S Sensory and Nutritive Qualities of Food - Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro region (Englisch)
- Neue Suche nach: Oliveira, Carla
- Neue Suche nach: Oliveira, Carla
- Neue Suche nach: Barbosa, Antonina
- Neue Suche nach: Ferreira, A.C.Silva
- Neue Suche nach: Guerra, Joaquim
- Neue Suche nach: Pinho, Paula Guedes de
In:
Journal of food science
;
71
, 1
; S1
;
2006
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:S Sensory and Nutritive Qualities of Food - Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro region
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Beteiligte:Oliveira, Carla ( Autor:in ) / Barbosa, Antonina / Ferreira, A.C.Silva / Guerra, Joaquim / Pinho, Paula Guedes de
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Erschienen in:Journal of food science ; 71, 1 ; S1
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Verlag:
- Neue Suche nach: Blackwell
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Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2006
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ISSN:
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ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 71, Ausgabe 1
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Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- C1
-
Development of a 1‐Methylcyclopropene (1‐MCP) Sachet Release SystemLee, Younsuk S. / Beaudry, Randy / Kim, Jai N. / Harte, Bruce R. et al. | 2006
- C7
-
Effect of Cheese pH and Temperature on Serum Phase Characteristics of Cream Cheese During StorageGigante, Mirna L. / Almena‐Aliste, Montserrat / Kindstedt, Paul S. et al. | 2006
- C12
-
Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5‐Spice Ingredients in Cooked Ground BeefDwivedi, Saumya / Vasavada, Mihir N. / Cornforth, Daren et al. | 2006
- C18
-
Changes in Radical‐scavenging Activity and Components of Mulberry Fruit During MaturationOki, Tomoyuki / Kobayashi, Mio / Nakamura, Taeko / Okuyama, Akiko / Masuda, Mami / Shiratsuchi, Hideki / Suda, Ikuo et al. | 2006
- C23
-
Pectinesterase Activity and Proximate Analyses of Sea Buckthorn JuicesHarrison, Judith E. / Beveridge, Thomas H. J. et al. | 2006
- C28
-
Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French FriesBaardseth, Pernille / Blom, Hans / Skrede, Grete / Mydland, Liv T. / Skrede, Anders / Slinde, Erik et al. | 2006
- C34
-
Effects of Polymerized Whey Proteins on Consistency and Water‐holding Properties of Goat's Milk YogurtAnd, Jiancai Li / Guo, Mingruo et al. | 2006
- C39
-
Seasonal Expression of 2 Types of Myosin with Different Thermostability in Silver Carp Muscle (Hypophthalmichthys molitrix)Yuan, Chunhong / Kaneniwa, Masaki / Wang, X. / Chen, S. / Cheng, Y. / Qu, Y. / FUKUDA, Y. / Konno, Kunihiko et al. | 2006
- C44
-
Determination of Anabolic Steroid Residues (Medroxyprogesterone Acetate) in Pork by ELISA and Comparison with Liquid Chromatography Tandem Mass SpectrometryChifang, Peng / Chuanlai, Xu / Zhengyu, Jin / Xiaogang, Chu / Liying, Wang et al. | 2006
- C51
-
Polyphenol Oxidase from Apple (Malus domestica Borkh. cv Bramley's Seedling): Purification Strategies and CharacterizationNi Eidhin, Deirdre M. / Murphy, Eileen / O'Beirne, David et al. | 2006
- C59
-
Effects of Solvent, Temperature, Time, Solvent‐to‐Sample Ratio, Sample Size, and Defatting on the Extraction of Soluble Sugars in SoybeanGiannoccaro, Enzo / Wang, Ya‐Jane / Chen, Pengyin et al. | 2006
- E1
-
Non‐enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal ProcessingSila, Daniel N. / Smout, Chantal / Elliot, Franklin / Loey, Ann Van / Hendrickx, Marc et al. | 2006
- E10
-
Deliquescence Lowering in Food Ingredient MixturesSalameh, Adnan K. / Mauer, Lisa J. / Taylor, Lynne S. et al. | 2006
- M1
-
Sensitive Monoclonal Antibody‐based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed ProductsLiu, Lihua / Chen, Fur‐Chi / Dorsey, Jodee L / Hsieh, Yun‐Hwa Peggy et al. | 2006
- M7
-
