Zobrazeno 1 - 10
of 26
pro vyhledávání: '"EMILY L. WICK"'
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as
Publikováno v:
Flavor Chemistry ISBN: 9781461371250
Flavor Chemistry
Flavor Chemistry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7435f65d57c911be337b674ce5000fb
https://doi.org/10.1007/978-1-4615-4693-1_1
https://doi.org/10.1007/978-1-4615-4693-1_1
Autor:
Karmon M. Janssen, Cornelia J. Willis, Mark Anderson, Mary S. Gelnett, Emily L. Wickersham, Timothy C. Brand
Publikováno v:
Urology Case Reports, Vol 13, Iss C, Pp 117-119 (2017)
Granulomatous Orchitis secondary to lymphatic filiarisis is a rare diagnosis within the United States. We report a case of a 22yo Male from Sri Lanka, with a new onset scrotal swelling and palpable right testicular mass. Ultrasound identified a 1 cm
Externí odkaz:
https://doaj.org/article/732bc15e27614730b2ae885a779fbac3
Publikováno v:
Phytochemistry. 9:1693-1700
Incubation of ripe banana tissue discs resulted in biological conversion of l -leucine-U-14C to volatile constituents. A large proportion (up to 81 per cent) of the volatile radioactivity was found in isoamyl alcohol. Relatively little (up to 10 per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e51c25b6e3828c4e309208148cb62c00
https://doi.org/10.1016/s0031-9422(00)85580-6
https://doi.org/10.1016/s0031-9422(00)85580-6
Publikováno v:
Journal of Food Science. 32:365-370
SUMMARY— Progress in an investigation of the chemistry of flavor in fish protein concentrate (FPC) prepared by extraction of red hake (Urophycis chuss) with iso-propanol is described. Lyophilization of slurries of FPC yielded condensates from which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9563bd77878ca5d06416acef984e3a14
https://doi.org/10.1111/j.1365-2621.1967.tb09685.x
https://doi.org/10.1111/j.1365-2621.1967.tb09685.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 17:751-759
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::443669ae19c5827855d7ddf24e2fa3b8
https://doi.org/10.1021/jf60164a004
https://doi.org/10.1021/jf60164a004
Autor:
M. Solberg, Bernard E. Proctor, Sanford A. Miller, Emily L. Wick, Samuel A. Goldblith, E. R. Partser, G. M. Sapers
Publikováno v:
Journal of Food Science. 26:283-287
SUMMARY Maine sardines, processed by steaming or deep-fat frying, were evaluated in terms of a number of nutrients. The product is a good source of a number of nutrients, including protein, unsaturated fatty acids, fluorine, and calcium. Some indicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::961e0620cd9d9bc999cffe4919006dd2
https://doi.org/10.1111/j.1365-2621.1961.tb01655.x
https://doi.org/10.1111/j.1365-2621.1961.tb01655.x
Publikováno v:
Journal of Food Science. 34:504-509
SUMMARY: Direct gas chromatographic vapor analyses were utilized to determine whether banana slices at different stages of ripeness in an in vitro system produced iso-amyl acetate and iso-amyl alcohol, known banana aroma constituents; and whether a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8a10d4f3cf357339aec97d0ff236a28
https://doi.org/10.1111/j.1365-2621.1969.tb12072.x
https://doi.org/10.1111/j.1365-2621.1969.tb12072.x
Publikováno v:
Journal of Food Science. 30:433-440
SUMMARY Volatile components of beef irradiated at 5 megarad by concurrent radiation-distillation, by radiation just prior to distillation, and by radiation and storage at ambient temperature for 6 months before distillation, were isolated and charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec0d3a5fcc9646183eef56e05cc15a5b
https://doi.org/10.1111/j.1365-2621.1965.tb01782.x
https://doi.org/10.1111/j.1365-2621.1965.tb01782.x
Autor:
Phillip Issenberg, Emily L. Wick
Publikováno v:
Journal of Agricultural and Food Chemistry. 11:2-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::152294d47d1b136ff3b4ae2ab2da723a
https://doi.org/10.1021/jf60125a001
https://doi.org/10.1021/jf60125a001