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1.

図書

図書
Peter Given, Dulce Paredes, editor[s]
出版情報: Washington, D.C. : American Chemical Society, c2002  xiii, 362 p. ; 24 cm
シリーズ名: ACS symposium series ; 825
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目次情報: 続きを見る
Preface
Mechanisms of Taste
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste / M. Naim ; S. Nir ; A. I. Spielman ; A. C. Noble ; I. Peri ; S. Rodin ; M. Samuelov-Zubare1.:
Modulation of Two Second Messengers in Bitter Taste Transduction of Agriculturally Relevant Compounds / W. Yan ; V. Krizhanovsky ; S. Rosenzweig ; T. Yamamoto2.:
Molecular Mixture Models: Connecting Molecular Events to Perception / Daniel M. Ennis3.:
Genetics and Physiology
Genetics of Sweet Taste / Gary K. Beauchamp ; Danielle R. Reed ; Michael G. Tordoff ; Alexander A. Bachmanov4.:
Genetic Markers, Taste Responses, and Food Preferences / Adam Drewnowski5.:
Clustering Bitter Compounds via Individual Sensitivity Differences: Evidence Supporting Multiple Receptor-Transduction Mechanisms / Jeannine F. Delwiche ; Zivjena Buletic ; Paul A. S. Breslin6.:
Neural Representation of Sweet Taste in the Cortex of the Monkey / Thomas R. Scott ; Carlos R. Plata-Salaman7.:
Age-Related Chemosensory Losses: Effect of Medications / Susan S. Schiffman ; Jennifer Zervakis ; Brevick G. Graham ; Holly L. Westall8.:
Olfactory Mechanisms and Flavor Release
Olfactory Receptor Neuron Signaling / Stuart Firestein9.:
Olfactory Psychophysics / Richard L. Doty10.:
Dose-Response Curves of Odor and Taste Stimuli: Influence of Sweetening Agents / Christine Vuilleumier ; Isabelle Cayeux ; Maria Ines Velazco11.:
Communicating with Chemicals / Anthony Blake12.:
Taste Release and Its Effect on Overall Flavor Perception / Tracey A. Hollowood ; Jim M. Davidson ; Lucy DeGroot ; Rob S. T. Linforth ; Andrew J. Taylor13.:
Taste, Smell, and Trigeminal Interactions
Chemoreception of Fat / Timothy A. Gilbertson ; Insook Kim14.:
Astringency and Bitterness of Flavonoid Phenols / 15.:
Pungency and Tingling: Sensations and Mechanisms of Trigeminal Chemical Sensitivity / Bruce Bryant ; Igor Mezine16.:
Taste Preference and Consumer Models
Sensory Drivers of Liking and Sensory Preference Segmentation / Howard R. Moskowitz17.:
Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking / Jean-Xavier Guinard18.:
Measurement of Emotion in Olfactory Research / Stephen Warrenburg19.:
Analytical Approaches
In Vitro Taste Sensors: Technology and Applications / Glenn Roy ; John T. McDevitt20.:
Mimicking the Mammalian Sense of Taste Through Single-Component and Multicomponent Analyte Sensors / Sheryl L. Wiskur ; Axel Metzger ; John J. Lavigne ; Stephen E. Schneider ; Eric V. Anslyn ; Dean Neikirk ; Jason B. Shear21.:
Electronic and Computational Olfaction / Alan Gelperin ; J. J. Hopfield22.:
Cross-Reactive Optical Sensing Arrays / Caroline L. Schauer ; Shannon E. Stitzel ; David R. Walt23.:
Indexes
Author Index
Subject Index
Preface
Mechanisms of Taste
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste / M. Naim ; S. Nir ; A. I. Spielman ; A. C. Noble ; I. Peri ; S. Rodin ; M. Samuelov-Zubare1.:
2.

図書

図書
Andrew L. Waterhouse, editor, James A. Kennedy, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2004  xi, 314 p. ; 24 cm
シリーズ名: ACS symposium series ; 886
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3.

