Zobrazeno 1 - 10
of 555
pro vyhledávání: '"R. Tressl"'
Publikováno v:
Helvetica Chimica Acta. 79:2088-2099
(all-Z)-(9,10,12,13,15,16-2H6)Octadeca-9,12,15-trienoic acid ( = α-linolenic acid; D6-4) was synthesized to investigate the biochemical formation of linolenic-acid-derived aroma compounds in cultures of the yeast Sporobolomyces odorus, using an esta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3fd806b7a97168e5f6b369db9a3e68d
https://doi.org/10.1002/hlca.19960790806
https://doi.org/10.1002/hlca.19960790806
Autor:
R. Tressl, W. Albrecht
Publikováno v:
ChemInform. 24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60e5410d6e79b644c22505e9902889c6
https://doi.org/10.1002/chin.199341093
https://doi.org/10.1002/chin.199341093
Publikováno v:
ChemInform. 28
(all-Z)-(9,10,12,13,15,16-2H6)Octadeca-9,12,15-trienoic acid ( = α-linolenic acid; D6-4) was synthesized to investigate the biochemical formation of linolenic-acid-derived aroma compounds in cultures of the yeast Sporobolomyces odorus, using an esta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ad1bb3b41cfa53a56b8c35690b7f077
https://doi.org/10.1002/chin.199711236
https://doi.org/10.1002/chin.199711236
Publikováno v:
Flavour and Fragrance Journal. 7:231-234
Fermentative production of 6-pentyl-α-pyrone, a lactone with a characteristic coconut aroma, by Trichoderma viride is described. The concentration of 6-pentyl-α-pyrone reached a maximum of 90–110 ppm after 120 h of fermentation when it showed an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afb30b45e3aa5da1101ece7c97d6953e
https://doi.org/10.1002/ffj.2730070412
https://doi.org/10.1002/ffj.2730070412
Publikováno v:
ACS Symposium Series ISBN: 9780841236943
Aroma Active Compounds in Foods: Chemistry and Sensory Properties
Aroma Active Compounds in Foods: Chemistry and Sensory Properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edea39c6c6c17529a4e39a86d49f2c14
https://doi.org/10.1021/bk-2001-0794.ch014
https://doi.org/10.1021/bk-2001-0794.ch014
Publikováno v:
ACS Symposium Series ISBN: 9780841235786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7a21f52094538bdcb86dcb06379113d
https://doi.org/10.1021/bk-1998-0705.ch015
https://doi.org/10.1021/bk-1998-0705.ch015
Publikováno v:
ACS Symposium Series ISBN: 9780841229433
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f066ecc7b745898985cf81dfc65c2d
https://doi.org/10.1021/bk-1994-0564.ch018
https://doi.org/10.1021/bk-1994-0564.ch018
Publikováno v:
ACS Symposium Series ISBN: 9780841222229
Flavor Precursors: Thermal and Enzymatic Conversions
Flavor Precursors: Thermal and Enzymatic Conversions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79f4af2095ce67c42420882d696662ce
https://doi.org/10.1021/bk-1992-0490.ch005
https://doi.org/10.1021/bk-1992-0490.ch005
Publikováno v:
The Maillard Reaction in Food Processing, Human Nutrition and Physiology ISBN: 9783034899192
The Maillard Reaction in Food Processing, Human Nutrition and Physiology
The Maillard Reaction in Food Processing, Human Nutrition and Physiology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87a6f60135b267da890850eef938a506
https://doi.org/10.1007/978-3-0348-9127-1_13
https://doi.org/10.1007/978-3-0348-9127-1_13