Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Charles Laskonis"'
Autor:
Charles Laskonis, Ray Marsili
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:113-118
Sequential-Stir Bar Sorptive Extraction (Seq-SBSE) was investigated as a technique for the extraction and concentration of volatiles in beer prior to gas chromatography–time-of-flight mass spectrom...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ad08054b17b2022e3df17c7d2eff133
https://doi.org/10.1080/03610470.2019.1590070
https://doi.org/10.1080/03610470.2019.1590070
Autor:
Charles Laskonis, Ray Marsili
Publikováno v:
Current Investigations in Agriculture and Current Research. 2
The majority of customer off-flavor complaints about food and beverage products are probably related to lipid oxidation products (aldehydes, ketones, etc.).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad679dd7216add7170ee28ca6dd35748
https://doi.org/10.32474/ciacr.2018.02.000131
https://doi.org/10.32474/ciacr.2018.02.000131
Autor:
Ray Marsili, Charles Laskonis
Publikováno v:
Lipid Technology. 26:31-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28ba95a0168e58196769a1e1f1d21e73
https://doi.org/10.1002/lite.201400009
https://doi.org/10.1002/lite.201400009
Autor:
Charles Laskonis, Raymond T Marsili
Publikováno v:
Journal of agricultural and food chemistry. 62(40)
As unsaturated lipids oxidize, they form hydroperoxides, which are susceptible to further oxidation or decomposition to secondary reaction products including aldehydes, ketones, acids, and alcohols. While oxidation reactions of docosahexaenoic acid (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a4c2fea2ab9c8954699c6e9c9ad7e3e
https://pubmed.ncbi.nlm.nih.gov/25232667
https://pubmed.ncbi.nlm.nih.gov/25232667
Autor:
Marsili, Ray1 rmarsili@marsiliconsulting.com, Laskonis, Charles1
Publikováno v:
Lipid Technology. Feb2014, Vol. 26 Issue 2, pn/a-34. 4p.