1 |
Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G. 1993. Sensory property relationships to chemical data of italian-type dry-cured ham. J Food Sci 58: 968-972.
DOI
ScienceOn
|
2 |
Oddo LP, Piazza MG, Sabatini AG, Accorti M. 1995. Characterization of unifloral honeys. Apidologie 26: 453-465.
DOI
|
3 |
Tan ST, Holland PT, Wilkins AL, Molan PC. 1988. Extractives from New Zealand honeys. I. White clover, Manuka, and Kanuka unifloral honeys. J Agric Food Chem 36: 453-460.
DOI
|
4 |
Gonnet M, Vache G, Le Gout du Miel. 1984. Union Nationale d'Apiculture Francaise. Paris. p 186.
|
5 |
Bonaga G, Giumanini AG, Gliozzi G. 1986. Chemical composition of chesnut honey: Analysis of the hydrocarbon fraction. J Agric Food Chem 34: 319-326.
DOI
|
6 |
Bouseta A, Scheirman V, Collin S. 1996. Flavor and free amino acid composition of lavender and eucalyptus honeys. J Food Sci 61: 683-694.
DOI
ScienceOn
|
7 |
Davies NW. 1990. Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and Carbowax 20M phases. J Chromatogr 503: 1-24.
DOI
ScienceOn
|
8 |
van den Dool H, Kratz PDA. 1963. A generalization of the retention index system including system including linear temperature programmed gas liquid partition chromatography. J Chromatogr 11: 463-471.
|
9 |
Robert PA. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Co, Illinois.
|
10 |
Bonaga G, Giumanini AG. 1986. The volatile fraction of chestnut honey. J Apic Res 25: 113-120.
|
11 |
Sawyer RW. 1975. Melissopalynology in the determination of the geographical and floral origin oh honey. J Association of Public Analysts 13: 64-71.
|
12 |
Hausler M, Montag A. 1990. Modified Girard-T method for the isolation of aroma relevant carbonyl compounds from honey. Dtsch Lebensm-Rdsch 86: 103-106.
|
13 |
Arctander S. 1969. Perfume and flavor chemicals. Det Hoffensbergske Etablissement, Copenhagen.
|
14 |
Jeong CH, Hur JY, Shim KH. 2002. Chemical components, antioxidative and antimicrobial activities of chestnut (Castanea crenata) leaves. Korean J Food Preser 9: 234-239.
과학기술학회마을
|
15 |
Choi YH, Kim JH, Kim MJ, Han SS, Rim YS. 2000. Antioxidative compounds in leaves of Castanea crenata S. et Z. Korean J Medicinal Crop Sci 8: 373-377.
과학기술학회마을
|
16 |
Arctander S. 1969. Perfume and flavor chemicals. Det Hoffensbergske Etabilissement, Copenhagen. Vol I.
|
17 |
Lee YS, Seo KI, Shim KH. 1999. Antimicrobial activites of chestnut flower extracts (Castanea crenata). Korean J Postharvest Sci Technol 6: 104-109.
과학기술학회마을
|
18 |
Stehagen E, Abbrahansom S, McLafferty FW. 1974. The Wiley/NBS registry of mass spectral data. John Wiley and Sons, New York.
|
19 |
Devon TK, Scott AI. 1975. Acetogenins, shikimates and carbohydrates. In Handbook of naturally occuring compounds. Academic Press, New York. Vol I.
|
20 |
Kang KH. 1998. Volatile flavor components of chestnut honey produced in Korea. Agric Chem Biotech 41: 84-88.
과학기술학회마을
|
21 |
Howells VW. 1969. Some reflections on the pollen analysis of honey. J Association of Public Analysts 7: 88-93.
|
22 |
Steeg E, Montag A. 1988. Aroma-relevant minor components of honey. Part I. Aromatic carboxylic acids and their esters. Dtsch Lebensm-Rdsch 84: 103-108.
|
23 |
Sadtler Research Laboratories. 1986. The sadtler standard gas chromatography retention index library. Sadtler, Philadelphia.
|
24 |
Lee YS, Park JC, Sim KH. 1996. Separation, purification and identification of biological activities of the chestnut flower. Abstract No PN-75 presented at '96 Meeting of the Institute of Korean Society of Food Science and Nutrition. Busan, Korea.
|
25 |
Wilkins AL, Lu Y, Tan ST. 1993. Extractives from New Zealand honeys. 4. Linalool derivateives and their components from Nodding Thistle (Carduus nutans) honey. J Agric Food Chem 41: 873-878.
DOI
ScienceOn
|
26 |
Steeg E, Montag A. 1988. Aroma-relevant minor components of honey. Part II. Organoleptic decomposition products of aromatic carboxylic acids and glycosidically bound aromatic compounds. Dtsch Lebensm-Rdsch 84: 147-150.
|
27 |
Maurizio A. 1975. Microscopy of honey. In A comprehensive survey. Honcy EC, ed. Heinmann, London. Vol 2, p 240-257.
|
28 |
Yamaguchi K, Shibamoto T. 1980. Volatile constituents of the chestnut flower. J Agric Food Chem 28: 82-84.
DOI
|
29 |
Lee CW, Kim HS. 1976. A study of antifungal activity with Castanea crenata Flos. Korean J Dermatology 14: 91-95.
|
30 |
Radovic BS, Careri M, Mangia A, Musci M, Gerboles M, Anklam E. 2001. Contribution of dynamic headspace GC/MS analysis of aroma compounds to authenticity testing of honey. Food Chemistry 72: 511-520.
DOI
ScienceOn
|
31 |
Olias JM, Perez AG, Rios JJ, Sanz LC. 1993. Aroma of virgin olive oil biogenesis of the “green” odor notes. J Agric Food Chem 41: 2368-2373.
DOI
ScienceOn
|
32 |
Harold WG. 1989. Flavor chemistry of lipid foods. The american oil chemists' society, Illinois. p 98.
|
33 |
Virgili R, Parolari G, Bolzoni L, Barbieri G, Mangia A, Careri M, Spagnoli S, Panari G, Zannoni, M. 1994. Sensory-chemical relationships in Parmigiano-Reggiano cheese. Lebensm Wiss U-Technol 27: 491-495.
DOI
ScienceOn
|
34 |
Guyot C, Bouseta A, Scheirman V, Collin S. 1998. Floral origin markers of chestnut and lime tree honeys. J Agric Food Chem 46: 625-633.
DOI
ScienceOn
|
35 |
Grosch W. 1990. The flavour of fruit. In Food flavors. Morton LD, MacLeod AJ, eds. Elsevier, Amsterdam. Part A, p 325.
|
36 |
Schultz TH, Flath RA, Mon TR, Enggling SB, Teranishi R. 1977. Isolation of volatile components from a model system. J Agric Food Chem 25: 446-449.
DOI
|