Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dora C. Smolensky"'
Publikováno v:
Journal of Food Science. 41:709-710
A microbiological assay has been developed to estimate the content of orange juice in a product. A bacterium was found which under standard assay conditions grew in proportion to the amount of orange juice in the mixture. Imitation orange beverages d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e74c3bf1b9873a9d278b54539acfff4e
https://doi.org/10.1111/j.1365-2621.1976.tb00703.x-i1
https://doi.org/10.1111/j.1365-2621.1976.tb00703.x-i1
Autor:
Carl E. Vandercook, Dora C. Smolensky
Publikováno v:
Journal of AOAC INTERNATIONAL. 59:1375-1379
A microbiological assay has been developed io help detect adulteration in orange juice. Under standard assay conditions with diluted orange juice, the growth of Lactobacillus plantarum is proportional to the concentration of juice in the assay mixtur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c80f4d35350bc180ce2c355968b4981
https://doi.org/10.1093/jaoac/59.6.1375
https://doi.org/10.1093/jaoac/59.6.1375
Publikováno v:
Journal of Food Science. 48:636-640
Compositional data from California early-, mid-, and late-season navel orange juice, concentrate and two-stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi-square, Linear combination, and discriminant analysis) fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf3591dc408f44012e5b19b399e6039
https://doi.org/10.1111/j.1365-2621.1983.tb10807.x
https://doi.org/10.1111/j.1365-2621.1983.tb10807.x
Autor:
Denny B. Nelson, Jose L. Navarro, Gary L. Park, Dora C. Smolensky, Carl E. Vandercook, Catherine M. Pritz, Judith L. Byers
Publikováno v:
Journal of Food Science. 48:627-632
California navel orange juice, two-stage pulpwash and concentrated orange juice obtained from a commercial processing plant during the 1979–80 processing season were analyzed by chemical, physical and microbiological methods. Statistically signific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a1bf61cf8152b1427a553540ec12fe2
https://doi.org/10.1111/j.1365-2621.1983.tb10805.x
https://doi.org/10.1111/j.1365-2621.1983.tb10805.x
Publikováno v:
Journal of Food Science. 45:1416-1418
The microbiological method for detection of adulteration of orange juice was automated to eliminate most of the manual manipulations and reduce the assay time from over 30 hr to less than 2 hr. Commercially available components were assembled into a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5af7cdd9361311c8a1924c346936da
https://doi.org/10.1111/j.1365-2621.1980.tb06567.x
https://doi.org/10.1111/j.1365-2621.1980.tb06567.x
Autor:
Dora C. Smolensky, Shin Hasegawa
Publikováno v:
Journal of Agricultural and Food Chemistry. 18:902-904
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d87b47edabb3f63cbbcf276161ead55
https://doi.org/10.1021/jf60171a036
https://doi.org/10.1021/jf60171a036
Autor:
Dora C. Smolensky, Carl E. Vandercook
Publikováno v:
Journal of Food Science. 45:1773-1774
A microbiological assay used by Vandercook and Smolensky (1976) to measure the content of orange juice in orange drinks was modified for the detection of the adulteration of apple juice by grape juice or water. An assay of 24 samples of retail apple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1801d3cfbd8efe344ebd58f7280e446c
https://doi.org/10.1111/j.1365-2621.1980.tb07608.x
https://doi.org/10.1111/j.1365-2621.1980.tb07608.x
Autor:
Carl E. Vandercook, Dora C. Smolensky
Publikováno v:
Journal of Food Science. 47:2058-2059
The Davis method for estimating hesperidin in orange juice was shown to give results which were highly dependent upon reaction time, wavelength and sample preparation methods. The indicated hesperidin values obtained by the published method (5 min re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b334a48169bc12e1d1cd6badafb3eafd
https://doi.org/10.1111/j.1365-2621.1982.tb12945.x
https://doi.org/10.1111/j.1365-2621.1982.tb12945.x
Autor:
Shin Hasegawa, Dora C. Smolensky
Publikováno v:
Journal of Food Science. 36:966-967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9875bd8af506bc51681e31399c403e8
https://doi.org/10.1111/j.1365-2621.1971.tb15572.x
https://doi.org/10.1111/j.1365-2621.1971.tb15572.x