-
1
-
-
0033213621
-
Phenolic constituents, furans and total antioxidant status of distilled spirits
-
D.M. Goldberg, B. Hoffman, J. Yang, and G.J. Soleas. Phenolic constituents, furans and total antioxidant status of distilled spirits. J. Agric. Food Chem. 47: 3978-85 (1999).
-
(1999)
J. Agric. Food Chem.
, vol.47
, pp. 3978-3985
-
-
Goldberg, D.M.1
Hoffman, B.2
Yang, J.3
Soleas, G.J.4
-
2
-
-
0037083062
-
High-performance liquid chromatography determination of furfural compounds in infant formulas. Changes during heat treatment and storage
-
E. Ferrer, A. Alegría, R. Farrè, P. Abellán, and F. Romero. High-performance liquid chromatography determination of furfural compounds in infant formulas. Changes during heat treatment and storage. J. Chromatogr. A 947: 85-89 (2002).
-
(2002)
J. Chromatogr. A
, vol.947
, pp. 85-89
-
-
Ferrer, E.1
Alegría, A.2
Farrè, R.3
Abellán, P.4
Romero, F.5
-
3
-
-
0000261295
-
Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices
-
S. Kermasha, M. Goetghebeur, J. Dumont, and R. Couture. Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices. Food Res. Intern. 28: 245-52 (1995).
-
(1995)
Food Res. Intern.
, vol.28
, pp. 245-252
-
-
Kermasha, S.1
Goetghebeur, M.2
Dumont, J.3
Couture, R.4
-
4
-
-
0000635433
-
Analysis of the methanol-extractable nonvolatile Maillard reaction products of a model-cooked cereal product
-
J.M. Ames, A. Arnoldi, L. Bates, and M. Negroni. Analysis of the methanol-extractable nonvolatile Maillard reaction products of a model-cooked cereal product. J. Agric. Food Chem. 45: 1263 (1997).
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 1263
-
-
Ames, J.M.1
Arnoldi, A.2
Bates, L.3
Negroni, M.4
-
5
-
-
0028969821
-
Liquid chromatographic determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in beer
-
F. Lo Coco, C. Valentini, V. Novelli, and L. Ceccon. Liquid chromatographic determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in beer. Anal. Chem. Acta. 306: 57-64 (1995).
-
(1995)
Anal. Chem. Acta.
, vol.306
, pp. 57-64
-
-
Lo Coco, F.1
Valentini, C.2
Novelli, V.3
Ceccon, L.4
-
6
-
-
0032889613
-
Application of a liquid chro-matographic method for the determination of phenolic compounds and furans in fortified wines
-
P. Ho, T.A. Hogg, and M.C.M. Silva. Application of a liquid chro-matographic method for the determination of phenolic compounds and furans in fortified wines. Food Chem. 64: 115-22 (1999).
-
(1999)
Food Chem.
, vol.64
, pp. 115-122
-
-
Ho, P.1
Hogg, T.A.2
Silva, M.C.M.3
-
7
-
-
0035844055
-
High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey
-
M.J. Nozal, J.L. Bernal, L. Toribio, J.J. Jiménez, and M.T. Martìn. High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey. J. Chromatogr. A 917: 95-103 (2001).
-
(2001)
J. Chromatogr. A
, vol.917
, pp. 95-103
-
-
Nozal, M.J.1
Bernal, J.L.2
Toribio, L.3
Jiménez, J.J.4
Martìn, M.T.5
-
8
-
-
0005932239
-
Differential determination of furfural and hydroxymethylfurfural by derivative spectrophotometry
-
A. Espinosa-Mansilla, F. Salinas, and J.J. Berzas-Nevado. Differential determination of furfural and hydroxymethylfurfural by derivative spectrophotometry. J. A.O.A.C. Int. 75: 678-84 (1992).
-
(1992)
J. A.O.A.C. Int.
, vol.75
, pp. 678-684
-
-
Espinosa-Mansilla, A.1
Salinas, F.2
Berzas-Nevado, J.J.3
-
9
-
-
0025773627
-
High-Performance liquid chromatographic determination of furfural and hydroxymethylfurfural in apple juices and concentrates
-
D. Blanco-Gomis, M.D. Gutiérrez-Alvarez, L. Sopena-Naedo, and J.J. Mangas-Alonso. High-Performance liquid chromatographic determination of furfural and hydroxymethylfurfural in apple juices and concentrates. Chromatographia 32; 45-48 (1991).
