Zobrazeno 1 - 10
of 53
pro vyhledávání: '"E. Riha"'
Levosimendan was first approved for clinical use in 2000, when authorization was granted by Swedish regulatory authorities for the hemodynamic stabilization of patients with acutely decompensated chronic heart failure (HF). In the ensuing 20 years, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::b42d0e4be8e99c4af29058bbc32be053
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3021031
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3021031
Publikováno v:
Journal of food protection. 56(11)
Liquid smoke and heat treatments were evaluated for their potential use to inhibit growth of Aspergillus oryzae , Penicillium camemberti , and Penicillium roqueforti on Cheddar cheese. A. oryzae had a longer lag period and P. roqueforti grew faster r
Publikováno v:
Journal of food protection. 55(8)
A survey was conducted in southern Wisconsin to determine the 3,4-benzo(a)pyrene content of smoked and smoke-flavored cheese products in the retail market. Samples included Cheddar and Swiss cheeses smoked with either natural vaporous smoke or liquid
Akademický článek
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Autor:
C. Korden, Leonhard Reindl, E. Riha, Gerd Scholl, Robert Weigel, Ulrich Wolff, Gerd Riha, Clemens Ruppel
Publikováno v:
IEEE Microwave Magazine. 4:68-76
Wireless autonomous surface acoustic wave (SAW) sensors offer high flexibility for modern sensor systems. Because no battery or wiring is required for power-supply and communication tasks, they can be advantageously employed for nearly all kinds of s
Publikováno v:
physica status solidi (a). 177:393-400
According to the phase diagram of lithium niobate (LN) a decomposition of congruently melting LN with segregation of a niobium rich phase LiNb 3 O 8 (L3N) has been observed. It occurs at the surface and at defects within the LN crystals at temperatur
Autor:
Mukund V. Karwe, Chi-Tang Ho, Thomas G. Hartman, Baoping Jin, William E. Riha, Chin-Fa Hwang, Henryk Daun
Publikováno v:
LWT - Food Science and Technology. 30:411-416
Numerous sulfur-containing volatile compounds were released from an extruder when cysteine was added to wheat flour before extrusion. The volatiles released were collected in a specially designed cryogenic apparatus at the die of the twin-screw extru
Autor:
William E. Riha, Chi-Tang Ho
Publikováno v:
Food Reviews International. 12:351-373
Extrusion cooking is a high‐temperature/short‐time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researcher
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1847-1850
The sulfur-containing amino acid cysteine was added at concentrations ranging from 0% to 1.0% to wheat flour and extruded in a corotating twin screw extruder. A total of 18 sulfur-containing compounds was tentatively identified along with 4 pyrazines
Autor:
William E. Riha, W.L. Wendorff
Publikováno v:
Journal of Food Science. 58:671-674
The color-forming potential of carbonyl compounds from liquid smoke solutions with selected amino acids was determined with a colori-metric procedure used in industry and compared with a color analysis on filter oaoer discs. The two methods provided