Zobrazeno 1 - 10
of 20
pro vyhledávání: '"E. G. Heisler"'
Publikováno v:
Journal of Chromatography A. 194:89-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78dc53ed2262ccf3e02333ffaaa7eca9
https://doi.org/10.1016/s0021-9673(00)81055-9
https://doi.org/10.1016/s0021-9673(00)81055-9
Autor:
Donald D. Bills, E. G. Heisler, Stanley F. Osman, Edgar E. Stinson, M J Ceponis, James Siciliano
Publikováno v:
Journal of Agricultural and Food Chemistry. 28:960-963
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7487502fa8de2290761ea60b4d87098
https://doi.org/10.1021/jf60231a040
https://doi.org/10.1021/jf60231a040
Publikováno v:
Journal of Chromatography A. 210:365-369
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20a95c6af2538f6eb6ad40e61c863080
https://doi.org/10.1016/s0021-9673(00)97851-8
https://doi.org/10.1016/s0021-9673(00)97851-8
Publikováno v:
Journal of Chromatography A. 154:297-301
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71d7f29f63caab6d81068a1c7b8e302f
https://doi.org/10.1016/s0021-9673(00)98483-8
https://doi.org/10.1016/s0021-9673(00)98483-8
Publikováno v:
Journal of Food Science. 29:555-564
SUMMARY Stem- and bud-end tissue from 41 samples of potatoes representing various degrees of after-cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4a155576cf6598cee75c800946411a3
https://doi.org/10.1111/j.1365-2621.1964.tb00410.x
https://doi.org/10.1111/j.1365-2621.1964.tb00410.x
Publikováno v:
Journal of Food Science. 28:453-459
SUMMARY Data are presented on the iron contents of stem and bud end, whole and deproteinized, extracts of 41 samples of potatoes representing various degrees of discoloration. The stem end generally contained more iron than the bud end. Statistical a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdb8619d45df0eb3cee13d488ad8b3f7
https://doi.org/10.1111/j.1365-2621.1963.tb00226.x
https://doi.org/10.1111/j.1365-2621.1963.tb00226.x
Publikováno v:
Journal of Food Science. 22:648-657
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c18e04ea048babb2013eddff87ebe3
https://doi.org/10.1111/j.1365-2621.1957.tb17524.x
https://doi.org/10.1111/j.1365-2621.1957.tb17524.x
Publikováno v:
American Potato Journal. 46:91-97
An observation made in the laboratory led to a two-year study showing a relationship between after-cooking discoloration and potato size. This relationship, the larger the potato the greater the blackening tendency, was consistent for all potatoes ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01d9e4e1d60ed2c418b875057c7bf0a5
https://doi.org/10.1007/bf02871448
https://doi.org/10.1007/bf02871448
Publikováno v:
American Potato Journal. 29:37-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2663deef66ef506e4b6bff386cccc81b
https://doi.org/10.1007/bf02888333
https://doi.org/10.1007/bf02888333
Publikováno v:
American Potato Journal. 36:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5294e4dec4cbaccb30b611fe16d3617
https://doi.org/10.1007/bf02877208
https://doi.org/10.1007/bf02877208