Zobrazeno 1 - 10 of 141 pro vyhledávání: '"TERRY E. ACREE"'
1
‘Sniff Olfactometer (SO) Protocols
Autor: Jiayue Ni, Qi Tang, Jianbo Dave Huang, Leto Solla, Hannah Kelson, Marcus Weeks, Zoe Alcott, Justin Ong, Andrea Gomez, Kaifeng Ding, A. Terry E. Acree
Most olfactometers used to study human olfaction have stimulus durations of more than 1 second and often lasting minutes(Dravnieks 1975; Leland et al. 2001; Schmidt and Cain 2010). During long stimulations, olfactory receptor responses and their resu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0791b8b4eeb44c93c1673e426ff92980
https://doi.org/10.1101/2022.07.08.499357
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2
Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins
Autor: Clark Anthony J, Terry E. Acree, Marina Nadal, Bhupendra Kumar Soni, Han Ashley, Brendan Sharkey, Marc Elie, Hans H Stein, Hannah M Bailey, Edward H. Lavin
Publikováno v: LWT. 156:113065
Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historic
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9f0f004038872c3152c179f95dbc258
https://doi.org/10.1016/j.lwt.2021.113065
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3
A Savory Odorant in Sweet Potato Shochu: 2-Methyl-3-(Methyldithio)-Furan
Autor: Terry E. Acree, Edward H. Lavin, Takahiko Ikenaga
Publikováno v: Chemosensory Perception. 10:8-12
The purpose of this work is to determine the key odorants (KO) in shochu, a Japanese spirit made from sweet potato, barley, rice, soba, or sugarcane extract fermented with 20% rice koji. Each carbohydrate source produces a mild flavored spirit, but s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::35b2c574dd8335c9a8c9c413d45c5dfe
https://doi.org/10.1007/s12078-017-9222-x
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4
Computing Odor Images
Autor: Terry E. Acree, Madeleine M. Rochelle, Géraldine Julie Prévost
Publikováno v: Journal of Agricultural and Food Chemistry. 66:2219-2225
This perspective examines psychophysical methods that may reveal the algorithms that encode odor images by integrating current data from sensory measurement into a computational model of odor perception. There is evidence that algorithms used by the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26326481d487fd49ba0fc818af6b99ea
https://doi.org/10.1021/acs.jafc.6b05573
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5
Functional odor classification through a medicinal chemistry approach
Autor: Zita Peterlin, Lu Xu, Narmin Tahirova, Stuart Firestein, Dong-Jing Zou, Terry E. Acree, Erwan Poivet
Publikováno v: Science Advances
Mechanistic approaches provide alternative solutions to in silico analyses of odorant molecules’ odor-structure relationships.
Crucial for any hypothesis about odor coding is the classification and prediction of sensory qualities in chemical c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af0eab2aeb811926ea5eccb692ea033
https://doi.org/10.1126/sciadv.aao6086
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6
Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose
Autor: Du Rongqiang, Zhang Ling, Zheng Yang, Baoguo Sun, Jianchun Xie, Terry E. Acree, Cao Changchun, Meng Wang
Publikováno v: Flavour and Fragrance Journal. 30:320-329
It is well known that lipid degradation modifies the aroma of the meat-like reaction of cysteine and reducing sugars. However, how aroma modification is caused by the odourants produced in the reaction mixtures is rarely studied. In the present study
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aaf0800d66e9c7ac60fd3e12625abb8d
https://doi.org/10.1002/ffj.3248
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8
Sensory Threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Concentrations in Young Riesling and Non-Riesling Wines
Autor: Edward H. Lavin, Francois X. Ferry, Anne J. Kurtz, Terry E. Acree, Gavin L. Sacks, Matthew J. Gates
Publikováno v: Journal of Agricultural and Food Chemistry. 60:2998-3004
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is well-known to contribute "petrol" aromas to aged Riesling wines, but its prevalence and contribution to young Riesling or non-Riesling wines is not well understood. TDN concentrations were measured in 1
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d531d56004dffe2d239bc2d30d4f68b
https://doi.org/10.1021/jf205203b
