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4 research outputs found
Flavor Interactions with Fat Replacers: Effect of Oil Level
Author
Buttery R.G.
Forss D.A.
+4 more
Forss D.A.
Ho C.T.
Nawar W.W.
Schirle-Keller J.P.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration
Author
Banies Z.V.
Clark R.C.
+14 more
Guinard J-X.
Guinard J.-X.
Jaime I.
Jones N.R.
Lundgren B.
Munoz A.M.
Overbosch P.
Pangbom R.M.
Pangborn R.M.
SAS Institute. Inc
Schirle-Keller J.P.
Schirle-Keller J.P.
Solms J.
Solms J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Stability of Trehalose, Sucrose and Glucose to Nonenzymatic Browning in Model Systems
Author
Arabshahi A.
Bell L.N.
+27 more
BeMiller J.N.
Boekel M.
Brown M.R.
Burke M.J.
Cerami A.
Feather M.S.
Flink J.M.
Fox K.C.
Franks F.
Greenspan L.
Karel M.
Karel M.
Labuza T.P.
Lee H.S.
O'Brien J.
O'Brien J.
Panek A.C.
Petriella C.
Roos Y.H.
Ryan T.A.
Sapru V.
Schebor C.
Schirle-Keller J.P.
Schoebel T.
Shallenberger R.S.
Wasylyk J.M.
Williams R.J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions
Author
A.-M. Haahr
C. Jo
+29 more
D.D. Roberts
D.G. Land
D.S. Banavara
E. Graf
E. Ziegler
H.G. Maier
H.T. Osborn
Holger Zorn
J. Sangster
J.P. Schirle-Keller
K. Doyen
M. Harrison
M. Thanh Le
M. Trotta
M.E. Carey
M.S. Brauss
P.B. McNulty
P.B. McNulty
Ralf G. Berger
S. Rabe
S. Rabe
S. Rabe
S. Rabe
S. Rabe
S.-M. Miettinen
S.A. Rankin
S.M. Ruth van
Swen Rabe
Ulrich Krings
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref