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  1. 1
    Effects of hot-air drying on physicochemical characteristics, flavour profiles and sensory acceptance of Citrus hystrix and Etlingera elatior jack
    by Juhari, Nurul Hanisah
    Published 2012
    Subjects: “...Flavor...”
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  2. 2
    Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree
    by Ong, Bee Tein
    Published 2006
    Subjects: “...Flavor - Research...”
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  3. 3
    Flavour Characyerisation and Stabilisation of Fresh, Spray-Dried and Encapsulated Durian Extract
    by Chin, Sung Tong
    Published 2006
    Subjects: “...Fruit - Flavor and odor....”
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  4. 4
    In vitro, in sacco and in vivo digestibility of ruminant feeds supplemented with herbs /
    by Nik Fatihah Nik Abdullah
    Published 2016
    Subjects: “...Feeds Flavor and odor....”
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  5. 5
    Encapsulation of functional oils by spray drying and their stability in spray-dried powder
    Subjects: “...Food -- Analysis flavor...”
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  6. 6
    Effect of Storage on Flavour, Colour and Other Sensory Qualities Of Sugarcane Juice (Saccharum Officinarum) Yellow Cane
    Subjects: “...Fruit juices - Flavor and odor - Storage....”
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  7. 7
    Effects of conventional, diffusion and modern moisture removal methods on quality of stingless bee (Heterotrigona itama Cockerell) honey
    Subjects: “...Honey - Flavor and odor...”
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  8. 8
    Volatire flavour constituents of pandan leaves : pandanus amaryllifolius ROXB. /
    by Osman Hassan
    Published 1984
    Subjects: “...Flavoring essences...”
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  9. 9
    Penghasilan perisa berdaging melalui tindak balas maillard antara xilosa, sisteina dan protein sayuran terhidrolisis /
    by Lam, Kay Sim
    Published 2006
    Subjects: “...Flavor...”
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  10. 10
    Development of an acrylamide-free palm sugar-like flavouring using maillard reaction
    by Tan, Phui Yee
    Published 2013
    Subjects: “...Flavoring essences...”
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  11. 11
    Microencapsulation and flavor stability of spray-dried oleoresin from water dropwort (Oenanthe javanica) and kacip fatimah (Labisia pumila)
    by Pattiram, Parveen Devi
    Published 2013
    Subjects: “...Flavoring essences...”
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  12. 12
    Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model
    by Opeyemi, Lasekan Adeseye
    Published 2013
    Subjects: “...Flavoring essences ...”
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  13. 13
    Properties of vanillin and its effects on colorectal cancer in vitro and in vivo
    by Ho, Ket Li
    Published 2011
    Subjects: “...Flavoring essences...”
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  14. 14
    Investigation of lipid lowering mechanism of tamarindus indica fruit pulp in hepg2 cells using proteomic and transcriptomic approaches /
    Subjects: “...Lipids Flavoring Agents....”
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  15. 15
    Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
    by Hashim, Puziah
    Published 1997
    Subjects: “...Flavoring essences...”
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  16. 16
    Satu proses hijau bagi penyediaan terbitan ionon /
    Subjects: “...Flavoring essences....”
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