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Results: 1-17 |
Results: 17
BIOCONVERSION OF (R)-(-LIMONENE BY PENICILLUM-DIGITATUM (NRRL-1202)())
Authors: TAN Q DAY DF CADWALLADER KR
Citation: Q. Tan et al., BIOCONVERSION OF (R)-(-LIMONENE BY PENICILLUM-DIGITATUM (NRRL-1202)()), Process biochemistry, 33(1), 1998, pp. 29-37
ROASTED CHICORY AROMA EVALUATION BY GAS-CHROMATOGRAPHY MASS-SPECTROMETRY OLFACTOMETRY
Authors: BAEK HH CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, ROASTED CHICORY AROMA EVALUATION BY GAS-CHROMATOGRAPHY MASS-SPECTROMETRY OLFACTOMETRY, Journal of food science, 63(2), 1998, pp. 234-237
AROMA-ACTIVE COMPOUNDS IN KIMCHI DURING FERMENTATION
Authors: CHA YJ KIM H CADWALLADER KR
Citation: Yj. Cha et al., AROMA-ACTIVE COMPOUNDS IN KIMCHI DURING FERMENTATION, Journal of agricultural and food chemistry, 46(5), 1998, pp. 1944-1953
AROMA-ACTIVE COMPOUNDS IN SKIPJACK TUNA SAUCE
Authors: CHA YJ CADWALLADER KR
Citation: Yj. Cha et Kr. Cadwallader, AROMA-ACTIVE COMPOUNDS IN SKIPJACK TUNA SAUCE, Journal of agricultural and food chemistry, 46(3), 1998, pp. 1123-1128
IDENTIFICATION OF PREDOMINANT AROMA COMPOUNDS IN MUSCADINE GRAPE JUICE
Authors: BAEK HH CADWALLADER KR MARROQUIN E SILVA JL
Citation: Hh. Baek et al., IDENTIFICATION OF PREDOMINANT AROMA COMPOUNDS IN MUSCADINE GRAPE JUICE, Journal of food science, 62(2), 1997, pp. 249-252
AROMA VOLATILES IN COOKED ALLIGATOR MEAT
Authors: BAEK HH CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, AROMA VOLATILES IN COOKED ALLIGATOR MEAT, Journal of food science, 62(2), 1997, pp. 321-325
VOLATILE COMPOUNDS IN FLAVOR CONCENTRATES PRODUCED FROM CRAYFISH-PROCESSING BY-PRODUCTS WITH AND WITHOUT PROTEASE TREATMENT
Authors: BAEK HH CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, VOLATILE COMPOUNDS IN FLAVOR CONCENTRATES PRODUCED FROM CRAYFISH-PROCESSING BY-PRODUCTS WITH AND WITHOUT PROTEASE TREATMENT, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3262-3267
ENZYMATIC-HYDROLYSIS OF CRAYFISH PROCESSING BY-PRODUCTS
Authors: BAEK HH CADWALLADER KR
Citation: Hh. Baek et Kr. Cadwallader, ENZYMATIC-HYDROLYSIS OF CRAYFISH PROCESSING BY-PRODUCTS, Journal of food science, 60(5), 1995, pp. 929-935
CHEMICAL AND MICROBIAL QUALITY OF IRRADIATED GROUND GINGER
Authors: ANDREWS LS CADWALLADER KR GRODNER RM CHUNG HY
Citation: Ls. Andrews et al., CHEMICAL AND MICROBIAL QUALITY OF IRRADIATED GROUND GINGER, Journal of food science, 60(4), 1995, pp. 829-832
COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT
Authors: CHUNG HY CHEN F CADWALLADER KR
Citation: Hy. Chung et al., COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT, Journal of food science, 60(2), 1995, pp. 289
VOLATILE COMPONENTS IN SALT-FERMENTED FISH AND SHRIMP PASTES
Authors: CHA YJ CADWALLADER KR
Citation: Yj. Cha et Kr. Cadwallader, VOLATILE COMPONENTS IN SALT-FERMENTED FISH AND SHRIMP PASTES, Journal of food science, 60(1), 1995, pp. 19-24
EVALUATION OF THE AROMA OF COOKED SPINY LOBSTER TAIL MEAT BY AROMA EXTRACT DILUTION ANALYSIS
Authors: CADWALLADER KR TAN Q CHEN F MEYERS SP
Citation: Kr. Cadwallader et al., EVALUATION OF THE AROMA OF COOKED SPINY LOBSTER TAIL MEAT BY AROMA EXTRACT DILUTION ANALYSIS, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2432-2437
CRAYFISH HEPATOPANCREATIC EXTRACT IMPROVES FLAVOR EXTRACTABILITY FROMA CRAB PROCESSING BY-PRODUCT
Authors: KIM HR BAEK HH MEYERS SP CADWALLADER KR GODBER JS
Citation: Hr. Kim et al., CRAYFISH HEPATOPANCREATIC EXTRACT IMPROVES FLAVOR EXTRACTABILITY FROMA CRAB PROCESSING BY-PRODUCT, Journal of food science, 59(1), 1994, pp. 91-96
ANALYSIS OF VOLATILE COMPONENTS IN FRESH GRAPEFRUIT JUICE BY PURGE-AND-TRAP GAS-CHROMATOGRAPHY
Authors: CADWALLADER KR XU Y
Citation: Kr. Cadwallader et Y. Xu, ANALYSIS OF VOLATILE COMPONENTS IN FRESH GRAPEFRUIT JUICE BY PURGE-AND-TRAP GAS-CHROMATOGRAPHY, Journal of agricultural and food chemistry, 42(3), 1994, pp. 782-784
AROMA EXTRACT DILUTION ANALYSIS OF BLUE-CRAB CLAW MEAT VOLATILES
Authors: CHUNG HY CADWALLADER KR
Citation: Hy. Chung et Kr. Cadwallader, AROMA EXTRACT DILUTION ANALYSIS OF BLUE-CRAB CLAW MEAT VOLATILES, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2867-2870
VOLATILE COMPONENTS IN BLUE-CRAB (CALLINECTES-SAPIDUS) MEAT AND PROCESSING BY-PRODUCT
Authors: CHUNG HY CADWALLADER KR
Citation: Hy. Chung et Kr. Cadwallader, VOLATILE COMPONENTS IN BLUE-CRAB (CALLINECTES-SAPIDUS) MEAT AND PROCESSING BY-PRODUCT, Journal of food science, 58(6), 1993, pp. 1203-1207
VOLATILE FLAVOR COMPONENTS IN SNOW CRAB COOKER EFFLUENT AND EFFLUENT CONCENTRATE
Authors: CHA YJ CADWALLADER KR BAEK HH
Citation: Yj. Cha et al., VOLATILE FLAVOR COMPONENTS IN SNOW CRAB COOKER EFFLUENT AND EFFLUENT CONCENTRATE, Journal of food science, 58(3), 1993, pp. 525-530
Risultati: 1-17 |