Related references
Note: Only part of the references are listed.FlavorDB: a database of flavor molecules
Neelansh Garg et al.
NUCLEIC ACIDS RESEARCH (2018)
Relating Food Engineering to Cooking and Gastronomy
Jose Miguel Aguilera
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Food engineering into the XXI century
Jose Miguel Aguilera
AICHE JOURNAL (2018)
Analysis of Food Pairing in Regional Cuisines of India
Anupam Jain et al.
PLOS ONE (2015)
Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS
Hajaratul Najwa Mohamed et al.
MOLECULES (2012)
Flavor network and the principles of food pairing
Yong-Yeol Ahn et al.
SCIENTIFIC REPORTS (2011)
The non-equilibrium nature of culinary evolution
Osame Kinouchi et al.
NEW JOURNAL OF PHYSICS (2008)
Consumer-driven food product development
AR Linnemann et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Willingness to try new foods as predicted by social representations and attitude and trait scales
A Bäckström et al.
APPETITE (2004)
Aroma-active components in fermented bamboo shoots
SG Fu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
