On the public citation graph

Binding of alkanone flavors to .beta.-lactoglobulin: effects of conformational and chemical modification

https://doi.org/10.1021/jf00077a030
0 signed · 137 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4798767openalex-extracted
Development of a Qsar Model to Predict Protein-Flavor Interactions in Protein-Rich Food Systems
inferred← citeshttps://doi.org/10.1002/9781118292327.ch10openalex-snapshot
Nano‐ and Microencapsulation of Flavor in Food Systems
inferred← citeshttps://doi.org/10.1002/9781118373903.ch2openalex-snapshot
Micro to Macro Level Structures of Food Materials
inferred← citeshttps://doi.org/10.1002/9781118929384.ch9openalex-snapshot
Interactions between aroma compounds and food matrix
inferred← citeshttps://doi.org/10.1002/9781119702139.ch3openalex-snapshot
Use of Hydrocolloids to Modify Food Taste and Odor
inferred← citeshttps://doi.org/10.1002/9783527611454.ch5aopenalex-snapshot
Application: Parts 5.1 – 5.2
inferred← citeshttps://doi.org/10.1002/9783527611829.ch05openalex-snapshot
Applications
inferred← citeshttps://doi.org/10.1002/bip.21690openalex-snapshot
Interactions of β‐lactoglobulin with serotonin and arachidonyl serotonin
inferred← citeshttps://doi.org/10.1002/cbdv.200490154openalex-snapshot
Binding Studies and Computer‐Aided Modelling of Macromolecule/Odorant Interactions
inferred← citeshttps://doi.org/10.1002/jmr.1084openalex-snapshot
Two modes of fatty acid binding to bovine β‐lactoglobulin—crystallographic and spectroscopic studies
inferred← citeshttps://doi.org/10.1002/jmr.2280openalex-snapshot
The differences in binding 12‐carbon aliphatic ligands by bovine β‐lactoglobulin isoform A and B studied by isothermal titration calorimetry and X‐ray crystallography
inferred← citeshttps://doi.org/10.1002/mnfr.200800321openalex-snapshot
Physiological phosphatidylcholine protects bovine β‐lactoglobulin from simulated gastrointestinal proteolysis
inferred← citeshttps://doi.org/10.1002/pro.5560070116openalex-snapshot
Mapping fatty acid binding to β‐lactoglobulin: Ligand binding is restricted by modification of Cys 121
inferred← citeshttps://doi.org/10.1007/978-0-387-75284-6_5openalex-snapshot
Protein/Emulsifier Interactions
inferred← citeshttps://doi.org/10.1007/978-1-4419-8602-3_7openalex-snapshot
β-Lactoglobulin
inferred← citeshttps://doi.org/10.1007/978-1-4614-4714-6_7openalex-snapshot
β-Lactoglobulin
inferred← citeshttps://doi.org/10.1007/978-1-4615-1247-9_3openalex-snapshot
Aroma Compounds—Proteins Interaction Using Headspace Techniques
inferred← citeshttps://doi.org/10.1007/978-1-4757-2662-6_5openalex-snapshot
Protein/Emulsifier Interactions
inferred← citeshttps://doi.org/10.1007/978-1-4899-1792-8_5openalex-snapshot
A Review of the Interactions between Milk Proteins and Dairy Flavor Compounds
inferred← citeshttps://doi.org/10.1007/978-3-031-62612-8_10openalex-snapshot
The Interaction and Applications
inferred← citeshttps://doi.org/10.1007/978-3-319-26932-0_13openalex-snapshot
Physico-Chemical Interactions in the Flavor-Release Process
inferred← citeshttps://doi.org/10.1007/978-94-011-4022-5_7openalex-snapshot
Flavour Matrix Interactions
inferred← citeshttps://doi.org/10.1007/bf01024961openalex-snapshot
Solubility and reactivity of caseins and β-lactoglobulin in protic solvents
inferred← citeshttps://doi.org/10.1007/bf01025044openalex-snapshot
Probing the fatty acid binding site of β-lactoglobulins
inferred← citeshttps://doi.org/10.1007/s11705-009-0251-0openalex-snapshot
Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure: A review
inferred← citeshttps://doi.org/10.1016/0014-5793(92)80664-3openalex-snapshot
Isolation of a new ligand‐carrying casein fragment from bovine mammary gland microsomes
inferred← citeshttps://doi.org/10.1016/0021-9673(95)00320-mopenalex-snapshot
Study of aroma compound-natural polymer interactions by dynamic coupled column liquid chromatography
inferred← citeshttps://doi.org/10.1016/0308-8146(95)00069-uopenalex-snapshot
Retention of aroma compounds by proteins in aqueous solution
inferred← citeshttps://doi.org/10.1016/0927-7757(93)80247-copenalex-snapshot
Factors which affect oil exchange between oil-in-water emulsion droplets stabilized by whey protein isolate: Protein concentration, droplet size and ethanol
inferred← citeshttps://doi.org/10.1016/0927-7765(94)01143-sopenalex-snapshot
Competitive adsorption of l-α-lysophosphatidylcholine/β-lactoglobulin mixtures at the interfaces of foams and foam lamellae
inferred← citeshttps://doi.org/10.1016/0958-6946(95)00020-8openalex-snapshot
Microencapsulation of volatiles by spray-drying in whey protein-based wall systems
inferred← citeshttps://doi.org/10.1016/0963-9969(96)00028-2openalex-snapshot
Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products
inferred← citeshttps://doi.org/10.1016/b978-0-08-100295-7.00001-3openalex-snapshot
Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22424-4openalex-snapshot
A Molecular Thermodynamics Approach to Capture Non-specific Flavour–Macromolecule Interactions
inferred← citeshttps://doi.org/10.1016/b978-0-12-374039-7.00013-1openalex-snapshot
Interaction between milk proteins and micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-12-405171-3.00014-3openalex-snapshot
Interactions between Milk Proteins and Micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-12-815251-5.00014-1openalex-snapshot
Interaction between milk proteins and micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-323-89903-1.00006-2openalex-snapshot
Retention and release of aroma and taste compounds, influence on perception
inferred← citeshttps://doi.org/10.1016/b978-1-78242-103-0.00013-8openalex-snapshot
Interaction of aroma compounds with food matrices
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.04.037openalex-snapshot
Effect of pork meat proteins on the binding of volatile compounds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.04.095openalex-snapshot
Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.12.029openalex-snapshot
Characterisation of the β-lactoglobulin/α-tocopherol complex and its impact on α-tocopherol stability
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.11.019openalex-snapshot
Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.03.126openalex-snapshot
Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2004.05.007openalex-snapshot
Binding of alkylsulfonate ligands to bovine β-lactoglobulin: effects on protein denaturation by urea
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2008.07.007openalex-snapshot
Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.05.044openalex-snapshot
Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105752openalex-snapshot
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109301openalex-snapshot
Sensory properties of foods functionalised with milk proteins
inferred← citeshttps://doi.org/10.1016/j.foodres.2005.09.005openalex-snapshot
Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
inferred← citeshttps://doi.org/10.1016/j.foodres.2007.07.005openalex-snapshot
Bovine whey proteins – Overview on their main biological properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.09.030openalex-snapshot
Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113855openalex-snapshot
Energetics of β-lactoglobulin–flavor compounds interactions
inferred← citeshttps://doi.org/10.1016/j.jaci.2004.10.022openalex-snapshot
Molecular properties of food allergens
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2026.09.021openalex-snapshot
Influence of varied extraction procedures on the volatile fingerprint of liver protein products from polarity-resolved insights
inferred← citeshttps://doi.org/10.1016/j.meatsci.2007.12.012openalex-snapshot
Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina
inferred← citeshttps://doi.org/10.1016/j.tifs.2003.09.018openalex-snapshot
Protein–flavour interactions in relation to development of novel protein foods
inferred← citeshttps://doi.org/10.1016/s0014-5793(98)01199-5openalex-snapshot
