25 Results for (keywords_en:FLAVOURS)

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1. Aromatisierung von proteinreichen Lebensmitteln

Beyeler, Max (1974)


Doctoral and Habilitation Theses

2. Zur Unterscheidung von natürlichen Fruchtessenzen und künstlichen Fruchtäthern

Landolt, Alphons (1913)


Doctoral and Habilitation Theses

3. Untersuchungen über die Veränderungen des Aromas bei der Brotlagerung

Achermann, Andreas (1976)


Doctoral and Habilitation Theses

4. Der Einfluss von Aminosäuren auf Aromastoffe des Bieres

Schulthess, Dieter Hans Willy (1977)


Doctoral and Habilitation Theses

5. Das Böckser-Aroma in Wein

Bernath, Konrad (1997)


Doctoral and Habilitation Theses

6. Enhanced microbial production of natural flavors via in-situ product adsorption

Alba Pérez, Ana (2001)


Doctoral and Habilitation Theses

7. La qualité des vins issus de mout?s concentrés

Cuenat, Philippe (1982)


Doctoral and Habilitation Theses

8. Interactions of flavor compounds in model food systems

King, Bonnie (1978)


Doctoral and Habilitation Theses

9. Eine Drehtellerkolonne zur schonenden Gewinnung von Aromastoffen aus flüssigen Lebensmitteln

Menzi, Heini (1988)


Doctoral and Habilitation Theses

10. Die Hemmung der Androstenonsynthese als eine Alternative zur Ferkelkastration

Bucher, Benjamin (2005)


Doctoral and Habilitation Theses

11. Aroma active sulphur compounds and their precursors in petite arvine wine

Fretz, Claudia Barbara (2005)


Doctoral and Habilitation Theses

12. Starch-flavour interactions

Tietz, Melanie (2007)


Doctoral and Habilitation Theses

13. Sulfur metabolism in various Lactobacillus casei genotypes isolated from milk and cheese

Bogićević, Biljana (2011)


Doctoral and Habilitation Theses

14. Applications and limits of "electronic noses" in the evaluation of dairy products

Schaller, Emmanuelle (2000)


Doctoral and Habilitation Theses

15. Die Aromagewinnung aus Fruchtsäften durch Strippen mit Brüdendampf

Buchli, Jürg (1983)


Doctoral and Habilitation Theses

16. Furanfettsäuren als Vorläufer von Aromastoffen

Pompizzi, Roberto (1999)


Doctoral and Habilitation Theses

17. Coffee roasting and quenching technology - formation and stability of aroma compounds

Baggenstoss, Jürg (2008)


Doctoral and Habilitation Theses

18. Isolation of low molecular weight taste peptides from Vacherin Mont d'Or cheese

Mojarro de Guerra, Sandra H. (1989)


Doctoral and Habilitation Theses

19. Starch flavour inclusion complexation in aqueous systems - Structural features and flavour release

Heinemann, Cornelia Isabel (2002)


Doctoral and Habilitation Theses

20. Flavour interactions in sensory perception - investigations on hard boiled candies

Wunderli, Barbara Kathrin (2003)


Doctoral and Habilitation Theses

21. Taste and odor in drinking water

Peter, Andreas (2008)


Doctoral and Habilitation Theses

22. Investigation on aroma active photooxidative degradation products originating from dimethyl pentyl furan fatty acids in green tea and dried green herbs

Sigrist, Isabelle Anna (2002)


Doctoral and Habilitation Theses

23. Oxidative stability and aroma of UFA/CLA (unsaturated fatty acids/conjugated linoleic acid) enriched butter

Mallia, Silvia (2008)


Doctoral and Habilitation Theses

24. Variability of health and taste promoting compounds in strawberry (Fragraria x ananassa) fruits

Crespo, Pamela Virginie Ann Sarah (2010)


Doctoral and Habilitation Theses

25. Efficacy of plant extracts rich in tannins, saponins, lignin or essential oils as feed supplements in ruminants

Śliwiński, Bogdan Jacek (2004)


Doctoral and Habilitation Theses