Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Veronika Mall"'
Autor:
Reyhan Akcaalan, Ricard Devesa-Garriga, Andrea Dietrich, Martin Steinhaus, Andreas Dunkel, Veronika Mall, Maura Manganelli, Simona Scardala, Emanuela Testai, Geoffrey A. Codd, Frantisek Kozisek, Maria Antonopoulou, Ana Rita Lado Ribeiro, Maria José Sampaio, Anastasia Hiskia, Theodoros M. Triantis, Dionysios D. Dionysiou, Gianluca Li Puma, Linda Lawton, Christine Edwards, Henrik Rasmus Andersen, Despo Fatta-Kassinos, Popi Karaolia, Audrey Combès, Kristel Panksep, Sevasti-Kiriaki Zervou, Meriç Albay, Latife Köker, Ekaterina Chernova, Sofia Iliakopoulou, Elisabeth Varga, Petra M. Visser, Angelika Ioanna Gialleli, Zuhal Zengin, Nikos Deftereos, Phani Miskaki, Christophoros Christophoridis, Aikaterina Paraskevopoulou, Tsair-Fuh Lin, Arash Zamyadi, Galina Dimova, Triantafyllos Kaloudis
Publikováno v:
Chemical Engineering Journal Advances, Vol 12, Iss , Pp 100409- (2022)
Aesthetic aspects of drinking water, such as Taste and Odor (T&O), have significant effects on consumer perceptions and acceptability. Solving unpleasant water T&O episodes in water supplies is challenging, since it requires expertise and know-how in
Externí odkaz:
https://doaj.org/article/c01e82383dd54cedba7942349befdefe
Publikováno v:
Journal of agricultural and food chemistry. 69(29)
Specialty barley malts provide unique aroma characteristics to beer; however, the transfer of specialty malt odorants to beer has not yet been systematically studied. Therefore, three beers were brewed: (1) exclusively with kilned base barley malt, (
Publikováno v:
Indoor airREFERENCES. 31(4)
Screening the volatiles isolated from a standard polypropylene material consisting of a polypropylene homopolymer, the filler talcum, and a mixture of antioxidants, for odor-active compounds by application of an aroma extract dilution analysis reveal
An odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated from a light and a dark liquid malt extract (LME) by solvent extraction and solvent-assisted flavo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0634839e7c310047976189b403921c36
https://mediatum.ub.tum.de/doc/1705225/document.pdf
https://mediatum.ub.tum.de/doc/1705225/document.pdf
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:11073-11082
Despite several technological efforts to maximize the quality and shelf life of chilled stored not-from-concentrate orange juice, changes in the overall aroma profile might occur during storage. Besides the degradation of terpenoids, a loss of the ar
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:11083-11091
1-Penten-3-one with its fresh and pungent smell at a very low odor threshold of 0.94 μg/L water has been characterized as impact aroma compound in many foods, such as grapefruit, orange juice, black tea, olive oil, or tomatoes. While its importance
Autor:
Veronika Mall, Peter Schieberle
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:2776-2783
In our previous study on the aroma compounds of heated prawn meat, the main odorants in blanched (BPM) and fried prawn meat (FPM), respectively, were characterized by means of gas chromatography-olfactometry and aroma extract dilution analysis. In th
Publikováno v:
Journal of agricultural and food chemistry. 67(14)
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ov
Autor:
Veronika Mall, Peter Schieberle
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:6433-6442
Application of aroma extract dilution analysis (AEDA) to an aroma distillate of blanched prawn meat (Litopenaeus vannamei) (BPM) revealed 40 odorants in the flavor dilution (FD) factor range from 4 to 1024. The highest FD factors were assigned to 2-a
Publikováno v:
Journal of agricultural and food chemistry. 66(28)
Application of the aroma extract dilution analysis (AEDA) on the volatiles isolated by extraction/SAFE distillation from NFC (not from concentrate) juice from Hamlin oranges revealed 51 odor-active constituents in the flavor dilution (FD) factor rang