Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods

Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

(2021) Si‐Hua Fan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Aroma identification of Greek bee pollen using HS-SPME/GC–MS

(2021) Ioannis K. Karabagias et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process

(2021) Siyi Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of high-purity phospholipid concentrate from buttermilk powder using ethanol-modified supercritical carbon dioxide

(2020) Ali Ubeyitogullari et al.   JOURNAL OF DAIRY SCIENCE

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

(2020) Dong Guo et al.   FOOD CONTROL

Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter

(2020) Hirotoshi Tamura et al.   INTERNATIONAL DAIRY JOURNAL

Key aroma-active compounds in brown sugar and their influence on sweetness

(2020) Jie Liu et al.   FOOD CHEMISTRY

Use of egg yolk phospholipids to generate chicken meat odorants

(2019) De-Wei Chen et al.   FOOD CHEMISTRY

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

(2019) Marycarmen Utrilla-Vázquez et al.   FOOD RESEARCH INTERNATIONAL

Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria

(2019) Giovanna Battelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic study of furan and furfural generation during baking of cake models

(2018) R. Srivastava et al.   FOOD CHEMISTRY

Analysis of hydroxy triacylglycerol as a lactone precursor in milk fat using liquid chromatography electrospray ionization tandem mass spectrometry

(2018) Kazuaki Yoshinaga et al.   FOOD CHEMISTRY

Enzymatic-fluorometric analyses for glutamine, glutamate and free amino groups in protein-free plasma and milk

(2017) Torben Larsen et al.   JOURNAL OF DAIRY RESEARCH

Simultaneous texturization and extraction of phospholipids from liquid egg yolk using renewable solvents

(2016) Hui Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems

(2016) Tom F. O’Callaghan et al.   JOURNAL OF DAIRY SCIENCE

Extraction of sunflower oil using ethanol as solvent

(2016) Erica R. Baümler et al.   JOURNAL OF FOOD ENGINEERING

Influences of Operating Parameters on the Formation of Furan During Heating Based on Models of Polyunsaturated Fatty Acids

(2015) Mingyue Shen et al.   JOURNAL OF FOOD SCIENCE

Phospholipids in foods: prooxidants or antioxidants?

(2015) Leqi Cui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance

(2013) P. Sopelana et al.   FOOD CHEMISTRY

Chemistry of phospholipid oxidation

(2012) Ana Reis et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Heat-induced volatiles and odour-active compounds in a model cheese

(2011) Emmanuel Bertrand et al.   INTERNATIONAL DAIRY JOURNAL

Metabolic Profiling of Potential Probiotic or Synbiotic Cheeses by Nuclear Magnetic Resonance (NMR) Spectroscopy

(2011) Dina Rodrigues et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

31P NMR Phospholipid Profiling of Soybean Emulsion Recovered from Aqueous Extraction

(2010) Linxing Yao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impacts of sensory attributes and emotional responses on the hedonic ratings of odors in dairy products

(2009) Han-Seok Seo et al.   APPETITE

Comprehensive Analysis of Polar and Apolar Constituents of Butter and Margarine by Nuclear Magnetic Resonance, Reflecting Quality and Production Processes

(2008) Jan Schripsema   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY