Results 101 to 110 of about 244,161 (353)

Food flavors-- generation, analysis, and process influence : proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 /

, 1995
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking
Charalambous, George,1922-1994., International Flavor Conference(8th :1994 :Kos, Greece)   +1 more
core  

A summary of preference for e-cigarette flavors.

, 2018
A summary of preference for e-cigarette flavors.
Samane Zare (4966786), Mehdi Nemati (3824482), Yuqing Zheng (4843899)   +2 more
core   +1 more source

Adjusted odds ratios for adolescents examining association with cooling flavors.

, 2021
Adjusted odds ratios for adolescents examining association with cooling flavors.
Asti Jackson (793935), Krysten W. Bold (4734666), Patricia Simon (4734669), Grace Kong (806806), Suchitra Krishnan-Sarin (806818), Danielle R. Davis (9772671), Meghan E. Morean (9772668), Deepa Camenga (11372584)   +7 more
core   +1 more source

In silico and in vitro exploration of a tyrosinase for biocatalytic production of catechols

FEBS Open Bio, EarlyView.
Tyrosinase from Ralstonia pseudosolanacearum is a promising biocatalyst for producing valuable catechols from monophenol substrates. This tyrosinase is uniquely suited to this due to its high monophenolase : diphenolase ratio. We combined in silico docking and in vivo kinetic characterisation of this tyrosinase with 11 industrially relevant monophenols,
James Britton, Fang Zhao, Reeta Davis, Meg Walsh, Kevin E O'Connor, David O'Connell, Tanja Narancic   +6 more
wiley   +1 more source

The effect of curd cutting time and coagulants on the efficiency of cheesemaking

Journal of Dairy Science
: This study evaluated the effects of curd cutting time and milk coagulant type on cheesemaking efficiency using a controlled laboratory cheesemaking model.
Giorgia Stocco, Dario Casali, Davide Valoppi, Irene Tedeschi, Edward Concar, Suzanne Lantz, Jonathan Goodwins, Claudio Cipolat-Gotet   +7 more
doaj   +1 more source

Masking Off-Flavors in Ground Beef [PDF]

, 2007
Ground beef derived from fed (high energy diet for at least 60 days) and non-fed cows was combined with one of five commercial bitter blockers to determine if off-flavors could be masked.
Moss, Donald A., Calkins, Chris R.
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Structural and biochemical insights into the thermostable esterase Ta0887 from Thermoplasma acidophilum

FEBS Open Bio, EarlyView.
In this study, a novel esterase from the thermoacidophilic archaeon Thermoplasma acidophilum was biochemically and structurally characterized. Our results demonstrate that Ta0887 is a highly thermostable esterase that preferentially hydrolyzes p‐nitrophenyl hexanoate and possesses an α‐helical cap domain that likely contributes to its substrate ...
Alejandro Delgado‐Rey, Miriam Livier Llamas‐García, Gabriela M. Montero‐Morán, Leticia Santos, Samuel Lara‐González   +4 more
wiley   +1 more source

Mn-catalysed acceptorless dehydrogenative condensation of ureas with 1,2-diols for synthesizing imidazolones

Communications Chemistry
A plethora of biologically active compounds contain an imidazolones system as a central skeleton. Therefore, developing efficient methods for constructing such a skeleton holds significant research value.
Jiaqiao Ding, Di Kang, Tianshu Kou, Shan Lv, Siyi Song, Bing Cui, Mingqin Zhao, Zhihui Shao   +7 more
doaj   +1 more source

A Minor, Sweet Cucurbitane Glycoside from

Natural Product Communications, 2009
A minor, sweet cucurbitane-glycoside, named iso-mogroside V (1), was isolated from Luo Han Guo ( Siraitia grosvenorii (Swingle) C. Jeffery) along with five previously reported mogrosides. The structure of iso-mogroside V, 3-[(4- O -β-D-glucopyranosyl-β-D-
Zhonghua Jia, Xiaogen Yang
doaj   +1 more source

Off-flavors in foods and aquaculture [PDF]

, 2012
Die Entwicklung des Fehlgeschmackes ist ein häufiges Phänomen in verschiedenen Lebensmitteln, Nahrungsmitteln und Trinkwasser. Ein Fehlgeschmack macht nicht nur Lebensmittel und das Wasser für den menschlichen genuss untauglich, sondern hat auch auf ...
Akhlaq, Adnan
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