図書

図書
Michael Appell, editor, David F. Kendra, editor, Mary W. Trucksess editor ; sponsored by the ACS Division of Agriculture and Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2009  xii, 331 p. ; 24 cm
シリーズ名: ACS symposium series ; 1031
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4.

図書

図書
Michael C. Qian, editor, Agnes M. Rimando, editor ; sponsored by the ACS Division of Agricultural & Food Chemistry
出版情報: Washington DC : American Chemical Society, c2010  xi, 324 p. ; 24 cm
シリーズ名: ACS symposium series ; 1035
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目次情報: 続きを見る
Preface
Overview
Flavor of Small Fruits / Gary Reineccius1:
Evaluating Health Benefits of Various Fruits / Talwinder S. Kahlon2:
Volatiles in Small Fruit
Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry / Xiaofen Du ; Michael Qian3:
Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing 'Black Diamond' Blackberry / 4:
Aroma-Impact Components of "Carlos" Muscadine Grape Juice / Gwo-Yuh Liu ; Keith R. Cadwallader5:
Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage / Erning Yang ; Yanyun Zhao ; Michael C. Qian6:
Effects of Germplasm Origin and Fruit Character on Volatile Composition of Peaches and Nectarines / Yiju Wang ; Feng Chen ; Jinbao Fang ; Chunxiang Yang ; Jianbo Zhao ; Quan Jiang ; Shaohua Li7:
Potential Health Benefits of Berry Fruits and Constituents
Health Benefits of Berries for Potential Management of Hyperglycemia and Hypertension / Marcia da Silva Pinto ; Kalidas Shetty8:
Vasoactive and Vasoprotective Antioxidant Properties of Anthocyanin-Enriched Berry Extracts / David R. Bell9:
Colonic Availability of Bilberry Anthocyanins in Humans / Michael Kraus ; Kathrin Kahle ; Friedericke Ridder ; Markus Schantz ; Wolfgang Scheppach ; Peter Schreier ; Elke Richling10:
Cranberry and Grape Juice Drinks Affect Infectivity, Integrity, and Pathology of Enteric Viruses in an Animal Model / Steven M. Lipson ; Ronald E. Gordon ; Laina Karthikeyan ; Manpreet Singh ; Allen Burdowski ; Martin Roy ; Guenther Stotzky11:
Flavonoid Fractions from Cranberry Extract Inhibit Growth of Human Tumor Cell Lines / Peter J. Ferguson ; David J. Freeman ; James Koropatnick12:
Acai (Euterpe oleracea) / Alexander G. Schauss ; Gitte S. Jensen ; Xianli Wu13:
Bioassay and Analytical Methods and Food Technology
Using Caenorhabditis elegans To Study Bioactivities of Natural Products from Small Fruits / Mark A. Wilson ; Piper R. Hunt ; Catherine A. Wolkow14:
Characterization of Antioxidants in Nutmeg (Myristica fragrans Houttuyn) Oil / H. J. Kim ; F. Chen ; X. Wang ; Y. Wang ; I McGregor ; Y. M. Jiang15:
Characterization of Acylated Flavonoid Glycosides from Sea Buckthorn (Hippophaë rhanmoides) Juice Concentrate by Preparative HSCCC/ESI-MS-MS / Gerold Jerz ; Derek Gutzeit ; Peter Winterhalter16:
Preparative Isolation of Bioactive Constituents from Berries / Tuba Esatbeyoglu ; Andrea Wilkens17:
Edible Coatings for Enhancing Quality and Health Benefits of Berry Fruits / 18:
Metabolic Engineering in Fragaria x ananassa for the Production of Epiafzelechin and Phenylpropenoids / W. Schwab ; T. Hoffmann ; M. Griesser19:
Indexes
Author Index
Preface
Overview
Flavor of Small Fruits / Gary Reineccius1:
5.

