Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for subject:(Flavor compounds). Showing records 1 – 23 of 23 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


The Ohio State University

1. Mirondo, Rita Akinyi. Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.

Degree: PhD, Food Science and Technology, 2016, The Ohio State University

 To assess the effect of peels on the quality of tomatoes and mangoes, these foods were processed into tomato juice and sauce and mango pure… (more)

Subjects/Keywords: Food Science; Volatile compounds, flavor, peels, breath

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Mirondo, R. A. (2016). Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977

Chicago Manual of Style (16th Edition):

Mirondo, Rita Akinyi. “Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.” 2016. Doctoral Dissertation, The Ohio State University. Accessed September 29, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.

MLA Handbook (7th Edition):

Mirondo, Rita Akinyi. “Contribution of enzymes and other components in food in the formation and destruction of volatile compounds.” 2016. Web. 29 Sep 2020.

Vancouver:

Mirondo RA. Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. [Internet] [Doctoral dissertation]. The Ohio State University; 2016. [cited 2020 Sep 29]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.

Council of Science Editors:

Mirondo RA. Contribution of enzymes and other components in food in the formation and destruction of volatile compounds. [Doctoral Dissertation]. The Ohio State University; 2016. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977


University of Waterloo

2. Bai, Ziwei. Determination of Geosmin and 2-Methylisoborneol in Fish using In-vivo Solid Phase Microextraction.

Degree: 2012, University of Waterloo

 The presence of off-flavor compounds in fish represents one of the significant economic problems encountered in aquaculture. These off-flavor compounds are due to the absorption… (more)

Subjects/Keywords: In-vivo; Fish; Off-flavor compounds; SPME

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Bai, Z. (2012). Determination of Geosmin and 2-Methylisoborneol in Fish using In-vivo Solid Phase Microextraction. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/6973

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):

Bai, Ziwei. “Determination of Geosmin and 2-Methylisoborneol in Fish using In-vivo Solid Phase Microextraction.” 2012. Thesis, University of Waterloo. Accessed September 29, 2020. http://hdl.handle.net/10012/6973.

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

MLA Handbook (7th Edition):

Bai, Ziwei. “Determination of Geosmin and 2-Methylisoborneol in Fish using In-vivo Solid Phase Microextraction.” 2012. Web. 29 Sep 2020.

Vancouver:

Bai Z. Determination of Geosmin and 2-Methylisoborneol in Fish using In-vivo Solid Phase Microextraction. [Internet] [Thesis]. University of Waterloo; 2012. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10012/6973.

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

Council of Science Editors:

Bai Z. Determination of Geosmin and 2-Methylisoborneol in Fish using In-vivo Solid Phase Microextraction. [Thesis]. University of Waterloo; 2012. Available from: http://hdl.handle.net/10012/6973

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


Texas A&M University

3. Chu, Sarah Katherine. Development of an Intact Muscle Pork Flavor Lexicon.

Degree: MS, Food Science and Technology, 2015, Texas A&M University

 A fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics… (more)

Subjects/Keywords: pork; flavor; lexicon; development; volatile; aroma; aromatic; compounds; validation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Chu, S. K. (2015). Development of an Intact Muscle Pork Flavor Lexicon. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155014

Chicago Manual of Style (16th Edition):

Chu, Sarah Katherine. “Development of an Intact Muscle Pork Flavor Lexicon.” 2015. Masters Thesis, Texas A&M University. Accessed September 29, 2020. http://hdl.handle.net/1969.1/155014.

MLA Handbook (7th Edition):

Chu, Sarah Katherine. “Development of an Intact Muscle Pork Flavor Lexicon.” 2015. Web. 29 Sep 2020.

Vancouver:

Chu SK. Development of an Intact Muscle Pork Flavor Lexicon. [Internet] [Masters thesis]. Texas A&M University; 2015. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/1969.1/155014.

