標題: Titlebook: Analysis of Taste and Aroma; John F. Jackson,Hans F. Linskens Book 2002 Springer-Verlag Berlin Heidelberg 2002 Aroma.Aroma Rezeptor.DNA mi [打印本頁] 作者: TOUT 時間: 2025-3-21 18:46
書目名稱Analysis of Taste and Aroma影響因子(影響力)
書目名稱Analysis of Taste and Aroma影響因子(影響力)學科排名
書目名稱Analysis of Taste and Aroma網絡公開度
書目名稱Analysis of Taste and Aroma網絡公開度學科排名
書目名稱Analysis of Taste and Aroma被引頻次
書目名稱Analysis of Taste and Aroma被引頻次學科排名
書目名稱Analysis of Taste and Aroma年度引用
書目名稱Analysis of Taste and Aroma年度引用學科排名
書目名稱Analysis of Taste and Aroma讀者反饋
書目名稱Analysis of Taste and Aroma讀者反饋學科排名
作者: 調色板 時間: 2025-3-21 23:25
Use of DNA Microarrays in the Identification of Genes Involved in Strawberry Flavor Formation,ne expression has been for more than a decade an important molecular tool for providing clues to gene function and for new perspectives on spatial and temporal cellular activities. Genome sequencing and the availability of large sets of expressed sequence tags (ESTs) from numerous organisms urged th作者: arousal 時間: 2025-3-22 01:51
Testing for Taste and Flavour of Beer,we begin by summarizing the methods used in the study of the taste and flavour of beer. The everlasting aim in testing of taste and flavour is the steady production of beer with satisfactory good quality.作者: packet 時間: 2025-3-22 07:43 作者: GLADE 時間: 2025-3-22 12:22 作者: 暫時休息 時間: 2025-3-22 13:29
Olfactometry and Aroma Extract Dilution Analysis of Wines,ntists have found many problems in the identification of the truly important odorants and huge efforts have been made in the isolation and identification of non-relevant volatile compounds. This has contributed to the idea that it is not possible to get actual — scientific and technological — advant作者: 淺灘 時間: 2025-3-22 21:07 作者: cancellous-bone 時間: 2025-3-22 22:48 作者: 消毒 時間: 2025-3-23 03:42
Detection of Physiologically Active Flower Volatiles Using Gas Chromatography Coupled with Electroafood rewards, i.e. nectar, pollen, or oil (Vogel 1983). Floral volatiles, however, can also be the reward themselves: some euglossine bees and fruit flies actually collect the fragrance from certain flowers and thereby pollinate them (Dodson et al. 1969; Sazima et al. 1993; Tan and Nishida 2000). So作者: 冬眠 時間: 2025-3-23 08:04 作者: FECT 時間: 2025-3-23 13:10 作者: 動物 時間: 2025-3-23 15:00
Solid Phase Microextraction Application in GC/Olfactometry Dilution Analysis,nly a small fraction contribute to the perceived aroma because aroma compounds must be present above their detection threshold to impart a sensation. Additionally, aromas are volatiles, but not all volatiles cause aroma sensation. Over 500 compounds that cause an aroma sensation have been identified作者: 笨拙的我 時間: 2025-3-23 19:50 作者: Opponent 時間: 2025-3-24 01:58 作者: Femish 時間: 2025-3-24 05:26
978-3-642-07513-1Springer-Verlag Berlin Heidelberg 2002作者: Debrief 時間: 2025-3-24 10:08
Analysis of Taste and Aroma978-3-662-04857-3Series ISSN 0937-8340 作者: sulcus 時間: 2025-3-24 12:06
,Die übertragbarkeit der Ergebnisse,we begin by summarizing the methods used in the study of the taste and flavour of beer. The everlasting aim in testing of taste and flavour is the steady production of beer with satisfactory good quality.作者: ABOUT 時間: 2025-3-24 15:29
Testing for Taste and Flavour of Beer,we begin by summarizing the methods used in the study of the taste and flavour of beer. The everlasting aim in testing of taste and flavour is the steady production of beer with satisfactory good quality.作者: 注射器 時間: 2025-3-24 23:01 作者: 嚴厲批評 時間: 2025-3-25 01:30
