Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

Molecules - Switzerland
doi 10.3390/molecules25081969
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Food and Bioprocess Technology
IndustrialRiskQualityManufacturing EngineeringReliabilitySafetyFood ScienceProcess ChemistryTechnology
2019English

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants
BiochemistryClinical BiochemistryCell BiologyMolecular BiologyPhysiology
2013English

Flavours of Dairy Products

Proceedings of the Nutrition Society
MedicineNutritionDietetics
1970English

Diet and Cancer: Investigating the Mechanisms of Polyphenolic Compounds in Extra Virgin Olive Oil

2020English

Bound on the Number of Flavours

Australian Journal of Physics
1985English

Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

PLoS ONE
Multidisciplinary
2016English

Modulation of Intestinal Epithelium Homeostasis by Extra Virgin Olive Oil Phenolic Compounds

Food and Function
MedicineFood Science
2018English

The Flavours of SN II Light Curves

Proceedings of the International Astronomical Union
AstrophysicsAstronomyPlanetary ScienceSpace
2011English

Pairing Flavours and the Temporal Order of Tasting

Flavour
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy