Detalles de la búsqueda
1.
Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus.
J Dairy Sci
; 2024 Jun 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-38851574
2.
Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles.
Molecules
; 28(15)2023 Jul 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-37570683
3.
Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics.
J Sci Food Agric
; 100(5): 2198-2207, 2020 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31901138
4.
Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H3 O+ , NO+ , and O2+ ions.
Rapid Commun Mass Spectrom
; 31(19): 1641-1650, 2017 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28752562
5.
Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry.
Rapid Commun Mass Spectrom
; 31(24): 2135-2145, 2017 Dec 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-28987017
6.
Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry.
Rapid Commun Mass Spectrom
; 29(1): 81-90, 2015 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25462367
7.
Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles.
Foods
; 12(22)2023 Nov 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-38002212
8.
Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation.
J Food Sci
; 88(8): 3216-3227, 2023 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-37421344
9.
Heat-induced compounds development in processed tomato and their influence on corrosion initiation in metal food cans.
Food Sci Nutr
; 9(8): 4134-4145, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34401065
10.
Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube-Mass Spectrometry.
Foods
; 9(2)2020 Feb 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-32053983
11.
Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
Foods
; 8(2)2019 Feb 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-30791411
12.
Comparison of hexane and petroleum ether to measure surface oil content.
J AOAC Int
; 90(6): 1729-30, 2007.
Artículo
en Inglés
| MEDLINE | ID: mdl-18193753
13.
Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds.
J Food Sci
; 81(10): C2425-C2430, 2016 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-27649517
14.
The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers.
Food Sci Nutr
; 4(2): 143-55, 2016 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-27004105
15.
Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.
J Food Sci
; 80(1): S171-9, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25603846
16.
The Effect of pH and Temperature on Cabbage Volatiles During Storage.
J Food Sci
; 80(8): S1878-84, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26121908
17.
Electrostatic coating technologies for food processing.
Annu Rev Food Sci Technol
; 6: 157-69, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-25648420
18.
Deodorization of garlic breath volatiles by food and food components.
J Food Sci
; 79(4): C526-33, 2014 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-24592995
19.
Color and volatile analysis of peanuts roasted using oven and microwave technologies.
J Food Sci
; 79(10): C1895-906, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-25182117
20.
Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation.
J Food Sci
; 79(8): S1584-94, 2014 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-25039435