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THE CHROMOSOMES OF ANOTHECA SPINOSA (STEJNEGER), FAMILY HYLIDAE.SESSIONS SK.1978; HERPETOLOGICA; E.U.; DA. 1978; VOL. 34; NO 1; PP. 70-73; BIBL. 16 REF.Article

THE SIGNIFICANCE AND USE OF TRACE COMPONENTS IN FLAVORS. = IMPORTANCE ET UTILISATIONS DES ELEMENTS TRACE DANS LES FLAVEURS.DI GENOVA J.1983; PERFUMER & FLAVORIST.; ISSN 0272-2666; USA; DA. 1983; VOL. 7; NO 6; PP. 7-12Article

ORAL PRODUCTS AND FLAVOUR.BANKS GL.1976; INTERNATION. FLAVOURS FOODS ADDIT.; G.B.; DA. 1976; VOL. 7; NO 3; PP. 129-132Article

Sensory characteristics of chemical compounds potentially associated with beany aroma in foodsVARA-UBOL, Suntaree; CHAMBERS, Edgar IV; CHAMBERS, Delores H et al.Journal of sensory studies. 2004, Vol 19, Num 1, pp 15-26, issn 0887-8250, 12 p.Article

Arômes: Débridez la créativité !HAXAIRE, Laurence.Process (Cesson-Sévigné). 2011, Num 1282, pp 52-54, issn 0998-6650, 3 p.Article

Plaisir: Arômes: vers le 100 % bioCHRISTEN, Pierre.Process (Cesson-Sévigné). 2011, Num 1283, issn 0998-6650, 48-50 [2 p.]Article

PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINEHEIN, Karen; EBELER, Susan E; HEYMANN, Hildegarde et al.Journal of sensory studies. 2009, Vol 24, Num 3, pp 441-455, issn 0887-8250, 15 p.Article

Flavor Radar : Mintel's Menu Insights tracks what we're eating and drinkingCARANFA, Maria.Perfumer & flavorist. 2007, Vol 32, Num 1, pp 28-29, issn 0272-2666, 2 p.Article

Moving Flavor Forward : Givaudan's Chef's Council helps flavorists discover new tastesANDRADE, Deize; LEE HIANG PHOON.Perfumer & flavorist. 2007, Vol 32, Num 1, pp 16-17, issn 0272-2666, 2 p.Article

API-IT-MS for Measuring Aroma Release from Dentifrice Products Using a Device To Simulate Tooth BrushingPOZO-BAYON, Maria Angeles; PIMENTA, Paloma; PILCH, Shira et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 8, pp 5034-5041, issn 0021-8561, 8 p.Article

SHORT-TERM TRAINING AND ASSESSMENT FOR PERFORMANCE OF A SENSORY DESCRIPTIVE PANEL FOR THE OLFACTOMETRIC ANALYSIS OF AROMA EXTRACTSBIANCHI, Giulia; ECCHER ZERBINI, Paola; RIZZOLO, Anna et al.Journal of sensory studies. 2009, Vol 24, Num 2, pp 149-165, issn 0887-8250, 17 p.Article

Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foodsBOTT, Lacey; CHAMBERS, Edgar.Journal of sensory studies. 2006, Vol 21, Num 3, pp 308-321, issn 0887-8250, 14 p.Article

FORMATION OF AROMA COMPONENTS FROM NONVOLATILE PRECURSORS IN PASSION FRUIT = FORMATION DES COMPOSES DE LA FLAVEUR A PARTIR DES PRECURSEURS NON VOLATILS DANS LES FRUITS DE LA PASSIONENGEL KH; TRESSL R.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 998-1002; BIBL. 23 REF.; 3 FIG./1 TABL.Article

OBJECTIVE MEASUREMENT OF AROMA QUALITY OF GOLDEN DELICIOUS APPLES AS A FUNCTION OF CONTROLLED-ATMOSPHERE STORAGE TIME = MESURE OBJECTIVE DE LA QUALITE DE L'AROME DES POMMES GOLDEN DELICIOUS, EN FONCTION DE LA DUREE DU STOCKAGE EN ATMOSPHERE CONTROLEEWILLAERT GA; DIRINCK PJ; DE POOTER HL et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 4; PP. 809-813; BIBL. 15 REF.; 6 FIG./3 TABL.Article

THE AROMA OF BLUEBERRIES = L'AROME DES MYRTILLESHIRVI T; HONKANEN E.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 9; PP. 992-996; BIBL. 14 REF.; 1 TABL.Article

THE FLAVOUR OF MILK = LA FLAVEUR DU LAITPRICE JC; MANNING DJ.1983; PERFUMER & FLAVORIST; ISSN 0272-2666; USA; DA. 1983; VOL. 8; NO 2; PP. 50-58; BIBL. 46 REF.; 2 TABL.Article

ETUDE SUR LA FORMATION DE SOTOLON AU GOUT SUCRE DANS LE SUCRE BRUT DE CANNENOSE M; KOBAYASHI A; YAMANISHI T et al.1983; JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN; ISSN 0002-1407; JPN; DA. 1983; VOL. 57; NO 6; PP. 557-561; ABS. ENG; BIBL. 11 REF.; 4 FIG./1 TABL.Article

FACTORES QUE AFECTAN A LA RECUPERACION Y CONCENTRACION DE LA FRACCION AROMATICA DEL ZUMO DE NARANJA. = FACTEURS INFLUENCANT LA RECUPERATION ET LA CONCENTRATION DE LA FRACTION AROMATIQUE DU JUS D'ORANGELAFUENTE B; GASQUE F; NADAL MI et al.1982; REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS; ISSN 0034-7698; ESP; DA. 1982; VOL. 22; NO 4; PP. 560-574; ABS. ENG; BIBL. 14 REF.; 6 FIG./7 TABL.Article

ZUR BIOGENESE DES KAESEAROMAS = BIOGENESE DE L'AROME DES FROMAGESBEHNKE U.1980; NAHRUNG; ISSN 0027-769X; DDR; DA. 1980; VOL. 24; NO 1; PP. 71-83; ABS. ENG/RUS; BIBL. 102 REF.Conference Paper

Main Odorants in Jura Flor-Sherry Wines. Relative Contributions of Sotolon, Abhexon, and Theaspirane-Derived CompoundsCOLLIN, Sonia; NIZET, Sabrina; CLAEYS BOUUAERT, Thomas et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 1, pp 380-387, issn 0021-8561, 8 p.Article

Aroma-Active Components of Lycii fructus (kukija)LEE, G.-H; SHIN, Y; OH, M.-J et al.Journal of food science. 2008, Vol 73, Num 6, issn 0022-1147, C500-C505Article

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient IntermediatesGRANVOGL, Michael; BEKSAN, Ersan; SCHIEBERLE, Peter et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 25, pp 6312-6322, issn 0021-8561, 11 p.Article

Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)KUMAZAWA, Kenji; SAKAI, Nao; AMMA, Hiroko et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 6, pp 1231-1236, issn 0916-8451, 6 p.Article

Novel Psychological and Neurophysiological Significance of Beer Aromas. Part I: Measurement of Changes in Human Emotions During the Smelling of Hop and Ester Aromas Using a Measurement System for BrainwavesKANEDA, Hirotaka; KOJIMA, Hidetoshi; WATARI, Junji et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 2, pp 67-74, issn 0361-0470, 8 p.Article

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starterCHUNLIN ZHANG; ZONGHUA AO; WEIQIANG CHUI et al.European food research & technology (Print). 2012, Vol 234, Num 1, pp 69-76, issn 1438-2377, 8 p.Article

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