12‐Bromododecanoic acid binds inside the calyx of bovine β‐lactoglobulin
inferred← citeshttps://doi.org/10.1016/s0031-6997(24)01447-9openalex-snapshot
Ligand-Binding Proteins: Their Potential for Application in Systems for Controlled Delivery and Uptake of Ligands
inferred← citeshttps://doi.org/10.1016/s0268-005x(09)80358-5openalex-snapshot
The interaction of sucrose esters with β-lactoglobulin and β-casein from bovine milk
inferred← citeshttps://doi.org/10.1016/s0308-8146(00)00181-3openalex-snapshot
Interactions between β-lactoglobulin and flavour compounds
inferred← citeshttps://doi.org/10.1016/s0308-8146(97)00120-9openalex-snapshot
Flavour retention by lipids measured in a fresh cheese matrix
inferred← citeshttps://doi.org/10.1016/s0308-8146(97)00182-9openalex-snapshot
Immobilized β-lactoglobulin on a HPLC-column: a rapid way to determine protein—flavour interactions
inferred← citeshttps://doi.org/10.1016/s0927-7757(02)00516-2openalex-snapshot
Binding of odorants to individual proteins and their mixtures. Effects of protein denaturation and association. A plasticized globule state
inferred← citeshttps://doi.org/10.1016/s0963-9969(02)00096-0openalex-snapshot
Use of fluorescence methods to monitor unfolding transitions in β-lactoglobulin
inferred← citeshttps://doi.org/10.1016/s1043-4526(08)60130-8openalex-snapshot
Proteins in Whey: Chemical, Physical, and Functional Properties
inferred← citeshttps://doi.org/10.1021/acs.jafc.8b04459openalex-snapshot
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
inferred← citeshttps://doi.org/10.1021/bi981016topenalex-snapshot
Structural Basis of the Tanford Transition of Bovine β-Lactoglobulin ,
inferred← citeshttps://doi.org/10.1021/bk-2010-1059.ch021openalex-snapshot
Flavor-Soy Protein Interactions
inferred← citeshttps://doi.org/10.1021/bm700728kopenalex-snapshot
Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications
inferred← citeshttps://doi.org/10.1021/jf000423kopenalex-snapshot
Determination of Apparent Binding Constants for Aroma Compounds with β-Lactoglobulin by Dynamic Coupled Column Liquid Chromatography
inferred← citeshttps://doi.org/10.1021/jf0012188openalex-snapshot
Interaction of β-Lactoglobulin with Small Hydrophobic Ligands As Monitored by Fluorometry and Equilibrium Dialysis: Nonlinear Quenching Effects Related to Protein−Protein Association
inferred← citeshttps://doi.org/10.1021/jf020513kopenalex-snapshot
Nuclear Magnetic Resonance Spectroscopic Study of β-Lactoglobulin Interactions with Two Flavor Compounds, γ-Decalactone and β-Ionone
inferred← citeshttps://doi.org/10.1021/jf020733yopenalex-snapshot
Characterization of Volatiles in Bullock's Heart (Annona reticulata L.) Fruit Cultivars from Cuba
inferred← citeshttps://doi.org/10.1021/jf0207981openalex-snapshot
Use of Catalyst in a 3D-QSAR Study of the Interactions between Flavor Compounds and β-Lactoglobulin
inferred← citeshttps://doi.org/10.1021/jf034188sopenalex-snapshot
Effect of Whey Protein on the In Vivo Release of Aldehydes
inferred← citeshttps://doi.org/10.1021/jf034597oopenalex-snapshot
Composition Rather than Viscosity Modifies the Aroma Compound Retention of Flavored Stirred Yogurt
inferred← citeshttps://doi.org/10.1021/jf0600206openalex-snapshot
Complex Viscosity Induced by Protein Composition Variation Influences the Aroma Release of Flavored Stirred Yogurt
inferred← citeshttps://doi.org/10.1021/jf063517oopenalex-snapshot
Binding of 2-Nonanone and Milk Proteins in Aqueous Model Systems
inferred← citeshttps://doi.org/10.1021/jf4011615openalex-snapshot
Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas
inferred← citeshttps://doi.org/10.1021/jf503931yopenalex-snapshot
Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels
inferred← citeshttps://doi.org/10.1021/jf950284kopenalex-snapshot
Changes in the Volatile Composition of Yuzu (Citrus junos Tanaka) Cold-Pressed Oil during Storage
inferred← citeshttps://doi.org/10.1021/jf960559bopenalex-snapshot
Study of Interactions between Aroma Compounds and Glycopeptides by a Model System
