Zobrazeno 1 - 8
of 8
pro vyhledávání: '"A. S. Shamil"'
Autor:
A. S. Shamil, J. G. Merga
Publikováno v:
International Journal of Horticultural Science. 28
The trials were designed with three replications in a randomized complete block design in order to evaluate the phenological, growth and yield potential of hot pepper varieties such as ‘Mareko fana’, ‘Melka Zala’, ‘Melka Awaze’, ‘Melka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d14f5d7c88baca009d2cf274a4a3d4a
https://doi.org/10.31421/ijhs/28/2022/10419
https://doi.org/10.31421/ijhs/28/2022/10419
Autor:
S. Shamil, D. Kilcast
Publikováno v:
Nutrition & Food Science. 92:7-10
The perceived need to reduce dietary fat consumption has produced intense activity throughout the food industry. Previous exploratory work has indicated that flavour characteristics can influence consumer enjoyment of foods, and reducing the fat cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::698b2ab230293612c47e07395c08aa8e
https://doi.org/10.1108/eum0000000000960
https://doi.org/10.1108/eum0000000000960
Publikováno v:
Chemical Senses. 13:457-461
Etude, pour 15 glucides, des correlations possibles entre viscosite intrinseque et certaines proprietes moleculaires liees a la conformation d'une part et a la saveur sucree d'autre part
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d91c99c94bff071aa8e10b15484c4773
https://doi.org/10.1093/chemse/13.3.457
https://doi.org/10.1093/chemse/13.3.457
Autor:
S. Shamil, Gordon G. Birch
Publikováno v:
Food Chemistry. 21:245-258
Although several classes of chemical compound may elicit a sweet response, the quality of sweetness appears to be dependent on molecular structure and, in particular, the temporal characteristics of the response bear a relationship to chemical class.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d388df5313ee55cbc0ba9db610c52d8
https://doi.org/10.1016/0308-8146(86)90061-0
https://doi.org/10.1016/0308-8146(86)90061-0
Publikováno v:
Food Chemistry. 32:171-188
The taste properties of seventeen 5-membered cyclic molecules are examined in relation to their substituents, fused ring moieties and potential fused ring moieties due to intramolecular hydrogen bonding. Apparent molar volume measurements allow the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60dbd3eb2452c1cdee4f0f441ed97629
https://doi.org/10.1016/0308-8146(89)90046-0
https://doi.org/10.1016/0308-8146(89)90046-0
Publikováno v:
Chemical Senses. 12:397-409
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::377b17285749f67b28450b2ca95e47f3
https://doi.org/10.1093/chemse/12.2.397
https://doi.org/10.1093/chemse/12.2.397
Publikováno v:
Chemical Senses. 13:597-605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f44e7605e92271f26aa254ee424c877b
https://doi.org/10.1093/chemse/13.4.597
https://doi.org/10.1093/chemse/13.4.597
Publikováno v:
Experientia. 42(11-12)
Intensity-time studies of the sweetness of D-glucose solutions show that there are no major differences between alpha- and beta-anomers. Nor do the alpha- and beta-anomers exhibit any differences in apparent molar volumes. Contrary to previous report
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d6094df07fd4f426fd73e3b77f3755e
https://pubmed.ncbi.nlm.nih.gov/3780946
https://pubmed.ncbi.nlm.nih.gov/3780946