G. A. REINECCIUS: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

1

The Spray Drying of Food Flavors

Reineccius, Gary A.

Journal:

Drying Technology

Year:

2004

Language:

english

File:

PDF, 369 KB

english, 2004

2

Flavor of fermented fish sauce

McIver, Robert C., Brooks, Roger I., Reineccius, Gary A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1982

Language:

english

File:

PDF, 489 KB

english, 1982

3

Source Book of Flavors || The Flavorist

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 3.08 MB

english, 1995

4

Source Book of Flavors || Adulteration

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 1.67 MB

english, 1995

5

Off‐flavors in foods

Reineccius, Gary

Journal:

Critical Reviews in Food Science and Nutrition

Year:

1991

Language:

english

File:

PDF, 1.90 MB

english, 1991

6

Source Book of Flavors || Principal Essential Oils Used in Flavorings

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 965 KB

english, 1995

7

Source Book of Flavors || Flavor Manufacturing

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 12.81 MB

english, 1995

8

Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Reineccius, G. A., Yan, C.

Journal:

Flavour and Fragrance Journal

Year:

2016

Language:

english

File:

PDF, 1.86 MB

english, 2016

9

Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors

J. Finney, R. Buffo, G.A. Reineccius

Journal:

Journal of Food Science

Year:

2002

Language:

english

File:

PDF, 1.06 MB

english, 2002

10

[ACS Symposium Series] Encapsulation and Controlled Release of Food Ingredients Volume 590 || Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products

Risch, Sara J., Reineccius, Gary A.

Year:

1995

Language:

english

File:

PDF, 1.20 MB

english, 1995

11

Source Book of Flavors || Flavoring Ingredients Classified As GRAS By the Flavor Extract Manufacturers Association

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 1.68 MB

english, 1995

12

Source Book of Flavors || Flavoring Materials Contributing to Taste

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 3.52 MB

english, 1995

13

Source Book of Flavors || Quality Control in the Flavor Industry

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 2.39 MB

english, 1995

14

Source Book of Flavors || Plant Materials Used in Flavorings

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 1.34 MB

english, 1995

15

Source Book of Flavors || Organic Chemicals Used in Flavorings and Fragrances

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 8.34 MB

english, 1995

16

Source Book of Flavors || The Safety of Flavorings

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 2.09 MB

english, 1995

17

Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying

WILLIAM E. BANGS, G. A. REINECCIUS

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 807 KB

english, 1982

18

Source Book of Flavors || Flavor Patents

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 2.83 MB

english, 1995

19

Comparison of modified starch and Quillaja saponins in the formation and stabilization of flavor nanoemulsions

Zhang, Jian, Bing, Lu, Reineccius, Gary A.

Journal:

Year:

2016

Language:

english

File:

PDF, 917 KB

english, 2016

20

Source Book of Flavors || The Flavor Industry

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 3.25 MB

english, 1995

21

Source Book of Flavors || Food Colorants

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 3.58 MB

english, 1995

22

Source Book of Flavors || Biotechnology for the Production of Flavoring Materials

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 2.60 MB

english, 1995

23

[ACS Symposium Series] Encapsulation and Controlled Release of Food Ingredients Volume 590 || Developments in Gum Acacias for the Encapsulation of Flavors

Risch, Sara J., Reineccius, Gary A.

Year:

1995

Language:

english

File:

PDF, 551 KB

english, 1995

24

Source Book of Flavors || Sensory Analysis

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 2.74 MB

english, 1995

25

Prediction of Flavor Retention during Spray Drying: An Empirical Approach

W.E. BANGS, G.A. REINECCIUS

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 362 KB

english, 1990

26

Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types

T.A. Reineccius, G.A. Reineccius, T.L. Peppard

Journal:

Journal of Food Science

Year:

2002

Language:

english

File:

PDF, 712 KB

english, 2002

27

Source Book of Flavors || Natural Flavoring Materials

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 24.48 MB

english, 1995

28

Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types

T.A. Reineccius, G.A. Reineccius, T.L. Peppard

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.03 MB

english, 2003

29

Source Book of Flavors || Flavor Analysis

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 5.16 MB

english, 1995

30

Effects of agglomeration on the properties of spray-dried encapsulated flavours

R. A. Buffo, K. Probst, G. Zehentbauer, Z. Luo, G. A. Reineccius

Journal:

Flavour and Fragrance Journal

Year:

2002

Language:

english

File:

