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Search results: 6 articles
Search string: volatile components.
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Eliseev M. N., Gribkova I. N., Kosareva O. A., Alexeyeva O. M. | Effect of organic compounds on cognac sensory profile | 9 | 2 | 2021 |
| 2 | Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. | Egyptian kishk as a fortificant: Impact on the quality of biscuit | 9 | 1 | 2021 |
| 3 | Hussein A. M. S., Ibrahim G. E. | Effects of various brans on quality and volatile compounds of bread | 7 | 1 | 2019 |
| 4 | Bolarinwa I. F., Bolarinwa I. F., Hanis-Syazwani M. G., Muhammad K. | Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum | 7 | 1 | 2019 |
| 5 | I. A. Khankhalaeva , I. S. Khamagaeva , A. P. Nikiforova | EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES | 5 | 1 | 2017 |
| 6 | Shcheglova Irina , Vereshchagin Aleksandr | INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS | 3 | 1 | 2015 |