Broken Azulejos 🇺🇦🌻 (@julietbravofox) / Twitter
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Aroma profile and bitter acid characterization of hop cones (Humulus lupulus L.) of five healthy and infected Polish cultivars - ScienceDirect
Anel D'aromas - Lda
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu - ScienceDirect
Applied Sciences | Free Full-Text | E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life | HTML
PDF) Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies - ScienceDirect
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science - ScienceDirect
Chicken egg: the most complete food - egg properties
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? | SpringerLink
Foods | Free Full-Text | Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea) | HTML
Molecules | Free Full-Text | The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications | HTML
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken - ScienceDirect
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Applied Sciences | Free Full-Text | Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale | HTML
PDF) Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools
Sensors | Free Full-Text | Classification of Tea Aromas Using Multi-Nanoparticle Based Chemiresistor Arrays | HTML
Leitão & Irmão | Our Online Jewelry Store
