ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
8
views
0
references
Top references
cited by
0
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
3,238
similar
All similar
Record
: found
Abstract
: not found
Book
: not found
Recent Advances in the Analysis of Food and Flavors
other
Editor(s):
Stephen Toth
,
Cynthia Mussinan
Publication date
(Print):
January 2012
Publisher:
American Chemical Society
Read this book at
Publisher
Buy book
Review
Review book
Invite someone to review
Bookmark
Cite as...
There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Brain Science Advances
Author and book information
Book Chapter
Publication date (Print):
January 2012
Publication date (Online):
May 29 2012
Pages
: 71-88
DOI:
10.1021/bk-2012-1098.ch006
History
Data availability:
Comments
Comment on this book
Sign in to comment
Book chapters
pp. 1
Metabolomics and the Quest for Understanding Quality in Flavor Chemistry and Wine Research
pp. 13
Identification of Urinary and Salivary Biomarkers for Coffee Consumption
pp. 27
Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols
pp. 41
Confirmation of Trace Level Aroma-Impact Compounds in Cantaloupe (Cucumis meloL. var.cantalupensisNaudin) by GC-MS/MS Analysis
pp. 57
Improved Synthesis of Deuterium-Labeled Alkyl Pyrazines for Use in Stable Isotope Dilution Analysis
pp. 71
An LC/MS/MS Method for the Analysis of Furocoumarins in Citrus Oil
pp. 89
EU Essential Oils Hazard Classification
pp. 109
Analysis of Haloanisoles in Corks and Wines
pp. 129
Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils
pp. 137
Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis
pp. 145
Anacardic Acid Profiling in Cashew Nuts by Direct Coupling of Preparative High-Speed Countercurrent Chromatography and Mass Spectrometry (prepHSCCC-ESI-/APCI-MS/MS)
pp. 167
Novel Insights into Flavor Chemistry of Asafetida
pp. 177
Comparison of Fast Gas Chromatography−Surface Acoustic Wave Sensor (FGC-SAW) and Capillary GC-MS for Determining Strawberry and Orange Juice Volatiles
pp. 191
The Power Law and Dynamic Rheology in Cheese Analysis
Similar content
3,238
Mechanism Involved in the Formation of Characteristic Taste and Flavor during the Production of Dried Herring (Clupea pallasii) Fillet
Authors:
A.K.M. SHAH
,
Tomoe Ishihara
,
Masashi Ogasawara
…
The Latin-American Flavor of Enforced Disappearances
Authors:
Ariel DULITZKY
Microencapsulation of color and flavor in confectionery products
Authors:
R Klinjapo
,
W Krasaekoopt
,
AM GRUMEZESCU
…
See all similar