Zobrazeno 1 - 10
of 22
pro vyhledávání: '"F. B. Whitfield"'
Autor:
F. B. Whitfield, C. Flodin
Publikováno v:
Water Science and Technology. 40:53-58
The green marine alga Ulva lactuca is known to contain high concentrations of bromophenols. However, the biosynthetic pathways of their formation is not known. This study was aimed at identifying possible precursors of bromophenols. The bromophenol c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eab6ee0c155b984a2ee20bea868f720a
https://doi.org/10.2166/wst.1999.0260
https://doi.org/10.2166/wst.1999.0260
Autor:
F. B. Whitfield
Publikováno v:
Water Science and Technology. 40:265-272
Edible fish and crustaceans, either of salt or of freshwater origin, are occasionally affected by off-flavours that can be related to the animal's diet or the natural environment in which they live. Off-flavours include petroleum and blackberry-like
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f50d17a7113621642f02aa5e893cce54
https://doi.org/10.2166/wst.1999.0308
https://doi.org/10.2166/wst.1999.0308
Publikováno v:
Journal of agricultural and food chemistry. 17(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df23f6871ede4707d074c58ff95e301c
https://pubmed.ncbi.nlm.nih.gov/21428363
https://pubmed.ncbi.nlm.nih.gov/21428363
Autor:
F. B. Whitfield, Donald S. Mottram
Publikováno v:
ChemInform. 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::544cb654aed3a9bf0733fd80bf532346
https://doi.org/10.1002/chin.199414323
https://doi.org/10.1002/chin.199414323
Autor:
F. B. Whitfield, D J Freeman
Publikováno v:
Water Science and Technology. 15:85-95
Australia is a major producer of crustacean sea-foods for local consumption and export. Species harvested in commercial quantities from estuarine and ocean sources include prawn, lobster and crab. The common off-flavours encountered in these species
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8857db7f2b35a13df3456a84cabba73e
https://doi.org/10.2166/wst.1983.0133
https://doi.org/10.2166/wst.1983.0133
Autor:
F. B. Whitfield
Publikováno v:
Water Science and Technology. 20:63-74
Edible marine and fresh-water organisms are occasionally affected by off-flavours and taints. In coastal and estuarine areas near industrial sites the contamination is usually by compounds of industrial origin. However, unpolluted environments can al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::724f63e8a001daead67905237037a408
https://doi.org/10.2166/wst.1988.0226
https://doi.org/10.2166/wst.1988.0226
Publikováno v:
Tetrahedron Letters. 14:95-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::259f3bb792a5b57017945a544720ba74
https://doi.org/10.1016/s0040-4039(01)95586-8
https://doi.org/10.1016/s0040-4039(01)95586-8
Publikováno v:
Journal of Food Science. 33:290-294
SUMMARY— The volatile alcohols of unblanched frozen green peas were separated from the total volatiles by chromatography on silica gel at 0°C and examined by combined gas chromatography-mass spectrometry and where possible by infrared spectroscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb39874c4b113c893d5fa3ae0b27290b
https://doi.org/10.1111/j.1365-2621.1968.tb01370.x
https://doi.org/10.1111/j.1365-2621.1968.tb01370.x
Autor:
J. Shipton, F. B. Whitfield
Publikováno v:
Journal of Food Science. 31:328-331
SUMMARY The volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent-2-enal, hex-2-enal, hept-2-enal, act-2-enal, non-2-enal, hept-2,4-dienal, non-2,4-dienal, dee-2,4-dienal and propan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1edaba12dff2ecd29cfa167133e9dee8
https://doi.org/10.1111/j.1365-2621.1966.tb00501.x
https://doi.org/10.1111/j.1365-2621.1966.tb00501.x