نتائج البحث - "Dawn M. Chapman"

1

Effect of Pasteurization on Raw Almond (Prunus dulcis) Oxidation during Storage

المؤلفون: Kathleen K. Luo, Dawn M. Chapman, Guangwei Huang, Alyson E. Mitchell

المصدر: ACS Food Science & Technology. 2:260-271

مصطلحات موضوعية: Chemistry (miscellaneous), Organic Chemistry, Food Science, Analytical Chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c1b6e30ded5b1ec9ad94eeeef7a3deed
https://doi.org/10.1021/acsfoodscitech.1c00376

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2

Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance

المؤلفون: Alyson E. Mitchell, Guangwei Huang, Kathleen K Luo, Larry A. Lerno, Dawn M. Chapman

المصدر: Journal of the science of food and agricultureREFERENCES. 101(1)

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3417cc3dc1e06b39884eaaf6830e7436
https://pubmed.ncbi.nlm.nih.gov/32614076

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3

Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties

المؤلفون: Steve Ferris, Dawn M. Chapman, Kathleen K Luo, Alyson E. Mitchell, Guangwei Huang, Ellena S. King

المصدر: Journal of agricultural and food chemistry, vol 67, iss 11
King, Ellena S; Chapman, Dawn M; Luo, Kathleen; Ferris, Steve; Huang, Guangwei; & Mitchell, Alyson E. (2019). Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties.. Journal of agricultural and food chemistry. doi: 10.1021/acs.jafc.8b05845. UC Davis: Retrieved from: http://www.escholarship.org/uc/item/0bm4n5vr

مصطلحات موضوعية: 0106 biological sciences, benzaldehyde, 01 natural sciences, Sensory analysis, volatile, Gas Chromatography-Mass Spectrometry, almond, Benzaldehyde, chemistry.chemical_compound, Engineering, amygdalin, moisture, Humans, Nuts, Food science, Flavor, Chromatography, High Pressure Liquid, Mathematics, Chromatography, Volatile Organic Compounds, flavor, Agricultural and Veterinary Sciences, Amygdalin, 010401 analytical chemistry, General Chemistry, Prunus dulcis, 0104 chemical sciences, Flavoring Agents, chemistry, High Pressure Liquid, Taste, Chemical Sciences, Composition (visual arts), analytical, Phenylethyl Alcohol, Gas chromatography–mass spectrometry, General Agricultural and Biological Sciences, sweet, texture, 010606 plant biology & botany, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13afb6faf3e018c6c3f35d8cb6b6c8db
https://escholarship.org/uc/item/0bm4n5vr

4

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

المؤلفون: Guangwei Huang, Dawn M. Chapman, Alyson E. Mitchell, Lillian M Franklin, Ellena S. King, Nadia K. Byrnes

المصدر: Journal of agricultural and food chemistry, vol 66, iss 5
Franklin, Lillian M; King, Ellena S; Chapman, Dawn; Byrnes, Nadia; Huang, Guangwei; & Mitchell, Alyson E. (2018). Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.. Journal of agricultural and food chemistry, 66(5), 1222-1232. doi: 10.1021/acs.jafc.7b05295. UC Davis: Retrieved from: http://www.escholarship.org/uc/item/49b1b5j3

مصطلحات موضوعية: Hot Temperature, Food Handling, Pentanal, Hexanal, California, Gas Chromatography-Mass Spectrometry, almond, chemistry.chemical_compound, symbols.namesake, 0404 agricultural biotechnology, Engineering, Lipid oxidation, Food Preservation, Humans, Nuts, Food science, Flavor, Roasting, Volatile Organic Compounds, Agricultural and Veterinary Sciences, HS-SPME GC/MS, descriptive analysis, cardboard, partial least-squares analysis, 04 agricultural and veterinary sciences, General Chemistry, Consumer Behavior, 040401 food science, Prunus dulcis, Maillard Reaction, Maillard reaction, Octanal, chemistry, visual_art, Taste, Chemical Sciences, symbols, visual_art.visual_art_medium, Lipid Peroxidation, General Agricultural and Biological Sciences, Oxidation-Reduction, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad543a840e4ee6d73367cd99518cdc5a
https://escholarship.org/uc/item/49b1b5j3

5

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

المؤلفون: Ellena S. King, Guangwei Huang, Lillian M Franklin, Dawn M. Chapman, Alyson E. Mitchell, Mallory Mau

المصدر: Franklin, Lillian M; Chapman, Dawn M; King, Ellena S; Mau, Mallory; Huang, Guangwei; & Mitchell, Alyson E. (2017). Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.. Journal of agricultural and food chemistry, 65(12), 2549-2563. doi: 10.1021/acs.jafc.6b05357. UC Davis: Retrieved from: http://www.escholarship.org/uc/item/61g6r83b
Journal of agricultural and food chemistry, vol 65, iss 12

مصطلحات موضوعية: Adult, Male, Hot Temperature, Adolescent, and over, Oxidative phosphorylation, Shelf life, Peroxide, almond, chemistry.chemical_compound, Young Adult, 0404 agricultural biotechnology, Chemical marker, Engineering, 80 and over, HS-SPME, Humans, Nuts, Food science, Peroxide value, Cooking, peroxide value, Aged, chemistry.chemical_classification, Aged, 80 and over, GC/MS, HS-SPME GC/MS, hedonic analysis, Fatty Acids, Fatty acid, Humidity, 04 agricultural and veterinary sciences, General Chemistry, Middle Aged, 040401 food science, Prunus dulcis, Peroxides, chemistry, Food Storage, Taste, Chemical Sciences, Agricultural And Veterinary Sciences, Female, General Agricultural and Biological Sciences, Oxidation-Reduction, Food Science