Special Publications - Food Flavors and Chemistry
Latest Publications

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Published By Royal Society Of Chemistry

9780854048755

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Mass transport properties of foods

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00611 ◽

2007 ◽

pp. 611-621 ◽

Cited By ~ 1

Author(s):

G. D. Saravacos

Keyword(s):

Mass Transport ◽

Transport Properties

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Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia Galanga during cooking

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00601 ◽

2007 ◽

pp. 601-608 ◽

Cited By ~ 2

Author(s):

K. Kubota ◽

Y. Ueda ◽

M. Yasuda ◽

A. Masuda

Keyword(s):

Antioxidative Activity ◽

Alpinia Galanga ◽

Related Compounds

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Radical-scavenging activities of citrus essential oils and their components: Detection using 1, 1-diphenyl-2-picrylhydrazyl

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00592 ◽

2007 ◽

pp. 592-600

Author(s):

Hyang S. Choi ◽

Masyoshi Sawamura

Keyword(s):

Essential Oils ◽

Radical Scavenging ◽

Citrus Essential Oils

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Stability of microencapsulated caraway (Carum Carvie L.) essential oil

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00511 ◽

2007 ◽

pp. 511-522

Author(s):

E. Bylaite ◽

P. R. Venskutonis

Keyword(s):

Essential Oil

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The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00424 ◽

2007 ◽

pp. 424-432

Author(s):

J. Pink ◽

M. Naczk ◽

D. Pink

Keyword(s):

Fourier Transform ◽

Fourier Transform Infrared

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Use of nuclear techniques for the measurement of trace elements in food-part II

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00420 ◽

2007 ◽

pp. 420-423

Keyword(s):

Trace Elements ◽

Nuclear Techniques

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Application of electronic nose for coffee and ready to drink beverage

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00412 ◽

2007 ◽

pp. 412-419

Author(s):

R. K. Saleeb ◽

L. M. Press ◽

K. Cale ◽

R. Skrobanski

Keyword(s):

Electronic Nose

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GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00232 ◽

2007 ◽

pp. 232-235

Keyword(s):

Volatile Components

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Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00118 ◽

2007 ◽

pp. 118-129 ◽

Cited By ~ 3

Author(s):

R. T. Marsili ◽

N. Miller

Keyword(s):

Data Analysis ◽

Multivariate Data Analysis ◽

Multivariate Data ◽

Dynamic Headspace ◽

Off Flavors ◽

Headspace Gc

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Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese

Special Publications - Food Flavors and Chemistry ◽

10.1039/9781847550859-00108 ◽

2007 ◽

pp. 108-117 ◽

Cited By ~ 1

Author(s):

J. B. Lawlor ◽

C. M. Delahunty ◽

M. Wilkinson ◽

G. Sheehan

Keyword(s):

Volatile Composition

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Special Publications - Food Flavors and ChemistryLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Royal Society Of Chemistry

Mass transport properties of foods

Occurrence and antioxidative activity of 1'-acetoxychavicol acetate and its related compounds in the rhizomes of Alpinia Galanga during cooking

Radical-scavenging activities of citrus essential oils and their components: Detection using 1, 1-diphenyl-2-picrylhydrazyl

Stability of microencapsulated caraway (Carum Carvie L.) essential oil

The suitability of Fourier transform infrared methodology for the prediction of dimethylamine content in frozen minced hake

Use of nuclear techniques for the measurement of trace elements in food-part II

Application of electronic nose for coffee and ready to drink beverage

GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit

Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis

Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese

Special Publications - Food Flavors and Chemistry
Latest Publications