Results
1 -
10 of
57Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae, Applied Microbiology and Biotechnology Volatile composition of Pedro Xim??nez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying, Journal of Food Science and Technology Protection of volatile esters and terpenes during storage of a white wine and a model wine medium by a mixture of N-acetyl-cysteine and caffeic acid, European Food Research and Technology Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations, European Food Research and Technology Determination of Aroma Compounds from Alcoholic Beverages in Spiked Blood Samples by Means of Dynamic Headspace GCu2013MS, Chromatographia A study of chemical transformations of organic compounds under the action of cavitation, Russian Journal of Physical Chemistry B Ethyl decanoate as a major component in the defensive secretion of two new zealand aleocharine (staphylinidae) beetlesu2014Tramiathaea cornigera (broun) andThamiaraea fuscicornis (broun), Journal of Chemical Ecology Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS, Food Analytical Methods Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS, Food Science and Biotechnology