Suchergebnisse - "Hartman, Thomas G"

PubPharm (41)

1

Flavor analysis : developments in isolation and characterization

Erschienen: Washington, DC, American Chemical Society, 1998

ACS symposium series - 705

von Mussinan, C. | Morello, M.

2

Determination of Volatile Organic Selenium Compounds from the Maillard Reaction in a Selenomethionine-Glucose Model System

enthalten in: Journal of agricultural and food chemistry | 1998

von Tsai, J. | Hiserodt, R. | Ho, C. | +2

3

Determination of Volatile Organic Selenium Compounds from the Maillard Reaction in a Selenomethionine-Glucose Model System

enthalten in: Journal of agricultural and food chemistry | 1998

von Tsai, J. | Hiserodt, R. | Ho, C. | +2

4

ANALYTICAL CHARACTERIZATION - 17 - Mass Spectrometry of the Acetal Derivatives of Selected Generally Recognized as Safe Listed Aldehydes with Ethanol, 1,2-Propylene Glycol and Glycerol

enthalten in: ACS symposium series | 1998

von Woelfel, K. | Hartman, T.

5

Carob Bean Aroma Dependence on Roasting Conditions - A typical commercial unroasted carob powder and four roasted powders are analyzed to compare their different degrees of roast, and to describe the chemistry of carob flavor.

enthalten in: Perfumer & flavorist | 1997

von Arrighi, W. | Hartman, T. | Ho, C.

6

Effect of Cysteine Addition on the Volatiles of Extruded Wheat Flour

enthalten in: Journal of agricultural and food chemistry | 1996

von Riha III, W. | Hwang, C. | Karwe, M. | +2

7

Formation of 2-Pentylpyridine from the Thermal Interaction of Amino Acids and 2,4-Decadienal

enthalten in: Journal of agricultural and food chemistry | 1996

von Kim, Y. | Hartman, T. | Ho, C.

8

Relative Reactivities of Amino Acids in Pyrazine Formation

in: Journal of agricultural and food chemistry | 1995

von Hwang, H. | Hartman, T. | Ho, C.

9

Relative Reactivities of Amino Acids in the Formation of Pyridines, Pyrroles, and Oxazoles

in: Journal of agricultural and food chemistry | 1995

von Hwang, H. | Hartman, T. | Ho, C.

10

Relative Reactivities of Amino Acids in Pyrazine Formation

enthalten in: Journal of agricultural and food chemistry | 1995

von Hwang, H. | Hartman, T. | Ho, C.

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