Flavor Chemistry of Ethnic Foods

1. Flavor and Chemistry of International Foods: An Overview; F. Shahidi, C-T. Ho. 2. Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings; A. Kobayashi, E. Sugawara. 3. Flavor Characteristics of Indonesian Soy Sauce (Kecap manis); A. Apriyantono, et al. 4. Volatile Compounds Isolated from Sa Cha Sauce; C.-Y. Tai, C.-T. Ho. 5. Formation of Volatile Acids During Fermentation of Fish Sauce; N.G. Sanceda, et al. 6. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods; C.-T. Ho, et al. 7. Character-Impact Aroma Components of Coriander (Coriandrum sativum L.) Herb; K.R. Cadwallader, et al. 8. Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Cangal (Alpinia galagnga willd.); K. Kubota, et al. 9. Volatile Composition of Pandan Leaves (Pandanus amaryllifolius); J. Jiang. 10. Emission of Blanched Broccoli Volatiles in Headspace During Cooking; H. Kallio, et al. 11. Flavor of Kweni (Mangifera odorata Griff), An Exotic Tropical Fruit; G.H. Wijaya, et al. 12. Use of Electronic Nose Technology to Examine Apple Quality; A.M. Spanier, et al. 13. Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca groenlandica); F. Shahidi. 14. Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon; T.-C. Huang, et al. 15. Changes in Flavor-Related Compounds in Meat Treated with Organic Acids; H.E. Scalona, et al. 16. Flavor Differences Due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose); A.M. Spanier, et al. 17. Thermally Generated Volatiles in Rosella Tea; P.-J. Tsai, et al. 18. Phenolic Compounds as Astringent Factors in Black Tea Liquors; E. Ponce, A.J. Taylor. 19. Aroma of Tequila; M.G. Lopez. 20. The Formation and Release of Odor-Active Compounds During Oxidation of Vegetable Oils; J.P. Roozen, et al. 21. Influence of Seed Roasting Process on the changes in Volatile Compounds of the Sesame (Sesamum Indicaa L.) Oil; S.N. Ryu, et al. 22.