Zobrazeno 1 - 10
of 20
pro vyhledávání: '"R. S. SHALLENBERGER"'
Autor:
R. S. Shallenberger
Publikováno v:
Pure and Applied Chemistry. 69:659-666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::846df400fe4f5bd4ee21d692878cf982
https://doi.org/10.1351/pac199769040659
https://doi.org/10.1351/pac199769040659
Autor:
R. S. Shallenberger
Publikováno v:
Pure and Applied Chemistry. 50:1409-1420
Studies on the mutarotation of D-fructose show that whereas the furanose-pyranose transformation is rapid, the furanose-furanose transformation is very rapid. As fructose mutarotation is found to be multiphasic at ambient temperatures, estimates of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31e88819542e10352e62a033eb4863a4
https://doi.org/10.1351/pac197850111409
https://doi.org/10.1351/pac197850111409
Publikováno v:
Applied Microbiology. 26:783-788
α-Galactosidase (EC 3.2.1.22) activity was observed in cell-free extracts of Lactobacillus fermenti, L. brevis, L. buchneri, L. cellobiosis , and L. salivarius subsp. salivarius . The cultural conditions under which the enzyme activity was detected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::259482b5db39f3af94f274c8e7c410f7
https://doi.org/10.1128/am.26.5.783-788.1973
https://doi.org/10.1128/am.26.5.783-788.1973
Autor:
J. C. Moyer, R. S. Shallenberger
Publikováno v:
Journal of Agricultural and Food Chemistry. 9:137-140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53cd29a89ba48fcd7f575dee285141c6
https://doi.org/10.1021/jf60114a014
https://doi.org/10.1021/jf60114a014
Publikováno v:
Journal of Agricultural and Food Chemistry. 7:274-277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::feaeda865f08085c938a7c292586cccd
https://doi.org/10.1021/jf60098a010
https://doi.org/10.1021/jf60098a010
Autor:
R. S. Shallenberger
Publikováno v:
Journal of Food Science. 28:584-589
SUMMARY Sugar sweetness appears to vary with hydrogen bonding. When hydroxyl groups, which elicit sweet taste, are hydrogen bonded, ability to cause sweet taste appears to be restricted. The thesis is based upon consideration of molecular models, hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58f3b28a9cfb65123758cb48dfd6a945
https://doi.org/10.1111/j.1365-2621.1963.tb00247.x
https://doi.org/10.1111/j.1365-2621.1963.tb00247.x
Publikováno v:
Journal of Food Science. 41:575-577
5-Thio-α-D-glucopyranose and 6-thio-β-D-fructopyranose are shown to be significantly sweeter than α-D-glucopyranose and β-D-fructopyranose, respectively, when tasted in crystalline form. In solution, only the thio analog of glucose is significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36dc8136439cd9a92dfb4d054399315b
https://doi.org/10.1111/j.1365-2621.1976.tb00673.x
https://doi.org/10.1111/j.1365-2621.1976.tb00673.x
Autor:
R. S. Shallenberger, J. C. Moyer
Publikováno v:
Journal of Agricultural and Food Chemistry. 6:604-606
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a4f5bfd2d7e41ab0801650144710b24
https://doi.org/10.1021/jf60090a009
https://doi.org/10.1021/jf60090a009
Autor:
R. G. Moores, R. S. Shallenberger
Publikováno v:
Analytical Chemistry. 29:27-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5da4674e402d68661546f7e6bb370ee3
https://doi.org/10.1021/ac60121a008
https://doi.org/10.1021/ac60121a008
Publikováno v:
Agronomy Journal. 63:130-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::236a92718ceeaabbb82444e92ca291f4
https://doi.org/10.2134/agronj1971.00021962006300010040x
https://doi.org/10.2134/agronj1971.00021962006300010040x