-
(1991)
Chromatographia
, vol.32
, pp. 45-48
-
-
Blanco-Gomis, D.1
Gutiérrez-Alvarez, M.D.2
Sopena-Naedo, L.3
Mangas-Alonso, J.J.4
-
10
-
-
0000872303
-
HPLC determination of furfural and 5-hydroxymethyl-furfural in citrus juices
-
H.S. Lee, R.L. Rouseff, and S. Nagy. HPLC determination of furfural and 5-hydroxymethyl-furfural in citrus juices. J. Food Sci. 51: 1075-76 (1986).
-
(1986)
J. Food Sci.
, vol.51
, pp. 1075-1076
-
-
Lee, H.S.1
Rouseff, R.L.2
Nagy, S.3
-
11
-
-
0029006635
-
Effect of oxygen and fluorescent light on the quality of orange juices during storage at 8°C
-
O. Solomon, U. Svanberg, and A. Sahlstrom. Effect of oxygen and fluorescent light on the quality of orange juices during storage at 8°C. Food Chem. 53: 363-68 (1995).
-
(1995)
Food Chem.
, vol.53
, pp. 363-368
-
-
Solomon, O.1
Svanberg, U.2
Sahlstrom, A.3
-
12
-
-
0000205668
-
Identification of two degradation poducts from aqueous dehydroascorbic acid
-
M. Sawamura, K. Takemoto, Y. Matsuzaki, H. Ukeda, and H. Kusunose. Identification of two degradation poducts from aqueous dehydroascorbic acid. J. Agric. Food Chem. 42: 1200-1203 (1994).
-
(1994)
J. Agric. Food Chem.
, vol.42
, pp. 1200-1203
-
-
Sawamura, M.1
Takemoto, K.2
Matsuzaki, Y.3
Ukeda, H.4
Kusunose, H.5
-
13
-
-
0002500566
-
Dicarbonyls, reductones and heterocyclics produced by reactions of reducing sugars with secondary amines salts
-
J.E. Hodge, B.E. Fisher, and E.C. Nelson. Dicarbonyls, reductones and heterocyclics produced by reactions of reducing sugars with secondary amines salts. Am. Soc. Brew. Chem. Proc. 18: 84-92 (1963).
-
(1963)
Am. Soc. Brew. Chem. Proc.
, vol.18
, pp. 84-92
-
-
Hodge, J.E.1
Fisher, B.E.2
Nelson, E.C.3
-
14
-
-
0000233841
-
4-Hydroxy-2,5-dimethyl-3-(2H)-furanone formation in buffers and model solutions of citrus juice
-
E. Haleva-Toledo, M. Naim, U. Zehavi, and R.L. Rousef. 4-Hydroxy-2,5-dimethyl-3-(2H)-furanone formation in buffers and model solutions of citrus juice. J. Agric. Food Chem. 45: 1314-19 (1997).
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 1314-1319
-
-
Haleva-Toledo, E.1
Naim, M.2
Zehavi, U.3
Rousef, R.L.4
-
15
-
-
0000066439
-
Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars
-
I. Blank and L.B. Fay. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars. J. Agric. Food Chem. 44: 531-36 (1996).
-
(1996)
J. Agric. Food Chem.
, vol.44
, pp. 531-536
-
-
Blank, I.1
Fay, L.B.2
-
16
-
-
0000620377
-
Base-catalized fructose degradation and relation to nonenzymatic browning
-
P.E. Shaw, J.H. Tatum, and R.E. Berry. Base-catalized fructose degradation and relation to nonenzymatic browning. J. Agric. Food Chem. 16: 979-82 (1968).
-
(1968)
J. Agric. Food Chem.
, vol.16
, pp. 979-982
-
-
Shaw, P.E.1
Tatum, J.H.2
Berry, R.E.3
-
17
-
-
0000649299
-
Volatile antioxydants formed from an L-cysteine/D-glucose Maillard model system
-
J.P. Eiserich, C. Macku, and T. Shibamoto. Volatile antioxydants formed from an L-cysteine/D-glucose Maillard model system. J. Agric. Food Chem. 40: 1982-88 (1992).
-
(1992)
J. Agric. Food Chem.
, vol.40
, pp. 1982-1988
-
-
Eiserich, J.P.1
Macku, C.2
Shibamoto, T.3
-
18
-
-
0000791126
-
Effects of moisture content on the maillard browning model system upon microwave irradiation
-
H. Yeo and T. Shibamoto. Effects of moisture content on the maillard browning model system upon microwave irradiation. J. Agric. Food Chem. 39: 1860-62 (1991).
