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Publications by Siew Peng Yap
Characterization of the Aroma Compounds in Fresh and Dried Sapodilla (Manikara Zapota, L.) by the Application of Aroma Extract Dilution Analysis
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
GC-MS/Olfactometric Characterisation and Aroma Extraction Dilution Analysis of Aroma Active Compounds in Polygonum Minus Essential Oil
Plant OMICS
Plant Science
Agronomy
Crop Science
Identification of the Key Aroma Compounds in Dried Roots of Rubia Cordifolia
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Antioxidant and Antimicrobial Activity of Sapodilla (Manilkara Zapota L.) Fresh, Juice and Bar
Food Research
Food Science
Characterization of Aroma-Active Compounds in Black Sapote (Diospyros digynaJacq.)
Acta Alimentaria
Food Science
QTL Mapping of the Production of Wine Aroma Compounds by Yeast
BMC Genomics
Biotechnology
Genetics
Key Factors in "Katsuobushi" (Dried Bonito) Aroma Formation.
Agricultural and Biological Chemistry
Comparison of Aroma Compounds in Distilled and Extracted Products of Sage (Salvia Officinalis L.)
Poljoprivreda i Sumarstvo
Soil Science
Nature
Crop Science
Food Science
Forestry
Plant Science
Landscape Conservation
Agronomy
Aroma Characterization of Ripe Date Fruits (Phoenix Dactylifera L.) From Algeria
African Journal of Biotechnology
Changes in the Aroma of Fresh and Stored Cooked Rice During Warm-Keeping.
NIPPON SHOKUHIN KOGYO GAKKAISHI
