화학공학소재연구정보센터
검색결과 : 136건
No. Article
61 Identification of coumarin-enriched Japanese green teas and their particular flavor using electronic nose
Yang ZY, Dong F, Shimizu K, Kinoshita T, Kanamori M, Morita A, Watanabe N
Journal of Food Engineering, 92(3), 312, 2009
62 Enhanced biotransformation of L-phenylalanine to 2-phenylethanol using an in situ product adsorption technique
Mei JF, Min H, Lu ZM
Process Biochemistry, 44(8), 886, 2009
63 Modulation of volatile sulfur compounds by wine yeast
Swiegers JH, Pretorius IS
Applied Microbiology and Biotechnology, 74(5), 954, 2007
64 Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment
Salles C, Tarrega A, Mielle P, Maratray J, Gorria P, Liaboeuf J, Liodenot JJ
Journal of Food Engineering, 82(2), 189, 2007
65 A new methodology for the definition of odor zones in perfumery ternary diagrams
Mata VG, Rodrigues AE
AIChE Journal, 52(8), 2938, 2006
66 Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates
Marabi A, Thieme U, Jacobson M, Saguy IS
Journal of Food Engineering, 72(3), 211, 2006
67 Effects of concentration, temperature, and coupling on pervaporation of dilute flavor organics
She M, Hwang ST
Journal of Membrane Science, 271(1-2), 16, 2006
68 Recovery of key components from real flavor concentrates by pervaporation
She M, Hwang ST
Journal of Membrane Science, 279(1-2), 86, 2006
69 Engineering perfumes
Mata VG, Gomes PB, Rodrigues AE
AIChE Journal, 51(10), 2834, 2005
70 Kinetics of catalytic hydrogenation of beta-ionone and application of a presaturated one-liquid flow reactor for the production of fine chemicals
Peter S, Datsevich L, Jess A
Applied Catalysis A: General, 286(1), 96, 2005