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Results: 1-22 |
Results: 22
SENSORY EVALUATION OF MIXTURES OF MALTITOL OR ASPARTAME, SUCROSE AND AN ORANGE AROMA
Authors: NAHON DF ROOZEN JP DEGRAAF C
Citation: Df. Nahon et al., SENSORY EVALUATION OF MIXTURES OF MALTITOL OR ASPARTAME, SUCROSE AND AN ORANGE AROMA, Chemical senses, 23(1), 1998, pp. 59-66
COMBINED GC AND SNIFFING PORT ANALYSIS OF VOLATILE COMPOUNDS IN RUBBER RINGS MOUNTED ON BEER BOTTLES
Authors: LINSSEN JPH RIJNEN L LEGGERHUIYSMAN A ROOZEN JP
Citation: Jph. Linssen et al., COMBINED GC AND SNIFFING PORT ANALYSIS OF VOLATILE COMPOUNDS IN RUBBER RINGS MOUNTED ON BEER BOTTLES, Food additives and contaminants, 15(1), 1998, pp. 79-83
SENSORY EVALUATION OF MIXTURES OF SODIUM CYCLAMATE, SUCROSE, AND AN ORANGE AROMA
Authors: NAHON DF ROOZEN JP DEGRAAF C
Citation: Df. Nahon et al., SENSORY EVALUATION OF MIXTURES OF SODIUM CYCLAMATE, SUCROSE, AND AN ORANGE AROMA, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3426-3430
INFLUENCE OF HARVESTING TIME ON THE COMPOSITION OF VOLATILE COMPONENTS IN DIFFERENT ANATOMICAL PARTS OF LOVAGE (LEVISTICUM-OFFICINALE KOCH.)
Authors: BYLAITE E VENSKUTONIS RP ROOZEN JP
Citation: E. Bylaite et al., INFLUENCE OF HARVESTING TIME ON THE COMPOSITION OF VOLATILE COMPONENTS IN DIFFERENT ANATOMICAL PARTS OF LOVAGE (LEVISTICUM-OFFICINALE KOCH.), Journal of agricultural and food chemistry, 46(9), 1998, pp. 3735-3740
GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS EVALUATED FOR AROMA RELEASEFROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS)
Authors: VANRUTH SM ROOZEN JP COZIJNSEN JL
Citation: Sm. Vanruth et al., GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS EVALUATED FOR AROMA RELEASEFROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS), Food chemistry, 56(4), 1996, pp. 343-346
SWEETNESS FLAVOR INTERACTIONS IN SOFT DRINKS
Authors: NAHON DF ROOZEN JP DEGRAAF C
Citation: Df. Nahon et al., SWEETNESS FLAVOR INTERACTIONS IN SOFT DRINKS, Food chemistry, 56(3), 1996, pp. 283-289
FLAVOR RELEASE FROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS) INFLUENCED BY COMPOSITION AND VOLUME OF ARTIFICIAL SALIVA
Authors: VANRUTH SM ROOZEN JP NAHON DF COZIJNSEN JL POSTHUMUS MA
Citation: Sm. Vanruth et al., FLAVOR RELEASE FROM REHYDRATED FRENCH BEANS (PHASEOLUS-VULGARIS) INFLUENCED BY COMPOSITION AND VOLUME OF ARTIFICIAL SALIVA, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 1-6
INSTRUMENTAL AND SENSORY ANALYSIS OF THE FLAVOR OF FRENCH BEANS (PHASEOLUS-VULGARIS) AFTER DIFFERENT REHYDRATION CONDITIONS
Authors: VANRUTH SM ROOZEN JP HOLLMANN ME POSTHUMUS MA
Citation: Sm. Vanruth et al., INSTRUMENTAL AND SENSORY ANALYSIS OF THE FLAVOR OF FRENCH BEANS (PHASEOLUS-VULGARIS) AFTER DIFFERENT REHYDRATION CONDITIONS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(1), 1996, pp. 7-13
COMPARISON OF FLAVOR RELEASE FROM REHYDRATED FRENCH BEANS IN THE MOUTH AND IN A MOUTH MODEL SYSTEM
Authors: VANRUTH SM ROOZEN JP COZIJNSEN JL
Citation: Sm. Vanruth et al., COMPARISON OF FLAVOR RELEASE FROM REHYDRATED FRENCH BEANS IN THE MOUTH AND IN A MOUTH MODEL SYSTEM, Chemical senses, 20(1), 1995, pp. 146-146
VOLATILE COMPOUNDS OF REHYDRATED FRENCH BEANS, BELL PEPPERS AND LEEKS.2. GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS AND SENSORY EVALUATION
Authors: VANRUTH SM ROOZEN JP COZIJNSEN JL POSTHUMUS MA
Citation: Sm. Vanruth et al., VOLATILE COMPOUNDS OF REHYDRATED FRENCH BEANS, BELL PEPPERS AND LEEKS.2. GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS AND SENSORY EVALUATION, Food chemistry, 54(1), 1995, pp. 1-7
VOLATILE COMPOUNDS OF REHYDRATED FRENCH BEANS, BELL PEPPERS AND LEEKS.1. FLAVOR RELEASE IN THE MOUTH AND IN 3 MOUTH MODEL SYSTEMS
Authors: VANRUTH SM ROOZEN JP COZIJNSEN JL
Citation: Sm. Vanruth et al., VOLATILE COMPOUNDS OF REHYDRATED FRENCH BEANS, BELL PEPPERS AND LEEKS.1. FLAVOR RELEASE IN THE MOUTH AND IN 3 MOUTH MODEL SYSTEMS, Food chemistry, 53(1), 1995, pp. 15-22
INSTRUMENTAL AND SENSORY EVALUATION OF THE FLAVOR OF DRIED FRENCH BEANS (PHASEOLUS-VULGARIS) INFLUENCED BY STORAGE-CONDITIONS
Authors: VANRUTH SM ROOZEN JP POSTHUMUS MA
Citation: Sm. Vanruth et al., INSTRUMENTAL AND SENSORY EVALUATION OF THE FLAVOR OF DRIED FRENCH BEANS (PHASEOLUS-VULGARIS) INFLUENCED BY STORAGE-CONDITIONS, Journal of the Science of Food and Agriculture, 69(3), 1995, pp. 393-401
EFFECT OF HOT-AIR DRYING ON FLAVOR COMPOUNDS OF BELL PEPPERS (CAPSICUM-ANNUUM)
Authors: LUNING PA EBBENHORSTSELLER T DERIJK T ROOZEN JP
Citation: Pa. Luning et al., EFFECT OF HOT-AIR DRYING ON FLAVOR COMPOUNDS OF BELL PEPPERS (CAPSICUM-ANNUUM), Journal of the Science of Food and Agriculture, 68(3), 1995, pp. 355-365
CHANGES IN FLAVOR RELEASE FROM REHYDRATED DICED BELL PEPPERS (CAPSICUM-ANNUUM) BY ARTIFICIAL SALIVA COMPONENTS IN 3 MOUTH MODEL SYSTEMS
Authors: VANRUTH SM ROOZEN JP COZIJNSEN JL
Citation: Sm. Vanruth et al., CHANGES IN FLAVOR RELEASE FROM REHYDRATED DICED BELL PEPPERS (CAPSICUM-ANNUUM) BY ARTIFICIAL SALIVA COMPONENTS IN 3 MOUTH MODEL SYSTEMS, Journal of the Science of Food and Agriculture, 67(2), 1995, pp. 189-196
AROMA CHANGES IN FRESH BELL PEPPERS (CAPSICUM-ANNUUM) AFTER HOT-AIR DRYING
Authors: LUNING PA YUKSEL D DEVRIES RV ROOZEN JP
Citation: Pa. Luning et al., AROMA CHANGES IN FRESH BELL PEPPERS (CAPSICUM-ANNUUM) AFTER HOT-AIR DRYING, Journal of food science, 60(6), 1995, pp. 1269-1276
CHARACTERIZATION AND OCCURRENCE OF LIPOXYGENASE IN BELL PEPPERS AT DIFFERENT RIPENING STAGES IN RELATION TO THE FORMATION OF VOLATILE FLAVOR COMPOUNDS
Authors: LUNING PA CAREY AT ROOZEN JP WICHERS HJ
Citation: Pa. Luning et al., CHARACTERIZATION AND OCCURRENCE OF LIPOXYGENASE IN BELL PEPPERS AT DIFFERENT RIPENING STAGES IN RELATION TO THE FORMATION OF VOLATILE FLAVOR COMPOUNDS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1493-1500
GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS AND SENSORY EVALUATION OF COMMERCIALLY DRIED BELL PEPPERS (CAPSICUM-ANNUUM) AFTER REHYDRATION
Authors: VANRUTH SM ROOZEN JP
Citation: Sm. Vanruth et Jp. Roozen, GAS-CHROMATOGRAPHY SNIFFING PORT ANALYSIS AND SENSORY EVALUATION OF COMMERCIALLY DRIED BELL PEPPERS (CAPSICUM-ANNUUM) AFTER REHYDRATION, Food chemistry, 51(2), 1994, pp. 165-170
ENZYMATIC AND AUTOXIDATION OF LIPIDS IN LOW-FAT FOODS - MODEL OF LINOLEIC-ACID IN EMULSIFIED HEXADECANE
Authors: ROOZEN JP FRANKEL EN KINSELLA JE
Citation: Jp. Roozen et al., ENZYMATIC AND AUTOXIDATION OF LIPIDS IN LOW-FAT FOODS - MODEL OF LINOLEIC-ACID IN EMULSIFIED HEXADECANE, Food chemistry, 50(1), 1994, pp. 33-38
ENZYMATIC AND AUTOXIDATION OF LIPIDS IN LOW-FAT FOODS - MODEL OF LINOLEIC-ACID IN EMULSIFIED TRIOLEIN AND VEGETABLE-OILS
Authors: ROOZEN JP FRANKEL EN KINSELLA JE
Citation: Jp. Roozen et al., ENZYMATIC AND AUTOXIDATION OF LIPIDS IN LOW-FAT FOODS - MODEL OF LINOLEIC-ACID IN EMULSIFIED TRIOLEIN AND VEGETABLE-OILS, Food chemistry, 50(1), 1994, pp. 39-43
GAS-CHROMATOGRAPHY, MASS-SPECTROMETRY, AND SNIFFING PORT ANALYSES OF VOLATILE COMPOUNDS OF FRESH BELL PEPPERS (CAPSICUM-ANNUUM) AT DIFFERENT RIPENING STAGES
Authors: LUNING PA DERIJK T WICHERS HJ ROOZEN JP
Citation: Pa. Luning et al., GAS-CHROMATOGRAPHY, MASS-SPECTROMETRY, AND SNIFFING PORT ANALYSES OF VOLATILE COMPOUNDS OF FRESH BELL PEPPERS (CAPSICUM-ANNUUM) AT DIFFERENT RIPENING STAGES, Journal of agricultural and food chemistry, 42(4), 1994, pp. 977-983
COMBINED INSTRUMENTAL AND SENSORY EVALUATION OF FLAVOR OF FRESH BELL PEPPERS (CAPSICUM-ANNUUM) HARVESTED AT 3 MATURATION STAGES
Authors: LUNING PA DEVRIES RV YUKSEL D EBBENHORSTSELLER T WICHERS HJ ROOZEN JP
Citation: Pa. Luning et al., COMBINED INSTRUMENTAL AND SENSORY EVALUATION OF FLAVOR OF FRESH BELL PEPPERS (CAPSICUM-ANNUUM) HARVESTED AT 3 MATURATION STAGES, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2855-2861
TASTE RECOGNITION THRESHOLD CONCENTRATIONS OF STYRENE IN OIL-IN-WATEREMULSIONS AND YOGURTS
Authors: LINSSEN JPH JANSSENS ALGM REITSMA HCE BREDIE WLP ROOZEN JP
Citation: Jph. Linssen et al., TASTE RECOGNITION THRESHOLD CONCENTRATIONS OF STYRENE IN OIL-IN-WATEREMULSIONS AND YOGURTS, Journal of the Science of Food and Agriculture, 61(4), 1993, pp. 457-462
Risultati: 1-22 |