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Results: 1-14 |
Results: 14
Bioconversion of alpha- and beta-pinene by Pseudomonas sp strain PIN
Authors: Yoo, SK Day, DF Cadwallader, KR
Citation: Sk. Yoo et al., Bioconversion of alpha- and beta-pinene by Pseudomonas sp strain PIN, PROCESS BIO, 36(10), 2001, pp. 925-932
Lipid oxidation of deoiled soy lecithin by lactic acid bacteria
Authors: Suriyaphan, O Drake, MA Cadwallader, KR
Citation: O. Suriyaphan et al., Lipid oxidation of deoiled soy lecithin by lactic acid bacteria, LEBENSM-WIS, 34(7), 2001, pp. 462-468
Lecithin associated off-aromas in fermented milk
Authors: Suriyaphan, O Cadwallader, KR Drake, MA
Citation: O. Suriyaphan et al., Lecithin associated off-aromas in fermented milk, J FOOD SCI, 66(4), 2001, pp. 517-523
Aroma components of cooked tail meat of American lobster (Homarus americanus)
Authors: Lee, GH Suriyaphan, O Cadwallader, KR
Citation: Gh. Lee et al., Aroma components of cooked tail meat of American lobster (Homarus americanus), J AGR FOOD, 49(9), 2001, pp. 4324-4332
Aroma-active components of nonfat dry milk
Authors: Karagul-Yuceer, Y Drake, M Cadwallader, KR
Citation: Y. Karagul-yuceer et al., Aroma-active components of nonfat dry milk, J AGR FOOD, 49(6), 2001, pp. 2948-2953
Characteristic aroma components of British farmhouse cheddar cheese
Authors: Suriyaphan, O Drake, M Chen, XQ Cadwallader, KR
Citation: O. Suriyaphan et al., Characteristic aroma components of British farmhouse cheddar cheese, J AGR FOOD, 49(3), 2001, pp. 1382-1387
Aroma extract dilution analysis of a beeflike process flavor from extrudedenzyme-hydrolyzed soybean protein
Authors: Baek, HH Kim, CJ Ahn, BH Nam, HS Cadwallader, KR
Citation: Hh. Baek et al., Aroma extract dilution analysis of a beeflike process flavor from extrudedenzyme-hydrolyzed soybean protein, J AGR FOOD, 49(2), 2001, pp. 790-793
Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP)
Authors: Wu, YF Baek, HH Gerard, PD Cadwallader, KR
Citation: Yf. Wu et al., Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP), J FOOD SCI, 65(7), 2000, pp. 1220-1227
Development and characterization of a flavoring agent from oyster cooker effluent
Authors: Kim, DS Baek, HH Ahn, CB Byun, DS Jung, KJ Lee, HG Cadwallader, KR Kim, HR
Citation: Ds. Kim et al., Development and characterization of a flavoring agent from oyster cooker effluent, J AGR FOOD, 48(10), 2000, pp. 4839-4843
Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.)
Authors: Bergman, CJ Delgado, JT Bryant, R Grimm, C Cadwallader, KR Webb, BD
Citation: Cj. Bergman et al., Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.), CEREAL CHEM, 77(4), 2000, pp. 454-458
Enzymes and flavor biogenesis in fish
Authors: Cadwallader, KR
Citation: Kr. Cadwallader, Enzymes and flavor biogenesis in fish, FOOD SCI, 97, 2000, pp. 365-383
Characterization of desirable and undesirable lactobacilli from cheese in fermented milk
Authors: Drake, MA Karagul-Yuceer, Y Chen, XQ Cadwallader, KR
Citation: Ma. Drake et al., Characterization of desirable and undesirable lactobacilli from cheese in fermented milk, FOOD SCIENC, 32(7), 1999, pp. 433-439
Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecithin
Authors: Suriyaphan, O Drake, MA Cadwallader, KR
Citation: O. Suriyaphan et al., Identification of volatile off-flavors in reduced-fat cheddar cheeses containing lecithin, FOOD SCIENC, 32(5), 1999, pp. 250-254
Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice
Authors: Baek, HH Cadwallader, KR
Citation: Hh. Baek et Kr. Cadwallader, Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice, J FOOD SCI, 64(3), 1999, pp. 441-444
Risultati: 1-14 |