Zobrazeno 1 - 10
of 21
pro vyhledávání: '"M. L. Bazinet"'
Publikováno v:
Journal of the American Oil Chemists' Society. 59:422-432
A computer method for predicting triglyceride composition of fats and oils from fatty acid composition is described. The results of the method are compared with results of analyses performed by liquid chromatography (LC) and desorption chemical ioniz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7c47a8ec790aab55dbe5b157f96be06
https://doi.org/10.1007/bf02634427
https://doi.org/10.1007/bf02634427
Evidence for the mechanisms of formation of radiolysis products using a deutero labeled triglyceride
Publikováno v:
Journal of the American Oil Chemists' Society. 54:502-505
Several previous studies of the radiolysis of fats and related compounds such as pure triglycerides, fatty acid methyl esters, and free fatty acids, have led to the hypothesis that radiolytic products result from selective cleavages at specific locat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08a79b54ada6b608b4323d67b951985f
https://doi.org/10.1007/bf02909068
https://doi.org/10.1007/bf02909068
Publikováno v:
Journal of Agricultural and Food Chemistry. 11:152-155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::600b6eed34e5d214d06b7703807bedc3
https://doi.org/10.1021/jf60126a016
https://doi.org/10.1021/jf60126a016
Publikováno v:
Journal of Food Science. 35:134-139
SUMMARY: A small fraction, containing evidence for the presence of pyroglutamyl dipeptides and an N-pyroglutamylhexosamine. was isolated from the edible, commercial mushroom. Agaricus campestris. Upon hydrolysis, this isolate liberated a copious amou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b1efd338db752c0c85c3a1abeff424
https://doi.org/10.1111/j.1365-2621.1970.tb12122.x
https://doi.org/10.1111/j.1365-2621.1970.tb12122.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 7:784-787
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a97df4c079a9eea99f64f5970970fe6
https://doi.org/10.1021/jf60105a009
https://doi.org/10.1021/jf60105a009
Publikováno v:
I&EC Product Research and Development. 2:114-118
Atmosphere (including small amounts of moisture or oxygen), dose rate, irradiation cycle or time interval between successive exposures, and temperature are significant-variables or experimental parameters for the irradiation-induced polymerization of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98e3b209358ca94603ce7430a9ec7b54
https://doi.org/10.1021/i360006a006
https://doi.org/10.1021/i360006a006
Publikováno v:
Journal of Food Science. 26:163-170
SUMMARY Naturally occurring volatile sulfur compounds in cabbage have been identified by mass spectrometry and gas chromatography. Twenty sulfur compounds are reported of which five are isothiocyanates, five sulfides, nine disulfides and one tri-sulf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9714ae137154e3ee17939d94c5f946e
https://doi.org/10.1111/j.1365-2621.1961.tb00787.x
https://doi.org/10.1111/j.1365-2621.1961.tb00787.x
Publikováno v:
Journal of the American Oil Chemists' Society. 44:26-29
Techniques are described for the collection, separation and identification of the volatile compounds produced in lipids by oxidation or irradiation. Methods employed are high vacuum distillation followed by wide range programmed temperature gas chrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1ab8bc6017107af2b719df7ad226c0c
https://doi.org/10.1007/bf02908365
https://doi.org/10.1007/bf02908365
Publikováno v:
Journal of Food Science. 27:165-170
SUMMARY Volatile compounds in the aroma of five varieties of roasted and unroasted (raw) cocoa beans have been identified by mass spectral analysis and gas chromatography. The five common varieties selected for this study all contain the following co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e8bc759feaca13de64c5b144ca1471d
https://doi.org/10.1111/j.1365-2621.1962.tb00076.x
https://doi.org/10.1111/j.1365-2621.1962.tb00076.x
Publikováno v:
Journal of the American Oil Chemists' Society. 44:144-146
Anhydrous butterfat was irradiated at 6 megarads in a special glass reaction flask, and the headspace and total condensate samples were examined by wide-range (−180C to 125C) gas chromatography combined with mass spectrometry. The nature and amount
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d8dd2079225dc63bbc25a2dced08c2c
https://doi.org/10.1007/bf02558175
https://doi.org/10.1007/bf02558175