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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/08/28 20:15:43」(JST)

English Journal

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.

Erten ES1, Cadwallader KR2.
Food chemistry.Food Chem.2017 Feb 15;217:244-53. doi: 10.1016/j.foodchem.2016.08.091. Epub 2016 Aug 26.
Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA). Selected odorants were quantitated
PMID 27664632

Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice.

Norkaew O1, Boontakham P1, Dumri K1, Noenplab AN2, Sookwong P1, Mahatheeranont S3.
Food chemistry.Food Chem.2017 Feb 15;217:98-105. doi: 10.1016/j.foodchem.2016.08.084. Epub 2016 Aug 24.
Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties
PMID 27664613

Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars.

Hinge VR1,2, Patil HB2, Nadaf AB3.
Rice (New York, N.Y.).Rice (N Y).2016 Dec;9(1):38. doi: 10.1186/s12284-016-0113-6. Epub 2016 Aug 5.
BACKGROUND: Rice plant growth is comprised of distinct phases, such as vegetative, reproductive, grain filling and maturity phases. In these phases synthesis and availability of primary and secondary metabolites including volatile organic compounds (VOC's) is highly variable. In scented rice, aroma
PMID 27495313

Proline Accumulates in Response to Higher Temperatures during Dehardening in Peach Shoot Tissues

Application of a Flow-injection Spin-trapping ESR Method for Evaluating the Alkoxy Radical Elimination Capacity (AREC) of Selected Antioxidants

Novel antioxidant capacity assay for lipophilic compounds using electron paramagnetic resonance spectroscopy

拡張検索	「1-pyrroline-5-carboxylate dehydrogenase」「Δ-pyrroline-5-carboxylate synthetase deficiency」「pyrroline-5-carboxylate synthetase deficiency」「pyrroline carboxylate reductase」