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You searched for subject:(Aroma release). Showing records 1 – 13 of 13 total matches.

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Kyoto University / 京都大学

1. Itobe, Takafumi. Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics : 食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用.

Degree: 博士(農学), 2017, Kyoto University / 京都大学

新制・論文博士

乙第13100号

論農博第2846号

Subjects/Keywords: Flavor release; Aroma release; Retronasal aroma; Chewing gum; Beverage; Aroma perception

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Itobe, T. (2017). Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics : 食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用. (Thesis). Kyoto University / 京都大学. Retrieved from http://hdl.handle.net/2433/225319 ; http://dx.doi.org/10.14989/doctor.r13100

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Itobe, Takafumi. “Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics : 食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用.” 2017. Thesis, Kyoto University / 京都大学. Accessed October 27, 2020. http://hdl.handle.net/2433/225319 ; http://dx.doi.org/10.14989/doctor.r13100.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Itobe, Takafumi. “Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics : 食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用.” 2017. Web. 27 Oct 2020.

Vancouver:

Itobe T. Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics : 食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用. [Internet] [Thesis]. Kyoto University / 京都大学; 2017. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/2433/225319 ; http://dx.doi.org/10.14989/doctor.r13100.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Itobe T. Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics : 食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用. [Thesis]. Kyoto University / 京都大学; 2017. Available from: http://hdl.handle.net/2433/225319 ; http://dx.doi.org/10.14989/doctor.r13100

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Itobe, Takafumi. Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics .

Degree: 2017, Kyoto University

Subjects/Keywords: Flavor release; Aroma release; Retronasal aroma; Chewing gum; Beverage; Aroma perception

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APA (6th Edition):

Itobe, T. (2017). Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics . (Thesis). Kyoto University. Retrieved from http://hdl.handle.net/2433/225319

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Itobe, Takafumi. “Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics .” 2017. Thesis, Kyoto University. Accessed October 27, 2020. http://hdl.handle.net/2433/225319.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Itobe, Takafumi. “Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics .” 2017. Web. 27 Oct 2020.

Vancouver:

Itobe T. Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics . [Internet] [Thesis]. Kyoto University; 2017. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/2433/225319.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Itobe T. Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics . [Thesis]. Kyoto University; 2017. Available from: http://hdl.handle.net/2433/225319

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Penn State University

3. Ghosh, Supratim. EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS .

Degree: 2008, Penn State University

 The release of volatile aroma compounds before or during food consumption is one of the key factors in perception of food quality. Volatile aroma release(more)

Subjects/Keywords: Aroma Release; Fat Crystallization; Emulsion

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APA (6th Edition):

Ghosh, S. (2008). EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS . (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/7522

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ghosh, Supratim. “EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS .” 2008. Thesis, Penn State University. Accessed October 27, 2020. https://submit-etda.libraries.psu.edu/catalog/7522.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ghosh, Supratim. “EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS .” 2008. Web. 27 Oct 2020.

Vancouver:

Ghosh S. EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS . [Internet] [Thesis]. Penn State University; 2008. [cited 2020 Oct 27]. Available from: https://submit-etda.libraries.psu.edu/catalog/7522.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ghosh S. EFFECT OF DISPERSED PHASE CRYSTALLIZATION ON AROMA RELEASE FROM OIL-IN-WATER EMULSIONS . [Thesis]. Penn State University; 2008. Available from: https://submit-etda.libraries.psu.edu/catalog/7522

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Adelaide

4. Capaldo, Alana. Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni.

Degree: 2012, University of Adelaide

 The lactic acid bacterium Oenococcus oeni plays a pivotal role in winemaking by carrying out malolactic fermentation (MLF), which results in the decarboxylation of L-malic… (more)

Subjects/Keywords: lactic acid bacteria; Oenococcus oeni; beta glucosidase; aroma release

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APA (6th Edition):

Capaldo, A. (2012). Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/79424

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Capaldo, Alana. “Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni.” 2012. Thesis, University of Adelaide. Accessed October 27, 2020. http://hdl.handle.net/2440/79424.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Capaldo, Alana. “Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni.” 2012. Web. 27 Oct 2020.

