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

Development of vocabulary and references for describing off-odors in raw grainsSMITH, E. A; CHAMBERS, E. IV; COLLEY, S et al.Cereal foods world. 1994, Vol 39, Num 7, pp 495-499, issn 0146-6283, 4 p.Article

Off-odor formation during storage of satsuma mandarin (Citrus unshiu marc.) : fruit in relation to sulfur compoundsSHIN-JA KWAK; UEDA, Y; KUROOKA, H et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1990, Vol 37, Num 10, pp 799-804, issn 0029-0394Article

Investigations into the origin of chloroanisoles causing musty off-flavor of raisinsAUNG, L. H; SMILANICK, J. L; VAIL, P. V et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3294-3296, issn 0021-8561Article

Katalog von Fehlaromen = Catalog for off-flavorsNEY, K. H.Gordian (1948). 1990, Num 12, pp 234-235, issn 0017-2243, 2 p.Article

Bildung von 2-Aminoacetophenon und Formylaminoacetophenon im Wein durch Einwirkung von schwefliger Säure auf Indol-3-essigsäure = Formation of 2-aminoacetophenone and formylaminoacetophenone in wine by reaction of sulfurous acid with indole-3-acetic acidCHRISTOPH, N; BAUER-CHRISTOPH, C; GESSNER, M et al.Wein-Wissenschaft. 1998, Vol 53, Num 2, pp 79-86, issn 0375-8818Article

Volatile compounds of fishy odor in sardine by simultaneous distillation and extraction under reduced pressureYOSHIWA, T; MORIMOTO, K; SAKAMOTO, K et al.Nippon Suisan Gakkaishi. 1997, Vol 63, Num 2, pp 222-230, issn 0021-5392Article

Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acidGUZMAN-CHOZAS, M; VICARIO, I. M; GUILLEN-SANS, R et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2452-2457, issn 0021-8561Article

Relation between proteolysis and astringent off-flavor in milkHARWALKAR, V. R; CHOLETTE, H; MCKELLAR, R. C et al.Journal of dairy science. 1993, Vol 76, Num 9, pp 2521-2527, issn 0022-0302Article

Appearance of 2,6-dichlorophenol in carrot treated with sodium hypochloriteFUKAYA, T; ISHIGURO, Y; YOKOYAMA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 4, pp 244-249, issn 0029-0394Article

Quality control in deep-fat frying operationsJACOBSON, G. A.Food technology (Chicago). 1991, Vol 45, Num 2, pp 72-74, issn 0015-6639Article

Deterioration mechanism for tea infusion aroma by retort pasteurizationKINUGASA, H; TAKEO, T.Agricultural and biological chemistry. 1990, Vol 54, Num 10, pp 2537-2542, issn 0002-1369Article

Flavour perception of chloroanisoles in water and selected processed foods = Perception de la flaveur des chloroanisoles dans l'eau et dans certains aliments transformésWHITFIELD, F. B; MCBRIDE, R. L; LY NGUYEN, T. H et al.Journal of the science of food and agriculture. 1987, Vol 40, Num 4, pp 357-365, issn 0022-5142Article

Natural tocopherols gain approval for use in meat productsPrepared foods. 1993, Vol 162, Num 11, pp 79-81, issn 0747-2536Article

Off-odorous compounds produced by molds on oatmeal agar : identification and relation to other growth characteristicsBÖRJESSON, T. S; STÖLLMAN, U. M; SCHNÜRER, J. L et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 2104-2111, issn 0021-8561Article

Veränderungen an einer Polyethylenfolie zur Lebensmittelverpackung beim Entkeimen mit OzonSTEINER, I.Deutsche Lebensmittel-Rundschau. 1991, Vol 87, Num 4, pp 107-112, issn 0012-0413Article

Sensory detection and recovery by acid degree value of fatty acids added to milkDUNCAN, S. E; CHRISTEN, G. L.Journal of dairy science. 1991, Vol 74, Num 9, pp 2855-2859, issn 0022-0302Article

Digeribilità proteica e valutazione sensoriale di late trattato enzimaticamenteQUATTRUCCI, E; AROMOLO, R; GIANGIACOMO, R et al.Rivista della Società Italiana di Scienze dell'Alimentazione. 1991, Vol 20, Num 4, pp 209-215, issn 0391-4887Conference Paper

Beziehungen zwischen Hefenart, Hefenzahl und hefenbedingten sensorischen Fehlern in Magerquark nach Zugabe definierter Hefenarten = Corrélation entre l'espèce de levure, le nombre de levures et les défauts de flaveur liés à la levure dans le fromage blanc maigre après addition d'espèces définies de levures = Relationship between yeast species, number of yeasts and sensoric yeast-depending defects in skimmilk quarg after adding defined yeastsENGEL, G; EINHOFF, K; PROKOPEK, D et al.Milchwissenschaft. 1987, Vol 42, Num 7, pp 428-430, issn 0026-3788Article

Microbiology of food taintsWHITFIELD, F. B.International journal of food science & technology. 1998, Vol 33, Num 1, pp 31-51, issn 0950-5423Article

Protein fraction producing off-flavor headspace volatiles in peanut seedBASHA, S. M; YOUNG, C. T.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 10, pp 3070-3074, issn 0021-8561Article

Chemische Untersuchungen an oxidiertem Butylhydroxytoluol (BHT)STEINER, I.Deutsche Lebensmittel-Rundschau. 1991, Vol 87, Num 1, pp 11-17, issn 0012-0413Article

Ultrafiltration of wine : effect of ultrafiltration on the aroma and flavor characteristics of white Riesling and Gewürztraminer winesFLORES, J. H; HEATHERBELL, D. A; HENDERSON, L. A et al.American journal of enology and viticulture. 1991, Vol 42, Num 2, pp 91-96, issn 0002-9254Article

Volatile alkylphenols and thiophenol in species-relatedx characterizing flavors of red meatsKIM HA, J; LINDSAY, R. C.Journal of food science. 1991, Vol 56, Num 5, pp 1197-1202, issn 0022-1147Article

Loss of urea from the flesh of ray (Raja radiata) during the canning processPASTORIZA, L; SAMPEDRO, G.International journal of food science & technology. 1991, Vol 26, Num 2, pp 211-213, issn 0950-5423Article