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Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile featuresJIA ZHENG; RU LIANG; CHONGDE WU et al.Food research international. 2014, Vol 56, pp 77-84, issn 0963-9969, 8 p.Article

Volatile compounds evolution of three table grapes with different flavour during and after maturationCHUNXIANG YANG; YIJU WANG; BENHONG WU et al.Food chemistry. 2011, Vol 128, Num 4, pp 823-830, issn 0308-8146, 8 p.Article

Effect of the withering process on volatile compound formation during black tea manufacture = Effet du processus de flétrissement sur la formation de composés volatils lors de la fabrication du thé noirTAKEO, T.Journal of the science of food and agriculture. 1984, Vol 35, Num 1, pp 84-87, issn 0022-5142Article

Influence of a volatile compound on formation of vesicular-arbuscular mycorrhizasJOHN, T. V. S; HAYS, R. I; REID, C. P. P et al.Transactions of the British Mycological Society. 1983, Vol 81, Num 1, pp 153-154, issn 0007-1536Article

Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate SourceCABAROGLU, Turgut; YILMAZTEKIN, Murat.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 98-105, issn 0046-9750, 8 p.Article

Investigation of the main components in insect-active dill seed extract = Analyse des principaux composés des extraits d'aneth, ayant un effet répulsif sur les insectesSU, H. C. F; HORVAT, R.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 4, pp 752-753, issn 0021-8561Article

Volatile constituents from guava (Psidium guajava, L.) fruit = Les composés volatils de la goyave (Psidium guajava)IDSTEIN, H; SCHREIER, P.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 1, pp 138-143, issn 0021-8561Article

Volatile compounds in food. Quantitative data. Volume 4 = Les composés volatils dans les produits alimentaires. Données quantitatives. Volume 4MAARSE, H; VISSCHER, C. A.1985, pag. multBook

The effects of process parameters on seasonal development of flavour in black tea = Effet des paramètres technologiques sur le développement saisonnier de la flaveur du thé noirFERNANDO, V; ROBERTS, G. R.Journal of the science of food and agriculture. 1984, Vol 35, Num 1, pp 71-76, issn 0022-5142Article

Vaporization of mixed anesthetic liquidsBRUCE, D. L; LINDE, H. W.Anesthesiology (Philadelphia). 1984, Vol 60, Num 4, pp 342-346, issn 0003-3022Article

Withering effect on the aroma formation found during Oolong tea manufacturing = Effet du roulage sur la formation de l'arôme lors de la préparation du thé OolongTAKEO, T.Agricultural and biological chemistry. 1984, Vol 48, Num 4, pp 1083-1085, issn 0002-1369Article

Isolation and identification of volatile compounds from fried chicken = Isolement et identification des composés volatils de la viande frite de pouletTANG, J; JIN, Q. Z; SHEN, G. H et al.Journal of agricultural and food chemistry (Print). 1983, Vol 31, Num 6, pp 1287-1292, issn 0021-8561Article

Osmolarity determines the solubility of anesthetics in aqueous solutions at 37°CLERMAN, J; WILLIS, M. M; GREGORY, G. A et al.Anesthesiology (Philadelphia). 1983, Vol 59, Num 6, pp 554-558, issn 0003-3022Article

A study of the volatile components generated from butteroil by heat = Analyse des composés volatils générés lors du chauffage de l'huile de beurreNAWAR, W. W; YOO, Y. J; BRADLEY, M. S et al.Revue française des corps gras. 1988, Vol 35, Num 3, pp 117-122, issn 0035-3000Article

Sensorische und instrumentelle analytische Untersuchungen des Kiwi-Aromas = Etudes sensorielle et analytique instrumentale de l'arôme de kiwi = Sensorial and instrumental analytical investigations of kiwi flavourPFANNHAUSER, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1988, Vol 187, Num 3, pp 224-228, issn 0044-3026Conference Paper

Volatile constituents of mountain papaya (Carica candamarcensis, syn. C. pubescens Lenne et Koch) fruit = Les constituants volatils de la papaye de montagne (Carica candamarcensis, syn. C. pubescens Lenne et Koch)IDSTEIN, H; KELLER, T; SCHREIER, P et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 4, pp 663-666, issn 0021-8561Article

Volatile compounds in food. Qualitative data. Supplement 2 to the fifth edition 1983 = Les composés volatils dans les produits alimentaires. Données qualitatives. Supplément 2 à la cinquième édition 1983MAARSE, H; VISSCHER, C. A.1985, pag. multBook

Cross-sensitivity in water vapor in the Engström EMMALINSTROMBERG, J. W; MUIR, J. J.Anesthesia and analgesia. 1984, Vol 63, Num 1, pp 75-78, issn 0003-2999Article

Une recherche sur le mauvais remplissage d'anesthésiques volatils dans les vaporiseursKUMAZAWA, T; KASHIMOTO, S; TANAKA, Y et al.Masui. 1984, Vol 33, Num 8, pp 882-888, issn 0021-4892Article

Volatile compounds in food. Quantitative data. Volume 3 = Les composés volatils dans les produits alimentaires. Données quantitatives. Volume 3MAARSE, H; VISSCHER, C. A.1984, pag. multBook

Effect of process- and storage-times and temperatures on concentrations of volatile materials in ultra-high-temperature steam infusion processed milk = Effet des températures et des durées de traitement et de stockage sur les concentrations en composés volatils du lait traité à ultra-haute-températureBASSETTE, R; JEON, I. J.Journal of food protection. 1983, Vol 46, Num 11, pp 950-953, issn 0362-028XArticle

Recent studies of the volatile compounds in teaZIYIN YANG; BALDERMANN, Susanne; WATANABE, Naoharu et al.Food research international. 2013, Vol 53, Num 2, pp 585-599, issn 0963-9969, 15 p.Article

A research note. Isolation and identification of volatile compounds from glassine packager = Note de recherche. Isolement et identification des composés volatils dans les emballages en papier cristalKIM, H; GILBERT, S. G.Journal of food science. 1989, Vol 54, Num 3, pp 770-773, issn 0022-1147, 3 p.Article

The content and composition of aroma compounds in three different cultivars of dill, Anethum graveolens L = Teneurs et composition en composés de la flaveur de trois variétés d'aneth, Anethum graveolens LHUOPALAHTI, R.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 2, pp 92-95, issn 0044-3026Article

A research note. Volatile components of mushroom (Agaricus subrufecens) = Note de recherche. Les composés volatils des champignons (Agaricus subrufecens)CHEN, C. C; WU, C. M.Journal of food science. 1984, Vol 49, Num 4, pp 1208-1209, issn 0022-1147Article

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