Vancouver:

Capaldo A. Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni. [Internet] [Thesis]. University of Adelaide; 2012. [cited 2020 Oct 27]. Available from: http://hdl.handle.net/2440/79424.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Capaldo A. Genes and mechanisms responsible for β-glucoside metabolism in the oenologically important lactic acid bacterium Oenococcus oeni. [Thesis]. University of Adelaide; 2012. Available from: http://hdl.handle.net/2440/79424

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

5. Leclercq, Ségolène. Stability and release of model aroma compounds.

Degree: PhD, Food Science, 2008, University of Minnesota

 Overall, this thesis has two parts: The first evaluated the use of complex coacervation for aroma encapsulation to control aroma release. The second part focused… (more)

Subjects/Keywords: Aroma compounds; Coacervation; Aroma release; Storage stability; Food Science

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APA (6th Edition):

Leclercq, S. (2008). Stability and release of model aroma compounds. (Doctoral Dissertation). University of Minnesota. Retrieved from http://purl.umn.edu/90635

Chicago Manual of Style (16th Edition):

Leclercq, Ségolène. “Stability and release of model aroma compounds.” 2008. Doctoral Dissertation, University of Minnesota. Accessed October 27, 2020. http://purl.umn.edu/90635.

MLA Handbook (7th Edition):

Leclercq, Ségolène. “Stability and release of model aroma compounds.” 2008. Web. 27 Oct 2020.

Vancouver:

Leclercq S. Stability and release of model aroma compounds. [Internet] [Doctoral dissertation]. University of Minnesota; 2008. [cited 2020 Oct 27]. Available from: http://purl.umn.edu/90635.

Council of Science Editors:

Leclercq S. Stability and release of model aroma compounds. [Doctoral Dissertation]. University of Minnesota; 2008. Available from: http://purl.umn.edu/90635

6. Thomsen, Maiken. Perception de l'arôme du fromage à pâte pressée non cuite : Perception of non-processed semi-hard cheese aroma.

Degree: Docteur es, Sciences de l'alimentation, 2012, Université de Bourgogne

La perception de la flaveur des aliments dépend de la perception de plusieurs composés en mélange dans des proportions équilibrées. Interactions perceptives entre différents odorants… (more)

Subjects/Keywords: Fromage; Cheese; Flavour; Aroma; Perceptual interaction; Olfactometer; Olfactoscan; Sensory; Dynamic release; PTR-MS; 664

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APA (6th Edition):

Thomsen, M. (2012). Perception de l'arôme du fromage à pâte pressée non cuite : Perception of non-processed semi-hard cheese aroma. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2012DIJOS120

Chicago Manual of Style (16th Edition):

Thomsen, Maiken. “Perception de l'arôme du fromage à pâte pressée non cuite : Perception of non-processed semi-hard cheese aroma.” 2012. Doctoral Dissertation, Université de Bourgogne. Accessed October 27, 2020. http://www.theses.fr/2012DIJOS120.

MLA Handbook (7th Edition):

Thomsen, Maiken. “Perception de l'arôme du fromage à pâte pressée non cuite : Perception of non-processed semi-hard cheese aroma.” 2012. Web. 27 Oct 2020.

Vancouver:

Thomsen M. Perception de l'arôme du fromage à pâte pressée non cuite : Perception of non-processed semi-hard cheese aroma. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2012. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2012DIJOS120.

Council of Science Editors:

Thomsen M. Perception de l'arôme du fromage à pâte pressée non cuite : Perception of non-processed semi-hard cheese aroma. [Doctoral Dissertation]. Université de Bourgogne; 2012. Available from: http://www.theses.fr/2012DIJOS120

7. Fiches-Cescutti, Guillaume. Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme. : Study of the effect of cognac matrix components on the dynamics of aroma compound release and perception.

