Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Larry M. Seitz"'
Publikováno v:
Food Chemistry. 116:313-317
The effect of genotype on flavonoid composition was investigated in 13 sorghum varieties using HPLC-DAD. Sorghums with red/purple secondary plant colour had the highest levels of 3-deoxyanthocyanins (32–680 μg/g) with the black pericarp sorghums h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7246bffc6c037b964021e0ce655d7eb
https://doi.org/10.1016/j.foodchem.2009.02.052
https://doi.org/10.1016/j.foodchem.2009.02.052
Publikováno v:
Cereal Chemistry Journal. 81:244-248
Red and white wheats must be segregated for marketing purposes because they have different end uses. Identification of wheat color is not straightforward, and currently there is interest in characterizing red and white wheats using spectroscopic meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7321a033ff733a1f2baac3694b4d7b
https://doi.org/10.1094/cchem.2004.81.2.244
https://doi.org/10.1094/cchem.2004.81.2.244
Autor:
M. S. Ram, Larry M. Seitz
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:898-908
Many volatile alcohol and ester metabolites of the lesser grain borer (LGB, Rhyzopertha dominica) cultured on wheat grain were identified. Volatiles from infested samples at 80 degrees C were collected on Tenax absorbent, thermally desorbed, and anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4788cdf4998d59127a6a64cacc337897
https://doi.org/10.1021/jf035190m
https://doi.org/10.1021/jf035190m
Publikováno v:
Cereal Chemistry Journal. 80:188-192
The sodium hydroxide (NaOH) test for determining wheat color class depends on the observation that on soaking in NaOH, red wheat turns a darker red and white wheat turns straw yellow. To understand the mechanism of this test, Raman spectra of wheat b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8dfc4f36fe3103f9d45be1d492c8606
https://doi.org/10.1094/cchem.2003.80.2.188
https://doi.org/10.1094/cchem.2003.80.2.188
Publikováno v:
Cereal Chemistry Journal. 79:857-860
It is occasionally necessary to tag wheat kernels without altering their appearance. Coatings have potential applications to tag wheat of a particular color or protein class, diseased wheat such as Karnal bunt, or genetically modified wheat. This met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61a6423a7e60545d81f240a130334752
https://doi.org/10.1094/cchem.2002.79.6.857
https://doi.org/10.1094/cchem.2002.79.6.857
Publikováno v:
Cereal Chemistry Journal. 79:230-237
Growing conditions, kernel characteristics, and genetics affect wheat kernel color. As a result, red and white wheats sometimes cannot be differentiated by visual examination. Soaking wheat kernels in a sodium hydroxide solution enhances the differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40ae6d6e729e4d6fc5031ae40d810910
https://doi.org/10.1094/cchem.2002.79.2.230
https://doi.org/10.1094/cchem.2002.79.2.230
Publikováno v:
Cereal Chemistry Journal. 77:248-253
Volatile compounds in commercial wheat, corn, potato, waxy corn, and tapioca starches and in laboratory-prepared wheat, corn, and potato starches were collected, separated, and identified by a purge and trap concentrator (P&T) interfaced to a gas chr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20e5eeaca1c27f28b12e8ca1fbc261d1
https://doi.org/10.1094/cchem.2000.77.2.248
https://doi.org/10.1094/cchem.2000.77.2.248
Publikováno v:
Cereal Chemistry Journal. 76:573-576
Near-infrared spectroscopy (NIRS) was used to detect scab damage and estimate deoxynivalenol (DON) and ergosterol levels in single wheat kernels. Results showed that all scab-damaged kernels identified by official inspectors were correctly identified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e59c238d3f648f4ad91cba239de2938
https://doi.org/10.1094/cchem.1999.76.4.573
https://doi.org/10.1094/cchem.1999.76.4.573
Publikováno v:
Cereal Chemistry Journal. 75:847-853
Selected types of commercial breads obtained from local markets, including white sandwich, Irish oatmeal, soft rye, hearty rye, sour dough, home-like white, and onion-basil, were analyzed for volatiles. Using a purge and trap instrument, volatiles we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19131ebfbfb767a662eaa9d6ed7ce2d5
https://doi.org/10.1094/cchem.1998.75.6.847
https://doi.org/10.1094/cchem.1998.75.6.847
Publikováno v:
Cereal Chemistry Journal. 74:202-206
White bread was fortified individually with fat-coated l-ascorbic acid (AsA), cold-water-dispersible (CWD) β-carotene, and CWD all-rac-α-tocopheryl acetate (ToAc) at levels of 64, 5, and 100 mg, respectively, of active ingredient per 100 g of flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::301b09c658e0cb6f71f04d707bbcafd1
https://doi.org/10.1094/cchem.1997.74.3.202
https://doi.org/10.1094/cchem.1997.74.3.202