Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

(2020) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

(2020) Xiaojun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

(2020) Zhilei Zhou et al.   FOOD RESEARCH INTERNATIONAL

Volatiles distribution in jasmine flowers taxa grown in Egypt and its commercial products as analyzed via solid-phase microextraction (SPME) coupled to chemometrics

(2019) Marwa Y. Issa et al.   INDUSTRIAL CROPS AND PRODUCTS

Thermal performance evaluation of production technologies for non-centrifuged sugar for improvement in energy utilization

(2018) Rodríguez Jader et al.   ENERGY

Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars

(2018) Jong Suk Lee et al.   FOOD RESEARCH INTERNATIONAL

Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study

(2018) Christos Soukoulis et al.   INTERNATIONAL DAIRY JOURNAL

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volatile fingerprints of common and rare honeys produced in Greece: in search of PHVMs with implementation of the honey code

(2018) Ioannis K. Karabagias et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Differential metabolism of L–phenylalanine in the formation of aromatic volatiles in melon ( Cucumis melo L.) fruit

(2018) Itay Gonda et al.   PHYTOCHEMISTRY

Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression

(2017) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“ panela ”) beverage

(2017) Juliana María García et al.   FOOD CHEMISTRY

Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products

(2017) Cristina Delgado-Andrade et al.   FOOD RESEARCH INTERNATIONAL

A new approach for authentication of four ginseng herbs and their related products based on the simultaneous quantification of 19 ginseng saponins by UHPLC-TOF/MS coupled with OPLS-DA

(2017) Bao-ming Huang et al.   RSC Advances

Compositional and Electronic Discrimination Analyses of Taste and Aroma Profiles of Non-Centrifugal Cane Brown Sugars

(2016) Yonathan Asikin et al.   Food Analytical Methods

Composition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarumL.)

(2016) Makoto Takahashi et al.   JOURNAL OF FOOD SCIENCE

Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand

(2016) Monthana Weerawatanakorn et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

(2016) Yonathan Asikin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in volatiles of palm kernel oil before and after kernel roasting

(2016) Wencan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variable influence on projection (VIP) for orthogonal projections to latent structures (OPLS)

(2014) Beatriz Galindo-Prieto et al.   JOURNAL OF CHEMOMETRICS

Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars

(2013) Simin Feng et al.   FOOD CHEMISTRY

Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

(2013) Yonathan Asikin et al.   FOOD CHEMISTRY

Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)

(2013) Wilfried Schwab   MOLECULES

Anti-inflammatory effects of phenolic crude extracts from five fractions of Corchorus Olitorius L.

(2012) Yeong-Yu Yan et al.   FOOD CHEMISTRY

A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices

(2012) Manuela R. Ruosi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health Effects of Non-Centrifugal Sugar (NCS): A Review

(2012) Walter R. Jaffé   Sugar Tech

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling

(2009) Jeroen J. Knol et al.   FOOD CHEMISTRY

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Origin and Yields of Acetic Acid in Pentose-based Maillard Reaction Systems

(2008) Tomas Davidek et al.   Annals of the New York Academy of Sciences

Genotoxic effects of arsenic: Prevention by functional food-jaggery

(2008) Nrashant Singh et al.   CANCER LETTERS

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

What is principal component analysis?

(2008) Markus Ringnér   NATURE BIOTECHNOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL