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A selective conductive polymer-based sensor for volatile halogenated organic compounds (VHOC)
(ELSEVIER SCIENCE SA, 2008)
A novel poly(p-xylylene), PPX, derivative bearing alkoxyphenyl side groups was electrochemically synthesized in 87% yield. The polymer, poly(4`-hexyloxy-2,5-biphenyleneethylene) (PHBPE), presented a fraction (92%) soluble ...
Volatile Organic Compounds Produced by Human Skin Cells
(Sociedad de Biología de Chile, 2007)
Volatile compounds of unifloral honey and floral nectar from Quillaja saponaria
(TECH SCIENCE PRESS, 2014)
Currently, the search for chemical markers related to the botanical origin of honey is an important issue because of its potential use as a complementary tool for melisopalinological analysis. The objective of this research ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(WILEY-BLACKWELLHOBOKEN, 2012)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(Wiley-Blackwell, 2012-09-01)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...