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  • 1
    Electronic Resource
    Electronic Resource
    Lipoprotein levels during hormone replacement therapy by vaginal ring pessaries (1984)
    Oxford, UK : Blackwell Publishing Ltd
    BJOG 91 (1984), S. 0 
    Details
    ISSN: 1471-0528
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Nineteen women who had had a surgical menopause had a vaginal ring pessary containing levonorgestrel and oestradiol in situ for a period of 3 months. Fasting lipoprotein levels were measured before, and after 1 and 3 months on therapy. After 3 months total triglycride levels were significantly lower than baseline values (P〈0.01) as were very-low-density-lipoprotein cholesterol (P〈0.01), low-density-lipoprotein cholesterol (P〈0.05) and high-density-lipoprotein cholesterol (P〉0.001) levels. These changes suggest that in this preparation the effects of the progestogen component are dominant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1471-0528.1984.tb04769.x
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  • 2
    Electronic Resource
    Electronic Resource
    AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00461.x
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  • 3
    Electronic Resource
    Electronic Resource
    Estrogen in Prevention and Treatment of Osteoporosis (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 592 (1990), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1990.tb30343.x
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  • 4
    Electronic Resource
    Electronic Resource
    REGIONAL ADVANTAGE IN OIL REFINING (1956)
    Oxford, UK : Blackwell Publishing Ltd
    Papers in regional science 2 (1956), S. 0 
    Details
    ISSN: 1435-5957
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geography , Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1435-5597.1956.tb01576.x
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  • 5
    Electronic Resource
    Electronic Resource
    Retro-Aldol Related Degradations of 2,4-Decadienal in the Development of Staling Flavors In Fried Foods (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 2,4-Decadienal was degraded to 2-octenal and ethanal by a watermediated alpha/beta double bond hydration, retro-aldol condensation reaction series. Subsequently, similar degradation of 2-octenal resulted in the formation of hexanal and ethanal. Two other significant compounds were tentatively identified as either 3-keto-t 4-decenal and 3-keto-c 4-decenal or anti and syn 2-carboxyaldehyde-5-pentyl-2,5-dihydrofuran. The rate of retro-aldol related degradations of 2,4-de-cadienal in aqueous model systems was independent of oxygen, but was greatly accelerated with heat. Decreases in concentrations of 2,4-decadienal isomers and some increases in hexanal and 2-octenal were noted in staling deep-fat fried chicken and fish during holding for 3 days at 6°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14040.x
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  • 6
    Electronic Resource
    Electronic Resource
    Enzymic Hydroperoxide Initiated Effects in Fresh Fish (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Enzymic formation of hydroperoxides was demonstrated in the emerald shiner (Norropis antheroides) and rainbow trout (Salmo gairdneri) by inhibiting the initial formation of hydroperoxides in fish homogenates with oxygenase activity inhibitors [SnCI2; 10 mM; aspirin, 40 mM; potassium cyanide, 40 mM; microwave thermal denaturation]. These treatments resulted in suppressions of formation of both the volatile compounds responsible for fresh fish aromas and those derived from classic lipid autoxidation. Subsequent addition of hydroperoxides or peroxides into fish homogenates previously treated with enzyme inhibitor reinstated the formation of volatile compounds classically derived from autoxidation only.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06683.x
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  • 7
    Electronic Resource
    Electronic Resource
    Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar-vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. Only traces of carbonyls and modest concentrations of alcohols could be detected in finished pickled fish. Model aqueous systems containing selected amino acids and carbonyls in 10% NaCl solutions showed 50–99% reductions of carbonyls after reaction times of only 2.25 hr at 21°C. Model systems containing aqueous 5% acetic acid and selected long-chain alcohols did not yield measurable (1 ppb) concentrations of corresponding acetate esters when stored at 4°C for up to 2 wk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13963.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Handling and Packaging on the Quality of Frozen Whitefish (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Individually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off-flavors when stored without packaging at −12°C, but both vacuum-packaging in barrier films and ice-glazing significantly suppressed the development of oxidized flavors through 24 wk of storage. Removal of scales prior to freezing significantly enhanced the development of oxidized flavors over unscaled whitefish when both were held unprotected at −12°C. Loose-packaging of individual, well-washed whitefish in closed polyethylene pouches significantly improved oxidative stability compared to those stored unprotected. However, vacuum, barrier-film packaging gave significantly better protection than polyethylene at both −12°C and −25°C through 24 wk and 72 wk, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13264.x
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  • 9
    Electronic Resource
    Electronic Resource
    FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01473.x
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  • 10
    Electronic Resource
    Electronic Resource
    c4-Heptenal: An Influential Volatile Compound in Boiled Potato Flavor (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Analysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t2,c6-nonadienal which is further degraded to c4-heptenal through a water-mediated retro-aldol condensation reaction. Dilute aqueous solutions of c4-heptenal exhibited boiled potato-like aromas, and at relatively high concentrations (greater than 0.7 ppb) added c4-heptenal contributed distinct staling-type flavor defects to both fresh, mashed potatoes and reconstituted dehydrated potatoes. When added at levels between 0.1–0.4 ppb, c4-heptenal enhanced overall earthy, potato-like flavors in freshly boiled mashed potatoes, but these levels caused stale flavors in reconstituted dehydrated potatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06605.x
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