Council of Science Editors:

Chu SK. Development of an Intact Muscle Pork Flavor Lexicon. [Masters Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155014


Colorado State University

4. McHenry, Jordan Helaine. Discovering ground beef performance through "premium grind" concepts.

Degree: MS(M.S.), Animal Sciences, 2013, Colorado State University

 Four independent experiments were conducted to evaluate performance of ground beef from various sources and production techniques. Flavor and texture of 7 different beef products… (more)

Subjects/Keywords: volatile compounds; flavor; ground beef; beef; fatty acids

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

McHenry, J. H. (2013). Discovering ground beef performance through "premium grind" concepts. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/80270

Chicago Manual of Style (16th Edition):

McHenry, Jordan Helaine. “Discovering ground beef performance through "premium grind" concepts.” 2013. Masters Thesis, Colorado State University. Accessed September 29, 2020. http://hdl.handle.net/10217/80270.

MLA Handbook (7th Edition):

McHenry, Jordan Helaine. “Discovering ground beef performance through "premium grind" concepts.” 2013. Web. 29 Sep 2020.

Vancouver:

McHenry JH. Discovering ground beef performance through "premium grind" concepts. [Internet] [Masters thesis]. Colorado State University; 2013. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10217/80270.

Council of Science Editors:

McHenry JH. Discovering ground beef performance through "premium grind" concepts. [Masters Thesis]. Colorado State University; 2013. Available from: http://hdl.handle.net/10217/80270


University of Debrecen

5. Nguyen, Xuan Huy. Flavor compounds analysis in solid fermented soy sauce .

Degree: DE – Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar, University of Debrecen

My aim was to develop the method based on solid-phase microextraction- gas chromatography-mass-spectrometry, which can be applied in analysis of volatile compounds of soy sauce. Thank to the results, I can evaluate and understand the volatile characteristic produced by natural fermentation method. Advisors/Committee Members: Prokisch, József (advisor).

Subjects/Keywords: soy sauce; flavor compounds

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Nguyen, X. H. (n.d.). Flavor compounds analysis in solid fermented soy sauce . (Thesis). University of Debrecen. Retrieved from http://hdl.handle.net/2437/225343

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Nguyen, Xuan Huy. “Flavor compounds analysis in solid fermented soy sauce .” Thesis, University of Debrecen. Accessed September 29, 2020. http://hdl.handle.net/2437/225343.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Nguyen, Xuan Huy. “Flavor compounds analysis in solid fermented soy sauce .” Web. 29 Sep 2020.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Nguyen XH. Flavor compounds analysis in solid fermented soy sauce . [Internet] [Thesis]. University of Debrecen; [cited 2020 Sep 29]. Available from: http://hdl.handle.net/2437/225343.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Nguyen XH. Flavor compounds analysis in solid fermented soy sauce . [Thesis]. University of Debrecen; Available from: http://hdl.handle.net/2437/225343

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.


University of Georgia

6. Limpawattana, Maruj. An integrated approach to sensory analysis of rice flavor.

Degree: 2014, University of Georgia

Flavor is one key factor contributing to consumer acceptance and repeat purchase of rice. As a result, a systematic approach for rice breeders to select… (more)

Subjects/Keywords: Rice; Sensory; Flavor lexicon; Volatile compounds; Thresholds; Gas chromatography-olfactometry

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Limpawattana, M. (2014). An integrated approach to sensory analysis of rice flavor. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/24436

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):

Limpawattana, Maruj. “An integrated approach to sensory analysis of rice flavor.” 2014. Thesis, University of Georgia. Accessed September 29, 2020. http://hdl.handle.net/10724/24436.

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

MLA Handbook (7th Edition):

Limpawattana, Maruj. “An integrated approach to sensory analysis of rice flavor.” 2014. Web. 29 Sep 2020.

Vancouver:

Limpawattana M. An integrated approach to sensory analysis of rice flavor. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10724/24436.

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

Council of Science Editors:

Limpawattana M. An integrated approach to sensory analysis of rice flavor. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/24436

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


University of Helsinki

7. Qin, Xiaoxue. Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2014, University of Helsinki

 Rye bran contains dietary fiber, and lipids. Unsaturated fatty acids make rye bran products vulnerable to oxidation and formation of off-flavor. High level of dietary… (more)

Subjects/Keywords: Rye bran; extrusion; lipid oxidation; Maillard reaction; volatile compounds; flavor compounds; Livsmedelskemi; Food Chemistry; Elintarvikekemia

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Qin, X. (2014). Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/155714

Chicago Manual of Style (16th Edition):

Qin, Xiaoxue. “Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds.” 2014. Masters Thesis, University of Helsinki. Accessed September 29, 2020. http://hdl.handle.net/10138/155714.

