Gas Chromatography—Olfactometry as a Tool for Measuring Flavor—Food Ingredient Interactions in Model Systems

Autor: Tony van Eijk, Norbert Fischer

Publikováno v: ACS Symposium Series ISBN: 9780841234093
Flavor-Food Interactions

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ad7c4c1ce1c9d638e8d91642ccd9055
https://doi.org/10.1021/bk-1996-0633.ch015

Thermally Generated Flavors

Autor: THOMAS H. PARLIMENT, MICHAEL J. MORELLO, ROBERT J. MCGORRIN, Ira Katz, Lawrence J. Lin, Charles H. Manley, S. Peter Ludwig, K. Eichner, M. Reutter, R. Wittmann, J. Eiserich, Takayuki Shibamoto, M. Dinnauer, W. Jennings, Deborah D. Roberts, Terry E. Acree, J. S. Steely, K. R. Zeller, Donald S. Mottram, Milton S. Feather, H. Weenen, S. B. Tjan, P. J. de Valois, N. Bouter, A. Pos, H. Vonk, P. M. T. de Kok, E. A. E. Rosing, Frank B. Whitfield, W. Baltes, C. Song, Wilhardi Holscher, Hans Steinhart, R. Schnee, M. Heinzler, Jennifer M. Ames, Anton Apriyantono, Anna Arnoldi, Howard D. Stahl, U. S. Gi, T. A. Bolton, G. A. Reineccius, R. Liardon, T. Huynh Ba, Ricardo Villota, James G. Hawkes, William E. Artz, Suresh K. Rao, Milton E. Bailey, Richard A. Gutheil, Fu-Hung Hsieh, Chien-Wei Cheng, Klaus O. Gerhardt, Henry V. Izzo, Thomas G. Hartman, Chi-Tang Ho, Malathy Nair, Zulin Shi, Mukund V. Karwe, Henryk Daun, V. A. Yaylayan, J. Fichtali, F. R. van de Voort, M. B. Liu, J. A. Maga, Shigeru Tanaka, C. H. Kim, Robert F. Schiffmann, Tony van Eijk, Ted R. Lindstrom, M