Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Carlos Macku"'
Publikováno v:
Journal of High Resolution Chromatography. 16:441-444
Samples of essential oil from Colombian ylang-ylang trees were analyzed by means of HRGC, HRGC–MS, IR and 1H- and 13C-NMR. 57 components were detected, 51 of which were positively identified. Camphene and anethol were identified in ylang-ylang esse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::219e570b0449e35770671f86c7f6398a
https://doi.org/10.1002/jhrc.1240160713
https://doi.org/10.1002/jhrc.1240160713
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:1982-1988
The microwave-induced volatile compounds formed from an L-cysteine/D-glucose Maillard model system at different pHs were evaluated for antioxidative activity using a newly developed method. The dichloromethane extracts of pH 9 and 5 showed the strong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d7c331d66f70650ebe01d8acf4808cc
https://doi.org/10.1021/jf00022a050
https://doi.org/10.1021/jf00022a050
Autor:
Takayuki Shibamoto, Carlos Macku
Publikováno v:
Food Chemistry. 45:33-36
Corn oil was heated with alanine, cysteine, glycine, phenylalanine, ammonia, methylamine, or ethylamine at 180°C for 4 h. The volatiles formed in the headspace were collected using a simultaneous purging and solvent extraction apparatus and analyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2e2ee4bafc1d8e4bb0b6127de88e4b6
https://doi.org/10.1016/0308-8146(92)90008-p
https://doi.org/10.1016/0308-8146(92)90008-p
Autor:
Lesa Gonzalez, James W. Herwatt, Christiane Schleussner, Leonard C. Kirch, Rob J. Schwartz, Ana Cristina Mesquita, Carlos Macku
Publikováno v:
Journal of agricultural and food chemistry. 57(17)
Large-format natural corks were individually screened for trichloroanisole (TCA) taint and other non-characteristic cork odors by smelling the high relative humidity headspace of the jarred closure during expert panel sensory sessions. The method was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::555bcf2a1901175e4d98d9b51ab9734e
https://pubmed.ncbi.nlm.nih.gov/19722710
https://pubmed.ncbi.nlm.nih.gov/19722710
Autor:
Carlos Macku, Takayuki Shibamoto
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1990-1993
The headspace volatiles collected from a mixture consisting of corn oil and glycine heated at 180 degrees C were found to inhibit the aldehyde/carboxylic acid turnover using a newly developed antioxidation test. Among six column chromatographic fract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e526a5ae3b48b3b97f829cb3d254498a
https://doi.org/10.1021/jf00011a022
https://doi.org/10.1021/jf00011a022
Autor:
Carlos Macku, Takayuki Shibamoto
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1265-1269
The headspace volatiles produced from heated corn oil or from corn oil with glycine were isolated and identified to investigate the influence of nitrogen-containing constituents in the formation of aroma chemicals associated with cooked lipid-rich fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::123cc4c7a2d8e098b329f08971440c27
https://doi.org/10.1021/jf00007a014
https://doi.org/10.1021/jf00007a014
Autor:
Takayuki Shibamoto, Carlos Macku
Publikováno v:
Food Chemistry. 42:121-127
A newly developed simultaneous purging and solvent-extraction apparatus was used to investigate variations of volatiles formed from natural bananas during ripening periods. Five alkylacetates and five alkylbutyrates, which give characteristic flavour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0352b5bcbf28ef1a9c4053c0b66412e9
https://doi.org/10.1016/0308-8146(91)90026-k
https://doi.org/10.1016/0308-8146(91)90026-k
Publikováno v:
Journal of Food Science. 55:1239-1242
The volatile constituents of air-dried, mold-fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic eth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::216117ab23644c1e6e0265d29a107633
https://doi.org/10.1111/j.1365-2621.1990.tb03906.x
https://doi.org/10.1111/j.1365-2621.1990.tb03906.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:2257-2259
Volatile flavor chemical formed from grapes during yeast fermentation were collected at different periods of time using a purging/extraction apparatus. The volatiles recovered at each time period were analyzed by gas chromatography. The major compoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02308eb96df42e0119d2db2a2ba48954
https://doi.org/10.1021/jf00023a040
https://doi.org/10.1021/jf00023a040
Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine
Autor:
Carlos Macku, Takayuki Shibamoto
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1987-1989
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b705e02905fa2d4224f0feb144c7465
https://doi.org/10.1021/jf00011a021
https://doi.org/10.1021/jf00011a021