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

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

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

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

Steady progress in China's aromatics industry = Progrès constants de l'industrie des arômes en ChineQINGHUA, Z.Perfumer & flavorist. 1989, Vol 14, Num 1, pp 42-43, issn 0272-2666Article

The flavor industry in Japan = L'industrie des arômes au JaponBLAU, L. L.Perfumer & flavorist. 1989, Vol 14, Num 5, pp 37-43, issn 0272-2666, 6 p.Article

Reportages sociétés : Ça bouge chez les aromaticiens = Flavoring agents factoriesTOURSEL, P.Process (Cesson-Sévigné). 1998, Num 1139, pp 24-27, issn 0998-6650Article

Organoleptic characteristics of flavor materialsMOSCIANO, G.Perfumer & flavorist. 1997, Vol 22, Num 5, pp 67-69, issn 0272-2666Article

Intercepting impact interactionsEDWARDS, A.Food ingredients and analysis international. 1995, Num AOUSEP, pp 34-35Article

De nouveaux arômes pour la fabrication des produits de la mer : les arômes intelligents = New aromas for seafoods manufacture: The intelligent aromasGUENNEUGUES, P; GIAMPAOLI, P.Industries alimentaires et agricoles. 1994, Vol 111, Num 6, pp 333-335, issn 0019-9311Article

Enzyme modified dairy product flavoursFREUND, P. R.European food and drink review. 1993, Num WINTER, pp 45-49, issn 0955-4416, 3 p.Article

Rising prospects for yeast productsPENNY, C.Food ingredients & processing international. 1991, Num OCT, pp 18-21, 3 p.Article

Characterization and utilization of dehydrated wash waters from clam processing plants as flavoring agents = Caractérisation et utilisation, comme aromatisants, des eaux usées déshydratées provenant des usines de traitement des clamsREDDY, N. R; FLICK, G. J; DUPUY, H. P et al.Journal of food science. 1989, Vol 54, Num 1, pp 55-182, issn 0022-1147, 6 p.Conference Paper

Recent progress in the consideration of flavoring ingredients under the food additives amendment. XVI: GRAS substancesSMITH, R. L; FORD, R. A.Food technology (Chicago). 1993, Vol 47, Num 6, pp 104-117, issn 0015-6639, 7 p.Article

Vanilline : le goût de l'été = VanillinCAVE, Christian; ZOSIMO-LANDOLFO, Guido.Biofutur (Puteaux). 2003, Vol 236, issn 0294-3506, p. 12Article

Les arômes sucrés: Plus naturels et plus gourmands = Sweet aromas: more naturalityRENARD, Anne-Caroline.Revue laitière française. 2002, Vol 618, pp 23-28, issn 0035-3590Article