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Food flavors and chemistry: advances of the new millennium.

1, 2001

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The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors

Food chemistry, 1997-08, Vol.59 (4), p.531-538

1997

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Meat flavor: contribution of proteins and peptides to the flavor of beef

Advances in experimental medicine and biology, 2004, Vol.542, p.33

2004

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A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins

Meat science, 2000-10, Vol.56 (2), p.193-202

2000

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Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Journal of agricultural and food chemistry, 1997-06, Vol.45 (6), p.2178-2186

1997

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FLAVOR OF FRESH-CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME

Journal of food quality, 2001-06, Vol.24 (2), p.141-156

2001

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Enzyme activity levels in beef: effect of postmortem aging and end-point cooking temperature

Journal of food science, 1990-03, Vol.55 (2), p.318-322

1990

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Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion

Journal of food science, 1992-01, Vol.57 (1), p.10-15

1992

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Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time

Journal of food science, 1997-11, Vol.62 (6), p.1235-1239

1997

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A study of anti-group A streptococcal monoclonal antibodies cross-reactive with myosin

The Journal of immunology (1950), 1986-01, Vol.136 (1), p.293

1986

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Response of beef flavor to oxygen depletion and an antioxidant-chelator mixture

Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1656-1662

1992

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Spore and geosmin production by Streptomyces tendae on several media

Journal of agricultural and food chemistry, 1992-01, Vol.40 (1), p.122-125

1992

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Food Flavors: Formation, Analysis and Packaging Influences - Proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

1, 1998

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Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

Journal of agricultural and food chemistry, 1991-02, Vol.39 (2), p.336-343

1991

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Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography

Journal of Chromatography A, 1998-12, Vol.827 (2), p.319-327

1998

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Food flavors and chemistry: advances of the new millennium

Spanier, A. M. (Arthur M)

2001

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Response of canine cardiocyte lysosomes to ATP

American journal of physiology. Heart and circulatory physiology, 1985-07, Vol.249 (1), p.H20-H28

1985

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EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS

Journal of muscle foods, 2004-04, Vol.15 (1), p.69-82

2004

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Superoxide dismutase: tissue, cellular, and subcellular distribution in adult canine heart

American Journal of Physiology: Cell Physiology, 1985-11, Vol.249 (5), p.C379-C384

1985

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Rapid agonist-induced decrease of 125I-pindolol binding to beta-adrenergic receptors. Relationship to desensitization of cyclic AMP accumulation in intact heart cells

The Journal of biological chemistry, 1984-12, Vol.259 (24), p.15115-15122

1984

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Ca2+-tolerant adult canine myocytes: preparation and response to anoxia/acidosis

American journal of physiology. Heart and circulatory physiology, 1982-09, Vol.243 (3), p.H448-H455

1982

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SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM

Journal of sensory studies, 1997-09, Vol.12 (3), p.169-179

1997

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Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds

Food chemistry, 1994, Vol.50 (3), p.251-259

1994

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Characterization of sarcolemma from calcium-tolerant canine cardiocytes

Basic research in cardiology, 1985, Vol.80 Suppl 2, p.41-44

1985

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Structural and functional characteristics of cardiac myocytes

Basic research in cardiology, 1985, Vol.80 Suppl 2, p.45-49

1985

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Food flavors and chemistry: advances of the new millennium.

The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors

Meat flavor: contribution of proteins and peptides to the flavor of beef

A potential index for assessing the tenderness of hydrodynamic pressure (HDP)-treated beef strip loins

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

FLAVOR OF FRESH-CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME

Enzyme activity levels in beef: effect of postmortem aging and end-point cooking temperature

Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion

Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time

A study of anti-group A streptococcal monoclonal antibodies cross-reactive with myosin

Response of beef flavor to oxygen depletion and an antioxidant-chelator mixture

Spore and geosmin production by Streptomyces tendae on several media

Food Flavors: Formation, Analysis and Packaging Influences - Proceedings of the 9th International Flavor Conference, the George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July 1997

Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography

Food flavors and chemistry: advances of the new millennium

Response of canine cardiocyte lysosomes to ATP

EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR, AND MICROBIAL LOADS

Superoxide dismutase: tissue, cellular, and subcellular distribution in adult canine heart

Rapid agonist-induced decrease of 125I-pindolol binding to beta-adrenergic receptors. Relationship to desensitization of cyclic AMP accumulation in intact heart cells

Ca2+-tolerant adult canine myocytes: preparation and response to anoxia/acidosis

SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM

Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds

Characterization of sarcolemma from calcium-tolerant canine cardiocytes

Structural and functional characteristics of cardiac myocytes

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