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Flavourings : a recipe for regulationHARDINGE, J.Chemistry and industry (London). 1990, Num 21, pp 694-698, issn 0009-3068, 3 p.Article

Flavor trends in Japan's snack and microwave food markets = Les tendances des aromatisants dans le marché japonais des snacks et des produits destinés à la cuisson aux microondesCARROLL, L. E.Food technology (Chicago). 1989, Vol 43, Num 10, pp 145-149, issn 0015-6639, 2 p.Conference Paper

Basic business trends in the worldwide flavor and fragrance industry. 1987-1990 = Tendances économiques de l'industrie mondiale de la flaveur et de la fragrance, en 1987-1990UNGER, L.Perfumer & flavorist. 1989, Vol 14, Num 3, pp 42-45, issn 0272-2666Article

Black Perigord truffle aromatizers : recent developments = Les aromatisants à base de truffe noire du Périgord : développements récentsTALOU, T; DELMAS, M; GASET, A et al.Perfumer & flavorist. 1989, Vol 14, Num 1, pp 9-16, issn 0272-2666, 7 p.Article

A flavor odyssey = Une odyssée des flaveursGLAZER, M.Food technology (Chicago). 1989, Vol 43, Num 7, pp 38-118, issn 0015-6639, 4 p.Article

Maltol and ethyl maltol : from the larch tree to successful food additive = Le maltol et l'éthyl maltol : du mélèze à l'additif alimentaire performantLEBLANC, D. T; AKERS, H. A.Food technology (Chicago). 1989, Vol 43, Num 4, pp 78-84, issn 0015-6639, 4 p.Article

A kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsulesSTOJAKOVIC, Djordje; BUGARSKI, Branko; RAJIC, Nevenka et al.Journal of food engineering. 2012, Vol 109, Num 3, pp 640-642, issn 0260-8774, 3 p.Article

La réglementation des arômes naturels et son évolution récenteGRUNDSCHOBER, F.Bios (Paris). 1991, Vol 22, Num 3, pp 47-51, issn 0366-2284Article

Characterization, production and application of food flavours. Proceedings of the 2nd Wartburg Aroma Symposium. 1987 = Caractérisation, production et applications des arômes alimentaires. Comptes-rendu du symposium de Wartburg sur les arômes. 1987ROTHE, M.1988, 404 p.Book

Biotechnological production of aromas and flavourings = Production d'arômes et d'aromatisants par voie biotechnologiqueRUTTLOFF, H; ROTHE, M.In : Characterization, production and application of food flavours. 1988, pp 259-275Book Chapter

Organoleptic characteristics of flavor materialsMOSCIANO, G; FASANO, M; CASSIDY, J et al.Perfumer & flavorist. 1996, Vol 21, Num 1, pp 33-35, issn 0272-2666Article

Einsatz von Hochdruckextrakten in der Lebensmittelproduktion = Use of high pressure extraction flavours in the industrial production of foodHARTMANN, G.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 4, pp 404-411, issn 0015-363X, 434 [6 p.]Article

Selecting flavorings and seasonings for batter and breading systemsSUDERMAN, D. R.Cereal foods world. 1993, Vol 38, Num 9, pp 689-694, issn 0146-6283Article

Traditional healthy mediterranean diet : Estrogenic activity of plants used as food and flavoring agentsAGRADI, Elisabetta; VEGETO, Elisabetta; SOZZI, Andrea et al.PTR. Phytotherapy research. 2006, Vol 20, Num 8, pp 670-675, issn 0951-418X, 6 p.Article

InnovationsProcess (Cesson-Sévigné). 2002, Num 1180, pp 100-101, issn 0998-6650Article

Organoleptic characteristics of flavor materialsMOSCIANO, G.Perfumer & flavorist. 1996, Vol 21, Num 5, pp 49-54, issn 0272-2666, 4 p.Article

Produits laitiers : une aromatisation au naturelHERVE, M.Revue laitière française. 1992, Num 520, pp 45-48, issn 0035-3590Article

Comparative studies on the metabolism of food additives : case examples in the safety evaluation of the allylbenzene natural flavorsCALDWELL, J; SUTTON, J. D; HOWES, A. J et al.Nutrition reports international. 1990, Vol 1, Num 8, pp 402-409, issn 0029-6635, 8 p.Conference Paper

Produits PFICO2. Une nouvelle génération de produits pour l'alimentation extraits au CO2MAYER, B. G.Industries alimentaires et agricoles. 1989, Vol 106, Num 10, pp 847-853, issn 0019-9311Article

Revue bibliographique. Arômes de basidiomycètes : caractéristiques, analyses et productions = Aromas from basidiomycetes : characteristics, analysis and productionsGROSS, B; ASTHER, M.Sciences des aliments. 1989, Vol 9, Num 3, pp 427-454, issn 0240-8813Article

Quality characteristics of preparations derived from protein animal by-productsZOLTOWSKA, A; OLEWINSKI, S; ZAREMBA, J et al.Acta Alimentaria Polonica. 1989, Vol 15, Num 4, pp 339-348, issn 0137-1495Article

L'arôme des fromages: tradition et modernité = Cheese aroma: tradition and modernityLANGLEY-DANYSZ, P.Revue laitière française. 1993, Num 530, pp 27-29, issn 0035-3590Article

Pyrazine derivativesMATTIA, A; RENWICK, A. G; SIPES, I. G et al.WHO food additives series. 2002, pp 135-175, issn 0300-0923, isbn 92-4-166048-1, 41 p.Conference Paper

Comment aromatiser sans arômes = How aromatize with no aromasFIESS, M.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 558-59, issn 0035-4244, p. 36Article

Aromatisants naturels: l'évolution du marché = Natural flavouring: evolution of the marketHARIEL, J.Parfums, cosmétiques, arômes. 1993, Num 111, pp 78-81, issn 0337-3029Article

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