Fecal Microbiota Changes with the Consumption of Follow‐up Formulas Containing Bifidobacterium spp. and/or Galactooligosaccharides by Rats and a Follow‐up Infant Formula Containing Bifidobacterium spp. by Human InfantsPérez‐Conesa, Darío / López, Ginés / Ros, Gaspar / Abellán, Pedro / Hartemink, Ralf et al. | 2006
- M14
-
Utilizing Acidic Sprays for Eliminating Salmonella enterica on Raw AlmondsPao, Steven / Kalantari, Aref / Huang, Guangwei et al. | 2006
- M20
-
Stability of Lactobacillus reuteri in Different Types of MicrocapsulesMuthukumarasamy, Parthiban / Allan‐Wojtas, Paula / Holley, Richard A et al. | 2006
- R1
-
Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food QualityDamar, Sibel / Balaban, Murat O. et al. | 2006
- S1
-
Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro RegionOliveira, Carla / Barbosa, Antonina / Ferreira, A. C. Silva / Guerra, Joaquim / Guedes DE Pinho, Paula et al. | 2006
- S8
-
Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma RadiationArmelim, José M. / Canniatti‐Brazaca, Solange G. / Spoto, Marta H. F. / Arthur, Valter / PIEDADE, SONIA M. S. et al. | 2006
- S13
-
Absorption‐enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive RatsKo, Wen‐Ching / Cheng, Mei‐Li / Hsu, Kuo‐Chiang / Hwang, Jyh‐Sheng et al. | 2006
- S18
-
Rapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) FilletLin, Mengshi / Mousavi, Mojgan / Al‐Holy, Murad / Cavinato, Anna G. / Rasco, Barbara A. et al. | 2006
- S24
-
Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium MetabisulfiteAnd, Guadalupe Latapi / Barrett, Diane M. et al. | 2006
- S32
-
Influence of Pre‐drying treatments on Quality and Safety of Sun‐dried Tomatoes. Part II. Effects of Storage on Nutritional and Sensory Quality of Sun‐dried Tomatoes Pretreated with Sulfur, Sodium Metbisulfite, or SaltAnd, Guadalupe Latapi / Barrett, Diane M. et al. | 2006
- S38
-
Absence of Effect after Introducing Bacillus thuringiensis Gene on Nutritional Composition in CottonseedTang, Maozhi / Huang, Kunlun / Ke Zhou, Xin Li / He, Xiaoyun / Luo, Yunbo et al. | 2006
- S42
-
Rose Petal Tea as an Antioxidant‐rich Beverage: Cultivar EffectsVinokur, Yakov / Rodov, Victor / Reznick, Natalie / Goldman, Genady / Horev, Batia / Umiel, Nakdimon / Friedman, Haya et al. | 2006
- S48
-
Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereMartínez, Luis / Cilla, Irene / Antonio Beltrán, José / Roncalés, Pedro et al. | 2006
- S54
-
Aroma Impact Compounds in Three Citrus Oils: Cross‐matching Test and Correspondence Analysis ApproachChida, Masahiro / Yamashita, Keiko / Izumiya, Yuri / Watanabe, Kokichi / Tamura, Hirotoshi et al. | 2006
- S59
-
Browning Inhibition in Fresh‐cut‘Fuji’Apple Slices by Natural Antibrowning AgentsRojas‐Graü, Maria A. / Sobrino‐López, Angel / Soledad Tapia, Maria / Martín‐Belloso, Olga et al. | 2006
- S66
-
Vitamin K Contents of Grains, Cereals, Fast‐Food Breakfasts, and Baked GoodsFerreira, Dan W. / Haytowitz, David B. / Tassinari, Michele A. / Peterson, James W. / Booth, Sarah L. et al. | 2006
- S71
-
Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum‐packaged Ground Ostrich MeatSeydim, Atif C. / Guzel‐Seydim, Zeynep B. / Acton, Jim C. / Dawson, Paul L. et al. | 2006
-
Page Charge Notice| 2006
-
Editorial| 2006
-
C Food Chemistry and Toxicology - Changes in Radical-scavenging Activity and Components of Mulberry Fruit During MaturationOki, Tomoyuki et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Rose Petal Tea as an Antioxidant-rich Beverage: Cultivar EffectsVinokur, Yakov et al. | 2006
-
C Food Chemistry and Toxicology - Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk YogurtLi, Jiancai et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes - Part I - Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium MetabisulfiteLatapi, Guadalupe et al. | 2006
-
Subject Index| 2006
-
M Food Microbiology and Safety - Utilizing Acidic Sprays for Eliminating Salmonella enterica on Raw AlmondsPao, Steven et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified AtmosphereMartinez, Luis et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Aroma Impact Compounds in Three Citrus Oils: Cross-matching Test and Correspondence Analysis ApproachChida, Masahiro et al. | 2006
-
Author Index| 2006
-
C Food Chemistry and Toxicology - Effects of Solvent, Temperature, Time, Solvent-to-Sample Ratio, Sample Size, and Defatting on the Extraction of Soluble Sugars in SoybeanGiannoccaro, Enzo et al. | 2006
-
M Food Microbiology and Safety - Fecal Microbiota Changes with the Consumption of Follow-up Formulas Containing Bifidobacterium spp. and-or Galactooligosaccharides by Rats and a Follow-up Infant Formula Containing Bifidobacterium spp. by Human InfantsPérez-Conesa, Dario et al. | 2006
-
R Concise Reviews-Hypotheses in Food Science - Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food QualityDamar, Sibel et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Absorption-enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive RatsKo, Wen-Ching et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Influence of Pre-drying treatments on Quality and Safety of Sun-dried Tomatoes - Part II - Effects of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur, Sodium Metbisulfite, or SaltLatapi, Guadalupe et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Absence of Effect after Introducing Bacillus thuringiensis Gene on Nutritional Composition in CottonseedTang, Maozhi et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Vitamin K Contents of Grains, Cereals, Fast-Food Breakfasts, and Baked GoodsFerreira, Dan W. et al. | 2006
-
Industrial Application Briefs| 2006
-
Letter to the Editor| 2006
-
C Food Chemistry and Toxicology - Development of a 1-Methylcyclopropene (1-MCP) Sachet Release SystemLee, Younsuk S. et al. | 2006
-
C Food Chemistry and Toxicology - Effect of Cheese pH and Temperature on Serum Phase Characteristics of Cream Cheese During StorageGigante, Mirna L. et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Rapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) FilletLin, Mengshi et al. | 2006
-
JFS Masthead| 2006
-
C Food Chemistry and Toxicology - Pectinesterase Activity and Proximate Analyses of Sea Buckthorn JuicesHarrison, Judith E. et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Browning Inhibition in Fresh-cut 'Fuji' Apple Slices by Natural Antibrowning AgentsRojas-Graü, Maria A. et al. | 2006
-
C Food Chemistry and Toxicology - Seasonal Expression of 2 Types of Myosin with Different Thermostability in Silver Carp Muscle (Hypophthalmichthys molitrix)Yuan, Chunhong et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma RadiationArmelim, José M. et al. | 2006
-
C Food Chemistry and Toxicology - Determination of Anabolic Steroid Residues (Medroxyprogesterone Acetate) in Pork by ELISA and Comparison with Liquid Chromatography Tandem Mass SpectrometryChifang, Peng et al. | 2006
-
C Food Chemistry and Toxicology - Polyphenol Oxidase from Apple (Malus domestica Borkh. cv Bramley's Seedling): Purification Strategies and CharacterizationEidhin, Deirdre M.Ni et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro regionOliveira, Carla et al. | 2006
-
S Sensory and Nutritive Qualities of Food - Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum-packaged Ground Ostrich MeatSeydim, Atif C. et al. | 2006
-
C Food Chemistry and Toxicology - Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground BeefDwivedi, Saumya et al. | 2006
-
E Food Engineering and Physical Properties - Deliquescence Lowering in Food Ingredient MixturesSalameh, Adnan K. et al. | 2006
-
M Food Microbiology and Safety - Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed ProductsLiu, Lihua et al. | 2006
-
C Food Chemistry and Toxicology - Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French FriesBaardseth, Pernille et al. | 2006
-
E Food Engineering and Physical Properties - Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal ProcessingSila, Daniel N. et al. | 2006
-
M Food Microbiology and Safety - Stability of Lactobacillus reuteri in Different Types of MicrocapsulesMuthukumarasamy, Parthiban et al. | 2006