-
(1991)
J. Agric. Food Chem.
, vol.39
, pp. 1860-1862
-
-
Yeo, H.1
Shibamoto, T.2
-
19
-
-
0032967593
-
Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems
-
Y. Chen and C.-T. Ho. Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems. J. Agric. Food Chem. 47: 643-47 (1999).
-
(1999)
J. Agric. Food Chem.
, vol.47
, pp. 643-647
-
-
Chen, Y.1
Ho, C.-T.2
-
20
-
-
0001211348
-
Fformation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol and their ethyl ethers in barrel-aged wines
-
P.J. Spillman, A.R Pollnitz, D. Liacopoulos, K.H. Pardon, and M.A. Sefton. Fformation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol and their ethyl ethers in barrel-aged wines. J. Agric. Food Chem. 46: 657-63 (1998).
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 657-663
-
-
Spillman, P.J.1
Pollnitz, A.R.2
Liacopoulos, D.3
Pardon, K.H.4
Sefton, M.A.5
-
21
-
-
0036392442
-
Volatile composition of aged wine in used barrels of French oak and of American oak
-
T. Garde Cerdán, S. Rodríguez Mozaz, and C. Ancín Azpilicueta. Volatile composition of aged wine in used barrels of French oak and of American oak. Food Res. Intern. 35: 603-610 (2002).
-
(2002)
Food Res. Intern.
, vol.35
, pp. 603-610
-
-
Garde Cerdán, T.1
Rodríguez Mozaz, S.2
Ancín Azpilicueta, C.3
-
22
-
-
17044448126
-
Analysis of low molecolar mass phenolics compounds, furfural and 5-hydroxymethylfurfural in Brandy de Jerez by high performance liquid chromatography-diode array detection with direct injection
-
C.G. Barroso, M.C. Rodríguez, D.A. Guillén, and J.A. Pèrez-Bustamante. Analysis of low molecolar mass phenolics compounds, furfural and 5-hydroxymethylfurfural in Brandy de Jerez by high performance liquid chromatography-diode array detection with direct injection. J. Chromatogr. A 724: 125-29 (1996).
-
(1996)
J. Chromatogr. A
, vol.724
, pp. 125-129
-
-
Barroso, C.G.1
Rodríguez, M.C.2
Guillén, D.A.3
Pèrez-Bustamante, J.A.4
-
23
-
-
0031900782
-
Characterization of Italian vinegar by pyrolysis mass spectrometry and a sensor device ('electronic nose')
-
E. Anklam, M. Lipp, B.S. Radovic, E. Chiavaro, and G. Palla. Characterization of Italian vinegar by pyrolysis mass spectrometry and a sensor device ('electronic nose'). Food Chem. 61: 243-48 (1998).
-
(1998)
Food Chem.
, vol.61
, pp. 243-248
-
-
Anklam, E.1
Lipp, M.2
Radovic, B.S.3
Chiavaro, E.4
Palla, G.5
-
24
-
-
0032337568
-
Characterization of vinegar by pyrolysis-mass spectrometry
-
M. Lipp, B.S. Radovic, and E. Anklam. Characterization of vinegar by pyrolysis-mass spectrometry. Food Control 9: 349-55 (1998).
-
(1998)
Food Control
, vol.9
, pp. 349-355
-
-
Lipp, M.1
Radovic, B.S.2
Anklam, E.3
-
25
-
-
0035501560
-
Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena
-
A. Del Signore. Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena. J. Food Engin. 50: 77-90 (2001).
-
(2001)
J. Food Engin.
, vol.50
, pp. 77-90
-
-
Del Signore, A.1
-
26
-
-
0038020467
-
Application of capillary gas chromatography to the chemical analysis of wines and their derivatives
-
A. Antonelli, L. Conte, and A. Minguzzi. Application of capillary gas chromatography to the chemical analysis of wines and their derivatives. Vini d'Italia 32(6): 7-16 (1990).
-
(1990)
Vini d'Italia
, vol.32
, Issue.6
, pp. 7-16
-
-
Antonelli, A.1
Conte, L.2
Minguzzi, A.3
-
27
-
-
0001284293
-
Acido gluconico: Criterio di genuinità dell'aceto balsamico tradizionale
-
P. Giudici. Acido gluconico: criterio di genuinità dell'aceto balsamico tradizionale. Ind. Bev. 22(124): 123-25 (1993).
-
(1993)
Ind. Bev.
, vol.22
, Issue.124
, pp. 123-125
-
-
Giudici, P.1
-
28
-
-
0011813336
-
Origine ed evoluzione degli acidi organici durante l'invecchiamento dell'aceto balsamico tradizionale
-
P. Giudici, R.N. Barbagallo, C. Altieri, and G. Masini. Origine ed evoluzione degli acidi organici durante l'invecchiamento dell'aceto balsamico tradizionale. Ind. Bev. 23(134): 569-74 (1994).
-
(1994)
Ind. Bev.