Degree: Docteur es, Sciences de l'alimentation, 2014, Paris, AgroParisTech

Les choix et préférences des consommateurs pour les aliments sont largement conditionnés par leurs propriétés sensorielles, et notamment par les perceptions aromatiques dans le cas… (more)

Subjects/Keywords: Analyse sensorielle; Physico-Chimie; Arômes; Perception; Ptr-Ms; Tds; Sensory analysis; Physical-Chemistry; Aroma compound release; Perception; Ptr-Ms; Tds; 663.50092

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APA (6th Edition):

Fiches-Cescutti, G. (2014). Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme. : Study of the effect of cognac matrix components on the dynamics of aroma compound release and perception. (Doctoral Dissertation). Paris, AgroParisTech. Retrieved from http://www.theses.fr/2014AGPT0041

Chicago Manual of Style (16th Edition):

Fiches-Cescutti, Guillaume. “Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme. : Study of the effect of cognac matrix components on the dynamics of aroma compound release and perception.” 2014. Doctoral Dissertation, Paris, AgroParisTech. Accessed October 27, 2020. http://www.theses.fr/2014AGPT0041.

MLA Handbook (7th Edition):

Fiches-Cescutti, Guillaume. “Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme. : Study of the effect of cognac matrix components on the dynamics of aroma compound release and perception.” 2014. Web. 27 Oct 2020.

Vancouver:

Fiches-Cescutti G. Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme. : Study of the effect of cognac matrix components on the dynamics of aroma compound release and perception. [Internet] [Doctoral dissertation]. Paris, AgroParisTech; 2014. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2014AGPT0041.

Council of Science Editors:

Fiches-Cescutti G. Etude de l’effet des constituants de la matrice des cognacs sur les dynamiques de libération et de perception des composés d’arôme. : Study of the effect of cognac matrix components on the dynamics of aroma compound release and perception. [Doctoral Dissertation]. Paris, AgroParisTech; 2014. Available from: http://www.theses.fr/2014AGPT0041

8. Bonneau, Adeline. Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée : Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.

Degree: Docteur es, Biochimie et physicochimie alimentaires, 2016, Montpellier

La perception rétro-nasale (arôme) lors de la mastication en bouche d’un aliment est un phénomène assez complexe. Les compositions physico-chimique et aromatique du produit, son… (more)

Subjects/Keywords: Texture des fruits; Composés d’arôme; Libération in vivo; Perception aromatique; RATD (Retronasal Aroma-Trapping Device); Analyse sensorielle; Fruit Texture; Aroma compounds; In vivo release; Flavour perception; RATD (Retronasal Aroma-Trapping Device); Sensory analysis

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APA (6th Edition):

Bonneau, A. (2016). Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée : Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. (Doctoral Dissertation). Montpellier. Retrieved from http://www.theses.fr/2016MONTT117

Chicago Manual of Style (16th Edition):

Bonneau, Adeline. “Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée : Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.” 2016. Doctoral Dissertation, Montpellier. Accessed October 27, 2020. http://www.theses.fr/2016MONTT117.

MLA Handbook (7th Edition):

Bonneau, Adeline. “Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée : Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.” 2016. Web. 27 Oct 2020.

Vancouver:

Bonneau A. Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée : Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. [Internet] [Doctoral dissertation]. Montpellier; 2016. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2016MONTT117.

Council of Science Editors:

Bonneau A. Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée : Impact of the fruit matrix texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. [Doctoral Dissertation]. Montpellier; 2016. Available from: http://www.theses.fr/2016MONTT117

9. Pagès-Hélary, Sandy. Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire : Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level.

Degree: Docteur es, Sciences de l'alimentation, 2014, Université de Bourgogne

L’objectif de cette étude est d’étudier le rôle de la salive dans la libération des molécules odorantes, par deux approches, in vitro et in vivo.… (more)

Subjects/Keywords: Molécules odorantes; Salive humaine; Alpha-amylase; Mucine; Effet hydrophobe; Libération in vivo; Conditions physiologiques; Aroma; Human saliva; Alpha-amylase; Mucin; Hydrophobic effect; In vivo release; Physiological conditions; 570; 664

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APA (6th Edition):

Pagès-Hélary, S. (2014). Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire : Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2014DIJOS055

Chicago Manual of Style (16th Edition):

Pagès-Hélary, Sandy. “Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire : Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level.” 2014. Doctoral Dissertation, Université de Bourgogne. Accessed October 27, 2020. http://www.theses.fr/2014DIJOS055.