inferred← citeshttps://doi.org/10.1021/jf9808372openalex-snapshot
Transfer of Aroma Compounds in Water−Lipid Systems: Binding Tendency of β-Lactoglobulin
inferred← citeshttps://doi.org/10.1021/jf981370yopenalex-snapshot
Interaction of Alkylsulfonate Ligands with β-Lactoglobulin AB from Bovine Milk
inferred← citeshttps://doi.org/10.1021/jf990215wopenalex-snapshot
Effect of pH on Retention of Aroma Compounds by β-Lactoglobulin
inferred← citeshttps://doi.org/10.1021/jf990825wopenalex-snapshot
Influence of the Food Matrix Structure on the Retention of Aroma Compounds
inferred← citeshttps://doi.org/10.1021/jf991261zopenalex-snapshot
Interactions between Methyl Ketones and β-Lactoglobulin: Sensory Analysis, Headspace Analysis, and Mathematical Modeling
inferred← citeshttps://doi.org/10.1021/jp101096ropenalex-snapshot
β-Lactoglobulin/Folic Acid Complexes: Formation, Characterization, and Biological Implication
inferred← citeshttps://doi.org/10.1021/jp408578mopenalex-snapshot
Binding Interactions of β-Conglycinin and Glycinin with Vitamin B12
inferred← citeshttps://doi.org/10.1038/s41538-025-00451-6openalex-snapshot
An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
inferred← citeshttps://doi.org/10.1039/9781839165047-00066openalex-snapshot
Flavor–Protein Binding on Flavor Delivery
inferred← citeshttps://doi.org/10.1039/c4mb00220bopenalex-snapshot
Renal protein reactivity and stability of antibiotic amphenicols: structure and affinity
inferred← citeshttps://doi.org/10.1039/c6ra13584fopenalex-snapshot
An efficient synthesis of 1,3-dimethyl-5-(2-phenyl-4H-chromen-4-ylidene) pyrimidine-2,4,6(1H,3H,5H)-triones and investigation of their interactions with β-lactoglobiulin
inferred← citeshttps://doi.org/10.1039/c7fo00313gopenalex-snapshot
Quantifying non-specific interactions between flavour and food biomolecules
inferred← citeshttps://doi.org/10.1046/j.1365-2621.2003.00705.xopenalex-snapshot
Cheddar whey processing and source: II. Effect on non-fat ice cream and yoghurt
inferred← citeshttps://doi.org/10.1051/lait:199212openalex-snapshot
Purification and characterization of two porcine β-lactoglobulin variants by NaCl salting-out and reversed phase-HPLC
inferred← citeshttps://doi.org/10.1051/lait:1999647openalex-snapshot
Binding of benzaldehyde by β-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions
inferred← citeshttps://doi.org/10.1051/lait:2000130openalex-snapshot
Interactions between ?-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol
inferred← citeshttps://doi.org/10.1080/10408399609527740openalex-snapshot
Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approach
inferred← citeshttps://doi.org/10.1080/10942910701237448openalex-snapshot
Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma
inferred← citeshttps://doi.org/10.1080/87559129109540906openalex-snapshot
Flavor release in the mouth
inferred← citeshttps://doi.org/10.1081/e-eafe2-120007242openalex-snapshot
Ultra High Temperature (UHT) Processing: Dairy Product Quality
inferred← citeshttps://doi.org/10.1081/fri-120003417openalex-snapshot
Interactions between flavor compounds and food ingredients and their influence on flavor perception
inferred← citeshttps://doi.org/10.1081/ss-200043639openalex-snapshot
Microporous Whey Protein Isolate Gel Sorbent
inferred← citeshttps://doi.org/10.1086/417049openalex-snapshot
The Function of Allergy: Immunological Defense Against Toxins
inferred← citeshttps://doi.org/10.1111/1750-3841.13415openalex-snapshot
R‐Index Measure of Microencapsulated Tributyrin in Gamma‐Cyclodextrin Influenced by Drying Method
inferred← citeshttps://doi.org/10.1111/1750-3841.13588openalex-snapshot
Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness
inferred← citeshttps://doi.org/10.1111/ics.12896openalex-snapshot
Fragrance in dermocosmetic emulsions: From microstructure to skin application
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1988.tb08982.xopenalex-snapshot
