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The interaction of metal ions with Maillard reaction products in a lactose-glycine model system
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Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions
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Determination of best harvest time of German chamomile (Matricaria chamomilla L.) flowers based on solid-phase microextraction-GC-MS analysis data
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Composition of essential oils of Gaillardia megapotamica and Gaillardia cabrerae from Argentina
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Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates
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Variation in the yield and composition of essential oils in German chamomile (Matricaria chamomilla) according to flower development stage
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Modification of casein by the lipid oxidation product malondialdehyde
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Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat
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Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)
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Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal