Search Results - "CADWALLADER, K"

Aroma Components of American Country Ham by Song, H, Cadwallader, K.R

“…The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic…”
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Characterization of nutty flavor in cheddar cheese by Avsar, Y K, Karagul-Yuceer, Y, Drake, M A, Singh, T K, Yoon, Y, Cadwallader, K R

“…The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar…”
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Cystic fibrosis neutrophils have normal intrinsic reactive oxygen species generation by MCKEON, D. J, CADWALLADER, K. A, IDRIS, S, COWBURN, A. S, PASTEUR, M. C, BARKER, H, HAWORTH, C. S, BILTON, D, CHILVERS, E. R, CONDLIFFE, A. M

“…Previous studies have identified abnormalities in the oxidative responses of the neutrophil in cystic fibrosis (CF), but it is unclear whether such changes…”
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Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles by Stetzer, A.J., Cadwallader, K., Singh, T.K., Mckeith, F.K., Brewer, M.S.

“…To identify and quantify selected flavor-active volatile compounds and relate them to sensory characteristics, the gluteus medius (round), rectus femoris…”
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Development of a Descriptive Language for Cheddar Cheese by Drake, M.A., Mcingvale, S.C., Gerard, P.D., Cadwallader, K.R., Civille, G.V.

“…A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen…”
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The Gβγ Sensitivity of a PI3K Is Dependent upon a Tightly Associated Adaptor, p101 by Stephens, L.R, Eguinoa, A, Erdjument-Bromage, H, Lui, M, Cooke, F, Coadwell, J, Smrcka, A.S, Thelen, M, Cadwallader, K, Tempst, P, Hawkins, P.T

“…Two highly similar, PtdIns(4,5)P2-selective, Gβγ-activated PI3Ks were purified from pig neutrophil cytosol. Both were heterodimers, were composed of a 101 kDa…”
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Prolonged survival of neutrophils from patients with Delta F508 CFTR mutations by McKeon, D J, Condliffe, A M, Cowburn, A S, Cadwallader, K C, Farahi, N, Bilton, D, Chilvers, E R

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527 Is CRAF required for the maintenance of KRAS mutant non-small cell lung cancer? by Russell, P, Wickenden, J, Cadwallader, K, Maguire, S, Joel, J, Stockdale, M, Chicas, A, Banka, D, Darman, R, Perino, S, Fekkes, P, Smith, P, Zhu, P, Buonamici, S, Moore, J

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Aroma Components of Cooked Tail Meat of American Lobster (Homarus americanus) by Lee, G.-H, Suriyaphan, O, Cadwallader, K. R

“…Key aroma components of cooked tail meat of American lobster (Homarus americanus) were studied by gas chromatography−olfactometry (GCO) techniques. Components…”
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Aroma-Active Components of Nonfat Dry Milk by Karagül-Yüceer, Yonca, Drake, MaryAnne, Cadwallader, Keith R

“…Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed…”
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Inactivation of Escherichia coli with power ultrasound in apple cider by Ugarte-Romero, E, Feng, H, Martin, S.E, Cadwallader, K.R, Robinson, S.J

“…The use of acoustic energy to secure apple cider safety was explored. Inactivation tests were performed with Escherichia coli K12 at 40 degrees C, 45 degrees…”
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Aroma-active Components of Liquid Cheddar Whey by Karagül-Yüceer, Y, Drake, M.A, Cadwallader, K.R

“…Fresh Cheddar cheese whey batches from 2 processing plants and 4 starter culture rotations were extracted with diethyl ether followed by isolation of volatiles…”
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Volatiles and flavor of five Turkish hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose, and dynamic headspace analysis/gas chromatography-mass spectrometry by Alasalvar, C, Odabasi, A.Z, Demir, N, Balaban, M.O, Shahidi, F, Cadwallader, K.R

“…Forty‐six volatile compounds were detected by gas chromatography‐mass spectrometry, with 31 being positively identified in all hazelnuts (6 tentative and 9…”
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DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS by DRAKE, M.A., KARAGUL-YUCEER, Y., CADWALLADER, K.R., CIVILLE, G.V., TONG, P.S.

“…ABSTRACT A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large…”
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Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis by Alasalvar, Cesarettin, Shahidi, Fereidoon, Cadwallader, Keith R

“…Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in…”
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Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.) by Bergman, C.J, Delgado, J.T, Bryant, R, Grimm, C, Cadwallader, K.R, Webb, B.D

“…The aroma of rice plays a role in its consumer acceptability. The popcorn-like smell of aromatic rice stemming primarily from its 2-acetyl-1-pyrroline (2-AP)…”
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A CAAX or a CAAL motif and a second signal are sufficient for plasma membrane targeting of ras proteins by Hancock, J.F., Cadwallader, K., Paterson, H., Marshall, C.J.

“…Mutational analysis of p21ras has shown that plasma membrane targeting requires the combination of a CAAX motif with a polybasic domain of six lysine residues…”
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Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice by Baek, H.H, Cadwallader, K.R

“…Free and glycosidically bound volatile compounds were isolated and identified from muscadine grape juice. Most abundant in free and bound form was the…”
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N-terminally myristoylated Ras proteins require palmitoylation or a polybasic domain for plasma membrane localization by Cadwallader, K A, Paterson, H, Macdonald, S G, Hancock, J F

“…Article Usage Stats Services MCB Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley…”
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Aroma-Active Compounds in Kimchi during Fermentation by Cha, Y. J, Kim, H, Cadwallader, K. R

“…During fermentation, volatile flavor compounds in Kimchi prepared with (FS) and without (C) fish sauce were analyzed by vacuum simultaneous steam…”
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