Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Robert C. Lindsay"'
Publikováno v:
Journal of food protection. 49(12)
Musty aroma compounds produced by cultures of Streptomycetes odorifer , Streptomycetes griscus , Penicillium roqueforti , Aspergillus flavus , Aspergillus niger , and Botrytis cineria when grown on agar and whole wheat bread were isolated and identif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64edf22f31c80be34c7849a4deebbb3b
https://pubmed.ncbi.nlm.nih.gov/30965463
https://pubmed.ncbi.nlm.nih.gov/30965463
Autor:
Edwin Traisman, Nobumasa Tanaka, Nadine M. Gordon, Louise Meske, Michael P. Doyle, Robert C. Lindsay
Publikováno v:
Journal of food protection. 48(8)
Bacon with a culture of lactic acid-forming bacteria, Pediococcus acidilactici , plus 0.7% sucrose and 40 or 80 mg sodium nitrite/kg (Wisconsin Process), and control bacon with 120 mg sodium nitrite/kg but no lactic acid bacteria and sucrose, were pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dc2f19391f68bab222467dabc95363e
https://pubmed.ncbi.nlm.nih.gov/30939672
https://pubmed.ncbi.nlm.nih.gov/30939672
Publikováno v:
Journal of food protection. 48(1)
Process cheese foods and spreads manufactured to contain low sodium concentrations (ca 320 mg/100 g or 90 mg/28 g, one serving) and added delta-gluconolactone (0.33%) were resistant to toxigenesis by Clostridium botulinum inoculated at a rate of 1000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::741be6ae951851a4d53a6322decd6678
https://pubmed.ncbi.nlm.nih.gov/30934496
https://pubmed.ncbi.nlm.nih.gov/30934496
Autor:
Robert C. Lindsay, M. O. Abe
Publikováno v:
Journal of food protection. 41(10)
The predominant acid-producing organism isolated from Nigerian cassava mixed fermentation cultures was Streptococcus faecium . Corynebacterium manihot was also abundant in the mixed cultures, but contrary to earlier reports, this organism grew slowly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52faddc2f9153550442a5832904898b9
https://pubmed.ncbi.nlm.nih.gov/30812150
https://pubmed.ncbi.nlm.nih.gov/30812150
Autor:
R. J. Micketts, Robert C. Lindsay
Publikováno v:
Journal of food protection. 41(9)
Analytical data for identification of three terpenoid compounds attributed to hops in American lager beer are presented. Glass capillary-column gas chromatography and computor analysis of mass spectrometric data were employed to facilitate identifica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee31c463c689dafdb3733237ceb5e5f7
https://pubmed.ncbi.nlm.nih.gov/30795091
https://pubmed.ncbi.nlm.nih.gov/30795091
Autor:
Christopher J. Pantazis, Aaron Baxter, Cherish M. Davis, Vladimir Shulaev, Allan W. Dickerman, Nan Lu, J. J. Ruiz-Rojas, Robert C. Lindsay, Yinghui Dan, Teruko Oosumi, Kerri Mills, Sarah H. Holt, Frankie L. Powell, Kendall T. Upham, Richard E. Veilleux, Tammy J. Ferguson
Publikováno v:
Plant Biotechnology Journal. 10:985-994
Fragaria vesca was transformed with a transposon tagging construct harbouring amino terminally deleted maize transposase and EGFP (Ac element), NPTII, CaMV 35S promoter (P35S) driving transposase and mannopine synthase promoter (Pmas) driving EGFP (D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fc6832a08cbeb678d35791af49d8c33
https://doi.org/10.1111/j.1467-7652.2012.00728.x
https://doi.org/10.1111/j.1467-7652.2012.00728.x
Publikováno v:
Journal of Food Science. 50:1-4
Individually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off-flavors when stored without packaging at −12°C, but both vacuum-packaging in barrier films and ice-glazing significantly suppressed the development of o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4676c40e4913ac9f5b046bdff06bcd27
https://doi.org/10.1111/j.1365-2621.1985.tb13264.x
https://doi.org/10.1111/j.1365-2621.1985.tb13264.x
Publikováno v:
Journal of Food Science. 50:5-9
Volatile compounds which contribute to the distinct melon-like aroma of fresh Pacific oysters (Crassostrea gigas) were identified as (E,Z)-2,6-nonadienal and 3,6-nonadien-1-ol, but these compounds were not found in the less intensely flavored Atlanti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa9de3f1eb38fe84bee724f3c66f90ea
https://doi.org/10.1111/j.1365-2621.1985.tb13265.x
https://doi.org/10.1111/j.1365-2621.1985.tb13265.x
Publikováno v:
European Food Research and Technology. 224:615-621
Ginkgo terpene trilactones (TTLs) are a group of biologically active compounds in Ginkgo leaf extracts. The contents of TTLs in Ginkgo leaves directly affects the qualities of the related phytopharmaceutical products. In this study, the natural occur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03ed6060f4774acbcdfb6bd882b265d5
https://doi.org/10.1007/s00217-006-0347-4
https://doi.org/10.1007/s00217-006-0347-4
Autor:
Robert C. Lindsay, Meral Kilic
Publikováno v:
International Dairy Journal. 16:88-91
Arylsulphatase activity on two substrates, p -nitrocatechol sulphate ( p NCS) and p -nitrophenyl sulphate ( p NPS), in milk and commercial rennet from different sources was measured. Cows’ and sheep's milk contained arylsulphatase active on p NCS,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3801bd191b8911c5178274cb94923691
https://doi.org/10.1016/j.idairyj.2005.01.005
https://doi.org/10.1016/j.idairyj.2005.01.005