ACS Symposium Series - Sulfur Compounds in Foods
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Published By American Chemical Society

0841229430, 084121462x

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ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ix002 ◽

1994 ◽

pp. 293-301

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Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch002 ◽

1994 ◽

pp. 8-21 ◽

Cited By ~ 12

Author(s):

B. S. Mistry ◽

G. A. Reineccius ◽

B. L. Jasper

Keyword(s):

Sulfur Compounds ◽

Volatile Sulfur Compounds ◽

Volatile Sulfur

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Thioglucosides ofBrassicaOilseeds and Their Process-Induced Chemical Transformations

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch009 ◽

1994 ◽

pp. 106-126 ◽

Cited By ~ 8

Author(s):

Fereidoon Shahidi

Keyword(s):

Chemical Transformations

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Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch022 ◽

1994 ◽

pp. 278-291 ◽

Cited By ~ 2

Author(s):

Luke K. T. Lam ◽

Jilun Zhang ◽

Fuguo Zhang ◽

Boling Zhang

Keyword(s):

Chemically Induced ◽

Roast Beef

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Effect ofL-Cysteine andN-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch007 ◽

1994 ◽

pp. 80-89 ◽

Cited By ~ 3

Author(s):

M. Naim ◽

U. Zehavi ◽

I. Zuker ◽

R. L. Rouseff ◽

S. Nagy

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Sulfur Compounds in Foods, Copyright, 1994 Advisory Board, Foreword

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.fw001 ◽

1994 ◽

pp. i-iv

Keyword(s):

Advisory Board ◽

Sulfur Compounds

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Heat-Induced Changes of Sulfhydryl Groups of Muscle Foods

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch014 ◽

1994 ◽

pp. 171-179 ◽

Cited By ~ 3

Author(s):

Fereidoon Shahidi ◽

Akhile C. Onodenalore ◽

Jozef Synowiecki

Keyword(s):

Sulfhydryl Groups ◽

Muscle Foods ◽

Induced Changes

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Sulfur Compounds in Foods

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch001 ◽

1994 ◽

pp. 1-6 ◽

Cited By ~ 22

Author(s):

Cynthia J. Mussinan ◽

Mary E. Keelan

Keyword(s):

Sulfur Compounds

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Facts and Artifacts inAlliumChemistry

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch006 ◽

1994 ◽

pp. 63-79 ◽

Cited By ~ 13

Author(s):

Eric Block ◽

Elizabeth M. Calvey

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Important Sulfur-Containing Aroma Volatiles in Meat

ACS Symposium Series - Sulfur Compounds in Foods ◽

10.1021/bk-1994-0564.ch015 ◽

1994 ◽

pp. 180-187 ◽

Cited By ~ 16

Author(s):

Donald S. Mottram ◽

Marta S. Madruga

Keyword(s):

Aroma Volatiles ◽

Sulfur Containing

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ACS Symposium Series - Sulfur Compounds in FoodsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By American Chemical Society

Subject Index

Comparison of Gas Chromatographic Detectors for the Analysis of Volatile Sulfur Compounds in Foods

Thioglucosides ofBrassicaOilseeds and Their Process-Induced Chemical Transformations

Inhibition of Chemically Induced Carcinogenesis by 2-n-Heptylfuran and 2-n-Butylthiophene from Roast Beef Aroma

Effect ofL-Cysteine andN-Acetyl-L-cysteine on Off-Flavor Formation in Stored Citrus Products

Sulfur Compounds in Foods, Copyright, 1994 Advisory Board, Foreword

Heat-Induced Changes of Sulfhydryl Groups of Muscle Foods

Sulfur Compounds in Foods

Facts and Artifacts inAlliumChemistry

Important Sulfur-Containing Aroma Volatiles in Meat

ACS Symposium Series - Sulfur Compounds in Foods
Latest Publications