Zobrazeno 1 - 10
of 19
pro vyhledávání: '"F E Huelin"'
Autor:
F E Huelin, I M Stephens
Publikováno v:
The Australian journal of experimental biology and medical science. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb4e518b333cdf5b1275d1e21ae4555c
https://pubmed.ncbi.nlm.nih.gov/20266422
https://pubmed.ncbi.nlm.nih.gov/20266422
Autor:
F. E. Huelin, I. M. Coggiola
Publikováno v:
Journal of the Science of Food and Agriculture. 21:82-86
During storage Granny Smith apples were ventilated with air at two flow rates differing by a factor of 10. The α-farnesene evaporated, α-farnesene retained by the fruit, and the severity of scald were determined. Increasing the ventilation increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::941ee089bbcc568bec9585cfc756e22c
https://doi.org/10.1002/jsfa.2740210207
https://doi.org/10.1002/jsfa.2740210207
Autor:
F. E. Huelin, J. Barker
Publikováno v:
New Phytologist. 38:85-104
OR many years remarkable responses of plant tissues to low concentrations of ethylene have been reported. The most precise of the earlier reports was that of Neljubow (I90I, I91I), who showed that the etiolated epicotyl of the pea seedling was very s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5329928f7c2bf779df4d41c4158b78b
https://doi.org/10.1111/j.1469-8137.1939.tb07087.x
https://doi.org/10.1111/j.1469-8137.1939.tb07087.x
Autor:
F. E. Huelin
Publikováno v:
Journal of Food Science. 18:633-639
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6b1fc6db75f990809f8d188050204af
https://doi.org/10.1111/j.1365-2621.1953.tb17760.x
https://doi.org/10.1111/j.1365-2621.1953.tb17760.x
Autor:
F. E. Huelin, I. M. Coggiola
Publikováno v:
Journal of the Science of Food and Agriculture. 21:44-48
α-Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e6f7cd176b68c5eb4d729fde0f52c8b
https://doi.org/10.1002/jsfa.2740210113
https://doi.org/10.1002/jsfa.2740210113
Autor:
I. M. Coggiola, F. E. Huelin
Publikováno v:
Journal of the Science of Food and Agriculture. 21:584-589
The α-farnesene content of apples usually passed through a maximum during storage. Studies in the range 0 to 15°c indicated that the highest maximum was reached at approximately 5°c. The concentration of total lipid and fatty acids in the coating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::488f3f11147a16ef1e416fe0c7a28928
https://doi.org/10.1002/jsfa.2740211111
https://doi.org/10.1002/jsfa.2740211111
Autor:
F. E. Huelin
Publikováno v:
Journal of the Science of Food and Agriculture. 15:227-236
In confirmation of an earlier conclusion that volatile esters are not the major natural promoters of superficial scald, it has been shown I mole of butyl acetate in 5000 moles of air gave no increase of scald but produced a marked taint. Vapours of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e6317211ed34c40ab8af7e03c99fb37
https://doi.org/10.1002/jsfa.2740150405
https://doi.org/10.1002/jsfa.2740150405
Autor:
F. E. Huelin, I. M. Coggiola
Publikováno v:
Journal of Agricultural and Food Chemistry. 12:192-196
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc5c38131c7e44fbc21e55245c51a679
https://doi.org/10.1021/jf60132a028
https://doi.org/10.1021/jf60132a028
Autor:
F. E. Huelin, B. H. Kennett
Publikováno v:
Journal of the Science of Food and Agriculture. 9:657-666
The effect of 19 volatile products on the development of superficial scald was investigated. These included formic, acetic, butyric and caproic acids and their ethyl esters; methanol, ethanol, butanol, and hexanol; butyl and hexyl acetates; acetaldeh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b29012d6ba3769355ead233ff3a4e6dc
https://doi.org/10.1002/jsfa.2740091006
https://doi.org/10.1002/jsfa.2740091006
Publikováno v:
Journal of the Science of Food and Agriculture. 22:540-542
The rates of anaerobic decomposition of ascorbic acid and the yields of furfural were measured from pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0939b6590a9f7d3d386375fbd34281f6
https://doi.org/10.1002/jsfa.2740221011
https://doi.org/10.1002/jsfa.2740221011