,Die übertragbarkeit der Ergebnisse,ne expression has been for more than a decade an important molecular tool for providing clues to gene function and for new perspectives on spatial and temporal cellular activities. Genome sequencing and the availability of large sets of expressed sequence tags (ESTs) from numerous organisms urged th作者: flutter 時間: 2025-3-25 06:43 作者: Leisureliness 時間: 2025-3-25 11:02
https://doi.org/10.1007/978-3-322-95629-39), soy sauce (Oka and Nagata 1974a,b), natto (Yamasaki 1987), katsuobushi (Hosokawa et al. 1990), cheese (Hamilton et al. 1974), and so on. Many kinds of substances are recognized as the principle for taste, some peptides being one of them. Bitter peptides occur in protease-treated proteins as well作者: Limpid 時間: 2025-3-25 12:28 作者: obeisance 時間: 2025-3-25 18:49
Untersuchungsdesign und Erhebungsinstrumententists have found many problems in the identification of the truly important odorants and huge efforts have been made in the isolation and identification of non-relevant volatile compounds. This has contributed to the idea that it is not possible to get actual — scientific and technological — advant作者: 鳥籠 時間: 2025-3-25 23:09 作者: 搬運工 時間: 2025-3-26 03:56 作者: carbohydrate 時間: 2025-3-26 06:58
Wolfgang Graebner,Günter Schm?ldersfood rewards, i.e. nectar, pollen, or oil (Vogel 1983). Floral volatiles, however, can also be the reward themselves: some euglossine bees and fruit flies actually collect the fragrance from certain flowers and thereby pollinate them (Dodson et al. 1969; Sazima et al. 1993; Tan and Nishida 2000). So作者: PAC 時間: 2025-3-26 12:33 作者: 皮薩 時間: 2025-3-26 16:26 作者: 友好 時間: 2025-3-26 18:52 作者: 過分 時間: 2025-3-26 22:56 作者: STALE 時間: 2025-3-27 03:49 作者: 克制 時間: 2025-3-27 07:27 作者: 領導權 時間: 2025-3-27 11:28 作者: patella 時間: 2025-3-27 13:46
Wolfgang Graebner,Günter Schm?ldersrticularly if they feed or oviposit on the flowers (Blight et al. 1995). Floral odour is thought to have originally evolved to deter insects that fed on reproductive parts of the plant (Pellmyr and Thien 1986). Accidental pollination by these insects may have outweighed the disadvantages of their fe作者: 取消 時間: 2025-3-27 20:45 作者: dowagers-hump 時間: 2025-3-28 01:46
Analysis of Volatile Components of , Fruit Essential Oils,on from citron fruits (Calabrese 1990). However, for many centuries the cultivation of . plants was limited to their ornamental use. Their industrial exploitation started in Sicily between 1500 and 1600 precisely with the extraction of essential oil from lemon fruits. The process entailed the remova作者: 雪崩 時間: 2025-3-28 03:58 作者: Ointment 時間: 2025-3-28 06:37
0937-8340 s volumes, the methods to be found in Molecular Methods ofPlantAnalysis are described critically,with hints as to their limitations, references to original papers and authors being give978-3-642-07513-1978-3-662-04857-3Series ISSN 0937-8340 作者: diabetes 時間: 2025-3-28 14:12
Wolfgang Graebner,Günter Schm?ldersch the length of time is dependent on intermediary reactions. When there is no further regulatory mechanism other than the abundance or intensity of the external regulatory signal, the rhythmicity of the phenomena will disappear when the signal loses its rhythmicity, e.g. when the plant is kept in constant dark or light.作者: 易達到 時間: 2025-3-28 17:58
Philippe Blanchard,Erwin Brüningc floral component is emitted from several parts of the flower, although not necessarily at the same amount or rate. However, there are also examples of emission of specific compounds from only a subset of the floral organs.作者: 陳腐的人 時間: 2025-3-28 20:09
Book 2002 on molecular biology. Any treatment of plant analysis must make use of these new methods. Developments have been so fast and the methods so powerful that the editors of Modern Methods of Plant Analysis have now decided to rename the series Molecular Methods ofPlant Analysis. This will not change th作者: Sinus-Rhythm 時間: 2025-3-29 01:07
,Die übertragbarkeit der Ergebnisse,ased on either gel separation (Bruce et al. 2000), counting of tags and signatures of DNA fragments (Brenner et al. 2000) or on specific hybridizations of nucleic acids to macro — and microarrays (Schena et al. 1995; Lockhart et al. 1996; Desprez et al. 1998) are currently available.作者: Misnomer 時間: 2025-3-29 03:49
Bürger und Parteien: ein Dialog im Wandelops are carefully dried at a maximum temperature of 60°C to a water content of 10%. They are then stored in a cool, dark room until used within the year (Stevens 1966; Hughes and Simpson 1993). The composition of the whole hop cone is depicted in Table 5.1.作者: 乳汁 時間: 2025-3-29 07:27
Untersuchungsdesign und Erhebungsinstrumenteat this means is that it is only now that it has become possible to evaluate the different methods and working strategies, and to design how olfactometric research should be conducted to be successful.作者: Sigmoidoscopy 時間: 2025-3-29 14:37 作者: progestogen 時間: 2025-3-29 16:47 作者: Bridle 時間: 2025-3-29 21:51
Hop Aroma Extraction and Analysis,ops are carefully dried at a maximum temperature of 60°C to a water content of 10%. They are then stored in a cool, dark room until used within the year (Stevens 1966; Hughes and Simpson 1993). The composition of the whole hop cone is depicted in Table 5.1.作者: 搏斗 時間: 2025-3-30 02:14 作者: Desert 時間: 2025-3-30 07:43
Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method,s of the same extract. Moreover, the aromagrams obtained by sniffing successive dilutions of the same extract give valuable information on the number of odour units of each flavour constituent eluted from the column (Acree et al. 1984).作者: 誰在削木頭 時間: 2025-3-30 09:31
Analysis of Rhythmic Emission of Volatile Compounds of Rose Flowers,ch the length of time is dependent on intermediary reactions. When there is no further regulatory mechanism other than the abundance or intensity of the external regulatory signal, the rhythmicity of the phenomena will disappear when the signal loses its rhythmicity, e.g. when the plant is kept in constant dark or light.作者: constitute 時間: 2025-3-30 14:04 作者: cogitate 時間: 2025-3-30 16:56 作者: Ancillary 時間: 2025-3-31 00:15
Direkte Demokratie und Kommunikationral research teams have reported on the molecular biology of receptors for taste (Hoon et al. 1999) and aroma (Malnic et al. 1999), which has potential for explaining some of the known characteristics of these two senses, and for predicting other unsuspected properties.作者: 揭穿真相 時間: 2025-3-31 03:03
https://doi.org/10.1007/978-3-658-09225-2Additionally, aromas are volatiles, but not all volatiles cause aroma sensation. Over 500 compounds that cause an aroma sensation have been identified as described on the Flavornet (.) and the characteristic flavor of a particular food comes from the pattern of aroma compounds volatilizing from food.作者: 榮幸 時間: 2025-3-31 06:37
Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products,ral research teams have reported on the molecular biology of receptors for taste (Hoon et al. 1999) and aroma (Malnic et al. 1999), which has potential for explaining some of the known characteristics of these two senses, and for predicting other unsuspected properties.
