Zobrazeno 1 - 10
of 30
pro vyhledávání: '"D. J. McWeeny"'
Publikováno v:
Progress in nuclear energy. Series 6 Biological sciences. 2(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f29f650377ffab07ed0363db7285c708
https://pubmed.ncbi.nlm.nih.gov/24546379
https://pubmed.ncbi.nlm.nih.gov/24546379
Publikováno v:
Biological Trace Element Research ISBN: 9780841218888
Biological Trace Element Research: Multidisciplinary Perspectives
Biological Trace Element Research: Multidisciplinary Perspectives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::791c211631269abcfcd32ebdde0d2a66
https://doi.org/10.1021/bk-1991-0445.ch019
https://doi.org/10.1021/bk-1991-0445.ch019
Autor:
Peter Richmond, G. M. Telling, D. J. Mcweeny, A. L. Patey, A. Robertson, J. E. L. Corry, J. Gilbert
Publikováno v:
Food Additives & Contaminants. 2:63-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1ab0db6ff563f2f6b8802c5dc7172bd
https://doi.org/10.1080/02652038509373528
https://doi.org/10.1080/02652038509373528
Publikováno v:
Food Additives & Contaminants. 3:153-159
Enzymic hydrolysis was employed to solubilize 35% of the total N-nitroso compounds associated with bacon adipose connective tissue. Size exclusion chromatography of the digest showed that 95% of the solubilized N-nitroso compounds had molecular weigh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::784a35d071852f5a9aee03e9fdeee68f
https://doi.org/10.1080/02652038609373577
https://doi.org/10.1080/02652038609373577
Publikováno v:
Food Additives & Contaminants. 2:247-252
Evidence is presented that the likely major amine precursors to N-nitrosopyrrolidine in cooked bacon are free proline in the adipose tissue and to a lesser extent, collagenous connective tissues. A model system in which animal lipid is replaced with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08ec0c4505cb7348b6be68ab3c921dc0
https://doi.org/10.1080/02652038509373552
https://doi.org/10.1080/02652038509373552
Publikováno v:
International Journal of Environmental Analytical Chemistry. 30:29-35
A method has been developed for the analysis of individual alkanes in ducks and typical results are reported. Recoveries averaged 87% (+12% SD) with a detection limit of 0.05 mg/kg. Alkanes were observed on the duck skin at widely varying levels (e.g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60386f1bce1455f9ad003e29f2072c9d
https://doi.org/10.1080/03067318708075453
https://doi.org/10.1080/03067318708075453
Publikováno v:
Recueil des Travaux Chimiques des Pays-Bas. 74:362-369
Balance studies in man are complicated by secretion into the intestine and modification of intestinal contents by micro-organisms. To overcome some of these difficulties the absorption of I131 labelled protein has been used and the results are record
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23fbbee5600f6faf48918c7e74d1b7cc
https://doi.org/10.1002/recl.19550740316
https://doi.org/10.1002/recl.19550740316
Publikováno v:
Journal of the Science of Food and Agriculture. 14:911-920
The browning potentialities of a number of carbonyl compounds has been examined. From the results it is clear that most rapid browning with a reactive nitrogen function occurs with straight chain αβ-unsaturated aldehydes. When the conjugated unsatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5a18a9ea74991d11a61f10f37d224dc
https://doi.org/10.1002/jsfa.2740141211
https://doi.org/10.1002/jsfa.2740141211
Non-Enzymic Browning. Development of Chromophores in the Glucose-Glycine and Sucrose-Glycine Systems
Publikováno v:
Journal of Food Science. 28:631-639
SUMMARY The development of chromophores in the glucose-glycine and sucrose-glycine systems was examined. During the reaction a number of conjugated unsaturated carbonyl compounds develop, the quality present at any one time being greater as the react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6e179a5191a1631f0f5c79d1c65a7e7
https://doi.org/10.1111/j.1365-2621.1963.tb01667.x
https://doi.org/10.1111/j.1365-2621.1963.tb01667.x
Publikováno v:
Journal of the Science of Food and Agriculture. 15:253-258
The manner in which sodium metabisulphite is taken up by potato tissue from boiling aqueous solution has been investigated in respect of depth of penetration, extent of uptake and scalding time: uptake relationships. The extent to which 45Ca and 35S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b9d04534294de0c269e6c85d7b32304
https://doi.org/10.1002/jsfa.2740150408
https://doi.org/10.1002/jsfa.2740150408