Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits

Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste

(2018) Adegbola Oladele Dauda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

(2018) Hoda H.M. Fadel et al.   Journal of Advanced Research

Relationship between volatile profile and sensory development of an oat-based biscuit

(2014) Claudine Cognat et al.   FOOD CHEMISTRY

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing

(2013) Ni Yang et al.   FOOD CHEMISTRY

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method

(2013) Catarina Petisca et al.   FOOD CHEMISTRY

Encapsulation of eugenol rich clove extract in solid lipid carriers

(2013) Diego F. Cortés-Rojas et al.   JOURNAL OF FOOD ENGINEERING

Environmental variation on aroma components of pulegone/piperitone rich spearmint (Mentha spicata L.)

(2010) Isa Telci et al.   INDUSTRIAL CROPS AND PRODUCTS

Consumer freshness perceptions of breads, biscuits and cakes

(2009) Samuel P. Heenan et al.   FOOD QUALITY AND PREFERENCE

Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

(2009) Sobhy M. Mohsen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The fate of furfurals and other volatile markers during the baking process of a model cookie

(2008) Lamia Ait Ameur et al.   FOOD CHEMISTRY