Zobrazeno 1 - 10
of 2 158
pro vyhledávání: '"Boletus"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 216-227 (2024)
In this experiment, five different parts of beef were selected to make boletus beef sauce, namely beef hind leg (BHL), beef shoulder (BS), beef knuckle (BK), beef brisket (BB), and beef tendon (BT), and the effects of different beef parts on the qual
Externí odkaz:
https://doaj.org/article/73aa00049e7a493e9ab9c7ba4215f635
Autor:
Durakova, Albena1 aldurakova@abv.bg
Publikováno v:
International Conference on Thermal Equipment, Renewable Energy & Rural Development. 2020, Vol. 180, p1-8. 8p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 163-174 (2024)
This study aimed to understand the flavor and taste characteristics of dried Boletus edulis products prepared by different drying methods and to explored the difference in flavor among the dried products. The volatile flavor substances and non-volati
Externí odkaz:
https://doaj.org/article/a4fab12a09b64317a4e7535bbe69edee
Autor:
Dvořák, Petr1 dvorakp@vfu.cz, Doležalová, Jana1 dolezalovaj@vfu.cz, Beňová, Katarína1 katarina.benova@uvlf.sk, Tomko, Martin martin.tomko@uvlf.sk
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p254-257. 5p.
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101601- (2024)
In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs
Externí odkaz:
https://doaj.org/article/e590fc08e6ee4a39ae22b470defcec89
Autor:
Nöfer, Joanna1, Lech, Krzysztof2, Figiel, Adam2, Szumny, Antoni1, Carbonell-Barrachina, Ángel A.3
Publikováno v:
Journal of Food Quality. 10/16/2018, p1-11. 11p.
Autor:
SARWAR, Samina1 samina_boletus@yahoo.com, JABEEN, Sana2, AHMAD, Ishtiaq3, DENTINGER, Bryn M.4, KHALID, Abdul Nasir5
Publikováno v:
Turkish Journal of Botany. 2018, Vol. 42 Issue 6, p790-800. 11p.
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101487- (2024)
In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC–MS)
Externí odkaz:
https://doaj.org/article/4c898845c968434790beb1eeb18cbe2a
Autor:
Magdalena Wójcik, Idalia Kasprzyk
Publikováno v:
IMA Fungus, Vol 14, Iss 1, Pp 1-17 (2023)
Abstract Forests are a natural source of airborne bolete spores. The timing of sporulation and its intensity as well as the dispersal of airborne spores and in consequence their concentrations depend in particular on the type of land use determining
Externí odkaz:
https://doaj.org/article/2cba1437cf2240b286b64ec77d0399f0
Autor:
Su, Jiuyan1,2, Zhang, Ji2,3, Li, Jieqing1, Li, Tao4, Liu, Honggao1 honggaoliu@126.com, Wang, Yuanzhong2,3 boletus@126.com
Publikováno v:
Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes. 2018, Vol. 53 Issue 7, p454-463. 10p.