MLA Handbook (7th Edition):

Qin, Xiaoxue. “Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds.” 2014. Web. 29 Sep 2020.

Vancouver:

Qin X. Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds. [Internet] [Masters thesis]. University of Helsinki; 2014. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10138/155714.

Council of Science Editors:

Qin X. Studying oxidative stability of lipids in rye bran during extrusion and storage using volatile compounds. [Masters Thesis]. University of Helsinki; 2014. Available from: http://hdl.handle.net/10138/155714


University of Georgia

8. Cho, Sungeun. Aroma chemistry of wild rice (Zizania palustris) and African rice species (Oryza sativa, Oryza glaberrima, and interspecific hybrids).

Degree: 2014, University of Georgia

 Wild rice (Zizania palustris L.) is an aquatic cereal grain that is gaining in popularity among consumers due to its unique nutty, roasted flavor. Rice… (more)

Subjects/Keywords: Flavor chemistry; Rice flavor; Odor-active compounds; Volatile compounds; GC-MS; GC-O; Descriptive sensory analysis; Wild rice; Zizania palustris; African rice; Oryza sativa; Oryza glaberrima; Interspecific hybrids

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Cho, S. (2014). Aroma chemistry of wild rice (Zizania palustris) and African rice species (Oryza sativa, Oryza glaberrima, and interspecific hybrids). (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/28226

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):

Cho, Sungeun. “Aroma chemistry of wild rice (Zizania palustris) and African rice species (Oryza sativa, Oryza glaberrima, and interspecific hybrids).” 2014. Thesis, University of Georgia. Accessed September 29, 2020. http://hdl.handle.net/10724/28226.

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

MLA Handbook (7th Edition):

Cho, Sungeun. “Aroma chemistry of wild rice (Zizania palustris) and African rice species (Oryza sativa, Oryza glaberrima, and interspecific hybrids).” 2014. Web. 29 Sep 2020.

Vancouver:

Cho S. Aroma chemistry of wild rice (Zizania palustris) and African rice species (Oryza sativa, Oryza glaberrima, and interspecific hybrids). [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10724/28226.

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

Council of Science Editors:

Cho S. Aroma chemistry of wild rice (Zizania palustris) and African rice species (Oryza sativa, Oryza glaberrima, and interspecific hybrids). [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/28226

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


University of Cincinnati

9. SHE, MANJUAN. CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION.

Degree: PhD, Engineering : Chemical Engineering, 2005, University of Cincinnati

 In the flavor industry concentrated flavor distillates and extracts are important products for simulating natural flavors. In the current research hydrophobic membranes were used to… (more)

Subjects/Keywords: Engineering, Chemical; Pervaporation; Flavor compounds; Real flavors; Flavor concentration; Modeling

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

SHE, M. (2005). CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION. (Doctoral Dissertation). University of Cincinnati. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182

Chicago Manual of Style (16th Edition):

SHE, MANJUAN. “CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION.” 2005. Doctoral Dissertation, University of Cincinnati. Accessed September 29, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182.

MLA Handbook (7th Edition):

SHE, MANJUAN. “CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION.” 2005. Web. 29 Sep 2020.

Vancouver:

SHE M. CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION. [Internet] [Doctoral dissertation]. University of Cincinnati; 2005. [cited 2020 Sep 29]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182.

Council of Science Editors:

SHE M. CONCENTRATION OF FLAVOR DISTILLATES AND EXTRACTS BY PERVAPORATION. [Doctoral Dissertation]. University of Cincinnati; 2005. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1122405182


University of Georgia

10. Wang, Yan. Biologically active phytochemicals of sweetpotato.

Degree: 2014, University of Georgia

Flavor quality is one of the most important traits to select in food crop breeding programs due the large number of sensory panelists required, the… (more)

Subjects/Keywords: Volatile phytochemicals; Flavor chemistry; Olfactometry; Odor-active compounds; Pattern recognition analysis; Plant breeding; Chemical ecology; Sweetpotato; Sweetpotato weevil; terpene

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Wang, Y. (2014). Biologically active phytochemicals of sweetpotato. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20470

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):

Wang, Yan. “Biologically active phytochemicals of sweetpotato.” 2014. Thesis, University of Georgia. Accessed September 29, 2020. http://hdl.handle.net/10724/20470.

