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GrainGenes Keyword Report: flavor

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Keyword

flavor

Quoted in

Thiele C et al. (2003) Fluorescence labeling of wheat proteins for determination of gluten hydrolysis and depolymerization during dough processing and sourdough fermentation Journal of Agricultural and Food Chemistry 51:2745-2752. Rosenquist H and Hansen A (2000) The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye Food Microbiology 17:241-250. Zhou M et al. (1999) Analysis of volatile compounds and their contribution to flavor in cereals Journal of Agricultural and Food Chemistry 47:3941-3953. Riha WEI et al. (1996) Nonenzymatic deamidation of food proteins Critical Reviews in Food Science and Nutrition 36:225-255. Bamforth C et al. (1993) Oxygen and oxygen radicals in malting and brewing: a review Journal of the American Society of Brewing Chemists 51:79-88.

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