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Volatile profiles of rapeseed oil flavored with basil, oregano and thyme as a function of flavoring conditions
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Influence of environmental conditions on production of volatiles by Trichoderma atroviride in relation with the sick building syndrome
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Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins
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Mechanistic insights into furan formation in Maillard model systems
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Autoregulatory properties of (+)-thujopsene and influence of environmental conditions on its production by Penicillium decumbens
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Furan formation in baby food model system from vitamin C and unsaturated fatty acids
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Effects of planting date and seedling age on agro-morphological characteristics, essential oil content and composition of German chamomile (Matricaria chamomilla L.) grown in Belgium
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Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions
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Formation of pyrazines in Maillard model systems of lysine-containing dipeptides
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Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan
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Stability of acrylamide in model systems and its reactivity with selected nucleophiles
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Hypoglycemic and hypolipidemic effects of the total triterpene acid fraction from Folium Eriobotryae
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Characterisation of polycondensation products from amino acids and lipid oxidation products
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Impact of various food ingredients on the retention of furan in foods
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Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products