, vol.23
, Issue.134
, pp. 569-574
-
-
Giudici, P.1
Barbagallo, R.N.2
Altieri, C.3
Masini, G.4
-
29
-
-
0001514718
-
Determination of 5-hydroxymethylfurfural in vinegar samples by HPLC
-
A. Theobald, A. Müller, and E. Anklam. Determination of 5-hydroxymethylfurfural in vinegar samples by HPLC. J. Agric. Food Chem. 46: 185-1854 (1998).
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 185-1854
-
-
Theobald, A.1
Müller, A.2
Anklam, E.3
-
30
-
-
0032797489
-
Separation of carboxylic acids on a weakly acidic cation-exchange resin by ion-exclusion chromatography
-
K. Tanaka, H. Chikara, W. Hu, and K. Hasebe. Separation of carboxylic acids on a weakly acidic cation-exchange resin by ion-exclusion chromatography. J. Chromatogr. A 850:187-96 (1999).
-
(1999)
J. Chromatogr. A
, vol.850
, pp. 187-196
-
-
Tanaka, K.1
Chikara, H.2
Hu, W.3
Hasebe, K.4
-
31
-
-
0030980339
-
Retention behavior of carboxylic acids on highly cross-linked poly(styrenedivinylbenzene)-based and silica based cation exchangers
-
C.W. Klampf, W. Buchberger, G. Riede, and G.K. Bonn. Retention behavior of carboxylic acids on highly cross-linked poly(styrenedivinylbenzene)-based and silica based cation exchangers. J. Chromatogr. A 770: 23-28 (1997).
-
(1997)
J. Chromatogr. A
, vol.770
, pp. 23-28
-
-
Klampf, C.W.1
Buchberger, W.2
Riede, G.3
Bonn, G.K.4
-
32
-
-
0002469435
-
Effect of organic modifier on the separation and efficiencies of homologues on porous polymer columns
-
R.M. Smith and D.R. Garside. Effect of organic modifier on the separation and efficiencies of homologues on porous polymer columns. J. Chromatogr. A 407:19-35 (1987).
-
(1987)
J. Chromatogr. A
, vol.407
, pp. 19-35
-
-
Smith, R.M.1
Garside, D.R.2
-
33
-
-
0000526408
-
Separation and identification of furanic compounds in fruit juices and drinks by high-performance liquid chromatography photodiode array detection
-
J.-P. Yuan and F. Chen. Separation and identification of furanic compounds in fruit juices and drinks by high-performance liquid chromatography photodiode array detection. J. Agric. Food Chem. 46: 1286-91 (1998).
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 1286-1291
-
-
Yuan, J.-P.1
Chen, F.2
-
34
-
-
0033046202
-
Simultaneous separation and determination of sugars, ascorbic acid and furanic compounds by HPLC-dual detection
-
J.-P. Yuan and F. Chen. Simultaneous separation and determination of sugars, ascorbic acid and furanic compounds by HPLC-dual detection. Food Chem. 64: 423-27 (1999).
-
(1999)
Food Chem.
, vol.64
, pp. 423-427
-
-
Yuan, J.-P.1
Chen, F.2
-
35
-
-
0030142811
-
Acid-catalyzed polycondensation of furfuryl alcohol: Mechanisms of chromophore formation and cross-linking
-
M. Choura, N.M. Belgacem, and A. Gandini. Acid-catalyzed polycondensation of furfuryl alcohol: mechanisms of chromophore formation and cross-linking. Macromolecoles 29: 3850-3939 (1996).
-
(1996)
Macromolecoles
, vol.29
, pp. 3850-3939
-
-
Choura, M.1
Belgacem, N.M.2
Gandini, A.3
-
36
-
-
0033212866
-
Effects of cysteine and N-acetyl-L-cysteine on 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine
-
E. Haleva-Toledo, M. Naim, U. Zehavi, and R. L. Rousef. Effects of cysteine and N-acetyl-L-cysteine on 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (furaneol), 5-(hydroxymethyl)furfural, and 5-methylfurfural formation and browning in buffer solutions containing either rhamnose or glucose and arginine. J. Agric. Food Chem. 47: 4140-45 (1999).
-
(1999)
J. Agric. Food Chem.
, vol.47
, pp. 4140-4145
-
-
Haleva-Toledo, E.1
Naim, M.2
Zehavi, U.3
Rousef, R.L.4
-
37
-
-
0003023986
-
II contenuto di 5-acetossimetil-2-furaldeide nell'aceto balsamico tradizione di Modena e di Reggio Emilia
-
M. Giacco and A. Del Signore. II contenuto di 5-acetossimetil-2-furaldeide nell'aceto balsamico tradizione di Modena e di Reggio Emilia. Riv. Merceol. 36: 91-97 (1997).
-
(1997)
Riv. Merceol.
, vol.36
, pp. 91-97
-
-
Giacco, M.1
Del Signore, A.2
|