MLA Handbook (7th Edition):

Pagès-Hélary, Sandy. “Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire : Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level.” 2014. Web. 27 Oct 2020.

Vancouver:

Pagès-Hélary S. Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire : Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2014. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2014DIJOS055.

Council of Science Editors:

Pagès-Hélary S. Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire : Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level. [Doctoral Dissertation]. Université de Bourgogne; 2014. Available from: http://www.theses.fr/2014DIJOS055

10. Ciobanu, Anca. Développement de supports absorbants à base de cyclodextrines pour la désodorisation des atmosphères de travail par des essences naturelles : Development of absorbent substrates based on cyclodextrins for the deodorization of working atmospheres by natural essences.

Degree: Docteur es, Chimie, 2011, Littoral; Universitatea Bacău (Roumanie)

L’objectif de cette thèse était de réaliser des désodorisants, obtenus à partir de différentes essences naturelles. Ceux-ci doivent être efficaces dans l’amélioration du microclimat des… (more)

Subjects/Keywords: Huiles essentielles; Composés odorants; Cyclodextrine; Headspace statique; Polymères; Multiple extraction; Libération contrôlée; Essential oil; Aroma compounds; Cyclodextrin; Static headspace; Polymers; Multiple extraction; Controlled release

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APA (6th Edition):

Ciobanu, A. (2011). Développement de supports absorbants à base de cyclodextrines pour la désodorisation des atmosphères de travail par des essences naturelles : Development of absorbent substrates based on cyclodextrins for the deodorization of working atmospheres by natural essences. (Doctoral Dissertation). Littoral; Universitatea Bacău (Roumanie). Retrieved from http://www.theses.fr/2011DUNK0515

Chicago Manual of Style (16th Edition):

Ciobanu, Anca. “Développement de supports absorbants à base de cyclodextrines pour la désodorisation des atmosphères de travail par des essences naturelles : Development of absorbent substrates based on cyclodextrins for the deodorization of working atmospheres by natural essences.” 2011. Doctoral Dissertation, Littoral; Universitatea Bacău (Roumanie). Accessed October 27, 2020. http://www.theses.fr/2011DUNK0515.

MLA Handbook (7th Edition):

Ciobanu, Anca. “Développement de supports absorbants à base de cyclodextrines pour la désodorisation des atmosphères de travail par des essences naturelles : Development of absorbent substrates based on cyclodextrins for the deodorization of working atmospheres by natural essences.” 2011. Web. 27 Oct 2020.

Vancouver:

Ciobanu A. Développement de supports absorbants à base de cyclodextrines pour la désodorisation des atmosphères de travail par des essences naturelles : Development of absorbent substrates based on cyclodextrins for the deodorization of working atmospheres by natural essences. [Internet] [Doctoral dissertation]. Littoral; Universitatea Bacău (Roumanie); 2011. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2011DUNK0515.

Council of Science Editors:

Ciobanu A. Développement de supports absorbants à base de cyclodextrines pour la désodorisation des atmosphères de travail par des essences naturelles : Development of absorbent substrates based on cyclodextrins for the deodorization of working atmospheres by natural essences. [Doctoral Dissertation]. Littoral; Universitatea Bacău (Roumanie); 2011. Available from: http://www.theses.fr/2011DUNK0515

11. Weel, K.G.C. Release and perception of aroma compounds during consumption.

Degree: 2004, NARCIS

 Key words: MS-Nose, in vivo aroma release, aroma perception, mouth model, artificial throat, liquid protocol, sweeteners, reversible protein-aroma interactions, emulsions, oil content, droplet size distribution,… (more)

Subjects/Keywords: aroma; vrijgeven; perceptie; voedselconsumptie; aromatische verbindingen; textuur; smaak; Geur- en smaakstoffen; Sensorische wetenschappen; aroma; release; perception; food consumption; aromatic compounds; texture; taste; Flavours; Sensory Sciences

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APA (6th Edition):

Weel, K. G. C. (2004). Release and perception of aroma compounds during consumption. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/337317 ; urn:nbn:nl:ui:32-337317 ; urn:nbn:nl:ui:32-337317 ; http://library.wur.nl/WebQuery/wurpubs/337317

Chicago Manual of Style (16th Edition):

Weel, K G C. “Release and perception of aroma compounds during consumption.” 2004. Doctoral Dissertation, NARCIS. Accessed October 27, 2020. http://library.wur.nl/WebQuery/wurpubs/337317 ; urn:nbn:nl:ui:32-337317 ; urn:nbn:nl:ui:32-337317 ; http://library.wur.nl/WebQuery/wurpubs/337317.

