Zobrazeno 1 - 10
of 187
pro vyhledávání: '"KEITH R. CADWALLADER"'
Publikováno v:
Molecules, Vol 26, Iss 14, p 4368 (2021)
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) ga
Externí odkaz:
https://doaj.org/article/e87b1543f3ed42dfba1b151545cdd940
Autor:
Wenqi Zhu, Keith R. Cadwallader
Publikováno v:
Food Chemistry: X, Vol 3, Iss , Pp - (2019)
Solvent-assisted flavor evaporation (SAFE) is considered to be the best overall method to produce a “clean” aroma extract to avoid the loss of labile aroma compounds or the formation of thermally generated artifacts during gas chromatographic (GC
Externí odkaz:
https://doaj.org/article/af50e5710e67408587931210906ba881
Autor:
Erin Akinci, Mary Ann Augustin, Cory J. Berkland, Thorsten Brandau, Keith R. Cadwallader, Douglas A. Dale, Levente L. Diosady, Joseph D. Donovan, Nathan H. Dormer, Karin Nordström Dyvelkov, Charles Frey, Anilkumar G. Gaonkar, Verónica Paula Dueik González, Christopher M. Gregson, Nikhil Gupta, Moti Harel, Jenni Harrington, Derek Holthaus, Jennifer Howell, Michael Jacob, Irwin C. Jacobs, Vaios T. Karathanos, Spyros J. Konteles, Kiruba Krishnaswamy, Soo-Yeun Lee, Youngsoo Lee, Jason Z. Li, Yao Olive Li, Loong-Tak Lim, Tony Listro, Yanjun Liu, AKM Masum, Mason Mendenhall, Yang Meng, Marc A. Meyers, Zahra Mirafzali, Oluwasegun Modupe, Hayden Munt, Christine Maree Oliver, Jakob Sloth Overgaard, James Oxley, Efstathia I. Paramera, Søren Juhl Pedersen, Scott Peters, Gary Reineccius, Xiang Ren, Martin Schaefer, Juveria Siddiqui, Matthew Sillick, Milind Singh, Robert Sobel, Chin-Ping Su, Xueqian Su, Joseph P. Szczap, Lindsey C. Szymczak, Karim Tallua, Qiong Tang, Courtney S. Thompson, Farah Toublan, Niraj Vasisht, Ronald Versic, Yanwen Wangn, Wenzhong Wu, Tianyou Xu, Yun Yin, Wei Zhang, Bogdan Zisu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15645353a637d4892583ce77440d9f0c
https://doi.org/10.1016/b978-0-12-821683-5.00040-6
https://doi.org/10.1016/b978-0-12-821683-5.00040-6
Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats
Publikováno v:
Journal of Animal Science. 100
Thermal processing is used to produce most commercial pet foods and treats to improve safety, shelf life, nutritional characteristics, texture, and nutrient digestibility. However, heat treatments can degrade protein quality by damaging essential ami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::609ab532b6929556dfd6bfaef163e0ae
https://doi.org/10.1093/jas/skac305
https://doi.org/10.1093/jas/skac305
Publikováno v:
Molecules
Volume 26
Issue 14
Molecules, Vol 26, Iss 4368, p 4368 (2021)
Volume 26
Issue 14
Molecules, Vol 26, Iss 4368, p 4368 (2021)
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b7dfa18ba6bdf415ebe6bc99646547a
Autor:
Yun Yin, Keith R. Cadwallader
Publikováno v:
Food Chemistry. 278:738-743
2-Acetyl-1-pyrroline (2AP) is a popular yet highly unstable aroma compound, which limits its commercial use as a flavoring ingredient. The stability and application of spray-chilled paraffin-coated microcapsules of 2AP zinc chloride complex (2AP-ZnCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1e3dc03eff8e27299b7301ec2e2152e
https://doi.org/10.1016/j.foodchem.2018.11.122
https://doi.org/10.1016/j.foodchem.2018.11.122
Autor:
Nick Flynn, Xinhe Huang, Keith R. Cadwallader, Christopher E. Hobbs, Francis Omujal, John Bosco Lamoris Okullo, Sheilla Natukunda, Richard Komakech, Jacob GodfreyAgea, Dylan Flynn, Zhuzhu Wang, Yalan Wu, Haona Bao, Siyu Yao, Luis E. Rodriguez-Saona, Gary Spedding, Brian M. Schneider, Celina Paoeltta, Christopher Balog, Andrew Higgs, Dmitry Liskin, Kevin Kingsbury, Abigail Brehm, Andrew Brockway, Ronald A. Quinlan
Review of Current Research on Beer, Wine, and Spirits. It is important to understand the chemistry of alcoholic beverages so that better, longer lasting products can be made and enjoyed by consumers. The alcoholic beverage market is expected to see a
Autor:
Fareeya Kulapichitr, Chaleeda Borompichaichartkul, Keith R. Cadwallader, Mingchih Fang, Inthawoot Suppavorasatit
Publikováno v:
Food Chemistry. 366:130504
Drying process affected the qualitative indicators of green coffees; chlorogenic acid (CGAs), total phenolic content (TPC), antioxidant activities and CIE-lab color to varying degrees. Sun drying and heat pump drying resulted in comparable levels of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4be33154a789c29b885c23f86bc8eb69
https://doi.org/10.1016/j.foodchem.2021.130504
https://doi.org/10.1016/j.foodchem.2021.130504