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APPLICATION OF HALOPHILIC NUCLEASE H OF MICROCOCCUS VARIANS SUBSP. HALOPHILUS TO COMMERCIAL PRODUCTION OF FLAVORING AGENT 5'-GMP = APPLICATION DE LA NUCLEASE H HALOPHILE DE M.V. SUBSP. H. A LA PRODUCTION COMMERCIALE DE L'EXHAUSTEUR DE FLAVEUR GMP-5'KAMEKURA M; HAMAKAWA T; ONISHI H et al.1982; APPL. ENVIRON. MICROBIOL.; ISSN 0099-2240; USA; DA. 1982; VOL. 44; NO 4; PP. 994-995; BIBL. 7 REF.Article

SOME SAVOURY FLAVOURS = QUELQUES AROMES SAVOUREUXHEATH H.1983; FOOD (LONDON. 1979); ISSN 0143-8441; GBR; DA. 1983; VOL. 5; NO 5; PP. 20-23; 3 P.; BIBL. 8 REF.; 2 TABL.Article

FLAVOUR IDENTITY AND STABILITY DILEMMATILGNER DJ.1982; NAHRUNG; ISSN 0027-769X; DDR; DA. 1982; VOL. 26; NO 7-8; PP. 561-574; ABS. GER/RUS; BIBL. 73 REF.Article

CONSUMPTION RATIO AND FOOD PREDOMINANCE OF FLAVORING MATERIALS - FIRST SERIES = TAUX DE CONSOMMATION ET PREDOMINANCE DES FLAVORISANTS ALIMENTAIRES - PREMIERE PARTIESTOFBERG J.1983; PERFUMER & 50 FLAVORIST; ISSN 0272-2666; USA; DA. 1983; VOL. 8; NO 3; PP. 61-64; BIBL. 6 REF.; 1 TABL.Article

DEVELOPMENTS IN FLAVORS AND FLAVORINGS = PROGRES DANS LE DOMAINE DES AROMATISANTS ET EN FLAVORISANTSHEATH HB.1983; PERFUMER & 50 FLAVORIST; ISSN 0272-2666; USA; DA. 1983; VOL. 8; NO 3; PP. 53-60; 7 P.; BIBL. 2 REF.; 1 TABL.Article

A RESEARCH NOTE. CHANGE IN RIND, FLESH, AND JUICE COLOR OF BLOOD ORANGES STORED IN AIR SUPPLEMENTED WITH ETHYLENE OR IN OXYGEN-ENRICHED ATMOSPHERES. = NOTE DE RECHERCHE. MODIFICATIONS DE LA COULEUR DE LA PEAU, DE LA CHAIR ET DU JUS D'ORANGES SANGUINES STOCKEES DANS UN MELANGE D'AIR ET D'ETHYLENE OU SOUS ATMOSPHERE ENRICHIE EN OXYGENE.AHARONI Y; HOUCK LG.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2091-2092; BIBL. 12 REF.; 1 FIG./1 TABL.Article

SELECTION CRITERIA FOR EATING QUALITY IN STEAMED SWEET POTATO ROOTSVILLAREAL RL; TSOU SC; LAI SH et al.1979; J. AMER. SOC. HORTIC. SCI.; USA; DA. 1979; VOL. 104; NO 1; PP. 31-33; BIBL. 8 REF.Article

DER KOHLENSAEUREGEHALT IM BIER IN ABHAENGIGKEIT VON DER AUSSCHANKMETHODE = LA TENEUR EN GAZ CARBONIQUE DE LA BIERE EN FONCTION DE LA METHODE DE SOUTIRAGEFATH R; SCHOFFEL F.1983; MONATSSCHRIFT FUER BRAUWISSENSCHAFT; ISSN 0723-1520; DEU; DA. 1983; VOL. 36; NO 7; PP. 280-285; ABS. ENG/FRE; BIBL. 7 REF.; 9 FIG./1 TABL.Conference Paper

SOLUTIONS TO THE LIMONIN BITTERNESS PROBLEM OF CITRUS JUICES = DES SOLUTIONS AU PROBLEME DE L'AMERTUME, DUE A LA LIMONINE, DANS LES JUS D'AGRUMESHASEGAWA S; MAIER VP.1983; FOOD TECHNOLOGY (CHICAGO); ISSN 0015-6639; USA; DA. 1983; VOL. 37; NO 6; PP. 73-77; BIBL. 39 REF.; 2 FIG./2 TABL.Article

BIOTECHNOLOGY AND AROMA PRODUCTION = BIOTECHNOLOGIE ET PRODUCTION D'AROMERUTTLOFF H.1982; NAHRUNG; ISSN 0027-769X; DDR; DA. 1982; VOL. 26; NO 7-8; PP. 575-589; ABS. GER/RUS; BIBL. 32 REF.Article