PDF, 178 KB

english, 2002

31

Source Book of Flavors || Statistical Methods

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 6.45 MB

english, 1995

32

Source Book of Flavors || Labeling Regulations

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 3.08 MB

english, 1995

33

Source Book of Flavors || Flavor Chemistry

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 6.18 MB

english, 1995

34

Source Book of Flavors || Off-Flavors in Foods

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 3.39 MB

english, 1995

35

Source Book of Flavors || Process Flavors

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 1.98 MB

english, 1995

36

Moisture Sorption Isotherms for Un-Modified and Osan-Substituted Dextrin and Gum Acacia Used as Carrier Materials for Spray Dried Encapsulation of Flavoring Materials

Mortenson, Michael A., Labuza, Theodore P., Reineccius, Gary A.

Journal:

International Journal of Food Properties

Year:

2010

Language:

english

File:

PDF, 283 KB

english, 2010

37

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

Charve, Joséphine, Reineccius, Gary A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 343 KB

english, 2009

38

Identification of Odor-Impact Compounds in Red Table Wines Produced from Frontenac Grapes

Mansfield, A. K., Schirle-Keller, J.-P., Reineccius, G. A.

Journal:

American Journal of Enology and Viticulture

Year:

2011

Language:

english

File:

PDF, 445 KB

english, 2011

39

API-IT-MS for Measuring Aroma Release from Dentifrice Products Using a Device To Simulate Tooth Brushing

Pozo-Bayon, Maria Angeles, Pimenta, Paloma, Pilch, Shira, Masters, James G., Martín-Álvarez, Pedro J., Reineccius, Gary

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.21 MB

english, 2010

40

Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese

Milo, C., Reineccius, G. A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 96 KB

english, 1997

41

Pro-oxidative effects of spray drying orange oil in a bench top dryer

Anantharamkrishnan, Vaidhyanathan, Reineccius, Gary A.

Journal:

Drying Technology

Year:

2017

Language:

english

File:

PDF, 898 KB

english, 2017

42

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein Î²-Lactoglobulin

Anantharamkrishnan, Vaidhyanathan, Reineccius, Gary A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2020

File:

PDF, 5.10 MB

2020

43

Monitoring changes in the volatile profile of cheese crackers during storage using GC–MS and PTR–MS

Maria-Ángeles Pozo-Bayón, Pedro J. Martín-Álvarez, Gary A. Reineccius

Journal:

Flavour and Fragrance Journal

Year:

2009

Language:

english

File:

PDF, 186 KB

english, 2009

44

[ACS Symposium Series] Heteroatomic Aroma Compounds Volume 826 || Development of Selective Chemosensors for the On-Line Monitoring of Coffee Roasting by SOMMSA and COTA Technology

Reineccius, Gary A., Reineccius, Terry A.

Year:

2002

Language:

english

File:

PDF, 1.66 MB

english, 2002

45

Introduction to aroma research — Handbook of aroma research: M. Rothe, Kluwer Academic, Dordrecht, and Akademie — Verlag, Berlin, 1988, 138 pages, $89.00 or Dfl. 160.00

Gary Reineccius

Journal:

Journal of Controlled Release

Year:

1990

Language:

english

File:

PDF, 105 KB

english, 1990

46

[ACS Symposium Series] Flavor Encapsulation Volume 370 || Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids

Risch, Sara J., Reineccius, Gary A.

Year:

1988

Language:

english

File:

PDF, 462 KB

english, 1988

47

Source Book of Flavors || International Flavor Legislation

Reineccius, Gary

Year:

1995

Language:

english

File:

PDF, 4.79 MB

english, 1995

48

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein Î²-Lactoglobulin

Anantharamkrishnan, Vaidhyanathan, Hoye, Thomas, Reineccius, Gary

Journal:

Journal of Agricultural and Food Chemistry

Year:

2020

File:

PDF, 923 KB

2020

49

Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk

D.B. MIN, S.H. LEE, J.B. LINDAMOOD, K.S. CHANG, G.A. REINECCIUS

Journal:

Journal of Food Science

Year:

1989

Language:

english

File:

PDF, 360 KB

english, 1989

50

SYMPOSIUM ON MEAT FLAVOR OFF-FLAVORS IN MEAT AND FISH - A Review

G. A. REINECCIUS

Journal:

Journal of Food Science

Year:

1979

Language:

english

File:

PDF, 1.93 MB

english, 1979

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@1delivery.pm

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски