+++ACS(8) Wiley Online Library(3) SpringerLink(1)

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Здравствуйте, уважаемые! Помогите, пожалуйста, скачать следущую стопку статей. Буду премного благодарен!

ACS

1. Mushroom flavor
Joseph A. Maga
J. Agric. Food Chem., 1981, 29 (1), pp 1–4

DOI:

http://dx.doi.org/10.1021/jf00103a001

2. Analysis of the flavor of the dried mushroom, Boletus edulis
Alan F. Thomas
J. Agric. Food Chem., 1973, 21 (6), pp 955–958

DOI:

http://dx.doi.org/10.1021/jf60190a032

3. Flavor Compounds in King Oyster Mushrooms Pleurotus eryngii
Jeng-Leun Mau, Yen-Pin Lin, Pei-Ting Chen, Yu-Hsin Wu,and Jin-Torng Peng
J. Agric. Food Chem., 1998, 46 (11), pp 4587–4591

DOI:

http://dx.doi.org/10.1021/jf980508+

4. Flavor Compounds in Straw Mushrooms Volvariella volvacea Harvested at Different Stages of Maturity
Jeng-Leun Mau,*† Charng-Cherng Chyau,‡ Juh-Yiing Li,† and Yu-Hsiu Tseng†
J. Agric. Food Chem., 1997, 45 (12), pp 4726–4729

DOI:

http://dx.doi.org/10.1021/jf9703314

5. Volatile Flavor Constituents of Fresh Marasmius alliaceus (Garlic Marasmius)
Sylvie Rapior,*† Sophie Breheret,‡ Thierry Talou,‡ and Jean-Marie Bessière
J. Agric. Food Chem., 1997, 45 (3), pp 820–825

DOI:

http://dx.doi.org/10.1021/jf960511y

6. Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms
P. Guedes de Pinho*†, Bárbara Ribeiro†, Rui F. Gonçalves†, Paula Baptista‡, Patrícia Valentão†, Rosa M. Seabra† and Paula B. Andrade
J. Agric. Food Chem., 2008, 56 (5), pp 1704–1712

DOI:

http://dx.doi.org/10.1021/jf073181y

7. Monoterpenes in the Aromas of Fresh Wild Mushrooms (Basidiomycetes)
Sophie Breheret,† Thierry Talou,*† Sylvie Rapior,‡ and Jean-Marie Bessière
J. Agric. Food Chem., 1997, 45 (3), pp 831–836

DOI:

http://dx.doi.org/10.1021/jf960417h

8. Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.)
In Hee Cho,† Se Young Kim,† Hyung-Kyoon Choi,‡ and Young-Suk Kim
J. Agric. Food Chem., 2006, 54 (17), pp 6332–6335

DOI:

http://dx.doi.org/10.1021/jf060824l

Wiley Online Library

9. 1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus
J.ENG-LEUN MAU,R.OBERT B. BEELMAN, G.REGORY R. ZIEGLER
Journal of Food Science, Volume 57, Issue 3, pages 704–706, 1992

DOI:

http://dx.doi.org/10.1111/j.1365-2621.1992.tb08077.x

10. The characterisation of some mushroom volatiles
D. A. Cronin,Margaret K. Ward
Journal of the Science of Food and Agriculture, Volume 22, Issue 9, pages 477–479, 1971

DOI:

http://dx.doi.org/10.1002/jsfa.2740220912

11. Volatile flavour components of some edible mushrooms (Basidiomycetes)
G. Venkateshwarlu, M. V. Chandravadana, R. P. Tewari
Flavour and Fragrance Journal, Volume 14, Issue 3, pages 191–194, 1999

DOI:

http://dx.doi.org/10.1002/(SICI)1099-1026(199905/06)14:3<191::AID-FFJ810>3.0.CO;2-7

SpringerLink

12. Isolation methods for the volatile components of grapefruit juice. Distillation and solvent extraction methods
A. J. Núñez, J. M. H. Bemelmans and H. Maarse
Chromatographia, Volume 18, Number 3, 153-158,1984

DOI:

http://dx.doi.org/10.1007/BF02258773

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