Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely
Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma: Sensory Evaluation by Gas Chromatography-Olfactometry / S.G. Wyllie ; D.N. Leach ; Y. Wang ; R. L. Shewfelt
Sulfur-Containing Flavor Compounds in Beef: Are They Really Present or Are They Artifacts? / A. M. Spanier ; C.C. Grimm ; J. A. Miller
Facts and ARtifact in Allium Chemistry / E. Block ; E. M. Calvey
Effect of L-Cysteine and N-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products / M. Naim ; U. Zehavi ; I. Zuker ; R. L. Rouseff ; S. Nagy
Modulation of Volatile Sulfur Compounds in Cruciferous Vegetables / H.-W. Chin ; R. C. Lindsay
Thioglucosides of Brassica Polseeds and Their Process-Induced Chemical Transformations / F. Shahidi
Kinetics of the Formation of Methional, Dimethyl Disulfide, and 2-Acetylthiophene via the Maillard Reaction / F. Chan
Kinetics of the Release of Hydrogen Sulfide from Cysteine and Glutathione During Thermal Treatment / Y. Zheng ; C.-T. Ho
Volatile Sulfur Compounds in Yeast Extracts / J.M. Ames
Generation of Furfuryl Mercaptan in Cysteine-Pentose Model Systems in Relation to Roasted Coffee / T.H. Parliment ; H. D. Stahl
Heat-Induced Changes of Sulfhydrl Groups of Muscle Foods / A. C. Onodenalore ; J. Synowiecki
Important Sulfur-Containing Aroma Volatiles in Meat / D.S. Mottram ; M. S. Madruga
Volatile Compounds Generated from Thermal Interactions of Inosine-5'-monophosphate and Allin or Deoxyallim / T.-H. Yu ; C.-M. Wu
Thermal Degradation of Thiamin (Vitamin B1): A Comprehensive Survey of the Latest Studies / M. Guntert ; H.-J. Bertram ; R. Emberger ; R. Hopp ; H. Sommer ; P. Werkhoff
Formation of Sulfur-Containing Flavor Compounds from [13C]-Labeled Sugars, Cysteine, and Methionine / R. Tressl ; E. Kersten ; C. Nittka ; D. Rewicki
Sulfur Compounds in Wood Garlic (Scorodocarpus borneensis Becc.) as Versatile Food Components / K. Kubota ; A. Kobayashi
Sulfur-Containing Heterocyclic Compounds with Antioxidative Activity Formed in Maillard Reaction Model Systems / J.P. Eiserich ; T Shibamoto
Mechanisms of Beneficial Effects of Sulfur Amino Acids / M. Friedman
Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma / L.K. T. Lam ; J. Zhang ; F. Zhang ; B. Zhang
Sulfur Compounds in Foods: An Overview / C.J. Mussinan ; M.E. Keelan
Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods / B.S. Mistry ; G.A. Reineccius ; B.L. Jasper
Chemiluminescence Detection of Sulfur Compounds in Cooked Milk / J.S. Steely
sponsored by the Division of Agricultural and Food Chemistry at the 166th meeting of the American Chemical Society, Chicago, Ill., Aug. 28-29, 1973 ; John R. Whitaker, editor
出版情報:
Washington : American Chemical Society, 1974 ix, 365 p. ; 24 cm
"Candy Is Dandy": The Mind of Sexuality as Suggested by a Mind Genomics Experiment / Attila Gere and Ryan Zemel and Petraq Papajorgji and Howard Moskowitz2:
The Chemistry of Chocolate and Pleasure / Michael H. Tunick and Jennifer A. Nasser3:
Smoky, Vanilla, or Clove-Like? / R. Ghadiriasli and K. Lorber and M. Wagenstaller and A. Buettner4:
Thermal Decomposition of Wood-Derived Organic Matter under Specific Industrial Process Conditions / Johannes Kiefl and Sandra Boerding and Birgit Kohlenberg and Michael Backes and Petra Slabizki and Smita Raithore and Gerhard Krammer5:
Changes in Aroma and Sensory Profile of Food Ingredients Smoked in the Presence of a Zeolite Filter / XinLing Chua and Elizabeth Uwiduhaye and Petroula Tsitlakidou and Stella Lignou and Huw D. Griffiths and David A. Baines and Jane K. Parker6:
Development and Performance Characterization of a Lab-Scale Smoke Generator / Yuanyang Zhang and Graham Eyres and Patrick Silcock and Jim Jones7:
Formation of Desired Smoky Key Odorants in Wheat Beer: A Comparison with the Undesired Toxicologically Relevant Styrene / Valerian Kalb and Michael Granvogl8:
On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay / V. Mall and P. Schieberle9:
Rapid Quantitation of Phenolic Compounds in Islay Single Malt Scotch Whiskies by Direct Injection Mass Spectrometry / Jonathan Beauchamp and Sonja Biberacher and Shang Gao10:
Overview of Distilled Spirits / Michael C. Qian and Paul Hughes and Keith Cadwallader11:
Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu / Wenlai Fan and Yan Xu and Michael Qian12:
Flavor Chemistry in Baijiu with Sesame Flavor: A Review / Juan Wang and Mingquan Huang and Jinglin Zhang and Jihong Wu13:
Aroma Comparison of Tibetan "Qingke" Liquor with Other Chinese Baijiu / Yueqi An and Yanping Qian and Shuang Chen and Michael C. Qian14:
Research Progress on Aroma Compounds in Wuliangye / Dong Zhao and Jia Zheng15:
Aroma Profile of Folium isatidis Leaf as a Raw Material of Making Bingqu for Chixiang Aroma- and Flavor-Type Baijiu / Zhanglan He and Wenlai Fan and Yan Xu and Songgui He and Xinyi Liu16:
Influence of Ethanol on Flavor Perception in Distilled Spirits / Zhuzhu Wang and Chelsea M. Ickes and Keith R. Cadwallader17:
Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach / Laura Franitza and Peter Schieberle and Michael Granvogl18:
Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila / Miriam G. Rodríguez-Olvera and Luisa I. Rodríguez-Rodríguez and Michael C. Qian and Yan Ping Qian and Pedro A. Vazquez-Landaverde19:
Editors' Biographies
Indexes
Author Index
Subject Index
Preface
Fragrance and Attraction / Anubhav P. S. Narula1:
"Candy Is Dandy": The Mind of Sexuality as Suggested by a Mind Genomics Experiment / Attila Gere and Ryan Zemel and Petraq Papajorgji and Howard Moskowitz2: