Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Alyson E Mitchell"'
Autor:
Arlie L. Lehmkuhler, Mark D. Miller, Asa Bradman, Rosemary Castorina, Mary-Ann Chen, Tonya Xie, Alyson E. Mitchell
Publikováno v:
Data in Brief, Vol 46, Iss , Pp 108806- (2023)
This is dataset describing the levels of Food, Drug, & Cosmetic (FD&C) dye in juice drinks, breakfast cereals, frozen desserts, ice cream cones, fruit flavored soft drinks, frostings & icings, fruit snacks/candy, decoration chips for baking, water en
Externí odkaz:
https://doaj.org/article/47631aed264644ee8b929b2177560a90
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:5345-5357
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7392a990468effebe7d9db384be6addc
https://doi.org/10.1021/acs.jafc.3c00267
https://doi.org/10.1021/acs.jafc.3c00267
Publikováno v:
Data in Brief, Vol 32, Iss , Pp 106073- (2020)
Food, Drug, & Cosmetic (FD&C) dyes can be found in various products outside of food that are consumed by children. The amount of FD&C dyes used in commercial products is proprietary. Determining the contribution of dye intake from commercial products
Externí odkaz:
https://doaj.org/article/3829fb46dcb445618a8bf5bc675b3e58
Autor:
Katherine R. Uhl, Alyson E. Mitchell
Publikováno v:
ACS Food Science & Technology. 2:1535-1545
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dff9faab3a25a3028d156abd6dc201ab
https://doi.org/10.1021/acsfoodscitech.2c00177
https://doi.org/10.1021/acsfoodscitech.2c00177
Publikováno v:
The Science and Craft of Artisanal Food ISBN: 0190936584
Artisanal honey usually originates from bees that forage on the nectar of one type of flower (monofloral honey), as opposed to the commercial product that comes from a variety of flowers and is mixed with other honeys. Monofloral honey gives distinct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fe8376e929709976b710ceb4271ebd7
https://doi.org/10.1093/oso/9780190936587.003.0007
https://doi.org/10.1093/oso/9780190936587.003.0007
Autor:
Ewa Jaszczak-Wilke, Żaneta Polkowska, Marek Koprowski, Krzysztof Owsianik, Alyson E. Mitchell, Piotr Bałczewski
Publikováno v:
Molecules, Vol 26, Iss 8, p 2253 (2021)
Amygdalin (d-Mandelonitrile 6-O-β-d-glucosido-β-d-glucoside) is a natural cyanogenic glycoside occurring in the seeds of some edible plants, such as bitter almonds and peaches. It is a medically interesting but controversial compound as it has anti
Externí odkaz:
https://doaj.org/article/0a7527948a364688aae79ec12e66ee46
Publikováno v:
Annual Review of Food Science and Technology. 13:145-166
Almonds ( Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8baf51d40661e11918a4a5126ef8182
https://doi.org/10.1146/annurev-food-052720-111942
https://doi.org/10.1146/annurev-food-052720-111942
Publikováno v:
ACS Food Science & Technology. 2:260-271
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1b6e30ded5b1ec9ad94eeeef7a3deed
https://doi.org/10.1021/acsfoodscitech.1c00376
https://doi.org/10.1021/acsfoodscitech.1c00376
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Phenolic compounds are a group of secondary plant metabolites, many with health-promoting properties that are present in all parts of plants. They have an aromatic structure, including either one or more hydroxyl groups giving them the ability to sta
Externí odkaz:
https://doaj.org/article/1b6eecbabe334810a91e4e9c983c56db
Autor:
Rebecca L. Johnson, Alyson E. Mitchell
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or
Externí odkaz:
https://doaj.org/article/457d2403c9e9459bb6ac96fb47e021ca