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
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
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
Autor:
F. E. Huelin
Publikováno v:
Journal of Food Science. 18:633-639
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
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
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
Autor:
F. E. Huelin, I. M. Coggiola
Publikováno v:
Journal of Agricultural and Food Chemistry. 12:192-196
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
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