sameAs
Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by MycobiotaMicroextraction techniques in the analysis of food flavor compounds: A review.Bitter taste of Brassica vegetables: the role of genetic factors, receptors, isothiocyanates, glucosinolates and flavor context.In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L.Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting.Volatile metabolites in various cereal grains.Derivatization of the mutagen MX (3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone) with butyl alcohols prior to GC-MS analysis.Use of solid phase microextraction (SPME) for profiling fungal volatile metabolites.Determination of geosmin, 2-methylisoborneol, and a musty-earthy odor in wheat grain by SPME-GC-MS, profiling volatiles, and sensory analysis.Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A.Different headspace solid phase microextraction--gas chromatography/mass spectrometry approaches to haloanisoles analysis in wine.Determination of trichothecenes in wheat grain without sample cleanup using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.Beneficial or harmful influence of phytosterols on human cells?Identification of potent odorants formed during the preparation of extruded potato snacks.Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.The comprehensive analysis of sorghum cultivated in Poland for energy purposes: Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods and their impact on bioethanol effectiveness and volatile by-products froAnalysis of black pepper volatiles by solid phase microextraction-gas chromatography: A comparison of terpenes profiles with hydrodistillation.Differential induction of Pisum sativum defense signaling molecules in response to pea aphid infestation.Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes.Biodegradation of rhamnolipids in liquid cultures: effect of biosurfactant dissipation on diesel fuel/B20 blend biodegradation efficiency and bacterial community composition.Associations between Fatty Acid Intake and Status, Desaturase Activities, and Gene Polymorphism in Centrally Obese Postmenopausal Polish WomenVolatile Compounds of Selected Raw and Cooked Brassica VegetablesNatural contamination of spring barley with group A trichothecene mycotoxins in south-eastern PolandHeadspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory qualityNew derivatization method for determination of 3-chloro-4(dichloromethyl)-5-hydroxy-2(5H)-furanone in waterChanges in the phospholipid composition of the arterial cell can result in severe atherosclerotic lesions[Interest of modern imagery for conservative management of a placenta percreta]Acrylamide formation in low-fat potato snacks and its correlation with colour developmentEffect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacksOnly an early nitric oxide burst and the following wave of secondary nitric oxide generation enhanced effective defence responses of pelargonium to a necrotrophic pathogenIdentification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS methodExTech2010. Poznań, Poland, September 20-22, 2010Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheeseKey odorants of Oscypek, a traditional Polish ewe's milk cheeseComparison of silica gel modified with three different functional groups with C-18 and styrene-divinylbenzene adsorbents for the analysis of selected volatile flavor compoundsVolatile compounds responsible for aroma of Jutrzenka liquer wineAnalysis of terpenes in white wines using SPE-SPME-GC/MS approachIdentification of aroma active compounds of cereal coffee brew and its roasted ingredientsImproved methods of zearalenone and moniliformin preparation
P50
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P50
description
polski profesor nauk rolniczych
@pl
researcher
@en
ricercatore
@it
wetenschapper
@nl
name
Henryk Jeleń
@en
Henryk Jeleń
@nl
Henryk Jeleń
@pl
type
label
Henryk Jeleń
@en
Henryk Jeleń
@nl
Henryk Jeleń
@pl
altLabel
H H Jeleń
@en
Henryk Hubert Jeleń
@pl
prefLabel
Henryk Jeleń
@en
Henryk Jeleń
@nl
Henryk Jeleń
@pl
P214
P6366
P106
P1153
6701324119
P1559
Henryk Jeleń
@pl
P1960
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P2038
P21
P214
P31
P3124
P3829
P4012
P496
0000-0002-6568-8155
P569
1962-10-01T00:00:00Z
P6366
P7859
lccn-n2011045489