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

MLA Handbook (7th Edition):

Wang, Yan. “Biologically active phytochemicals of sweetpotato.” 2014. Web. 29 Sep 2020.

Vancouver:

Wang Y. Biologically active phytochemicals of sweetpotato. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10724/20470.

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

Council of Science Editors:

Wang Y. Biologically active phytochemicals of sweetpotato. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20470

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

11. Kraft, Daniel N. Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine.

Degree: MS, Food Science and Technology, 2015, Oregon State University

 One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask… (more)

Subjects/Keywords: Volatile sulfur compounds; Wine  – Flavor and odor

…sulfur compounds for this project, and to Dr. Jaewoo Choi for his work quantifying glutathione… …2 Wine Quality and Aroma….. ... ..3 Volatile Sulfur Compounds… …Volatile Sulfur Compounds…. …... ….. ….. .. ...11 Formation of Volatile Sulfur Post… …45 Volatile Sulfur Compounds.. .....47 DISCUSSION …. . ..…. ..52… …81 3.3: Concentration of volatile sulfur compounds in wine produced from synthetic grape… 

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Kraft, D. N. (2015). Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/57242

Chicago Manual of Style (16th Edition):

Kraft, Daniel N. “Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine.” 2015. Masters Thesis, Oregon State University. Accessed September 29, 2020. http://hdl.handle.net/1957/57242.

MLA Handbook (7th Edition):

Kraft, Daniel N. “Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine.” 2015. Web. 29 Sep 2020.

Vancouver:

Kraft DN. Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine. [Internet] [Masters thesis]. Oregon State University; 2015. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/1957/57242.

Council of Science Editors:

Kraft DN. Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine. [Masters Thesis]. Oregon State University; 2015. Available from: http://hdl.handle.net/1957/57242

12. Wang, Yu. Roles of reactive carbonyl species in health and flavor generation.

Degree: PhD, Food Science, 2009, Rutgers University

Reactive carbonyl species (RCS) such as deoxyosones, glyoxal (GO) or methylglyoxal (MG), which can be generated endogenously and exogenously (human body and food system), have… (more)

Subjects/Keywords: Flavor; Food – Composition; Carbonyl compounds – Health aspects

flavor compounds) depends on the types of sugars and amino acids as well as reaction… …these RCS and furan derivatives to form flavor and color compounds. In the intermediate stage… …12 2.1.2.2 Strecker Degradation Generally, flavor compounds can be categorized into… …degradation, which is considered as a significant source of flavor compounds, is associated with the… …and αaminoketones which are key precursors of heterocyclic flavor compounds such as… 

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Wang, Y. (2009). Roles of reactive carbonyl species in health and flavor generation. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079

Chicago Manual of Style (16th Edition):

Wang, Yu. “Roles of reactive carbonyl species in health and flavor generation.” 2009. Doctoral Dissertation, Rutgers University. Accessed September 29, 2020. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079.

MLA Handbook (7th Edition):

Wang, Yu. “Roles of reactive carbonyl species in health and flavor generation.” 2009. Web. 29 Sep 2020.

Vancouver:

Wang Y. Roles of reactive carbonyl species in health and flavor generation. [Internet] [Doctoral dissertation]. Rutgers University; 2009. [cited 2020 Sep 29]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079.

Council of Science Editors:

Wang Y. Roles of reactive carbonyl species in health and flavor generation. [Doctoral Dissertation]. Rutgers University; 2009. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051079


Kansas State University

13. Milton, John Raymond. The isolation and identification of carbonyl compounds associated with feed flavors in milk.

Degree: 1959, Kansas State University

Subjects/Keywords: Milk – Flavor and odor.; Carbonyl compounds.; Masters theses

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Milton, J. R. (1959). The isolation and identification of carbonyl compounds associated with feed flavors in milk. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/25383

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):

Milton, John Raymond. “The isolation and identification of carbonyl compounds associated with feed flavors in milk.” 1959. Thesis, Kansas State University. Accessed September 29, 2020. http://hdl.handle.net/2097/25383.

