Search Results

1

Vinos de la denominación de origen "Vinos de Madrid" II Subzona de Navalcanero

by Huerta, Mª Dolores
Published in Viticultura Enología Profesional

Sin ejemplares

2

Caratterizzazione di prodotto lattiero-caseari mediante l'analisi delle componenti volatili

by VALFRÉ, Franco
Published in Annali : Accademia di Agricoltura di Torino

Sin ejemplares

3

Accumulation of volatile oak compounds in a model wine stored in American and limousin oak barrels

by Spillman, P.J.
Published in Australian Journal of Grape and Wine Research

Sin ejemplares

4

Cacao, café les mystères des arômes "bruns"

by LANGLEY-DANYSZ, Pernette
Published in Ria : La Revue de l'Industrie Agroalimentaire

Sin ejemplares

5

Volatile compound production during growth and ripening of peaches and nectarines

by VISAI, C.
Published in Scientia Horticulturae

Sin ejemplares

6

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry

by BAEK, H.
Published in Journal of Food Science

Sin ejemplares

7

Aroma characteristics of corn germ protein flours

by HUANG, C.
Published in Journal of Food Science

Sin ejemplares

8

Metabolism of Saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry by-products and aroma compounds

by Martínez, P.
Published in American Journal of Enology and Viticulture

Sin ejemplares

9

Packaging and Irradiation Effects on lipid oxidation and volatiles in pork patties

by Ahn, D. U.
Published in Journal of Food Science

Sin ejemplares

10

Electronic sensing of aromatic volatiles for quality sorting of blueberries

by SIMON, J.
Published in Journal of Food Science

Sin ejemplares

11

Volatiles retention as influenced by method of addition during extrusion cooking

by KOLLENGODE, A.
Published in Journal of Food Science

Sin ejemplares

12

Aroma compounds in wine as influenced by apiculate yeasts

by Gil, J.
Published in Journal of Food Science

Sin ejemplares

13

Solid phase microextraction for cheese volatile compound analysis

by Chin, H. W.
Published in Journal of Food Science

Sin ejemplares

14

Water blanching effects on headspace volatiles and sensory attributes of carrots

by SHAMAILA, M.
Published in Journal of Food Science

Sin ejemplares

15

Enhancement of flavour biosynthesis from strawberry (Fragaria x ananassa) callus cultures by Methylobacterium species

by Zabetakis, Ioannis
Published in Plant cell, tissue and organ culture

Sin ejemplares

16

Comparison of aromatic composition of an endangered variety ('Albilla dorada') with other recognized aromatic varieties

Published in Vitis

Sin ejemplares

17

Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine

Published in Bulletin de l'O.I.V.

Sin ejemplares

18

Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry

Published in Journal of food science

Sin ejemplares

19

Compuestos responsables del sabor a corcho y del carácter Brett

by Pérez del Notario, N.
Published in Semana vitivinícola

Sin ejemplares

20

Super chilling enhances preservation of the freshness of salted egg yolk during long-term storage

Published in Journal of food science

Sin ejemplares

Narrow Search