Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where soggetti phrase all words 'FLAVOR COMPOUND' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 18 riferimenti
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    1. Amarita, F; Requena, T; Taborda, G; Amigo, L; Pelaez, C
      Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination

      JOURNAL OF APPLIED MICROBIOLOGY
    2. Williams, AG; Noble, J; Banks, JM
      Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese

      INTERNATIONAL DAIRY JOURNAL
    3. Amarita, F; Fernandez-Espla, D; Requena, T; Pelaez, C
      Conversion of methionine to methional by Lactococcus lactis

      FEMS MICROBIOLOGY LETTERS
    4. Dobric, N; Limsowtin, GKY; Hillier, AJ; Dudman, NPB; Davidson, BE
      Identification and characterization of a cystathionine beta/gamma-lyase from Lactococcus lactis ssp cremoris MG1363

      FEMS MICROBIOLOGY LETTERS
    5. Vansteenwegen, D; Crombez, G; Baeyens, F; Hermans, D; Eelen, P
      Pre-extinction of sensory preconditioned electrodermal activity

      QUARTERLY JOURNAL OF EXPERIMENTAL PSYCHOLOGY SECTION B-COMPARATIVE AND PHYSIOLOGICAL PSYCHOLOGY
    6. Muller, D; Gerber, B; Hellstern, F; Hammer, M; Menzel, R
      Sensory preconditioning in honeybees

      JOURNAL OF EXPERIMENTAL BIOLOGY
    7. Hwang, YH; Matsui, T; Hanada, T; Shimoda, M; Matsumoto, K; Osajima, Y
      Desorption behavior of sorbed flavor compounds from packaging films with ethanol solution

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    8. Weimer, B; Seefeldt, K; Dias, B
      Sulfur metabolism in bacteria associated with cheese

      ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
    9. SMACCHI E; GOBBETTI M
      PURIFICATION AND CHARACTERIZATION OF CYSTATHIONINE GAMMA-LYASE FROM LACTOBACILLUS-FERMENTUM DT41

      FEMS microbiology letters
    10. DIAS B; WEIMER B
      CONVERSION OF METHIONINE TO THIOLS BY LACTOCOCCI, LACTOBACILLI, AND BREVIBACTERIA

      Applied and environmental microbiology
    11. Gao, S; Mooberry, ES; Steele, JL
      Use of C-13 nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci

      APPLIED AND ENVIRONMENTAL MICROBIOLOGY
    12. DEKIMPE NG; ROCCHETTI MT
      NOVEL SYNTHESES OF 5-ACETYL-2,3-DIHYDRO-1,4-THIAZINE, A VERY INTENSE ROASTY, POPCORNLIKE ODORANT

      Journal of agricultural and food chemistry
    13. WARDROBINSON J; HALL G
      BACKWARD SENSORY PRECONDITIONING

      Journal of experimental psychology. Animal behavior processes
    14. MOLIMARD P; SPINNLER HE
      REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES

      Journal of dairy science
    15. KOSEKI T; IWANO K
      FLAVOR COMPOUNDS IN SHOCHU GENERATED FROM RAW-MATERIAL AND THE ENZYMES FROM FILAMETOUS FUNGUS ASPERGILLUS CONTRIBUTING TO THE HYDROLYSIS

      Nippon Nogei Kagakukaishi
    16. WESTBROOK RF; DUFFIELD TQ; GOOD AJ; HALLIGAN S; SETH AK; SWINBOURNE AL
      EXTINCTION OF WITHIN-EVENT LEARNING IS CONTEXTUALLY CONTROLLED AND SUBJECT TO RENEWAL

      The Quarterly journal of experimental psychology. B, Comparative andphysiological psychology
    17. DROUNGAS A; LOLORDO VM
      EVIDENCE FOR SIMULTANEOUS EXCITATORY AND INHIBITORY ASSOCIATIONS IN THE EXPLICITLY UNPAIRED PROCEDURE

      Learning and motivation
    18. POOLE SK; POOLE CF
      THIN-LAYER CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF THE PRINCIPAL POLAR AROMATIC FLAVOR COMPOUNDS OF THE CINNAMONS OF COMMERCE

      Analyst


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 22/10/20 alle ore 06:11:57