Reineccius, Gary A. : rechercher sur Z-Library

Année:

1982

Langue:

english

Fichier:

PDF, 489 KB

english, 1982

Source Book of Flavors || The Flavorist

Année:

1995

Langue:

english

Fichier:

PDF, 3.08 MB

english, 1995

Source Book of Flavors || Principal Essential Oils Used in Flavorings

Année:

1995

Langue:

english

Fichier:

PDF, 965 KB

english, 1995

Source Book of Flavors || Flavor Manufacturing

Année:

1995

Langue:

english

Fichier:

PDF, 12.81 MB

english, 1995

Source Book of Flavors || Adulteration

Année:

1995

Langue:

english

Fichier:

PDF, 1.67 MB

english, 1995

Off‐flavors in foods

Critical Reviews in Food Science and Nutrition

Journal:

Année:

1991

Langue:

english

Fichier:

PDF, 1.90 MB

english, 1991

[ACS Symposium Series] Encapsulation and Controlled Release of Food Ingredients Volume 590 || Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products

Année:

1995

Langue:

english

Fichier:

PDF, 1.20 MB

english, 1995

Source Book of Flavors || Plant Materials Used in Flavorings

Année:

1995

Langue:

english

Fichier:

PDF, 1.34 MB

english, 1995

Source Book of Flavors || Organic Chemicals Used in Flavorings and Fragrances

Année:

1995

Langue:

english

Fichier:

PDF, 8.34 MB

english, 1995

Source Book of Flavors || Flavoring Materials Contributing to Taste

Année:

1995

Langue:

english

Fichier:

PDF, 3.52 MB

english, 1995

Source Book of Flavors || Flavoring Ingredients Classified As GRAS By the Flavor Extract Manufacturers Association

Année:

1995

Langue:

english

Fichier:

PDF, 1.68 MB

english, 1995

Source Book of Flavors || Quality Control in the Flavor Industry

Année:

1995

Langue:

english

Fichier:

PDF, 2.39 MB

english, 1995

Source Book of Flavors || The Safety of Flavorings

Année:

1995

Langue:

english

Fichier:

PDF, 2.09 MB

english, 1995

Source Book of Flavors || The Flavor Industry

Année:

1995

Langue:

english

Fichier:

PDF, 3.25 MB

english, 1995

Source Book of Flavors || Flavor Analysis

Année:

1995

Langue:

english

Fichier:

PDF, 5.16 MB

english, 1995

Source Book of Flavors || Flavor Chemistry

Année:

1995

Langue:

english

Fichier:

PDF, 6.18 MB

english, 1995

Source Book of Flavors || Off-Flavors in Foods

Année:

1995

Langue:

english

Fichier:

PDF, 3.39 MB

english, 1995

Source Book of Flavors || Process Flavors

Année:

1995

Langue:

english

Fichier:

PDF, 1.98 MB

english, 1995

Source Book of Flavors || Biotechnology for the Production of Flavoring Materials

Année:

1995

Langue:

english

Fichier:

PDF, 2.60 MB

english, 1995

Source Book of Flavors || Natural Flavoring Materials

Année:

1995

Langue:

english

Fichier:

PDF, 24.48 MB

english, 1995

Source Book of Flavors || Flavor Patents

Année:

1995

Langue:

english

Fichier:

PDF, 2.83 MB

english, 1995

Source Book of Flavors || Food Colorants

Année:

1995

Langue:

english

Fichier:

PDF, 3.58 MB

english, 1995

Source Book of Flavors || Sensory Analysis

Année:

1995

Langue:

english

Fichier:

PDF, 2.74 MB

english, 1995

Source Book of Flavors || Statistical Methods

Année:

1995

Langue:

english

Fichier:

PDF, 6.45 MB

english, 1995

Source Book of Flavors || Labeling Regulations

Zhang, Jian, Bing, Lu, Reineccius, Gary A.

Année:

1995

Langue:

english

Fichier:

PDF, 3.08 MB

english, 1995

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Journal:

Food Chemistry

Année:

2016

Langue:

english

Fichier:

PDF, 917 KB

english, 2016

Monitoring changes in the volatile profile of cheese crackers during storage using GC–MS and PTR–MS

Maria-Ángeles Pozo-Bayón, Pedro J. Martín-Álvarez, Gary A. Reineccius

Journal:

Andrea J. Krause, Lulu S. Henson, Gary A. Reineccius

Année:

2009

Langue:

english

Fichier:

PDF, 186 KB

english, 2009

Use of a chewing device to perform a mass balance on chewing gum components

Journal:

Roberto A Buffo, Gary A Reineccius, Gary W Oehlert

Année:

2011

Langue:

english

Fichier:

PDF, 615 KB

english, 2011

Influence of time–temperature treatments on the emulsifying properties of gum acacia in beverage emulsions

Journal:

Journal of Food Engineering

Année:

2002

Langue:

english

Fichier:

PDF, 86 KB

english, 2002

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Charve, Joséphine, Reineccius, Gary A.

