & technology. 2012, Vol 47, Num 11, pp 2282-2288, issn 0950-5423, 7 p.Article