図書

図書
Neil C. Da Costa, editor, Robert J. Cannon, editor ; sponsored by the ACS Division of Agricultural & Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2010  ix, 219 p., 1 leaf of plates ; 24 cm
シリーズ名: ACS symposium series ; 1036
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6.

図書

図書
[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society , [New York] : Distributed by Oxford University Press, c2010  xii, 412 p. ; 24 cm
シリーズ名: ACS symposium series ; 1059
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7.

図書

図書
[edited by] Donald S. Mottram, Andrew J. Taylor ; sponsored by the ACS Division of Agricultural and Food Chemistry
出版情報: Washington, DC : American Chemical Society, c2010  x, 164 p. ; 24 cm
シリーズ名: ACS symposium series ; 1042
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目次情報: 続きを見る
Preface
Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis / M. A. J. S. van Boekel1:
Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose / Dimitrios P. Balagiannis ; Jack Howard ; Jane K. Parker ; Neil Desforges ; Donald S. Mottram2:
Dicarbonyl Intermediates: A Control Factor in the Maillard Reaction / Yu Wang ; Chi-Tang Ho3:
Dicarbonyls from Maillard Degradation of Glucose and Maltose / M. A. Glomb ; J. Gobert ; M. Voigt4:
Generation of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone during Extrusion Cooking: A Multidisciplinary Approach / Tomas Davidek ; Silke Illmann ; Andreas Rytz ; Hélène Chanvrier ; Greet Vandeputte ; Heike P. Schuchmann ; Imre Blank ; Josef Kerler5:
Hydroxycinnamic Acid - Maillard Reactions in Simple Aqueous Model Systems / Marlene R. Moskowitz ; Devin G. Peterson6:
Science and Serendipity: The Maillard Reaction and the Creative Flavorist / David A. Baines ; Sandra Bishara7:
Meat Flavor Generation in Complex Maillard Model Systems / S. I. F. S. Martins ; A. Leussink ; E. A. E. Rosing ; G. A. Desclaux ; C. Boucon8:
Flavor Development in a Meat-Based Petfood Containing Added Glucose and Glycine / 9:
The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato / J. Stephen Elmore ; Andrew T. Dodson ; Adrian Briddon ; Nigel G. Halford10:
Methionine-Containing Cyclic Dipeptides: Occurrence in Natural Products, Synthesis, and Sensory Evaluation / Neil C. Da Costa ; Michael Z. Chen ; Debra Merritt ; Laurence Trinnaman11:
Control of Color Formation by Ionic Species in Non-Enzymic Browning Reactions / George P. Rizzi12:
Effect of Physical Properties of Food Matrices on the Maillard Reaction / A. J. Taylor ; L. Sivasundaram ; L. Moreau ; G. A. Channell ; S. E. Hill13:
Control of the Maillard Reaction during the Cooking of Food / 14:
Indexes
Author Index
Subject Index
Preface
Predictive Modeling of Flavor Compound Formation in the Maillard Reaction: A SWOT Analysis / M. A. J. S. van Boekel1:
Kinetic Modeling of the Formation of Volatile Compounds in Heated Beef Muscle Extracts Containing Added Ribose / Dimitrios P. Balagiannis ; Jack Howard ; Jane K. Parker ; Neil Desforges ; Donald S. Mottram2:
8.

