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Results: 1 to 20 of 101

1.

Elucidating the formation pathway of the off-flavor compound 6-propylbenzofuran-7-ol.

Sakamaki K, Ishizaki S, Ohkubo Y, Tateno Y, Nakanishi A, Fujita A.

J Agric Food Chem. 2012 Oct 10;60(40):9967-73. doi: 10.1021/jf302762j. Epub 2012 Sep 25.

PMID:
22970801
[PubMed - indexed for MEDLINE]
2.

Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-unsaturated aldehydes.

Sakamaki K, Ishizaki S, Ohkubo Y, Fujimoto H, Fujita A.

J Agric Food Chem. 2012 Dec 26;60(51):12428-34. doi: 10.1021/jf3044499. Epub 2012 Dec 14.

PMID:
23199332
[PubMed - indexed for MEDLINE]
3.

Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.

Sakamaki K, Ishizaki S, Ohkubo Y, Tateno Y, Fujita A.

J Agric Food Chem. 2011 Jun 22;59(12):6667-71. doi: 10.1021/jf200846h. Epub 2011 May 23.

PMID:
21548650
[PubMed - indexed for MEDLINE]
4.

3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) causing an off-flavor: elucidation of its formation pathways during storage of citrus soft drinks.

König T, Gutsche B, Hartl M, Hübscher R, Schreier P, Schwab W.

J Agric Food Chem. 1999 Aug;47(8):3288-91.

PMID:
10552647
[PubMed - indexed for MEDLINE]
5.

Light-induced off-flavor development in cloudy apple juice.

Hashizume M, Gordon MH, Mottram DS.

J Agric Food Chem. 2007 Oct 31;55(22):9177-82. Epub 2007 Oct 3.

PMID:
17910509
[PubMed - indexed for MEDLINE]
6.

Odor thresholds of microbially induced off-flavor compounds in apple juice.

Siegmund B, Pöllinger-Zierler B.

J Agric Food Chem. 2006 Aug 9;54(16):5984-9.

PMID:
16881705
[PubMed - indexed for MEDLINE]
7.

Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

Boylston TD, Wang H, Reitmeier CA, Glatz BA.

J Agric Food Chem. 2003 Mar 26;51(7):1924-31.

PMID:
12643653
[PubMed - indexed for MEDLINE]
8.

The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.

Liaw IW, Eshpari H, Tong PS, Drake MA.

J Food Sci. 2010 Aug 1;75(6):C559-69. doi: 10.1111/j.1750-3841.2010.01695.x.

PMID:
20722911
[PubMed - indexed for MEDLINE]
9.

Evaluation of accelerated UV and thermal testing for benzene formation in beverages containing benzoate and ascorbic acid.

Nyman PJ, Wamer WG, Begley TH, Diachenko GW, Perfetti GA.

J Food Sci. 2010 Apr;75(3):C263-7. doi: 10.1111/j.1750-3841.2010.01536.x.

PMID:
20492277
[PubMed - indexed for MEDLINE]
10.

Factors affecting thermally induced furan formation.

Fan X, Huang L, Sokorai KJ.

J Agric Food Chem. 2008 Oct 22;56(20):9490-4. doi: 10.1021/jf801612c. Epub 2008 Sep 24.

PMID:
18811167
[PubMed - indexed for MEDLINE]
11.

Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.

Hempfling K, Fastowski O, Celik J, Engel KH.

J Agric Food Chem. 2013 Sep 25;61(38):9067-75. doi: 10.1021/jf403065e. Epub 2013 Sep 11.

PMID:
23991667
[PubMed - indexed for MEDLINE]
12.

Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

Inyang UE, Abah UJ.

Plant Foods Hum Nutr. 1997;50(4):295-300.

PMID:
9477424
[PubMed - indexed for MEDLINE]
13.

Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

Ramírez-Rodrigues MM, Balaban MO, Marshall MR, Rouseff RL.

J Food Sci. 2011 Mar;76(2):C212-7. doi: 10.1111/j.1750-3841.2010.01989.x. Epub 2011 Feb 1.

PMID:
21535737
[PubMed - indexed for MEDLINE]
14.

Ascorbic acid degradation in a model apple juice system and in apple juice during ultraviolet processing and storage.

Tikekar RV, Anantheswaran RC, LaBorde LF.

J Food Sci. 2011 Mar;76(2):H62-71. doi: 10.1111/j.1750-3841.2010.02015.x.

PMID:
21535769
[PubMed - indexed for MEDLINE]
15.

Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis.

Bahçeci KS, Acar J.

Int J Food Microbiol. 2007 Dec 15;120(3):266-73. Epub 2007 Sep 15.

PMID:
17936391
[PubMed - indexed for MEDLINE]
16.

Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.

Azhu Valappil Z, Fan X, Zhang HQ, Rouseff RL.

J Agric Food Chem. 2009 Feb 11;57(3):924-9. doi: 10.1021/jf803142d.

PMID:
19154152
[PubMed - indexed for MEDLINE]
17.

Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage.

Yen GC, Lin HT.

J Agric Food Chem. 1999 May;47(5):2082-7.

PMID:
10552500
[PubMed - indexed for MEDLINE]
18.

Characterization of volatile organic compounds emitted by barley (Hordeum vulgare L.) roots and their attractiveness to wireworms.

Gfeller A, Laloux M, Barsics F, Kati DE, Haubruge E, du Jardin P, Verheggen FJ, Lognay G, Wathelet JP, Fauconnier ML.

J Chem Ecol. 2013 Aug;39(8):1129-39. doi: 10.1007/s10886-013-0302-3. Epub 2013 Jun 21.

PMID:
23793896
[PubMed - indexed for MEDLINE]
19.

Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.

Buettner A, Schieberle P.

J Agric Food Chem. 2001 Mar;49(3):1358-63.

PMID:
11312864
[PubMed - indexed for MEDLINE]
20.

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