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

MLA Handbook (7th Edition):

Milton, John Raymond. “The isolation and identification of carbonyl compounds associated with feed flavors in milk.” 1959. Web. 29 Sep 2020.

Vancouver:

Milton JR. The isolation and identification of carbonyl compounds associated with feed flavors in milk. [Internet] [Thesis]. Kansas State University; 1959. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/2097/25383.

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

Council of Science Editors:

Milton JR. The isolation and identification of carbonyl compounds associated with feed flavors in milk. [Thesis]. Kansas State University; 1959. Available from: http://hdl.handle.net/2097/25383

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


University of Georgia

14. Yang, Tok Sik. Rice flavor chemistry.

Degree: 2014, University of Georgia

 Rice is the most important food crop consumed by man in the world. Because of its importance, rice breeders have been focused to develop rice… (more)

Subjects/Keywords: Flavor chemistry; Rice flavor; Odor-active compound; Volatile compounds; Specialty rice; Aromatic rice; Colored rice; Black pigmented rice; Oryza sativa; Pigment; Milling; Rice bran; Starch lipid; Dynamic headspace; Tenax trap; 2-Acetyl-1-pyrroline; Guai

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Yang, T. S. (2014). Rice flavor chemistry. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/24333

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):

Yang, Tok Sik. “Rice flavor chemistry.” 2014. Thesis, University of Georgia. Accessed September 29, 2020. http://hdl.handle.net/10724/24333.

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

MLA Handbook (7th Edition):

Yang, Tok Sik. “Rice flavor chemistry.” 2014. Web. 29 Sep 2020.

Vancouver:

Yang TS. Rice flavor chemistry. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10724/24333.

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

Council of Science Editors:

Yang TS. Rice flavor chemistry. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/24333

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

15. Syarifuddin, Adiansyah. Multi sensory integration as a strategy to compensate for sodium and fat reduction in food : L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments.

Degree: Docteur es, Sciences de l'alimentation, 2015, Université de Bourgogne

 Au cours des dernières années, les autorités sanitaires ont recommandé une réduction de la teneur en sel et en gras dans la consommation alimentaire quotidienne.… (more)

Subjects/Keywords: Sel; Matière grasse; Arômes; Perception; Intégration multisensorielle; Cinétique de libération; Mastication in vitro; Fromage; Salt; Fat; Flavor compounds; Perception; Multisensory integration; Release kinetic; In vitro chewing; Cheese; 664.3; 664

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Syarifuddin, A. (2015). Multi sensory integration as a strategy to compensate for sodium and fat reduction in food : L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2015DIJOS088

Chicago Manual of Style (16th Edition):

Syarifuddin, Adiansyah. “Multi sensory integration as a strategy to compensate for sodium and fat reduction in food : L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments.” 2015. Doctoral Dissertation, Université de Bourgogne. Accessed September 29, 2020. http://www.theses.fr/2015DIJOS088.

MLA Handbook (7th Edition):

Syarifuddin, Adiansyah. “Multi sensory integration as a strategy to compensate for sodium and fat reduction in food : L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments.” 2015. Web. 29 Sep 2020.

Vancouver:

Syarifuddin A. Multi sensory integration as a strategy to compensate for sodium and fat reduction in food : L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2015. [cited 2020 Sep 29]. Available from: http://www.theses.fr/2015DIJOS088.

Council of Science Editors:

Syarifuddin A. Multi sensory integration as a strategy to compensate for sodium and fat reduction in food : L'intégration multisensorielle comme stratégie pour compenser la réduction en sodium et matière grasse dans les aliments. [Doctoral Dissertation]. Université de Bourgogne; 2015. Available from: http://www.theses.fr/2015DIJOS088


UNIVERSIDADE FEDERAL DE OURO PRETO

16. Bruna Trindade de Carvalho. Fermentação Consorciada Leveduras/Bactérias Láticas Aplicada à Produção de Cachaça como Possibilidade de Melhoria do Padrão de Qualidade.

