Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Floyd H. Stadtman"'
Publikováno v:
Journal of Food Science. 42:379-382
There is less titratable acidity in tomato juice that has been processed by a “hot-break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ba9c93679aaf2982752557bf21beebc
https://doi.org/10.1111/j.1365-2621.1977.tb01503.x
https://doi.org/10.1111/j.1365-2621.1977.tb01503.x
Autor:
Jack R. Luick, Arthur L. Black, Mary A. Brown, Floyd H. Stadtman, Claude F. Baxter, Max Kleiber
Publikováno v:
Biochimica et Biophysica Acta. 17:252-260
1. 1. Glucose uniformly labeled with 14C was injected into the jugular veins of two normal lactating dairy cows as single doses of 3 and 6 microcuries per kg body weight respectively. The injected glucose, about 1 gram, amounted to less than 10% of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afd614ec87e30b4b2ef781e8976aa266
https://doi.org/10.1016/0006-3002(55)90357-7
https://doi.org/10.1016/0006-3002(55)90357-7
Autor:
Floyd H. Stadtman
Publikováno v:
Journal of Food Science. 37:944-951
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ecee4bf1f0a4a43a4cf253ff93fdf24
https://doi.org/10.1111/j.1365-2621.1972.tb03711.x
https://doi.org/10.1111/j.1365-2621.1972.tb03711.x
Publikováno v:
Journal of Food Science. 31:906-913
SUMMARY The kinetic behavior of the Maillard reaction between D-glucose and glycine is discussed, and apparent rate constants–kl, from the induction period of the reaction, and Ka. t, from the steady-phase formation of melanoidins– are estimated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d948f3c81aea2cae4ccb5b2ee0b1b8fe
https://doi.org/10.1111/j.1365-2621.1966.tb03269.x
https://doi.org/10.1111/j.1365-2621.1966.tb03269.x
Autor:
Floyd H. Stadtman
Publikováno v:
Journal of the American Chemical Society. 70:3583-3586
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c850802d64de96c149b0c9fbcf6b8f39
https://doi.org/10.1021/ja01191a012
https://doi.org/10.1021/ja01191a012
Publikováno v:
Journal of Agricultural and Food Chemistry. 1:333-334
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::077508d76d0701ec3eca0dfd5fa199cf
https://doi.org/10.1021/jf60004a012
https://doi.org/10.1021/jf60004a012