Zobrazeno 1 - 10
of 46
pro vyhledávání: '"K. Hoenicke"'
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S353-S354 (2004)
Externí odkaz:
https://doaj.org/article/185ee1bc1d144371b56b2d39e769686d
Autor:
K. Hoenicke, R. Gatermann
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S355-S356 (2004)
Externí odkaz:
https://doaj.org/article/8b92701d6ed14e92b019b2feb4551b5a
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S357-S358 (2004)
Externí odkaz:
https://doaj.org/article/a9187ed5b8e7420d9f8886b7fc722ba9
Publikováno v:
Analytica Chimica Acta. 520:207-215
Acrylamide levels over a wide range of different food products were analysed using both liquid chromatography–tandem mass spectrometry (HPLC–MS–MS) and gas chromatography–tandem mass spectrometry (GC–MS–MS). Two different sample preparati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::490d55e7293bd336ff0a2e1caa4dec1a
https://doi.org/10.1016/j.aca.2004.03.086
https://doi.org/10.1016/j.aca.2004.03.086
Publikováno v:
Food Additives and Contaminants. 21:526-537
Semicarbazide (SEM) is considered to be a characteristic protein-bound side-chain metabolite of the banned veterinary drug nitrofurazone. It is therefore used as a marker for nitrofurazone abuse. Recently, there has been concern about other sources o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a290b0467237ed030d901812ab15c2ac
https://doi.org/10.1080/02652030410001712484
https://doi.org/10.1080/02652030410001712484
Autor:
Norbert Christoph, Martin Geßner, Hans Steinhart, Thomas J. Simat, Hans-Jürgen Köhler, K. Hoenicke
Publikováno v:
Analytica Chimica Acta. 458:29-37
2-Aminoacetophenone (AAP) is known as the character impact compound responsible for the so called untypical ‘aging off-flavor’ (UTA) in Vitis vinifera wines. The formation of AAP is caused by an oxidative degradation of the phytohormone indole-3-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::486092fcc3ee98cc40298fe41cd1614a
https://doi.org/10.1016/s0003-2670(01)01523-9
https://doi.org/10.1016/s0003-2670(01)01523-9
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:5494-5501
Tryptophan (Trp) and its metabolites, especially indole-3-acetic acid (IAA), are considered to be potential precursors of 2-aminoacetophenone (AAP), an aroma compound that causes an "untypical aging off-flavor" (UTA) in Vitis vinifera wines. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5d4ce01b796c36700ed620eaef13cdb
https://doi.org/10.1021/jf010575v
https://doi.org/10.1021/jf010575v
Publikováno v:
Analytical and bioanalytical chemistry. 379(3)
Analytical methods currently employed for determination of acrylamide (AA) in two carbohydrate-rich food samples, crispbread and butter cookies, obtained commercially, and native and spiked bread extract samples have been evaluated in a collaborative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3467fc670fdd4a7c314c1f23f6217b83
https://pubmed.ncbi.nlm.nih.gov/15071715
https://pubmed.ncbi.nlm.nih.gov/15071715
Publikováno v:
Journal of agricultural and food chemistry. 50(15)
Kynurenine (1) and indole-3-acetic acid (2) are considered as potential precursors of 2-aminoacetophenone (3), which is regarded to be the aroma impact compound causing an "untypical aging off-flavor" (UTA) in Vitis vinifera wines. The mechanism of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::337c47897d570bac79edbd7c654e6e06
https://pubmed.ncbi.nlm.nih.gov/12105962
https://pubmed.ncbi.nlm.nih.gov/12105962
Publikováno v:
Advances in experimental medicine and biology. 467
Tryptophan (TRP) and its metabolites are considered as potential precursors of 2-aminoacetophenone (AAP) in different food products causing different off-flavors. AAP is also responsible for the "untypical aging flavor (UTA)" in wine, developing a fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5ee36aacbe0cd7d6c4a4c92dfa3b3939
https://pubmed.ncbi.nlm.nih.gov/10721116
https://pubmed.ncbi.nlm.nih.gov/10721116