. "Flavour 2000" . "Wheat flour was extruded with sugars and aminoacids, pyrazines were isolated by SPME and identified by GLC-MS. Sugars, and particularly amino acids increased the formation of pyrazines." . . . "233-236" . "Neuveden" . "Pokorn\u00FD, Jan" . . "Formation of pyrazines during extrusion cooking of semolina"@en . . . "Mansour, Amr Farouk" . "Z(MSM 223200003), Z(MSM 223300005)" . "Janda, V\u00E1clav" . "0"^^ . "4"^^ . "Formation of pyrazines during extrusion cooking of semolina" . . . "0"^^ . "p\u0161eni\u010Dn\u00E1 mouka; extruze; pyraziny; vliv aminokyselin"@en . "Wheat flour was extruded with sugars and aminoacids, pyrazines were isolated by SPME and identified by GLC-MS. Sugars, and particularly amino acids increased the formation of pyrazines."@en . "Neuveden" . "680629" . "Rothe" . . "Formation of pyrazines during extrusion cooking of semolina"@en . "3"^^ . . . "Formation of pyrazines during extrusion cooking of semolina" . "Pudil, Franti\u0161ek" . "22320" . . "RIV/60461373:22320/01:00004372" . "83-204-2448-8" . "RIV/60461373:22320/01:00004372!RIV/2004/MSM/223204/N" . "[EA9B1E9ED596]" . . . "4"^^ . . . . . .