Holger Zorn

Holger Zorn

Professor in Food Chemistry, Justus Liebig University Giessen
在 uni-giessen.de 的电子邮件经过验证
被引用次数：6873
Food Biotechnology Enzymes Flavours
gopal kumar sharma

gopal kumar sharma

dfrl,mysore
在 dfrl.drdo.in 的电子邮件经过验证
被引用次数：2636
Cereals legumes convenious foods oil and fats flavours
Teresa Cecchi

Teresa Cecchi

ITT Montani
在 unicam.it 的电子邮件经过验证
被引用次数：1945
chromatography antioxidant activity flavours bioplastics waste upcycling
Khaled F El-massry

Khaled F El-massry

Professor of Biochemistry, Jouf University
在 ju.edu.sa 的电子邮件经过验证
被引用次数：1575
flavours antioxidants aromatic plants maillard reaction products
Stefano F Liparoto

Stefano F Liparoto

被引用次数：553
Biotechnology Food Science Regulatory Affairs food additives flavours
Aida Moreira da Silva

Aida Moreira da Silva

ESAC, IPC
在 esac.pt 的电子邮件经过验证
被引用次数：396
cyclodextrins inclusion compounds flavours functional foods
Ahsen Burçin Himmetağaoğlu

Ahsen Burçin Himmetağaoğlu

Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
在 ogr.adanabtu.edu.tr 的电子邮件经过验证
被引用次数：73
Encapsulation Flavours Spray-drying
Simon L. Homölle

Simon L. Homölle

PhD Student, Georg-August Universität Göttingen, Ackermann Research Group
在 uni-goettingen.de 的电子邮件经过验证
被引用次数：36
Electrocatalysis CH Activation Sustainability Scent Flavours
Pranjali Saxena

Pranjali Saxena

Lecturer, JSS University, Noida
在 jssaten.ac.in 的电子邮件经过验证
被引用次数：16
Pharmaceutics Pharmacognosy essential oils perfumery flavours