Results 221 to 230 of about 93,644 (263)
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Food Chemistry, 1977
Abstract Volatile essences of Calimyrna, Kadota, Black Mission and Adriatic figs were prepared by passing large volumes of headspace gas through porous polymer traps at room temperature. The essences were analysed by gas chromatography, utilising wall-coated open-tubular glass capillary columns; structural elucidations were based on gas ...
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Abstract Volatile essences of Calimyrna, Kadota, Black Mission and Adriatic figs were prepared by passing large volumes of headspace gas through porous polymer traps at room temperature. The essences were analysed by gas chromatography, utilising wall-coated open-tubular glass capillary columns; structural elucidations were based on gas ...
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Evaluation of volatile odoriferous components of saliva
Archives of Oral Biology, 1964Abstract The objectives of this investigation are to elucidate chemical reactions involved in odour production, to characterize the odour components, and to establish suitable chemical methods for the determination of odour intensity of saliva. It is felt that the knowledge gained from this study will contribute to a better understanding of the ...
J, TONZETICH, V J, RICHTER
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The Volatile Components of Black Pepper Varieties
Journal of Chromatographic Science, 1971International ...
Richard, H.M. +2 more
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Volatile Flavor Components of Rice Cakes
Journal of Agricultural and Food Chemistry, 1999Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation with Tenax trapping. Analysis was carried out by capillary GC/MS. More than 60 compounds were identified. Major volatiles included 1-hydroxy-2-propanone, furfuryl alcohol, 2, 5-dimethylpyrazine, 2-methylpyrazine, pyrazine ...
R G, Buttery +3 more
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ECONOMETRIC ANALYSIS OF VOLATILITY COMPONENT MODELS
Econometric Theory, 2014Volatility component models have received considerable attention recently, not only because of their ability to capture complex dynamics via a parsimonious parameter structure, but also because it is believed that they can handle well structural breaks or nonstationarities in asset price volatility.
Wang, Fangfang, Ghysels, Eric
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Volatile Components ofCleistopholis patens
Planta Medica, 1988Volatile oils of the leaves, fruits and stem-bark of CLEISTOPHOLIS PATENTS Engl. et Diels. (Annonacae) were analysed by means of gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of sixty-one components were identified; qualitative and quantitative differences in the oil composition were observed. The leaf oil contained (
O, Ekundayo +3 more
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The density of organic and volatile and non‐volatile inorganic components of bone
The Anatomical Record, 1964AbstractDensities of the various bone fractions i.e., water, organic, volatile inorganic and ash fractions, as well as fat in the various animals have been studied. However. values reported by various workers failed to show consistency and uniformity, especially with respect to the volatile inorganic (often called “CO2 fraction”) and the ash fractions.
J K, GONG, J S, ARNOLD, S H, COHN
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Volatility Trading: What is the Role of the Long-Run Volatility Component?
SSRN Electronic Journal, 2010AbstractWe study an investor’s asset allocation problem with a recursive utility and with tradable volatility that follows a 2-factor stochastic volatility model. Consistent with previous findings under the additive utility, we show that the investor can benefit substantially from volatility trading due to hedging demand.
Guofu Zhou, Yingzi Zhu
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Evaporation of volatile component from intermetallic granule with non-volatile component shell
Vacuum, 1999Abstract A problem of evaporation of a volatile component A from a spherical granule with an intermetallic core A n B m and a protective shell of a nonvolatile component B has been studied. Solution of the given problem (which belongs to the so-called Stefan's-type problems with two moving boundaries) was obtained by asymptotic method.
K.A. Chuntonov +2 more
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Determination of the Volatile Components
The metabolic activity of sourdough microbial community is exploited not only to leaven dough but also to produce a complex array of volatile and nonvolatile flavor compounds that influence the sensory properties of the final bread product. The sourdough and the processing parameters applied in the production of sourdough bread affect both the ...Celano, Giuseppe, De Angelis, Maria
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