Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Eric Dowd"'
Autor:
Siyu Yao, Gonzalo Miyagusuku-Cruzado, Megan West, Victor Nwosu, Eric Dowd, Jake Fountain, M. Monica Giusti, Luis E. Rodriguez-Saona
Publikováno v:
Foods, Vol 13, Iss 1, p 157 (2024)
A nondestructive and rapid classification approach was developed for identifying aflatoxin-contaminated single peanut kernels using field-portable vibrational spectroscopy instruments (FT-IR and Raman). Single peanut kernels were either spiked with a
Externí odkaz:
https://doaj.org/article/07891c14fe79499daaa599307edf94c7
Autor:
Nestor Kippes, Helen Tsai, Meric Lieberman, Darrin Culp, Brian McCormack, Rob G. Wilson, Eric Dowd, Luca Comai, Isabelle M. Henry
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Mint oil is a key source of natural flavors with wide industrial applications. Two unbalanced polyploid cultivars named Native (Mentha Spicata L) and Scotch (M. × gracilis Sole) are the main producers of spearmint type oil, which is charact
Externí odkaz:
https://doaj.org/article/fa933bef4b2d491988658dcb6ff3bfd0
Autor:
Nestor Kippes, Helen Tsai, Meric Lieberman, Darrin Culp, Brian McCormack, Rob G. Wilson, Eric Dowd, Luca Comai, Isabelle M. Henry
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-1 (2022)
Externí odkaz:
https://doaj.org/article/7d1f09aaf24a4d8a8e94edc27a80a91d
Autor:
Verena Christina Tabea Peters, Andreas Dunkel, Oliver Frank, Nimmi Rajmohan, Brian McCormack, Eric Dowd, John Didzbalis, Thomas J. Gianfagna, Corinna Dawid, Thomas Hofmann
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:5668-5679
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad94dca0b66336a8ef14ac8fdb083f3e
https://doi.org/10.1021/acs.jafc.2c01689
https://doi.org/10.1021/acs.jafc.2c01689
Autor:
John Didzbalis, Verena Christina Tabea Peters, Thomas Hofmann, Eric Dowd, Andreas Dunkel, Brian McCormack, Oliver Frank, Corinna Dawid
Publikováno v:
Food Chemistry. 365:130522
Essential oils of the genus Mentha are extensively used as flavor ingredients in the industry. To overcome the time consuming and laborious traditional flavor analysis, a new quick, high-throughput toolbox based on a bead-beater homogenization follow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1844a2f95490b7851a2faaace3fd825e
https://doi.org/10.1016/j.foodchem.2021.130522
https://doi.org/10.1016/j.foodchem.2021.130522
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:2319-2323
Compounds capable of providing trigeminal effects are important to the flavor industry. Cooling agents activate a class of transient receptor potential (TRP) channels. The objective of this study was to evaluate the effect of 18 cooling agents by hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4c15d5c2e080bd0b4016ad090bdb62e
https://doi.org/10.1021/acs.jafc.6b04838
https://doi.org/10.1021/acs.jafc.6b04838