STUDIES ON CEREALS .4. VOLATILE CARBONYL COMPOUNDS OF COOKED RICE

被引：27
|
作者：
YASUMATSU, K
MORITAKA, S
WADA, S
机构：
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1966年 / 30卷 / 05期
关键词：
D O I：
10.1080/00021369.1966.10858628
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：478 / +
页数：1
相关论文
共 50 条
  • [1] STUDIES ON CHARACTERISTICS OF SCENTED RICE .4. VOLATILE SULFUR-COMPOUNDS EVOLVED FROM COOKED RICE
    TSUZUKI, E
    MATSUKI, C
    MORINAGA, K
    SHIDA, S
    JAPANESE JOURNAL OF CROP SCIENCE, 1978, 47 (03) : 375 - 380
  • [2] STUDIES ON FLAVOR COMPONENTS IN MIRIN .4. ON VOLATILE CARBONYL COMPOUNDS .2.
    MORITA, H
    YAMASHITA, Y
    TANABE, O
    JOURNAL OF FERMENTATION TECHNOLOGY, 1970, 48 (04): : 237 - +
  • [3] Site of origin of volatile compounds in cooked rice
    Yang, Dong Sik
    Lee, Kyu-Seong
    Kim, Kee-Jong
    Kays, Stanley J.
    CEREAL CHEMISTRY, 2008, 85 (05) : 591 - 598
  • [4] STUDIES ON MICROORGANISMS IN FERMENTED SOYBEAN FOODS .4. VOLATILE POLY-CARBONYL COMPOUNDS IN MISO
    HONMA, N
    ISHIHARA, K
    HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY, 1977, 55 (01): : 36 - 43
  • [5] Characterization of volatile aroma compounds in cooked black rice
    Yang, Dong Sik
    Lee, Kyu-Seong
    Jeong, O-Young
    Kim, Kee-Jong
    Kays, Stanley J.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (01) : 235 - 240
  • [6] SEPARATION AND IDENTIFICATION OF CARBONYL AND SULFUR COMPOUNDS IN VOLATILE FRACTION OF COOKED CHICKEN
    MINOR, LJ
    PEARSON, AM
    DAWSON, LE
    SCHWEIGE.BS
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (04) : 298 - &
  • [7] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .4. VOLATILE NEUTRAL COMPOUNDS
    ARAI, S
    KOYANAGI, O
    FUJIMAKI, M
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (07): : 868 - &
  • [8] STUDIES ON FLAVOR COMPONENTS OF ROASTED BARLEY .4. VOLATILE SULFUR COMPOUNDS, FATTY ACIDS AND NEUTRAL NON-CARBONYL OXYGENATED COMPOUNDS
    WANG, PS
    KATO, H
    FUJIMAKI, M
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (04): : 561 - +
  • [9] Microbial populations, sensory, and volatile compounds profiling of local cooked rice
    Mohammad Sabri, Nur-Shahera
    Mahyudin, Nor Ainy
    Abdullah Sani, Muhammad Shirwan
    Han, Ming Gan
    Chong, Kah Hui
    Padmanabhan, Kousalya
    Shan, Jiang
    Mahmud Ab Rashid, Nor Khaizura
    FOOD QUALITY AND SAFETY, 2024, 8
  • [10] EXPERIMENTS ON THE SYNTHESIS OF CARBONYL COMPOUNDS .4.
    BOWMAN, RE
    FORDHAM, WD
    JOURNAL OF THE CHEMICAL SOCIETY, 1951, (OCT): : 2753 - 2758
12345