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9
Abstracts from Presentations at the ASEV Eastern Section 36th Annual Meeting & National Viticulture Research Conference, 12–14 July 2011, Towson, MarylandCluster Thinning Affects Fruit Composition and Economic Sustainability of RieslingPredicting Harvest Concentration of Yeast Assimilable Nitrogen in Finger Lakes RieslingExogenous ABA and Its Impact on Vine Physiology and Grape Composition of Vitis vinifera L. cv. Cabernet Sauvignon in Wet and Cool SeasonsInfluence of Vine Capacity and Water Status on Wine Quality Attributes of Cabernet SauvignonEffects of Exogenous Abscisic Acid on Fruit Quality, Dormancy, and Cold Hardiness of Cabernet franc and Chambourcin GrapevinesEffects of Early Season Leaf Removal on Fruit Quality and Crop Load in Chambourcin and Cabernet franc GrapevinesEffect of Under-Vine Cover Cropping on Vine and Vineyard Floor Response in Northern and Southern IllinoisLadybug Taint in Wine: Review and New Results on Origin and PreventionThe Terroir of Winter HardinessDefining Sustainable Vine Balance of Cabernet franc in Southern IllinoisClimate-Viticulture Characterizations of Eastern United States: A New Climate Index, the Modified-GSTavgRoot Pruning and Cover Crops Influence Berry CompositionDevelopment of an Interactive Online Decision Support System for Vineyard Site Evaluation and Selection in New York StateCharacterization of Odor-Active Compounds in Grapes and Wines Produced from Non- vinifera Species Important to Grape BreedingCover Crop, Rootstock, and Root Restriction Effects on Cabernet Sauvignon Dormant Bud Cold HardinessRootstock Influence on Vine Performance and Fruit Quality of Red Bordeaux Cultivars in ConnecticutFruit-Zone Light Response Curves for Sensory Compounds in RieslingDesigning Sensory-based Viticulture and Enology Studies in Academic and Commercial FacilitiesTools to Alter Vine Vegetative Growth and Influence Components of Yield and Fruit/Wine CharacteristicsInteractive Effects of Training System and Pruning Severity on Vegetative Growth, Fruit Composition, and Yield of Corot noir GrapevinesImpact of Canopy/Crop-Load Management Practices on Yield, Fruit Composition, Wine Quality, and Consumer Willingness-to-Pay for WinesA Novel MEMS-based Microfluidic Water Potential Sensor for Monitoring of Water Stress in Grapevines and SoilsAssessment of Yeast Nutrient Supplements, Residual Nitrogen in Wine, and Amino Acid Profile in Hybrid Varieties
Autor: Amanda C. Stewart, Vinay Pagay, Justine E. Vanden Heuvel, Eli A. Bergmeier, Tremain A. Hatch, Renee T. Threlfall, James M. Meyers, William R. Nail, Tony K. Wolf, Qun Sun, Alan N. Lakso, Gill Giese, Rosalyn MacCracken, Alexandra L. Ray, Mary Jasinski, Andreea Botezatu, Daniel W. Becker, Patricia Chalfant, Yi Zhang, Cain Hickey, Gabriel Balint, Mark Nisbet, Trent Preszler, Anna Katharine Mansfield, Tim Martinson, Lailiang Cheng, Andrew Reynolds, Imed Dami, Stuart A. Walters, Bradley H. Taylor, Debbie Inglis, G. Kotseridis, Rebecca Hallett, Wendy McFadden-Smith, Gary Pickering, Fred DiProfio, Bradley Taylor, Molly Kelly, Ciro Velasco, Lucas Roberts, Tony Wolf, Nate Krause, Olga Shaposhnikova, Richard Piccioni, Art DeGaetano, Matthew J. Gates, Edward H. Lavin, Terry E. Acree, Gavin L. Sacks, Cain C. Hickey, Bruce W. Zoecklein, R. Keith Striegler, Jim M. Meyers, Timothy E. Martinson, Todd M. Schmit, Abraham D. Stroock, Christian E. Butzke
Publikováno v: American Journal of Enology and Viticulture. 62:553A-558A
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b191edf9f20ea867d035c3a289ce1bf
https://doi.org/10.5344/ajev.2011.ea
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10
Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species
Autor: Matthew J. Gates, Qun Sun, Gavin L. Sacks, Edward H. Lavin, Terry E. Acree
Publikováno v: Journal of Agricultural and Food Chemistry. 59:10657-10664
Native American grape (Vitis) species have many desirable properties for winegrape breeding, but hybrids of these non-vinifera wild grapes with Vitis vinifera often have undesirable aromas. Other than the foxy-smelling compounds in Vitis labrusca and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1069ddb2c6c7d2cdaff2a97057433c2
https://doi.org/10.1021/jf2026204
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