Journal:

Année:

2009

Langue:

english

Fichier:

PDF, 343 KB

english, 2009

[ACS Symposium Series] Encapsulation and Controlled Release of Food Ingredients Volume 590 || Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation

Journal of Controlled Release

Année:

1995

Langue:

english

Fichier:

PDF, 941 KB

english, 1995

Introduction to aroma research — Handbook of aroma research: M. Rothe, Kluwer Academic, Dordrecht, and Akademie — Verlag, Berlin, 1988, 138 pages, $89.00 or Dfl. 160.00

Gary Reineccius

Journal:

Année:

1990

Langue:

english

Fichier:

PDF, 105 KB

english, 1990

Identification and quantification of the free sugars in cocoa beans

Reineccius, Gary A., Andersen, David A., Kavanagh, Terrence E., Keeney, Philip G.

Journal:

Pozo-Bayon, Maria Angeles, Pimenta, Paloma, Pilch, Shira, Masters, James G., Martín-Álvarez, Pedro J., Reineccius, Gary

Année:

1972

Langue:

english

Fichier:

PDF, 508 KB

english, 1972

API-IT-MS for Measuring Aroma Release from Dentifrice Products Using a Device To Simulate Tooth Brushing

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 1.21 MB

english, 2010

[ACS Symposium Series] Flavor Encapsulation Volume 370 || Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids

Année:

1988

Langue:

english

Fichier:

PDF, 462 KB

english, 1988

[ACS Symposium Series] Encapsulation and Controlled Release of Food Ingredients Volume 590 || Factors Influencing Volatile Release from Encapsulation Matrices

Année:

1995

Langue:

english

Fichier:

PDF, 1.07 MB

english, 1995

[ACS Symposium Series] Flavor Encapsulation Volume 370 || Interfacial Tension Behavior of Citrus Oils Against Phases Formed by Complex Coacervation of Gelatin

Mortenson, Michael A., Labuza, Theodore P., Reineccius, Gary A.

Année:

1988

Langue:

english

Fichier:

PDF, 1.32 MB

english, 1988

Moisture Sorption Isotherms for Un-Modified and Osan-Substituted Dextrin and Gum Acacia Used as Carrier Materials for Spray Dried Encapsulation of Flavoring Materials

Journal:

International Journal of Food Properties

Année:

2010

Langue:

english

Fichier:

PDF, 283 KB

english, 2010

Source Book of Flavors || International Flavor Legislation

Zhang, Jian, Bing, Lu, Reineccius, Gary A.

Année:

1995

Langue:

english

Fichier:

PDF, 4.79 MB

english, 1995

Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2015

Langue:

english

Fichier:

PDF, 1.06 MB

english, 2015

Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Zhang, Jian, Reineccius, Gary A.

Journal:

Année:

2016

Langue:

english

Fichier:

PDF, 450 KB

english, 2016

Flavor Chemistry and Technology, Second Edition || Changes in Food Flavor Due to Processing

Reineccius, Gary A., Reineccius, Terry A.

Année:

2005

Langue:

english

Fichier:

PDF, 680 KB

english, 2005

[ACS Symposium Series] Heteroatomic Aroma Compounds Volume 826 || Development of Selective Chemosensors for the On-Line Monitoring of Coffee Roasting by SOMMSA and COTA Technology

Année:

2002

Langue:

english

Fichier:

PDF, 1.66 MB

english, 2002

Pro-oxidative effects of spray drying orange oil in a bench top dryer

Anantharamkrishnan, Vaidhyanathan, Reineccius, Gary A.

Journal:

Drying Technology

Année:

2017

Langue:

english

Fichier:

PDF, 898 KB

english, 2017

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein Î²-Lactoglobulin

Anantharamkrishnan, Vaidhyanathan, Hoye, Thomas, Reineccius, Gary

Journal:

Anantharamkrishnan, Vaidhyanathan, Reineccius, Gary A.

Année:

2020

Fichier:

PDF, 923 KB

2020

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein Î²-Lactoglobulin

Journal:

Roberto A. Buffo, Gary A. Reineccius

Année:

2020

Fichier:

PDF, 5.10 MB

2020

Shelf-life and mechanisms of destabilization in dilute beverage emulsions

Journal:

Michael Qian, Gary Reineccius

Année:

2001

Langue:

english

Fichier:

PDF, 68 KB

english, 2001

Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method

Journal:

Roberto A. Buffo, Gary A. Reineccius

Année:

2003

Langue:

english

Fichier:

PDF, 131 KB

english, 2003

Determination of linear response in the detection of mixtures of aroma compounds by atmospheric pressure ionization–mass spectrometry (API–MS)

Journal: