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Volatile Compounds of Royal Jelly
2017Royal jelly (RJ) has been used since ancient times in traditional medicine. It is a honeybee hypopharyngeal and mandibular gland secretion of young workers called nurses, and is a yellowish, creamy, acidic material with a slightly pungent odor and taste.
Maria Graça Miguel+1 more
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Volatile Sulphur Compounds in UHT Milk
Critical Reviews in Food Science and Nutrition, 2008Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone.
Al-Attabi, Z., D'Arcy, B.R., Deeth, H.C.
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Volatile organic compounds and indoor air
Journal of Allergy and Clinical Immunology, 1994Volatile organic compounds represent one of the two major pollutant categories implicated in the sick-building syndrome. This article reviews measurement and analytic methods, presents a summary of the etiologic considerations, and presents newer, nonregulatory intervention strategies that can be used to prevent complaints resulting from this pollutant
Michael J. Hodgson+2 more
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Volatile Aroma Compounds in Fish
2009Contents 8.1 Introduction 98 8.2 Development of Fish Aroma 98 8.3 Fresh Fish Odors 99 8.4 Identi cation of Quality Indicators 1008.4.1 Microbial Spoilage Odors 103 8.4.1.1 Sweet, Sour, and Malty Odors 103 8.4.1.2 Dried Fish, Ammonia-Like, and Stale Odors 105 8.4.1.3 Putrid, Onion, and Cabbage-Like Odors 105 8.4.1.4 Miscellaneous ...
Guðrún Ólafsdóttir+1 more
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Determination of Atmospheric Volatile and Semi-volatile Compounds
2011Volatile organic compounds (VOCs) are normally present in the vapor phase at room temperature (vapor pressure greater than 0.1 mmHg [0.0133 kPa] at 25°C). Compounds less volatile are known as semi-volatile organic compounds (SVOCs). SVOCs may be present in the atmosphere in the vapor phase, but are more normally associated with aerosol, either as dusts
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Volatility of DDT and related compounds
Journal of Agricultural and Food Chemistry, 1972William F. Spencer, Mark M. Cliath
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