MLA Handbook (7th Edition):

Weel, K G C. “Release and perception of aroma compounds during consumption.” 2004. Web. 27 Oct 2020.

Vancouver:

Weel KGC. Release and perception of aroma compounds during consumption. [Internet] [Doctoral dissertation]. NARCIS; 2004. [cited 2020 Oct 27]. Available from: http://library.wur.nl/WebQuery/wurpubs/337317 ; urn:nbn:nl:ui:32-337317 ; urn:nbn:nl:ui:32-337317 ; http://library.wur.nl/WebQuery/wurpubs/337317.

Council of Science Editors:

Weel KGC. Release and perception of aroma compounds during consumption. [Doctoral Dissertation]. NARCIS; 2004. Available from: http://library.wur.nl/WebQuery/wurpubs/337317 ; urn:nbn:nl:ui:32-337317 ; urn:nbn:nl:ui:32-337317 ; http://library.wur.nl/WebQuery/wurpubs/337317

12. Merabtine, Yacine. Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers : Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels.

Degree: Docteur es, Sciences de la vie, 2010, Université de Bourgogne

Une approche intégrée physicochimie et relations structure-activité a été mise en œuvre afin d’étudier le phénomène rétention-libération des composés d’arôme dans un gel laitier allégé… (more)

Subjects/Keywords: Composé d’arôme; Rétention-libération; Coefficient de partage; Pectine; Gel laitier; Headspace; Prv; Relations structure-activité/structure-propriété; Qsar/qspr; Aroma compound; Retention-release; Partition coefficient; Pectin; Dairy gel; Headspace; Prv; Structure-activity/structure-property relationships; Qsar/qspr; 664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Merabtine, Y. (2010). Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers : Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2010DIJOS022

Chicago Manual of Style (16th Edition):

Merabtine, Yacine. “Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers : Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels.” 2010. Doctoral Dissertation, Université de Bourgogne. Accessed October 27, 2020. http://www.theses.fr/2010DIJOS022.

MLA Handbook (7th Edition):

Merabtine, Yacine. “Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers : Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels.” 2010. Web. 27 Oct 2020.

Vancouver:

Merabtine Y. Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers : Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2010. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2010DIJOS022.

Council of Science Editors:

Merabtine Y. Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers : Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels. [Doctoral Dissertation]. Université de Bourgogne; 2010. Available from: http://www.theses.fr/2010DIJOS022

13. Boisard, Lauriane. Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers : Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses.

Degree: Docteur es, Sciences de l'alimentation, 2012, Université de Bourgogne

L’objectif de ce travail est de comprendre les effets d’un changement de composition des modèles fromagers sur la mobilité, la libération et la perception de… (more)

Subjects/Keywords: Modèle fromager; Ratio lipides/protéines; Sel (NaCl); Sodium lié; Libération d’arôme; RMN 23Na; APCI MS; Perception; Model cheese; Lipid/protein ratio; Salt (NaCl); Bound sodium; Aroma release; 23Na NMR; APCI MS; Perception; 572; 664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Boisard, L. (2012). Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers : Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2012DIJOS083

Chicago Manual of Style (16th Edition):

Boisard, Lauriane. “Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers : Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses.” 2012. Doctoral Dissertation, Université de Bourgogne. Accessed October 27, 2020. http://www.theses.fr/2012DIJOS083.

MLA Handbook (7th Edition):

Boisard, Lauriane. “Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers : Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses.” 2012. Web. 27 Oct 2020.

Vancouver:

Boisard L. Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers : Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2012. [cited 2020 Oct 27]. Available from: http://www.theses.fr/2012DIJOS083.

Council of Science Editors:

Boisard L. Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers : Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses. [Doctoral Dissertation]. Université de Bourgogne; 2012. Available from: http://www.theses.fr/2012DIJOS083

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