PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition
about
PTR-MS in Italy: a multipurpose sensor with applications in environmental, agri-food and health scienceVolatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasonsThe role of direct high-resolution mass spectrometry in foodomics.Challenges in relating concentrations of aromas and tastes with flavor features of foods.In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.PTR-TOF-MS analysis of volatile compounds in olive fruits.Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
P2860
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P2860
PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition
description
article
@en
im März 2012 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в березні 2012
@uk
name
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
@en
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
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type
label
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
@en
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
@nl
prefLabel
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
@en
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
@nl
P2093
P50
P1433
P1476
PTR-TOF-MS monitoring of in vi ...... with varying sugar composition
@en
P2093
Alessandra Fabris
Samuel Heenan
Tilmann D. Märk
P304
P356
10.1016/J.FOODCHEM.2011.09.010
P577
2012-03-01T00:00:00Z