Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Harry Young"'
Publikováno v:
Journal of Renal Care. 42:34-42
SUMMARY Background Chronic kidney disease (CKD) is an irreversible disease with physiological, psychological and psychosocial challenges, especially for young people. Objectives The objective of this phenomenological study was to identify coping stra
Publikováno v:
Journal of renal care. 42(1)
Chronic kidney disease (CKD) is an irreversible disease with physiological, psychological and psychosocial challenges, especially for young people.The objective of this phenomenological study was to identify coping strategies in two groups of young p
Autor:
John M. Allen, Harry Young, Simon Fielder, Mark A McNeilage, Elspeth A. MacRae, Adam J. Matich, Mindy Y. Wang
Publikováno v:
Phytochemistry. 63:285-301
More than 240 compounds were detected when the volatile components of the flowers and the fruit from several Actinidia arguta genotypes were investigated. Around 60-70 different compounds were extracted from individual tissues of each genotype. Two d
Publikováno v:
Journal of Sensory Studies. 15:241-250
A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a ra
Publikováno v:
Food Quality and Preference. 9:255-266
We analyse the relationship between analytical sensory data and consumer data from a model juice base with three specific kiwifruit flavour compounds added, using statistical methods including exploratory graphical methods, correlations, partial leas
Publikováno v:
Journal of Sensory Studies. 11:247-259
Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor inte
Publikováno v:
Journal of the Science of Food and Agriculture. 71:329-336
Volatile flavour compounds produced by Royal Gala apple have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated
Autor:
Harry Young, Vivienne J Paterson
Publikováno v:
Journal of the Science of Food and Agriculture. 68:257-260
Glycosidically bound volatiles in kiwifruit have been studied. The compounds were isolated from kiwifruit juice by absorption onto a column of Amberlite XAD-2 followed by washing with pentane and elution with methanol. Volatiles were released by enzy
Publikováno v:
Tetrahedron Letters. 36:3237-3240
Data are presented that establish the structure of a carboxylic acid product of Pseudomonas spp. as 2-[1-oxo-2-cyclopenten-2-ylmethyl] butanoic acid (compound 1 ). This newly described compound, of probable polyketide origin, may be intimately linked
Publikováno v:
Journal of Food Science. 57:1390-1394
Kiwifruit were analyzed for the presence of lipoxygenase (LOX) after mass-spectrophotometric analysis of kiwifruit pulp showed the presence of hexanal and hex-2-enal, considered to be break-down products of the reaction initiated by LOX. A spectropho