Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a ...
Analytical standards of chlorogenic acid, neo-chlorogenic acid, gallic acid, proto-catechuic acid, caffeic acid, erucic acid, quercetin, rutin, orientin, isoorientin, catechin, epicatechin, cyanidin-3 ...
Sorghum and pearl millet are staple foods for about 200 million people residing in dryland tropics of south Asia and Africa. In these regions, sorghum and pearl millet are major sources of calories ...
Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland, Official Food Control Authority of the Canton of Zurich, Zurich, Switzerland, Swiss College ...
Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel
Objectives Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits ...
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