Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp (Hypophthalmichthysmolitrix )

Olive oil phenolic compounds affect the release of aroma compounds

(2015) Alessandro Genovese et al.   FOOD CHEMISTRY

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Low temperature conditioning prevents loss of aroma-related esters from ‘Nanguo’ pears during ripening at room temperature

(2015) Xin Zhou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Effects of Boiling on Chlorogenic Acid and the Liver Protective Effects of Its Main Products Against CCl4-Induced ToxicityIn Vitro

(2014) Shidong Kan et al.   JOURNAL OF FOOD SCIENCE

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

(2013) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Competitive Binding of Off-Flavor Compounds with Soy Protein and β-Cyclodextrin in a Ternary System: A Model Study

(2010) Akshay Arora et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY

Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

(2007) A.-M. Seuvre et al.   FOOD CHEMISTRY

Effect of pork meat proteins on the binding of volatile compounds

(2007) María Pérez-Juan et al.   FOOD CHEMISTRY