Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Michael, Granvogl"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-7 (2020)
Abstract Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds into beer during dry-hopping sh
Externí odkaz:
https://doaj.org/article/ce83c103a22948118e2215f62bd33f24
Autor:
Małgorzata Starowicz, Michael Granvogl
Publikováno v:
Molecules, Vol 27, Iss 3, p 710 (2022)
Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological process of mead pro
Externí odkaz:
https://doaj.org/article/c865ee3dcfa3457fbf462512ce4b5dab
Autor:
Katharina Schuster, Max Blankart, Melanie Wagner, Daniel Tritschler, Jörg Hinrichs, Michael Granvogl, Claudia Oellig
Publikováno v:
European Food Research and Technology. 249:993-1006
E 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed food formulations. So far, only qualitative methods for analyzing E 472b emulsifiers have been published. Thus, a new method w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46d372af90e47c8b293ff9f41fc82a63
https://doi.org/10.1007/s00217-022-04190-w
https://doi.org/10.1007/s00217-022-04190-w
Autor:
Michael, Appell, Charles, Cantrell, Jungeun, Cho, Hak-Jong, Choi, Hyang-Sook, Chun, Laurel A, Doherty, Michael, Granvogl, James Philip, Karl, Youngmok, Kim, Masuko, Kobori, Kwang-Geun, Lee, LinShu, Liu, Xiaonan, Lu, Karley K, Mahalak, Michael, Morello, Hiroshi, Nabetani, Helen, Ngo, Bosoon, Park, Majher, Sarker, Jason, Soares, Michael, Tunick, Madhav, Yadav, Wally, Yokoyama, Guodong, Zhang, Valtcho, Zheljazkov
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:10385-10388
This is the third special issue of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b96c0538ac5d5b907b64b3fef7212e90
https://doi.org/10.1021/acs.jafc.2c00965
https://doi.org/10.1021/acs.jafc.2c00965
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:3867-3909
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a0e2bbc4c3ea449f09c296d50d0c7d1
https://doi.org/10.1111/1541-4337.12999
https://doi.org/10.1111/1541-4337.12999
Publikováno v:
European Food Research and Technology. 248:937-946
Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent years, high levels of acrylamide have been reported in vegetable chips. In the present stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b647c2d01565b3fea1d93d98460d3247
https://doi.org/10.1007/s00217-021-03898-5
https://doi.org/10.1007/s00217-021-03898-5
Autor:
Youfeng Zhang, Helin Lv, Binbin Yang, Panxi Zheng, Hui Zhang, Xingguo Wang, Michael Granvogl, Qingzhe Jin
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:1232-1240
As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80% of the total volatiles. However, u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::031f703d937904a58c3619f8e9c0230d
https://doi.org/10.1021/acs.jafc.1c04415
https://doi.org/10.1021/acs.jafc.1c04415
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:267-278
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d0a4726f8474ac39020b8ecdc1b1160
https://doi.org/10.1021/acs.jafc.1c06066
https://doi.org/10.1021/acs.jafc.1c06066
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:14878-14892
Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on a molecular level by means of the sensomics approach, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e0c4c5f0e13669c6f04f80129e4b873
https://doi.org/10.1021/acs.jafc.1c02228
https://doi.org/10.1021/acs.jafc.1c02228
Publikováno v:
Journal of Food Bioactives. 20
Furan and furan derivatives are processing contaminants found in thermally processed food, such as coffee or canned products. For the determination of furan and ten derivatives, a sensitive headspace-solid phase micro-extraction-gas chromatography–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de20beea184ebb2144c30f6768cecd47
https://doi.org/10.31665/jfb.2022.18329
https://doi.org/10.31665/jfb.2022.18329