図書

図書
Andrew L. Waterhouse, editor, Susan E. Ebeler, editor
出版情報: Washington, DC : American Chemical Society, c1998  x, 245 p. ; 24 cm
シリーズ名: ACS symposium series ; 714
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Preface
Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine / Peter Winterhalter ; Beate Baderschneider ; Bernd Bonnlander1.:
The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies / I. Leigh Francis ; Stella Kassara ; Ann C. Noble ; Patrick J. Williams2.:
Methoxypyrazines of Grapes and Wines / M. S. Allen ; M. J. Lacey3.:
Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies / H. Guth4.:
Volatile Compounds Affecting the Aroma of Vitis vinifera L. cv. Scheurebe / G. E. Krammer ; M. Guntert ; S. Lambrecht ; H. Sommer ; P. Werkhoff ; J. Kaulen ; A. Rapp5.:
Yeast Strain and Wine Flavor: Nature or Nurture? / J. H. Thorngate, III6.:
Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentations / Kevin Sea ; Christian Butzke ; Roger Boulton7.:
What Is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation / J. L. Licker ; T. E. Acree ; T. Henick-Kling8.:
Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetic Synthesis, Identification, and Enantiomeric Distribution of Key Metabolites in Sherry Wine / D. Haring ; B. Boss ; M. Herderich ; P. Schreier9.:
Phenolic Composition as Related to Red Wine Flavor / Veronique Cheynier ; Helene Fulcrand ; Franck Brossaud ; Christian Asselin ; Michel Moutounet10.:
Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine / Jennifer L. Donovan ; Julie C. McCauley ; Nuria Tobella Nieto ; Andrew L. Waterhouse11.:
Why Do Wines Taste Bitter and Feel Astringent? / 12.:
Characterization and Measurement of Aldehydes in Wine / Susan E. Ebeler ; Reggie S. Spaulding13.:
Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging Conditions / Pascal Chatonnet14.:
Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM / Christian E. Butzke ; Thomas J. Evans15.:
Flavor-Matrix Interactions in Wine / A. Voilley ; S. Lubbers16.:
Indexes
Author Index
Subject Index
Preface
Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine / Peter Winterhalter ; Beate Baderschneider ; Bernd Bonnlander1.:
The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies / I. Leigh Francis ; Stella Kassara ; Ann C. Noble ; Patrick J. Williams2.:
9.

図書

図書
Fereidoon Shahidi, editor, Keith R. Cadwallader, editor
出版情報: Washington, DC : American Chemical Society, c1997  ix, 285 p. ; 24 cm
シリーズ名: ACS symposium series ; 674
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Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1:
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2:
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3:
Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples / Reda Triqui ; Helmut Guth4:
Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5:
Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6:
Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation / B. S. Pan ; J. R. Tsai ; L. M. Chen ; C. M. Wu7:
Thermally Generated Flavors from Seal Protein Hydrolysate / Chin-Fa Hwang ; A. C. Onodenalore ; Chi-Tang Ho8:
Character-Impact Aroma Compounds of Crustaceans / H. H. Baek9:
Flavor Characteristics and Lipid Composition of Atlantic Salmon / Linda J. Farmer ; Janice M. McConnell ; and William D. Graham10:
Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material / C. Milo ; W. Grosch11:
Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation / H.-J. Weng ; L. R. D'Abramo ; J. A. Sullivan12:
Aroma-Active Compounds in Salt-Fermented Anchovy / Y. J. Cha ; G. H. Lee13:
Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon / R. G. Ackman ; M. P. M. Parazo ; S. P. Lall14:
Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) / Frank A. Chapman ; Susan L. Lucas ; Sean F. O'Keefe15:
Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids / Marilyn C. Erickson ; Ramani V. Sista16:
Marine Lipids and Their Stabilization with Green Tea and Catechins / Udaya N. Wanasundara ; Y. He ; V. K. S. Shukla17:
Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection / Toshiaki Ohshima ; Hideki Ushio ; Chiaki Koizumi18:
Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance / H. Saito19:
Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates / 20:
Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation / Daeseok Han ; Hyun-Kyung Shin ; Suk Hoo Yoon21:
Microencapsulation and Oxidative Stability of Docosahexaenoic Acid / Pahn Shick Changv22:
Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1:
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2:
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3:
10.

図書

図書
edited by John A. Manthey and Béla S. Buslig
出版情報: New York : Plenum Press, c1998  viii, 278 p. ; 26 cm
シリーズ名: Advances in experimental medicine and biology ; v. 439
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