| Thermal and Enzymatic |
| Conversions of Precursors to Flavor |
| Compounds: An Overview Monoterpene |
| Biosynthesis: The Cyclization of Geranyl |
| Pyrophosphate to (+)-Sabinene Lipases: Useful Biocatalysts for Enantioselective |
| Reactions of Chiral Flavor Compounds |
| Carboxylester-Lipase Mediated Reactions: A Versatile Route to Target the Chiral |
| Molecules Biosynthesis and Studies on the Biotechnological |
| Production of Aliphatic g- and d-Lactones Precursor Atmospheric |
| Technology: Efficient Aroma Enrichment in Fruit Cells Glycosidic |
| Precursors of Varietal Grape and Wine |
| Flavor Glucosides of Limonoids |
| Oxytenated C13-Norisoprenoids: Important Flavor |
| Precursors Free and Bound Flavor |
| Constituents of White-Fleshed Nectarine |
| Thermally Degraded Thiamin: A Potent Source of Interesting |
| Flavor Compounds Studies on the Formation of Furaneol in Heat-Processed |
| Foods Flavor Compounds Formed from Lipids by Heat Treatment |
| Formation of Meat-like Flavor |
| Compounds Peptides as Flavor |
| Precursors in Model Maillard |
| Reactions Meat Flavor Generation from Cysteine and Sugars |
| Analysis and Reactivity of Glucosones |
| Formation of Smoke Flavor |
| Compounds by Thermal Lignin Degradation |
| Reaction Kinetics for the Formation of Heterocyclic |
| Compounds in a Temperature and Pressure Controlled Experiment |
| Thermal and Enzymatic |
| Conversions of Precursors to Flavor |
| Compounds: An Overview Monoterpene |
| Biosynthesis: The Cyclization of Geranyl |
| Pyrophosphate to (+)-Sabinene Lipases: Useful Biocatalysts for Enantioselective |
| Reactions of Chiral Flavor Compounds |
