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- Stripping of aroma compounds during beer fermentation monitored in real-time using an automatic cryotrapping sampling system and fast gas chromatography/mass spectrometry. Olivier P. Haefliger, Nicolas Jeckelmann
, Anal. Methods
, 2013
, 5
, 4409
- 534. Urea complexes of some branched-chain and cyclic esters. E. V. Truter
, J. Chem. Soc.
, 1951
, 2416
- Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis. Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao, Jinyuan Sun
, RSC Adv.
, 2021
, 11
, 33511
- Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2. Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, Angelo Topo, Piergiorgio Comuzzo, Carmen Gonzalez, Antonio Morata
, Sustainable Food Technol.
, 2024
, 2
, 437
- An insight into key volatile compounds in acerola (Malpighia emarginata DC.) pulp based on their odour activity values and chemometric evaluation. Juliete Pedreira Nogueira, Airla Carla Pires de Siqueira, Rafael Donizete Dutra Sandes, Mércia de Sousa Galvão, Maria Terezinha Santos Leite Neta, Narendra Narain
, Anal. Methods
, 2018
, 10
, 5851
- Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro. Shuting Hang, Lingzhou Zeng, Jiarun Han, Zhongqin Zhang, Qingqing Zhou, Xia Meng, Qing Gu, Ping Li
, Food Funct.
, 2022
, 13
, 1551
- A minimalist Chinese liquor identification system based on a colorimetric sensor array with multiple applications. Li Jia-wei, Hou Chang-jun, Huo Dan-qun, Yang Mei, Zhang Su-yi, Ma Yi, Lin Yang
, Anal. Methods
, 2017
, 9
, 141