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Results 1 to 25 of 128

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Flavor enhancers : their probable mode of actionTILAK NAGODAWITHANA.Food technology (Chicago). 1994, Vol 48, Num 4, pp 79-85, issn 0015-6639, 6 p.Article

Spices and seasoning blends : a taste for all seasonsGIESE, J.Food technology (Chicago). 1994, Vol 48, Num 4, pp 87-98, issn 0015-6639, 9 p.Article

A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamateRHODES, J; TITHERLEY, A. C; NORMAN, J. A et al.Food additives and contaminants. 1991, Vol 8, Num 3, pp 265-274, issn 0265-203XArticle

Flavor enhancers protect microwave performancePrepared foods. 1991, Vol 160, Num 11, issn 0747-2536, p. 79Article

The technology and application of yeast derived flavour enhancersSCHOENBERG, E.European food and drink review. 1993, Num WINTER, pp 55-57, issn 0955-4416Article

Showcase : seasoningsPrepared foods. 1991, Vol 160, Num 11, issn 0747-2536, p. 115Article

Le glutamate veut redorer son blason = Glutamate wants to boost the family fortunes by marrying into moneyRICHARD, S.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1999, Num 589, issn 0035-4244, p. 74Article

Des solutions pour renforcer la perception sucrée sans utiliser le sucre : Sucres et édulcorants = Solutions for reinforcing sweet flavour with no sugarLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 569, pp 42-48, issn 0035-4244, 5 p.Article

Umami: Fifth Taste? Flavor Enhancer?BACHMANOV, Alexander.Perfumer & flavorist. 2010, Vol 35, Num 4, pp 52-57, issn 0272-2666, 6 p.Article

Aroma- und Geschmacksverstärker: Grundlagen der Anwendung = Basic facts governing the use of aroma and flavour enhancersNIEDERAUER, T.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 1, pp 28-31, issn 0015-363X, 51 [5 p.]Article

Allergy activismBEST, D.Prepared foods. 1992, Vol 161, Num 2, pp 28-30, issn 0747-2536Article

Making the most of flavours and essencesFood ingredients & processing international. 1992, Num AVR, pp 20-21Article

Produits carnés : moins de pertes dans les arômes = Meat products : less loss in aromasLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 570, pp 80-81, issn 0035-4244Article

Simultaneous Spectrophotometric Kinetic Determination of Four Flavor Enhancers in Foods with the Aid of ChemometricsYONGNIAN NI; JINFENG CHEN; KOKOT, Serge et al.Journal of AOAC International. 2011, Vol 94, Num 4, pp 1210-1216, issn 1060-3271, 7 p.Article

Lactate de sodium et/ou de potassium = Sodium lactate and/or potassium lactateJACQUET, B.Bulletin de liaison du CTSCCV. 1996, Vol 6, Num 2, pp 105-107, issn 1162-0676Article

Sostanze aromatiche limitate dalla normativa CEE 88/388: osservazioni merceologiche e metodiche analitiche = Flavour substances restricted by the EEC Law 88/388: Aspects of marketable goods technology and analytical methodsMASOTTI, P; ZONTA, F.Industrie alimentari (Pinerolo). 1992, Vol 31, Num 310, pp 1135-1142, issn 0019-901X, 1148 [9 p.]Article

High-performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavorsRISNER, Charles H; KISER, Melissa J.Journal of the science of food and agriculture. 2008, Vol 88, Num 8, pp 1423-1430, issn 0022-5142, 8 p.Article

High-performance liquid chromatography for joint determination of the flavour enhancers monosodium glutamate, disodium guanylate and disodium inosinate in dehydrated bouillonsLORENZO-FERNANDEZ, M; LOPEZ-HERNANDEZ, J; PINEIRO-SOTELO, M et al.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 3, pp 93-95, issn 0012-0413Article

Preparation of 5'-GMP-rich yeast extracts from spent brewer's yeastSOMBUTYANUCHIT, P; SUPHANTHARIKA, M; VERDUYN, C et al.World journal of microbiology & biotechnology. 2001, Vol 17, Num 2, pp 163-168, issn 0959-3993Article

Function and importance of glutamate for savory foodsLÖLIGER, J.The Journal of nutrition. 2000, Vol 130, Num 4, pp 915S-920S, issn 0022-3166, SUPConference Paper

Boosting flavor with yeast extractsMCCUE, N.Prepared foods. 1994, Vol 163, Num 6, issn 0747-2536, p. 137Article

The effect of 2-furanmethanethiol upon the flavour of instant coffeeELMORE, J. S; NURSTEN, H. E.International journal of food science & technology. 1993, Vol 28, Num 5, pp 531-536, issn 0950-5423Article

Recent advances in microbial production of flavour enhancers for the food industryELHARIRY, Hesham; KAWASAKI, Hisashi; AULING, Georg et al.Recent research developments in microbiology (Vol. 8 (2004)). Recent research developments in microbiology. 2004, pp 15-39, isbn 81-7736-211-9, 25 p.Book Chapter

Taste hedonics and the role of umami : The future of MSGPRESCOTT, J.Food Australia. 2001, Vol 53, Num 12, pp 550-554, issn 1032-5298Conference Paper

Determination of free glutamic acid in a variety of foods by high-performance liquid chromatographyDANIELS, D. H; JOE, F. L; DIACHENKO, G. W et al.Food additives and contaminants. 1995, Vol 12, Num 1, pp 21-29, issn 0265-203XArticle

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