Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Salwa Tsouli Sarhir"'
Autor:
Songul Kesen, Armin Amanpour, Salwa Tsouli Sarhir, Onur Sevindik, Gamze Guclu, Hasim Kelebek, Serkan Selli
Publikováno v:
Foods, Vol 7, Iss 7, p 98 (2018)
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) m
Externí odkaz:
https://doaj.org/article/821c6bd7dfd747928468535ff235f96a
Publikováno v:
Flavour and Fragrance Journal. 37:243-253
Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::885ef3a58d4feb6c95125055e4ca4201
https://doi.org/10.1002/ffj.3696
https://doi.org/10.1002/ffj.3696
Publikováno v:
International Dairy Journal. 140:105592
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c15b957e0bb3f2b715bc25c4ec5ce84
https://doi.org/10.1016/j.idairyj.2023.105592
https://doi.org/10.1016/j.idairyj.2023.105592
Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28e1b19f80418904cdce56dd6ca96dc2
https://hdl.handle.net/20.500.12445/1969
https://hdl.handle.net/20.500.12445/1969
Publikováno v:
J Food Sci Technol
Lben is one of the main dairy products in Morocco, which broadly plays a significant role in food industry due to its nutritional, taste, aroma and health features. Aroma is a main quality factor for this kind of fermented dairy products. In this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ac9d516214a28fe9d2e2fc0b7192dd7
https://europepmc.org/articles/PMC6675861/
https://europepmc.org/articles/PMC6675861/
Autor:
Asghar Amanpour, Serkan Selli, Songul Kesen, Salwa Tsouli Sarhir, Gamze Guclu, Hasim Kelebek, Onur Sevindik
Publikováno v:
Foods
Volume 7
Issue 7
Foods, Vol 7, Iss 7, p 98 (2018)
Volume 7
Issue 7
Foods, Vol 7, Iss 7, p 98 (2018)
Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff7dffd58ca8ceea74d962e375e7baa3
https://doi.org/10.3390/foods7070098
https://doi.org/10.3390/foods7070098