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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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Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline 1,3-dihydroxyacetone model systems
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Characterization of model melanoidins by the thermal degradation profile
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Study of the release of model flavour compounds from melanoidin containing solutions by SPME
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Thermal degradation studies of glucose/glycine melanoidins.
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Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.