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Fenaroli's Handbook of Flavor Ingredients
Abstract
A spike of consumer interest in natural products and exotic flavors has driven innovation among flavorists and compelled regulators to closely scrutinize new ingredients. Responding to all these concerns, Dr. Burdock has completely revised and updated Fenaroli's Handbook of Flavor Ingredients.With a new format and twice the information found
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Cited by
Complexity of coffee flavor: A compositional and sensory perspective
Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014) · Food Research International · doi:10.1016/j.foodres.2014.02.030 · Cited by 620
Green tea and grape seed extracts—Potential applications in food safety and quality
Perumalla, A. V. S., & Hettiarachchy, N. S. (2011) · Food Research International · doi:10.1016/j.foodres.2011.01.022 · Cited by 471
Piperine: A review of its biological effects
Haq, I., Imran, M., Nadeem, M., Tufail, T., Gondal, T. A., & Mubarak, M. S. (2021) · Phytotherapy Research · doi:10.1002/ptr.6855 · Cited by 434
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Steen, I., Waehrens, S. S., Petersen, M. A., Münchow, M., & Bredie, W. L. P. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.09.113 · Cited by 102
Özdemir, G. B., Özdemir, N., Ertekin‐Filiz, B., Gökırmaklı, Ç., Kök‐Taş, T., & Budak, N. H. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.13676 · Cited by 64
Metadata
- Authors
- Burdock, G. A.
- Venue
- CRC Press eBooks
- Publisher
- CRC Press
- Published
- 2001-09-26
- OpenAlex
- W3150017537
- Cited by
- 490
- References
- 0
- FWCI
- 6.73
- Type
- book
- Language
- en
- Open access
- closed
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