Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Sheryl Barringer"'
Autor:
Manpreet Kaur, Sheryl Barringer
Publikováno v:
Dairy, Vol 5, Iss 2, Pp 316-335 (2024)
Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its compon
Externí odkaz:
https://doaj.org/article/a090dadf26f548b784f7156c2d09cd92
Autor:
Jessica Laemont, Sheryl Barringer
Publikováno v:
Foods, Vol 12, Iss 22, p 4155 (2023)
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten. The desirable aromas are created by the Maillard and lipid oxidat
Externí odkaz:
https://doaj.org/article/f408ca02703844e293fa103467e3d265
Autor:
Manpreet Kaur, Sheryl Barringer
Publikováno v:
Molecules, Vol 28, Iss 15, p 5714 (2023)
Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurement
Externí odkaz:
https://doaj.org/article/fbfdd45bbfc749cbb9f9bfcb6311dfd3
Autor:
Sheryl Barringer
Publikováno v:
Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry ISBN: 9780841297944
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fccc62322c96b3523904540dd76570c4
https://doi.org/10.1021/bk-2021-1402.ch008
https://doi.org/10.1021/bk-2021-1402.ch008
Autor:
Gülşah Özcan Sinir, Sheryl Barringer
Publikováno v:
Volume: 46, Issue: 2 358-366
Gıda
Gıda
Sarımsağın (Allium sativum L.) tüketimden yaklaşık bir gün sonra nefeste kalan çok güçlü bir kokusu vardır. Sarımsak kokusunun giderilme mekanizması, koku giderici gıdanın fenolik içeriği ve enzimatik aktivitesi ile ilişkilendirilm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f5e568e80d9edbfebbadd6cf242bf6b
https://dergipark.org.tr/tr/pub/gida/issue/59865/877069
https://dergipark.org.tr/tr/pub/gida/issue/59865/877069
Autor:
Jonathan D. Beauchamp, Andrew J. Taylor, Vaughan S. Langford, Diandree Padayachee, Carolina Muñoz-González, María Ángeles Pozo-Bayón, Francis Canon, Masayuki Yabuki, Ni Yang, Clive Ford, Ian Fisk, Sheryl Barringer, Lotta Kuuliala, Nikita Jain, Bernard De Baets, Frank Devlieghere, Vittorio Capozzi, Mariagiovanna Fragasso, Iuliia Khomenko, Patrick Silcock, Franco Biasioli, Wiktoria Wichrowska, Tomasz Majchrzak
'This book is about Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry'--
Autor:
Nutsuda Sumonsiri, Sheryl Barringer
Publikováno v:
Current Analytical Chemistry. 9:631-641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7c0b4dca159a1c1e0abaf81785f26ef
https://doi.org/10.2174/15734110113099990028
https://doi.org/10.2174/15734110113099990028
Publikováno v:
Rapid communications in mass spectrometry : RCM. 29(1)
Twelve volatile organic compounds (VOCs) have recently been identified as key compounds in Swiss cheese with split defects. It is important to know how these VOCs interact in binary mixtures and if their behavior changes with concentration in binary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c90aa4478f26c3e8f9a1d559f9dd84c7
https://pubmed.ncbi.nlm.nih.gov/25462367
https://pubmed.ncbi.nlm.nih.gov/25462367
Autor:
Rita, Mirondo, Sheryl, Barringer
Publikováno v:
Journal of food science. 80(1)
Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6c1dec4df2cdfbd9cd85341b9fb4ef2b
https://pubmed.ncbi.nlm.nih.gov/25603846
https://pubmed.ncbi.nlm.nih.gov/25603846