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ACETALDEHYDE AND DIACETYL PRODUCTION IN ZABADY AND ZABADY CULTURES = PRODUCTION D'ACETALDEHYDE ET DE DIACETYLE DANS LE ZABADY (YOGOURTH EGYPTIEN) ET DES CULTURES POUR ZABADYEL SADEK GM; NAGUIB K; NEGM A et al.1972; MILCHWISSENSCHAFT; DTSCH.; DA. 1972; VOL. 27; NO 12; PP. 756-758; ABS. ALLEM.; BIBL. 10 REF.Serial Issue

Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef = Les composés volatils associés au développement, en arérobiose, de quelques espèces de Pseudomonas dans la viande de boeufDAINTY, R. H; EDWARDS, R. A; HIBBARD, C. M et al.Journal of applied bacteriology. 1984, Vol 57, Num 1, pp 75-81, issn 0021-8847Article

Changes in cooked odor of Antarctic krill during frozen storage = Modifications de l'odeur de cuit des krills de l'Antarctique lors du stockage frigorifiqueCHOI, S. H; KATO, H.Agricultural and biological chemistry. 1984, Vol 48, Num 2, pp 545-547, issn 0002-1369Article

Virtual laboratoriesHUT, Piet.Progress of theoretical physics. Supplement. 2006, Num 164, pp 38-53, issn 0375-9687, 16 p.Conference 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

EFFECT OF MILK PASTEURIZATION ON FLAVOR PROPERTIES OF SEVEN COMMERCIALLY AVAILABLE FRENCH CHEESE TYPESCHAMBERS, Delores H; ESTEVE, Emilien; RETIVEAU, Annylse et al.Journal of sensory studies. 2010, Vol 25, Num 4, pp 494-511, issn 0887-8250, 18 p.Article

A lexicon for flavor descriptive analysis of green teaLEE, Jeehyun; CHAMBERS, Delores H.Journal of sensory studies. 2007, Vol 22, Num 3, pp 256-272, issn 0887-8250, 17 p.Article

Identifying and preventing off-flavorsSUCAN, Mathias K.Food technology (Chicago). 2004, Vol 58, Num 11, pp 36-40, issn 0015-6639, 4 p.Article

Recreating flavors from natureGREEN, Carter; PUCARELLI, Fred; MANKOO, Amby et al.Food technology (Chicago). 2004, Vol 58, Num 11, pp 28-34, issn 0015-6639, 5 p.Article

Looking for My Lost Shaker of Salt... Replacer: Flavor, Function, FutureHEIDOLPH, B. B; RAY, D. K; ROLLER, S et al.Cereal foods world. 2011, Vol 56, Num 1, pp 5-19, issn 0146-6283, 15 p.Article

THE EFFECT OF THE COMBINATION OF SALTY, BITTER AND SOUR ACCOMPANIMENT ON THE FLAVOR AND JUICINESS OF PORK PATTIESAASLYNG, M. D; FRØST, M. B.Journal of sensory studies. 2010, Vol 25, Num 4, pp 536-548, issn 0887-8250, 13 p.Article

FLAVOR DIFFERENCES IN HETEROGENEOUS FOODS CAN BE DETECTED USING REPEATED MEASURES OF CONSUMER PREFERENCESHARKER, F. Roger; AMOS, Rachel L; WHITE, Anne et al.Journal of sensory studies. 2008, Vol 23, Num 1, pp 52-64, issn 0887-8250, 13 p.Article

New solutions for the color-flavor locked strangeletsPENG, G. X; WEN, X. J; CHEN, Y. D et al.Physics letters. Section B. 2006, Vol 633, Num 2-3, pp 314-318, issn 0370-2693, 5 p.Article

The anatomy of flavor = L'anatomie de la flaveurAMATO, I.Analytical chemistry (Washington, DC). 1988, Vol 60, Num 15, pp 924-929, issn 0003-2700, 4 p.Article

FLAVORS OF GREEN TEA CHANGE LITTLE DURING STORAGELEE, Jeehyun; CHAMBERS, Delores H.Journal of sensory studies. 2010, Vol 25, Num 4, pp 512-520, issn 0887-8250, 9 p.Article

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLESTALAVERA-BIANCHI, Martin; CHAMBERS, Edgar; CHAMBERS, Delores H et al.Journal of sensory studies. 2010, Vol 25, Num 2, pp 163-183, issn 0887-8250, 21 p.Article

EFFECT OF THE GLASS SHAPE ON FLAVOR PERCEPTION OF TOASTED WINE FROM RIBEIRO (NW SPAIN)VILANOVA, Mar; VIDAL, Pablo; CORTES, Sandra et al.Journal of sensory studies. 2008, Vol 23, Num 1, pp 114-124, issn 0887-8250, 11 p.Article

Sensory-specific satiety and flavor amplification of foodsHOLLIS, James H; HENRY, C. J. K.Journal of sensory studies. 2007, Vol 22, Num 4, pp 367-376, issn 0887-8250, 10 p.Article

Flavor properties of plain soymilkCHAMBERS, Edgar; JENKINS, Alicia; MCGUIRE, Bruce H et al.Journal of sensory studies. 2006, Vol 21, Num 2, pp 165-179, issn 0887-8250, 15 p.Article

Flavor threshold as affected by interaction among three dairy-related flavor compoundsADHIKARI, Koushik; HEIN, Karen A; ELMORE, Janelle R et al.Journal of sensory studies. 2006, Vol 21, Num 6, pp 626-643, issn 0887-8250, 18 p.Article

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

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