Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Arielle J. Johnson"'
Autor:
Arielle J Johnson, Elliot Meyerson, John de la Parra, Timothy L Savas, Risto Miikkulainen, Caleb B Harper
Publikováno v:
PLoS ONE, Vol 14, Iss 4, p e0213918 (2019)
Food production in conventional agriculture faces numerous challenges such as reducing waste, meeting demand, maintaining flavor, and providing nutrition. Contained environments under artificial climate control, or cyber-agriculture, could in princip
Externí odkaz:
https://doaj.org/article/64d3a4da4a3b4beaa65f767b3d5459f9
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-8 (2019)
Scientific Reports
Scientific reports, vol 9, iss 1
Scientific Reports
Scientific reports, vol 9, iss 1
Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in the brain. However, the perceptual interactions that occur when comple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22f648f34d2bcfc51a9993c113315a07
http://link.springer.com/article/10.1038/s41598-019-44064-y
http://link.springer.com/article/10.1038/s41598-019-44064-y
Publikováno v:
PLoS ONE, Vol 7, Iss 8, p e42693 (2012)
This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid-
Externí odkaz:
https://doaj.org/article/6f11d3f7862f4e4ea5b65975161f2b45
Publikováno v:
Chemosensory Perception. 10:135-148
Aim The complex aromas of cocktails provide a unique and interesting model system to evaluate the effects of alcohol matrix and aroma-aroma interactions on human aroma perception and partitioning and release of aroma compounds. Here, we study the int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88d196e1d16389e497ad1b3f4bbc403a
https://doi.org/10.1007/s12078-017-9229-3
https://doi.org/10.1007/s12078-017-9229-3
Publikováno v:
Australian Journal of Grape and Wine Research. 20:361-377
Background and Aims: Many aroma compounds occur as glycosidically bound precursors that do not contribute to fruit/beverage aroma until aglycone release during processing or storage. Existing procedures typically measure glycosidically bound compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9795d5d6238d3a005983a9d35ded8d4e
https://doi.org/10.1111/ajgw.12087
https://doi.org/10.1111/ajgw.12087
Autor:
Arielle J. Johnson
Publikováno v:
Nature Microbiology. 1
Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5be0d8c0d8b7e0f55940e21d8739df26
https://doi.org/10.1038/nmicrobiol.2016.39
https://doi.org/10.1038/nmicrobiol.2016.39
Publikováno v:
Food chemistry. 179
Aromatic cocktail bitters are derived from the alcoholic extraction of a variety of plant materials and are used as additives in mixed drinks to enhance aroma and flavor. In this study sixteen commercial bitters were analyzed using volatile (GC-MS) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb44f9bdc7d3f746a9fdbce2bcb8d723
https://pubmed.ncbi.nlm.nih.gov/25722175
https://pubmed.ncbi.nlm.nih.gov/25722175