Effect of Heat Treatment and Modification on Conformation and Flavor Binding by β‐Lactoglobulin
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1992.tb06880.xopenalex-snapshot
Interaction of Flavor Compounds with Microparticulated Proteins
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1992.tb14315.xopenalex-snapshot
Interactions Between Lipids and Milk Proteins in Emulsion
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1999.tb15871.xopenalex-snapshot
Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2000.tb09406.xopenalex-snapshot
Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2002.tb09438.xopenalex-snapshot
Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2005.tb08308.xopenalex-snapshot
High Hydrostatic Pressure Affects Flavor‐binding Properties of Whey Protein Concentrate
inferred← citeshttps://doi.org/10.1111/j.1651-2227.1992.tb12276.xopenalex-snapshot
Human milk components cross‐reacting with antibodies against bovine β‐lactoglobulin
inferred← citeshttps://doi.org/10.1111/j.1745-4514.1996.tb00568.xopenalex-snapshot
HOW TO INCREASE ?-LACTOGLOBULIN SUSCEPTIBILITY TO PEPTIC HYDROLYSIS
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2006.00051.xopenalex-snapshot
Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
inferred← citeshttps://doi.org/10.1155/2012/856098openalex-snapshot
Fluorescence spectroscopic study on interaction of retinol with β-lactoglobulin in the presence of cetylpyridinium chloride
inferred← citeshttps://doi.org/10.1201/9781420007695-c9openalex-snapshot
Flavor Compounds in Foods
inferred← citeshttps://doi.org/10.1201/9781420090390-c10openalex-snapshot
Potential Applications of Whey Proteins in the Medical Field
inferred← citeshttps://doi.org/10.1271/bbb.64.2523openalex-snapshot
Flavor Release of Diacetyl and 2-Heptanone from Cream Style Dressings in Three Mouth Model Systems
inferred← citeshttps://doi.org/10.13050/foodengprog.2015.19.4.291openalex-snapshot
Stability and Sensory Property of Microencapsulated Garlic Powders
inferred← citeshttps://doi.org/10.1533/9781845691400.2.260openalex-snapshot
Flavour release from liquid food products
inferred← citeshttps://doi.org/10.1533/9781845698232.7.425openalex-snapshot
INTERACTION OF AROMA COMPOUNDS WITH β-LACTOGLOBULIN
inferred← citeshttps://doi.org/10.1533/9781845698232.7.433openalex-snapshot
INTERACTIONS OF β-LACTOGLOBULIN WITH FLAVOUR COMPOUNDS
inferred← citeshttps://doi.org/10.18174/676211openalex-snapshot
Behind the Scents! : A multidisciplinary approach for unveiling the protein-flavor binding mechanism
inferred← citeshttps://doi.org/10.3109/02652048.2011.569761openalex-snapshot
Encapsulation of hydrophobic aroma in whey protein nanoparticles
inferred← citeshttps://doi.org/10.3168/jds.2009-2688openalex-snapshot
Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(95)76713-3openalex-snapshot
Interaction of β-Lactoglobulin with Retinol and Fatty Acids and Its Role as a Possible Biological Function for This Protein: A Review
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(97)76030-2openalex-snapshot
Binding of Vitamin D and Cholesterol to β-Lactoglobulin
inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(98)75554-7openalex-snapshot
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
inferred← citeshttps://doi.org/10.4995/thesis/10251/1887openalex-snapshot
Interacción de los compuestos aromáticos del jamón curado con la matriz proteica
inferred← citeshttps://doi.org/10.5344/ajev.1994.45.1.29openalex-snapshot
Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine
inferred← citeshttps://doi.org/10.70675/905f8b5ez6762z40e9zb85czdbf24e71ea6aopenalex-snapshot
Etude des relations entre la structure des molécules odorantes et leurs équilibres rétention-libération entre phase vapeur et gels laitiers
inferred← citeshttps://doi.org/10.9721/kjfst.2015.47.2.137openalex-snapshot
Impacts of Coffee Creamer, Dried Skim Milk and Sugar on the Volatile Aroma Compounds and Sensory Characteristics in Instant Coffee
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.