Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Livro
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Food ChemistryBelitz Margaret Burghagen; Werner Grosch; Peter SchieberleSpringer Berlin Heidelberg 2004Acesso online |
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2 |
Material Type: Livro
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Food chemistryH.-D. Belitz (Hans-Dieter) W Grosch (Werner); Peter SchieberleBerlin Springer New York 2004Localização: CQ - Conjunto das Químicas (664.07 B431f 2004 e.2 ) e outros locais(Acessar) |
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3 |
Material Type: Livro
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Food chemistryH.-D. Belitz (Hans-Dieter) W Grosch (Werner); Peter SchieberleBerlin Springer c2009Localização: CQ - Conjunto das Químicas (664.07 B431f 2009 e.3 ) e outros locais(Acessar) |
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4 |
Material Type: Livro
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Caffeinated beverages : health benefits, physiological effects, and chemistryThomas H. Parliment 1939-; Chi-Tang Ho 1944-; Peter Schieberle; American Chemical Society. Meeting. Anaheim, Calif.) 1999 :Washington, D.C. : American Chemical Society 2000Localização: IQSC - Inst. Química de São Carlos (C 615.785 N213c )(Acessar) |
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5 |
Material Type: Livro
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The Maillard reaction recent advances in food and biomedical sciencesErwin Schleicher; Veronika Somoza; Peter Schieberle; New York Academy of Sciences.; International Symposium on the Maillard Reaction (9th 2007 Munich, Germany)Boston, Mass Published by Blackwell Pub. on behalf of the New York Academy of Sciences 2008Localização: FSP - Faculdade de Saúde Pública (612.0157 1 v.1126 )(Acessar) |
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6 |
Material Type: Artigo
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Generation of aroma compounds during sourdough fermentation: applied and fundamental aspectsHansen, A. ; Schieberle, P.Trends in food science & technology, 2005-01, Vol.16 (1), p.85-94 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Solvent assisted flavour evaporation--a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matricesEngel, W ; Bahr, W ; Schieberle, PEuropean food research & technology, 1999-01, Vol.209 (3/4), p.237-241 [Periódico revisado por pares]Texto completo disponível |
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8 |
Material Type: Artigo
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Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model MixturesSchieberle, P ; Hofmann, TJournal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.227-232 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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9 |
Material Type: Artigo
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Odour-active compounds in moderately roasted sesameSchieberle, P.Food chemistry, 1996, Vol.55 (2), p.145-152 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Identification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red winesPavez, C. ; Steinhaus, M. ; Casaubon, G. ; Schieberle, P. ; Agosin, E.Australian journal of grape and wine research, 2015-06, Vol.21 (2), p.189-193 [Periódico revisado por pares]Adelaide: Blackwell Publishing LtdTexto completo disponível |