Degree: 2011, UNIVERSIDADE FEDERAL DE OURO PRETO

Cachaça é a bebida destilada mais consumida no Brasil, e a terceira mais consumida no mundo. O Brasil exporta este produto para 45 países, porém… (more)

Subjects/Keywords: Compostos Voláteis; Flavour; Lactato de Etila; Fermentação Mista; GC-MS; Fermented beverage; Brazilian spirit; volatile compounds; flavor; ethyl lactate; mixed fermentation; GC-MS.; MICROBIOLOGIA INDUSTRIAL E DE FERMENTACAO; Bebidas Fermentadas

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Carvalho, B. T. d. (2011). Fermentação Consorciada Leveduras/Bactérias Láticas Aplicada à Produção de Cachaça como Possibilidade de Melhoria do Padrão de Qualidade. (Thesis). UNIVERSIDADE FEDERAL DE OURO PRETO. Retrieved from http://www.tede.ufop.br/tde_busca/arquivo.php?codArquivo=798

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):

Carvalho, Bruna Trindade de. “Fermentação Consorciada Leveduras/Bactérias Láticas Aplicada à Produção de Cachaça como Possibilidade de Melhoria do Padrão de Qualidade.” 2011. Thesis, UNIVERSIDADE FEDERAL DE OURO PRETO. Accessed September 29, 2020. http://www.tede.ufop.br/tde_busca/arquivo.php?codArquivo=798.

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

MLA Handbook (7th Edition):

Carvalho, Bruna Trindade de. “Fermentação Consorciada Leveduras/Bactérias Láticas Aplicada à Produção de Cachaça como Possibilidade de Melhoria do Padrão de Qualidade.” 2011. Web. 29 Sep 2020.

Vancouver:

Carvalho BTd. Fermentação Consorciada Leveduras/Bactérias Láticas Aplicada à Produção de Cachaça como Possibilidade de Melhoria do Padrão de Qualidade. [Internet] [Thesis]. UNIVERSIDADE FEDERAL DE OURO PRETO; 2011. [cited 2020 Sep 29]. Available from: http://www.tede.ufop.br/tde_busca/arquivo.php?codArquivo=798.

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

Council of Science Editors:

Carvalho BTd. Fermentação Consorciada Leveduras/Bactérias Láticas Aplicada à Produção de Cachaça como Possibilidade de Melhoria do Padrão de Qualidade. [Thesis]. UNIVERSIDADE FEDERAL DE OURO PRETO; 2011. Available from: http://www.tede.ufop.br/tde_busca/arquivo.php?codArquivo=798

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


Michigan State University

17. Sugimoto, Nobuko. Volatile biosynthesis during ripening of 'Jonagold' apple fruit : association of gene expression with aroma volatiles.

Degree: MS, Department of Horticulture, 2007, Michigan State University

Subjects/Keywords: Volatile organic compounds; Apples – Genetics; Apples – Ripening; Fruit – Flavor and odor

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Sugimoto, N. (2007). Volatile biosynthesis during ripening of 'Jonagold' apple fruit : association of gene expression with aroma volatiles. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:38317

Chicago Manual of Style (16th Edition):

Sugimoto, Nobuko. “Volatile biosynthesis during ripening of 'Jonagold' apple fruit : association of gene expression with aroma volatiles.” 2007. Masters Thesis, Michigan State University. Accessed September 29, 2020. http://etd.lib.msu.edu/islandora/object/etd:38317.

MLA Handbook (7th Edition):

Sugimoto, Nobuko. “Volatile biosynthesis during ripening of 'Jonagold' apple fruit : association of gene expression with aroma volatiles.” 2007. Web. 29 Sep 2020.

Vancouver:

Sugimoto N. Volatile biosynthesis during ripening of 'Jonagold' apple fruit : association of gene expression with aroma volatiles. [Internet] [Masters thesis]. Michigan State University; 2007. [cited 2020 Sep 29]. Available from: http://etd.lib.msu.edu/islandora/object/etd:38317.

Council of Science Editors:

Sugimoto N. Volatile biosynthesis during ripening of 'Jonagold' apple fruit : association of gene expression with aroma volatiles. [Masters Thesis]. Michigan State University; 2007. Available from: http://etd.lib.msu.edu/islandora/object/etd:38317


Utah State University

18. Dias, Benjamin. Methanethiol and Cheddar Cheese Flavor.

Degree: PhD, Nutrition, Dietetics, and Food Sciences, 1999, Utah State University

  The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack… (more)

Subjects/Keywords: methanethiol; cheddar cheese; flavor compounds; aminopeptidase; lipase/esterase; Food Science; Nutrition

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Dias, B. (1999). Methanethiol and Cheddar Cheese Flavor. (Doctoral Dissertation). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5465

Chicago Manual of Style (16th Edition):

Dias, Benjamin. “Methanethiol and Cheddar Cheese Flavor.” 1999. Doctoral Dissertation, Utah State University. Accessed September 29, 2020. https://digitalcommons.usu.edu/etd/5465.

MLA Handbook (7th Edition):

Dias, Benjamin. “Methanethiol and Cheddar Cheese Flavor.” 1999. Web. 29 Sep 2020.

Vancouver:

Dias B. Methanethiol and Cheddar Cheese Flavor. [Internet] [Doctoral dissertation]. Utah State University; 1999. [cited 2020 Sep 29]. Available from: https://digitalcommons.usu.edu/etd/5465.

Council of Science Editors:

Dias B. Methanethiol and Cheddar Cheese Flavor. [Doctoral Dissertation]. Utah State University; 1999. Available from: https://digitalcommons.usu.edu/etd/5465


Texas A&M University

19. Staff, Cynthia Ann. The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries.

Degree: MS, food science and technology, 2012, Texas A&M University

Subjects/Keywords: food science and technology.; Major food science and technology.; Dairy products - Flavor and odor.; Cheddar cheese - Composition.; Sulfur compounds.

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Staff, C. A. (2012). The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-S779

Chicago Manual of Style (16th Edition):

Staff, Cynthia Ann. “The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries.” 2012. Masters Thesis, Texas A&M University. Accessed September 29, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-S779.

MLA Handbook (7th Edition):

Staff, Cynthia Ann. “The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries.” 2012. Web. 29 Sep 2020.

Vancouver:

Staff CA. The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-S779.

Council of Science Editors:

Staff CA. The effect of heat, cysteine, glutathione, and [gamma]-glutamyl transpeptidase on the production of volatile sulfhdryl compounds in cheddar cheese slurries. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-S779

20. Madene, Atmane. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake.

Degree: Docteur es, Procédés biotechnologiques et alimentaires, 2006, Lorraine INP

Ces travaux portent sur l’étude du transfert de l’arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia – maltodextrines et incorporé dans une… (more)

Subjects/Keywords: Encapsulation; Composés d'arômes; Lyophilisation; Génoise; Stockage; Texture; Emballage; Perméabilité; Encapsulation; Flavor compounds; Freeze-drying; Sponge cake; Storage; Texture; Packaging; Permeability

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Madene, A. (2006). Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake. (Doctoral Dissertation). Lorraine INP. Retrieved from http://www.theses.fr/2006INPL076N

Chicago Manual of Style (16th Edition):

Madene, Atmane. “Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake.” 2006. Doctoral Dissertation, Lorraine INP. Accessed September 29, 2020. http://www.theses.fr/2006INPL076N.

MLA Handbook (7th Edition):

Madene, Atmane. “Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake.” 2006. Web. 29 Sep 2020.

Vancouver:

Madene A. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake. [Internet] [Doctoral dissertation]. Lorraine INP; 2006. [cited 2020 Sep 29]. Available from: http://www.theses.fr/2006INPL076N.

Council of Science Editors:

Madene A. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake. [Doctoral Dissertation]. Lorraine INP; 2006. Available from: http://www.theses.fr/2006INPL076N


Mississippi State University

21. Pham, Alessandra Julian. RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2008, Mississippi State University

 The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping.… (more)

Subjects/Keywords: external preference mapping; solid phase microextraction; consumer acceptability; sensory descriptors; volatile flavor compounds; American dry-cured ham

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Pham, A. J. (2008). RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/ ;

Chicago Manual of Style (16th Edition):

Pham, Alessandra Julian. “RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM.” 2008. Masters Thesis, Mississippi State University. Accessed September 29, 2020. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/ ;.