PAPEL DE LOS SAPORIFEROS Y AROMATIZANTES EN EL DESARROLLS DEL SUMINISTRO DE ALIMENTOS = ROLE DES SUBSTANCES SAPIDES ET ODORANTES DANS LE DEVELOPPEMENT DE LA PRODUCTION DE PRODUITS ALIMENTAIRESHALL RL; MERWIN EJ.1981; REV. AGROQUIM. TECNOL. ALIMENT.; ISSN 0034-7698; ESP; DA. 1981; VOL. 21; NO 4; PP. 427-436; BIBL. 4 REF.Article

GESCHMACKSVERSTAERKER = LES EXHAUSTEURS DE SAVEUROBERDIECK R.1981; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1981; VOL. 61; NO 2; PP. 216-223; BIBL. 1 P.Article

EFFECTS OF ELEVATED CO2 ATMOSPHERE ON STORAGE OF FRESHWATER CRAYFISH (PACIFASTACUS LENIUSCULUS). = EFFETS D'UNE ATMOSPHERE A TENEUR ELEVEE EN CO2 SUR LE STOCKAGE DES ECREVISSES (PACIFASTACUS LENIUSCULUS)WANG MY; BROWN WD.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 158-162; BIBL. 31 REF.; 5 FIG./1 TABL.Article

PROTEOLYSIS AND FLAVOUR DEVELOPMENT IN CHEDDAR CHEESES SUBJECTED TO ACCELERATED RIPENING TREATMENTS = PROTEOLYSE ET DEVELOPPEMENT DE LA FLAVEUR DES FROMAGES CHEDDAR SOUMIS A DES TRAITEMENTS D'ACCELERATION DE LA MATURATIONASTON JW; GRIEVE PA; DURWARD IG et al.1983; AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; ISSN 0004-9433; AUS; DA. 1983; VOL. 38; NO 2; PP. 59-65; BIBL. 11 REF.; 4 FIG./2 TABL.Article

PROTEOLYSIS AND FLAVOUR DEVELOPMENT IN CHEDDAR CHEESE = PROTEOLYSE ET DEVELOPPEMENT DE LA FLAVEUR DANS LE FROMAGE DE CHEDDARASTON JW; DURWARD IG; DULLEY JR et al.1983; AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; ISSN 0004-9433; AUS; DA. 1983; VOL. 38; NO 2; PP. 55-59; BIBL. 18 REF.; 4 FIG./2 TABL.Article

AROMA RETENTION IN MODERN BREAD PRODUCTION = RETENTION D'AROME LORS DE LA PRODUCTION DU PAIN SELON LES PROCEDES ACTUELSROTHE M; RUTTLOFF H.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 505-512; ABS. GER/RUS; BIBL. 3 REF.; 8 FIG.Conference Paper

ROLE DES REACTIONS PHOTOCHIMIQUES DANS L'INSTABILITE ORGANOLEPTIQUE DE LA BIERE APRES SOUTIRAGEMASSCHELEIN CA.1980; CEREVISIA; ISSN 0377-8266; BEL; DA. 1980; VOL. 5; NO 4; PP. 107-109; ABS. FLE/ENGArticle

A fresh look at meat flavorCALKINS, C. R; HODGEN, J. M.Meat science. 2007, Vol 77, Num 1, pp 63-80, issn 0309-1740, 18 p.Conference Paper

AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINEOBERFELD, Daniel; HECHT, Heiko; ALLENDORF, Ulrich et al.Journal of sensory studies. 2009, Vol 24, Num 6, pp 797-832, issn 0887-8250, 36 p.Article

SIMPLIFIED LEXICON TO DESCRIBE FLAVOR CHARACTERISTICS OF WESTERN EUROPEAN CHEESESTALAVERA-BIANCHI, Martin; CHAMBERS, Delores H.Journal of sensory studies. 2008, Vol 23, Num 4, pp 468-484, issn 0887-8250, 17 p.Article

Impact of microwave blanching on the flavor of roasted peanutsSCHIRACK, Andriana V; DRAKE, Maryanne; SANDERS, Timothy H et al.Journal of sensory studies. 2006, Vol 21, Num 4, pp 428-440, issn 0887-8250, 13 p.Article

Caractéristiques de l'arôme et préférence = Flavour properties and sensory preferencesISSANCHOU, S; KOSTER, E. P; TEERLING, A et al.Sciences des aliments. 1987, Vol 7, pp 53-58, issn 0240-8813, h.s. 8Conference Paper

MULTIPLE TIME-INTENSITY ANALYSIS AND ACCEPTANCE OF RASPBERRY-FLAVORED GELATINPALAZZO, Alessandra B; BOLINI, Helena M. A.Journal of sensory studies. 2009, Vol 24, Num 5, pp 648-663, issn 0887-8250, 16 p.Article

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREENHONGSOONGNERN, Pairin; CHAMBERSIV, Edgar.Journal of sensory studies. 2008, Vol 23, Num 2, pp 205-221, issn 0887-8250, 17 p.Article

DESCRIBING FLAVOR USING FEWER AND SIMPLER HITS (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESETALAVERA-BIANCHI, Martin; CHAMBERS, Edgar; CHAMBERS, Delores H et al.Journal of sensory studies. 2010, Vol 25, Num 4, pp 481-493, issn 0887-8250, 13 p.Article

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