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FORMATION OF AROMA COMPONENTS FROM NONVOLATILE PRECURSORS IN PASSION FRUIT = FORMATION DES COMPOSES DE LA FLAVEUR A PARTIR DES PRECURSEURS NON VOLATILS DANS LES FRUITS DE LA PASSIONENGEL KH; TRESSL R.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 998-1002; BIBL. 23 REF.; 3 FIG./1 TABL.Article

UBER DIE BIOGENESE VON AROMASTOFFEN BEI PFLANZEN UND FRUECHTEN. XX. MITT. : ABHAENGIGKEIT DER AROMABIOSYNTHESE IN ERDBEERFRUECHTEN VON EXOGENEN PARAMETERN = SUR LA BIOGENESE DES CONSTITUANTS DE L'AROME DES FRUITS ET VEGETAUX. 20EME COMM. : INFLUENCE DE PARAMETRES EXOGENES SUR LA BIOSYNTHESE DE L'AROME DE FRAISEDRAWERT F; BERGER RG.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 209-214; ABS. ENG; BIBL. 50 REF.; 4 FIG./1 TABL.Article

The levels of S-alk(en)yl-L-cysteine sulphoxides during the growth of the onion (Allium cepa L.) = Les taux de S-alc(ène)yl-L-cystéine sulfoxydes au cours du développement de l'oignon (Allium cepa)LANCASTER, J. E; MCCALLION, B. J; SHAW, M. L et al.Journal of the science of food and agriculture. 1984, Vol 35, Num 4, pp 415-420, issn 0022-5142Article

Etude structurale des hétérosides précurseurs d'arômes dans le raisin (muscat d'Alexandrie) et l'abricot (rouge du Roussillon) = Structural study of heterosidic aroma precursor present in grape (muscat of Alexandra) and apricot (rouge du Roussillon)Salles, Christian; Crouzet, Jean.1989, 175 p.Thesis

The biotechnology of flavoursBONNARME, P; GERON, G; DURAN, A et al.European food and drink review. 1996, Num AUTUMN, pp 67-70, issn 0955-4416Article

Contribution à l'étude des arômes de viandes cuites: analyse d'arômes élaborés à partir d'hydrolysats protéiques de poulets = Studies on cooked meat aroma: analysis of flavourings produced from chicken protein hydrolysatesBoudaud, Nathalie; Colas, Bernard.1992, 199 p.Thesis

The role of diglycosides as tea aroma precursors : Synthesis of tea diglycosides and specificity of glycosidases in tea leavesMATSUMURA, S; TAKAHASHI, S; NISHIKITANI, M et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2674-2678, issn 0021-8561Article

Structures of two new ionone glycosides from quince fruit (Cydonia oblonga mill.)GULDNER, A; WINTERHALTER, P.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 12, pp 2142-2146, issn 0021-8561Article

Synthesis and thermolysis of dimeric glyceraldehyde and glycoaldehyde carbonates = Synthèse et thermolyse de glyceraldéhyde dimère et carbonates de glycoaldéhydePODRAZA, K. F; NAWORAL, J. D.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 5, pp 841-843, issn 0021-8561Article

Geranyl 6-O-α-L-arabinopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from leaves of a greeen tea cultivarNISHIKITANI, M; KUBOTA, K; KOBAYASHI, A et al.Bioscience, biotechnology, and biochemistry. 1996, Vol 60, Num 5, pp 929-931, issn 0916-8451Article

En Japonais = Changes in main component contents of sweet corn kernels cvs Mellogold and Jubilee during maturation and flavor precursor contents of kernels during storageMIYANISHI, T; TUTIMOTO, S; OGURA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 9, pp 831-834, issn 0029-0394Article

Allergische und Pseudoallergische Reaktionen auf Aromastoffe in der Nahrung = Allergic and pseudo-allergic reactions to flavouring agents in foodstuffsKUREK, M; JANOWSKA, E.H + G. Zeitschrift für Hautkrankheiten. 2001, Vol 76, Num 11, pp 699-703, issn 0301-0481Article

Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong teaOGAWA, K; IJIMA, Y; GUO, W et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 877-882, issn 0021-8561Article

Maturity and roasting of peanuts as related to precursors of roasted flavor = Le degré de maturité et le grillage en relation avec les précurseurs de la flaveur des arachidesRODRIGUEZ, M. M; BASHA, S. M; SANDERS, T. H et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 3, pp 760-765, issn 0021-8561Article

Données récentes sur les précurseurs d'arôme du raisin. Perspectives de leur exploitation en vinificationCORDONNIER, R; BAYONOVE, C; BAUMES, R et al.Revue française d'oenologie. 1986, Vol 26, Num 102, pp 29-41, issn 0395-899XArticle

Challenges to biocatalysis from flavor chemistryWHITEHEAD, I. M.Food technology (Chicago). 1998, Vol 52, Num 2, pp 40-46, issn 0015-6639Article

Sensitive and selective screening for 6'-O-malonylated glucoconjugates in plantsWITHOPF, B; RICHLING, E; ROSCHER, R et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 907-911, issn 0021-8561Article

Etude des précurseurs d'arôme du raisin et des enzymes responsables de leur hydrolyse = Study of grape flavour precursors and the enzymes responsible for their hydrolysisCordonnier, R; Bayonove, C.1990, 135 p.Report

Changes in the content and distribution, in different organs, of the flavour precursors, the S-alk(en)yl-L-cysteine sulphoxides, during seedling development of onions (Allium cepa) grown under light and dark regimesMCCALLION, B. J; LANCASTER, J. E.Physiologia Plantarum (København. 1948). 1984, Vol 62, Num 3, pp 370-374, issn 0031-9317Article

2-Hydroxy-2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-en-8-one: Precursor of 8,9-dehydrotheaspirone in white-fleshed nectarinesKNAPP, H; WEIGAND, C; GLOSER, J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1309-1313, issn 0021-8561Article

Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from Semillon, chardonnay and Sauvignon blanc grape juicesLEIGH FRANCIS, I; SEFTON, M. A; WILLIAMS, P. J et al.Journal of the science of food and agriculture. 1992, Vol 59, Num 4, pp 511-520, issn 0022-5142Article

Primary odorants of pale lager beer : differences to other beers and changes during storageSCHIEBERLE, P.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1991, Vol 193, Num 6, pp 558-565, issn 0044-3026Article

Enzymic oxidation of linoleic acid to 1,Z-5-octadien-3-ol, Z-2,Z-5-octadien-1-ol and 10-oxo-E-8-decenoic acid by a protein fraction from mushrooms (Psalliota bispora) = Oxydation enzymatique de l'acide linolénique en octadiène-1-Z-5 ol-3, octadiène-Z-2,Z-5 ol-1 et acide 10-oxo-E-8 décénoïque par une fraction protéique du champignon comestible (Psalliota bispora)WURZENBERGER, M; GROSCH, W.Lipids. 1986, Vol 21, Num 4, pp 261-266, issn 0024-4201Article

Isolation of some glucosides as aroma precursors from gingerSEKIWA, Y; MIZUNO, Y; YAMAMOTO, Y et al.Bioscience, biotechnology, and biochemistry. 1999, Vol 63, Num 2, pp 384-389, issn 0916-8451Article

African mango glycosidically bound volatile compoundsSAKHO, M; CHASSAGNE, D; CROUZET, J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 883-888, issn 0021-8561Article

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