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Results: 1-9 |
Results: 9
Phytoplankton community structure, biomass, and off-flavor: Pond size relationships in Louisiana catfish ponds
Authors: Zimba, PV Grimm, CC Dionigi, CP Weirich, CR
Citation: Pv. Zimba et al., Phytoplankton community structure, biomass, and off-flavor: Pond size relationships in Louisiana catfish ponds, J WORLD A C, 32(1), 2001, pp. 96-104
Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time
Authors: Bett, KL Ingram, DA Grimm, CC Lloyd, SW Spanier, AM Miller, JM Gross, KC Baldwin, EA Vinyard, BT
Citation: Kl. Bett et al., Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time, J FOOD QUAL, 24(2), 2001, pp. 141-156
Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction
Authors: Beaulieu, JC Grimm, CC
Citation: Jc. Beaulieu et Cc. Grimm, Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J AGR FOOD, 49(3), 2001, pp. 1345-1352
Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS
Authors: Grimm, CC Bergman, C Delgado, JT Bryant, R
Citation: Cc. Grimm et al., Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS, J AGR FOOD, 49(1), 2001, pp. 245-249
Near-infrared reflectance analysis for prediction of cooked rice texture
Authors: Champagne, ET Bett-Garber, KL Grimm, CC McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Barton, FE
Citation: Et. Champagne et al., Near-infrared reflectance analysis for prediction of cooked rice texture, CEREAL CHEM, 78(3), 2001, pp. 358-362
Alteration of the sensory perception of the muddy/earthy odorant 2-methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by additionof seasonings
Authors: Bett, KL Ingram, DA Grimm, CC Vinyard, BT Boyette, KDC Dionigi, CP
Citation: Kl. Bett et al., Alteration of the sensory perception of the muddy/earthy odorant 2-methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by additionof seasonings, J SENS STUD, 15(4), 2000, pp. 459-472
Microwave distillation-solid-phase microextraction gas chromatographic analysis of geosmin and 2-methylisoborneol in catfish
Authors: Grimm, CC Lloyd, SW Zimba, PV Palmer, M
Citation: Cc. Grimm et al., Microwave distillation-solid-phase microextraction gas chromatographic analysis of geosmin and 2-methylisoborneol in catfish, AM LABORAT, 32(3), 2000, pp. 40
Using microwave distillation-solid-phase microextraction-gas chromatography-mass spectrometry for analyzing fish tissue
Authors: Grimm, CC Lloyd, SW Batista, R Zimba, PV
Citation: Cc. Grimm et al., Using microwave distillation-solid-phase microextraction-gas chromatography-mass spectrometry for analyzing fish tissue, J CHROM SCI, 38(7), 2000, pp. 289-296
Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid phase microextraction
Authors: Lloyd, SW Grimm, CC
Citation: Sw. Lloyd et Cc. Grimm, Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid phase microextraction, J AGR FOOD, 47(1), 1999, pp. 164-169
Risultati: 1-9 |