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Results: 1-25 | 26-30 |
Results: 26-30/30
THE FORMATION AND STABILITY OF THE ROAST-FLAVOR STUDIES COMPOUND 2-ACETYL-2-THIAZOLINE
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, THE FORMATION AND STABILITY OF THE ROAST-FLAVOR STUDIES COMPOUND 2-ACETYL-2-THIAZOLINE, Journal of agricultural and food chemistry, 43(11), 1995, pp. 2946-2950
POTENT ODORANTS OF RYE BREAD CRUST - DIFFERENCES FROM THE CRUMB AND FROM WHEAT BREAD CRUST
Authors: SCHIEBERLE P GROSCH W
Citation: P. Schieberle et W. Grosch, POTENT ODORANTS OF RYE BREAD CRUST - DIFFERENCES FROM THE CRUMB AND FROM WHEAT BREAD CRUST, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 292-296
COMPARISON OF IMPORTANT ODORANTS IN PUFF-PASTRIES PREPARED WITH BUTTER OR MARGARINE
Authors: GASSENMEIER K SCHIEBERLE P
Citation: K. Gassenmeier et P. Schieberle, COMPARISON OF IMPORTANT ODORANTS IN PUFF-PASTRIES PREPARED WITH BUTTER OR MARGARINE, Lebensmittel-Wissenschaft + Technologie, 27(3), 1994, pp. 282-288
FORMATION OF THE INTENSE FLAVOR COMPOUND TRANS-4,5-EPOXY-(E)-2-DECENAL IN THERMALLY TREATED FATS
Authors: GASSENMEIER K SCHIEBERLE P
Citation: K. Gassenmeier et P. Schieberle, FORMATION OF THE INTENSE FLAVOR COMPOUND TRANS-4,5-EPOXY-(E)-2-DECENAL IN THERMALLY TREATED FATS, Journal of the American Oil Chemists' Society, 71(12), 1994, pp. 1315-1319
CHARACTER IMPACT ODOR COMPOUNDS OF DIFFERENT KINDS OF BUTTER
Authors: SCHIEBERLE P GASSENMEIER K GUTH H SEN A GROSCH W
Citation: P. Schieberle et al., CHARACTER IMPACT ODOR COMPOUNDS OF DIFFERENT KINDS OF BUTTER, Lebensmittel-Wissenschaft + Technologie, 26(4), 1993, pp. 347-356
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