Global ETD Search

21	Volatile changes caused by different factors in different types of chocolate Lin, Yi-Hsuan 14 December 2010 (has links) No description available. Food Science chocolate chocolate flavor SIFT-MS conching tempering storage eating
22	Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube mass spectrometry (SIFT-MS) Bowman, Tessa Leigh 22 July 2011 (has links) No description available. Food Science Pumpkin Seeds Volatile flavor Roasted (SIFT-MS) Fatty acids Reducing sugars Harvest Variety
23	A FUNDAMENTAL AND APPLIED APPROACH TO SELECTED ION FLOW TUBE-MASS SPECTROMETRIC STUDY OF VOLATILE ORGANIC COMPOUNDS IN SWISS-TYPE CHEESES Castada, Hardy Zingalaoa 29 December 2014 (has links) No description available. Food Science Selected ion flow tube-mass spectrometry SIFT-MS Volatile organic compound VOC Swiss cheese split defects aroma compounds
24	EFFICIENCY OF COATING PROCESS AND REAL-TIME VOLATILE RELEASE IN TOMATILLO AND TOMATO Xu, Yichi January 2009 (has links) No description available. Food Science Adhesion Electrostatic coating Lipoxygenase Mouthspace Nosespace Real-time Relative humidity SIFT-MS Temperature Tomato Tomatillo Transfer efficiency Volatile
25	Investigation of Corrosion in Canned Tomatoes Processed by Retorting Dhuey, Elliot January 2019 (has links) No description available. Food Science Packaging