Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Scott Lafontaine"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100253- (2023)
Removal of undesired odor-active compounds from sorghum flour is vital for the widespread production of sorghum-based foods. This study investigated the use of supercritical carbon dioxide (SCCO2) for the extraction of volatile compounds (VCs) fro
Externí odkaz:
https://doaj.org/article/6e274871a4784902b81ff529fd65c4a9
Autor:
Bernardo P. Guimaraes, Florian Schrickel, Nils Rettberg, Shannon R. M. Pinson, Anna M. McClung, Kaushik Luthra, Griffiths G. Atungulu, Xueyan Sha, Christian de Guzman, Scott Lafontaine
Publikováno v:
Beverages, Vol 10, Iss 1, p 16 (2024)
Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, a
Externí odkaz:
https://doaj.org/article/6e93b700aac741dda8324cb3ae90bee9
Autor:
Scott Lafontaine, Kay Senn, Johanna Dennenlöhr, Christian Schubert, Laura Knoke, Jörg Maxminer, Annegret Cantu, Nils Rettberg, Hildegarde Heymann
Publikováno v:
ACS Omega, Vol 5, Iss 36, Pp 23308-23321 (2020)
Externí odkaz:
https://doaj.org/article/3f3a09ce061a4f2ba217c81931b64118
Autor:
Nils Rettberg, Scott Lafontaine, Christian Schubert, Johanna Dennenlöhr, Laura Knoke, Patrícia Diniz Fischer, Johannes Fuchs, Sarah Thörner
Publikováno v:
Beverages, Vol 8, Iss 1, p 4 (2022)
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physica
Externí odkaz:
https://doaj.org/article/604dac5c13414846bdd18a18291e0cb4
Autor:
Scott Lafontaine, Kay Senn, Laura Knoke, Christian Schubert, Johanna Dennenlöhr, Jörg Maxminer, Annegret Cantu, Nils Rettberg, Hildegarde Heymann
Publikováno v:
Foods, Vol 9, Iss 12, p 1914 (2020)
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian cons
Externí odkaz:
https://doaj.org/article/deb93dda2f844e5e9464f1c75cf02102
Autor:
Andrea L. Myers, Renee Terrell Threlfall, Luke R. Howard, Cindi R. Brownmiller, John R. Clark, Margaret L. Worthington, Scott Lafontaine
Publikováno v:
ACS Food Science & Technology. 3:816-830
Autor:
Scott Lafontaine, Dulcie Thomson, Christian Schubert, Inga Müller, Michael Kyle, Martin Biendl, Stephanie Conn, Florian Schüll, Anton Lutz, Marshall Ligare, Ashley Hale, Sarah Thörner, Nils Rettberg
Publikováno v:
Food chemistry. 395
Recently studies based on limited sample sizes procured from minor hop growing regions have speculated that the elemental profile of hops can possibly be used to authenticate the origin of a hop because changes in hop elemental profiles were realted
Publikováno v:
Food Chemistry. 395:133616
Understanding the factors which lead to the (in)stability of the chemistry and sensory of hoppy beer styles such as India Pale Ales (IPAs) has become a major concern for many brewers. Therefore, the evolution of several volatiles under different stor
Autor:
Andrew J. Caffrey, Scott Lafontaine, Jeff Dailey, Scott Varnum, Larry A. Lerno, Jerry Zweigenbaum, Hildegarde Heymann, Susan E. Ebeler
Publikováno v:
Journal of Chromatography A. 1674:463130
Monoterpenes contribute to the characteristic aroma of several hop varieties and may occur as nonvolatile glycosides. Upon hydrolysis, the volatile terpenes are released from the glycoside precursors. Little is known, however, about the glycoside com
Autor:
Scott, Lafontaine, Andrew, Caffrey, Jeff, Dailey, Scott, Varnum, Ashley, Hale, Brent, Eichler, Johanna, Dennenlöhr, Christian, Schubert, Laura, Knoke, Larry, Lerno, Laurent, Dagan, Christina, Schönberger, Nils, Rettberg, Hildegarde, Heymann, Susan E, Ebeler
Publikováno v:
Journal of agricultural and food chemistry. 69(15)
Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively measured in dried