rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Volatile sulfur compounds in food
  name:
    name part: Qian, Michael.
  name:
    name part: Fan, Xuetong.
  name:
    name part: Mahattanatawee, Kanjana.
  name:
    name part: American Chemical Society
    name part: Division of Agricultural and Food Chemistry.
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Electronic books.
  genre: Congress
  genre: proceedings (reports)
  genre: Conference papers and proceedings
  genre: Conference papers and proceedings.
  genre: Actes de congrès.
  origin info:
    place:
      place term: dcu
    date issued: 2011
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  table of contents: The significance of volatile sulfur compounds in food flavors / Robert J. McGorrin -- Challenges and artifact concerns in analysis of volatile sulfur compounds / Eric Block -- The role of separation in the identification of trace aroma compounds / J. Lin [and others] -- Emerging analytical techniques for the assessment of aroma relevant sulfur compounds in coffee / Luigi Poisson [and others] -- Progress on volatile sulfur compound analysis in wine / Peter M. Davis and Michael C. Qian -- Recent advances in volatile sulfur compounds in cheese: thiols and thioesters / A.M. Sourabié [and others] -- Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic / Keith Cadwallader [and others] -- Analysis of volatile sulfur compounds in Swiss cheese using selected ion flow tube mass spectrometry (SIFT-MS) / W. James Harper [and others] -- Volatile compounds of the genus Allium L. (onions) / Michael Keusgen -- Sulfur compounds in still and sparkling wines and in grappa: analytical and technological aspects / Bruno Fedrizzi [and others] -- Determination of volatile sulfur compounds formed by the Maillard reaction of glutathione with glucose / Sang Mi Lee and Young-Suk Kim -- Volatile sulfur compounds in foods as a result of ionizing radiation / Xuetong Fan, Eun Joo Lee, and Dong Ahn -- Volatile compounds formed from the interaction between organoselenium and sulfur compounds / Guor-Jien Wei and Chi-Tang Ho -- Analysis and formation of key sulfur aroma compounds in wine / M.J. Herderich [and others] -- Understanding aroma impact of four important volatile sulfur compounds in Oregon pinot noir wine / I-Min Tsai and Mina R. McDaniel -- Antimicrobial activity of volatile sulfur compounds in foods / Kyu Hang Kyung.
  note: Michael C. Qian, Xuetong Fan, Kanjana Mahattanatawee, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry, Incorporated.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Food
    topic: Sulfur content
  subject:
    topic: Sulfur compounds
    genre: Congresses
  subject:
    topic: Food
    topic: Analysis
    genre: Congresses
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Sulfur compounds
  subject:
    topic: Food Analysis
  subject:
    topic: Sulfur Compounds
  subject:
    topic: Soufre
    topic: Composés
    genre: Congrès
  subject:
    topic: Aliments
    topic: Analyse
    genre: Congrès
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Soufre
    topic: Composés
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food
    topic: Sulfur content
  subject:
    topic: Sulfur compounds
  classification: TX553.S85 V65 2011
  classification: 664
  classification: TX 553.S85 V899 2011
  classification: TEC012010
  related item:
    title info:
      title: Volatile sulfur compounds in food
    origin info:
      publisher: Washington, DC : American Chemical Society, ©2011
    identifier: (DLC) 2011029690
    identifier: (OCoLC)747712875
  related item:
    title info:
      title: ACS symposium series ; 1068
  identifier: 9780841226173
  identifier: 0841226172
  identifier: 9780841226166
  identifier: 0841226164
  identifier: 2011029690
  identifier: bk-2011-1068 American Chemical Society
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: ACY
    record creation date: 111110
    record change date: 20241009195855.2
    record identifier: in00005505835
    language of cataloging:
      language term: eng