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5 research outputs found

IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES

Author: Bailey S.D.
Carson J.F.
Dateo G.P.
Hing F.S.
Lovelock J.R.
MacLeod A.J.
Oaks D.M.
Ostermayer F.
Simpson J.
Synge R.L.M.
Westlake H.E.
Publication venue: 'Wiley'
Publication date
Field of study

LIMITATIONS OF LEAD ACETATE FOR SEPARATION OF METHANETHIOL AND HYDROGEN SULFIDE FROM FOOD SYSTEMS

Author: Dateo G.P.
Day E.A.
Grill H
Grill H.
Hamm R.
Libbey L.M.
Reith J.F.
Ryland L.B.
Takai Y.
Ueno T.
Ziemba Z.
Publication venue: 'Wiley'
Publication date
Field of study

EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGE

Author: Bailey S.D.
Bernhard R.A.
Bertrand A.
Bilbrough J.
Clapp R.C.
Creveling R.K.
Dateo G.P.
Duncan R.E.
Giannone L.
Gumbmann M.R.
Hing F.S.
MacLeod A.J.
Powell A.D.
Self R.
Self R.
Shipton J.
Stoffelsma J.
Synge R.L.
Tang C.S.
Wal B.
Wolford R.W.
Wyk C.J.
Publication venue: 'Wiley'
Publication date
Field of study

Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars

Author: Anonymous.
Badings H.T.
Bailey S.D.
Boelens M.
Buttery R.G.
Caragay A.B.
Dateo G.P.
Day E.A.
Forney C.F.
Hansen M.
Jaddou H.A.
Josephson D.B.
Lewis B.G.
Lindsay R.C.
MacLeod A.J.
Marks H.S.
Maruyama F.T.
Mazelis M.
McRorie R.A.
Miller A.
Nerson P.E.
Schwimmer S.
Shaw P.E.
Shim K.-H.
Simpson J.
Stoll A.
Tookey H.L.
Tressl R.
VanEtten C.H.
Whitten K.W.
Windholz M.
Zhang Y.
Publication venue: 'Wiley'
Publication date
Field of study

S-Methyl-L-Cysteine Sulf oxide as the Precursor of Methyl Methanethiolsulfinate, the Principal Antibacterial Compound in Cabbage

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