Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Tuong Huynh-Ba"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:2160-2169
The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 degrees C, the formation of 2-butyl-2-octenal was fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::422a501b126039d12e89ca41099a3955
https://doi.org/10.1021/jf073132l
https://doi.org/10.1021/jf073132l
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:3629-3635
Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c40647709c198dc13feae24a43ee37db
https://doi.org/10.1021/jf026198j
https://doi.org/10.1021/jf026198j
Publikováno v:
Food Chemistry. 79:387-394
During storage for up to 52 weeks, under mildly accelerated conditions (22 °C, atmospheric air), potato flakes (1% lipid, dried to aw=0.4) were found to undergo oxidative changes as indicated by a slight decrease in headspace oxygen. The headspace c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99be260e79fd6fbd958a1c4610c4c630
https://doi.org/10.1016/s0308-8146(02)00160-7
https://doi.org/10.1016/s0308-8146(02)00160-7
Autor:
Jóhanna Haraldsdóttir, Morten Kall, S. E. Nielsen, Leif H. Skibsted, Steffen Loft, Albin Hermetter, Brittmarie Sandström, B. Mayer, Lennart Nilsson, Lars O. Dragsted, Tuong Huynh-Ba, Jette F. Young, Bahram Daneshvar
Publikováno v:
Aarhus University
Epidemiological studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease and cancer. The objective of the present study was to investigate the effect of green tea extract (GTE) used as a food antioxidant on marker
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::505a87c37b9c5080e4305f5fc2295e1d
https://doi.org/10.1079/bjn2002523
https://doi.org/10.1079/bjn2002523
Autor:
Anu Hopia, Peter T. Gardner, Tuong Huynh-Ba, Donald B. McPhail, Lise R. Nissen, Leif H. Skibsted, Lilian Tijburg, Pierre Lambelet, Karin Schwarz, Grete Bertelsen, Marina Heinonen
Publikováno v:
European Food Research and Technology. 212:319-328
Antioxidant activities of plant extracts from spices, coffee, tea, grape skin, and tomato peel slurry were evaluated using a number of analytical methods including the quantification of principal compounds. Similar rankings in the activities of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b9dbaa2b7dc0cd0ee8b9fc30a7c961f
https://doi.org/10.1007/s002170000256
https://doi.org/10.1007/s002170000256
Publikováno v:
Journal of the American Oil Chemists' Society. 77:535-542
The partitioning behavior of a series of hydroxybenzoic acids and their derivatives was determined in biphasic water-oil systems, emulsifier solutions, and oil-in-water (O/W) emulsions. The effect of gradually decreasing polarity on partitioning beha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8ba88821d25fe767a4397d92ad6ca58
https://doi.org/10.1007/s11746-000-0085-6
https://doi.org/10.1007/s11746-000-0085-6
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:4057-4064
Fragmentation of 4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone was studied by gas chromatography/mass spectrometry and by gas chromatography/tandem mass spectrometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b772b46499dc87a42886d9ea03675b79
https://doi.org/10.1021/jf9702306
https://doi.org/10.1021/jf9702306
Autor:
Till Goldmann, Tuong Huynh-Ba, Stéphanie Devaud, Philippe Pollien, Natalia Varga, Imre Blank, Fabien Robert, Francoise Saucy, Richard H. Stadler
Publikováno v:
Advances in Experimental Medicine and Biology ISBN: 9780387239200
The formation of acrylamide (AA) from L-asparagine was studied in Maillard model systems under pyrolysis conditions. While the early Maillard intermediate N-glucosylasparagine generated ∼2.4 mmol/mol AA, the Amadori compound was a less efficient pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b1e474fac7615831da43ddca5c8a44d
https://doi.org/10.1007/0-387-24980-x_14
https://doi.org/10.1007/0-387-24980-x_14
Autor:
Laurent B. Fay, Tuong Huynh-Ba
Publikováno v:
Journal of Labelled Compounds and Radiopharmaceuticals. 28:1185-1187
The title compound was synthesized at the gram level in 66% yield by addition of [34S]thioacetic acid to α-acetamidoacrylic acid, followed by acid hydrolysis.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed0fd46f687d2aa634c3a0b7ba71744d
https://doi.org/10.1002/jlcr.2580281011
https://doi.org/10.1002/jlcr.2580281011
Autor:
Sophie Langouët, Dieter H. Welti, Nathalie Kerriguy, Laurent B. Fay, Tuong Huynh-Ba, Jovanka Markovic, F. Peter Guengerich, André Guillouzo, Robert J. Turesky
Publikováno v:
Chemical Research in Toxicology. 14:609-609
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7846170d4cf6d1cf9681e50ce58c316b
https://doi.org/10.1021/tx010498y
https://doi.org/10.1021/tx010498y