MLA Handbook (7th Edition):

Pham, Alessandra Julian. “RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM.” 2008. Web. 29 Sep 2020.

Vancouver:

Pham AJ. RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM. [Internet] [Masters thesis]. Mississippi State University; 2008. [cited 2020 Sep 29]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/ ;.

Council of Science Editors:

Pham AJ. RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM. [Masters Thesis]. Mississippi State University; 2008. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/ ;

22. Erten, Edibe Seda. Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Almond is the most produced tree nut in the US. Along with potential health related studies, popularity of almonds has been rising among consumers in… (more)

Subjects/Keywords: raw almonds; roasted almonds; aroma-active compounds; storage; lipid oxidation; solvent-assisted flavor evaporation (SAFE); gas chromatography-olfactometry (GCO); aroma extract dilution analysis (AEDA)

…73 Table 3.2 Flavor dilution factors of predominant aroma-active compounds of raw, dry… …115 Table 4.3 Flavor dilution (FD) factors of predominant aroma-active compounds… …Table 4.4 Flavor dilution (FD) factors of predominant aroma-active compounds of… …Flavor chemistry of almond oil Volatile compounds identified in almond oil were also mainly… …x29;. 2.5. Volatile formation in nuts 2.5.1. Natural formation of volatiles Flavor compounds… 

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Erten, E. S. (2016). Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/92850

Chicago Manual of Style (16th Edition):

Erten, Edibe Seda. “Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed September 29, 2020. http://hdl.handle.net/2142/92850.

MLA Handbook (7th Edition):

Erten, Edibe Seda. “Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation.” 2016. Web. 29 Sep 2020.

Vancouver:

Erten ES. Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/2142/92850.

Council of Science Editors:

Erten ES. Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/92850

23. 竹満, 初穂. 過熱蒸気炊飯装置を用いて炊飯した米飯の物性と香気特性 : Physicochemical and flavor analyses of cooked rice prepared with a superheated steam rice cooking machine.

Degree: 博士(保健学), 2017, Osaka Prefecture University / 大阪府立大学

学位記番号:論保第号, 指導教員:乾 博

Subjects/Keywords: 過熱蒸気炊飯装置; 蒸気炊飯米; 糊化と老化; 香気成分; 古米臭; Superheated steam rice cooking machine; Steamed rice; Gelatinization and retrogradation; Volatile odor compounds; Stale rice flavor

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

竹満, . (2017). 過熱蒸気炊飯装置を用いて炊飯した米飯の物性と香気特性 : Physicochemical and flavor analyses of cooked rice prepared with a superheated steam rice cooking machine. (Thesis). Osaka Prefecture University / 大阪府立大学. Retrieved from http://hdl.handle.net/10466/15249

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):

竹満, 初穂. “過熱蒸気炊飯装置を用いて炊飯した米飯の物性と香気特性 : Physicochemical and flavor analyses of cooked rice prepared with a superheated steam rice cooking machine.” 2017. Thesis, Osaka Prefecture University / 大阪府立大学. Accessed September 29, 2020. http://hdl.handle.net/10466/15249.

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

MLA Handbook (7th Edition):

竹満, 初穂. “過熱蒸気炊飯装置を用いて炊飯した米飯の物性と香気特性 : Physicochemical and flavor analyses of cooked rice prepared with a superheated steam rice cooking machine.” 2017. Web. 29 Sep 2020.

Vancouver:

竹満 . 過熱蒸気炊飯装置を用いて炊飯した米飯の物性と香気特性 : Physicochemical and flavor analyses of cooked rice prepared with a superheated steam rice cooking machine. [Internet] [Thesis]. Osaka Prefecture University / 大阪府立大学; 2017. [cited 2020 Sep 29]. Available from: http://hdl.handle.net/10466/15249.

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

Council of Science Editors:

竹満 . 過熱蒸気炊飯装置を用いて炊飯した米飯の物性と香気特性 : Physicochemical and flavor analyses of cooked rice prepared with a superheated steam rice cooking machine. [Thesis]. Osaka Prefecture University / 大阪府立大学; 2017. Available from: http://hdl.handle.net/10466/15249

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

.