Characterization of volatile compounds in selected citrus fruits from Asia - Part II: Peel oil

بواسطة Dharmawan, J., Kasapis, S., Curran, P.
منشور في 2014

Characterisation of volatile compounds in selected citrus fruits from Asia

بواسطة Dharmawan, J., Barlow, P.J., Curran, P.
منشور في 2014

Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. saturnus with the addition of selected amino acids

بواسطة Trinh, T.-T.-T., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsis

بواسطة Trinh, T.-T.-T., Yu, B., Curran, P., Liua, S.-Q.
منشور في 2014

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

بواسطة Sun, J., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?

بواسطة Sun, J., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Impact of two Williopsis yeast strains on the volatile composition of mango wine

بواسطة Li, X., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free system

بواسطة Sun, J., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Quantitative analysis of volatiles in transesterified coconut oil by headspace-solid-phase microextraction-gas chromatography-mass spectrometry

بواسطة Sun, J., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains

بواسطة Li, X., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Characterization of volatile compounds in selected citrus fruits from Asia. Part I: Freshly-squeezed juice

بواسطة Dharmawan, J., Kasapis, S., Curran, P., Johnson, J.R.
منشور في 2014

Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

بواسطة Wong, S.W., Yu, B., Curran, P., Zhou, W.
منشور في 2014

Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakii

بواسطة Lee, P.-R., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

بواسطة Lee, P.-R., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts

بواسطة Lee, P.-R., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus l...

بواسطة Trinh, T., Woon, W.Y., Yu, B., Curran, P., Liu, S.
منشور في 2014

Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omissi...

بواسطة Dharmawan, J., Kasapis, S., Sriramula, P., Lear, M.J., Curran, P.
منشور في 2014

Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream

بواسطة Tan, H.S.G., Yu, B., Curran, P., Liu, S.Q.
منشور في 2014

Non-Saccharomyces yeasts and wine ine

بواسطة Lee, P.-R., Li, X., Yu, B., Curran, P., Liu, S.-Q.
منشور في 2014

Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems

بواسطة Zhang, J, Cheong, M.-W, Yu, B, Curran, P, Zhou, W
منشور في 2020