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Academic Journal

GRAND NAİN (MUSA ACUMINATA) MUZUNUN AROMA YE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ.

Authors : Salih Sönmezdağ¹; Kelebek, Haşim²; Selli, Serkan³

Source: GIDA: The Journal of Food. 2012, Vol. 37 Issue 6, p325-332. 8p. 1 Black and White Photograph, 3 Charts, 1 Graph.

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Academic Journal

Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines.

Authors : JOUANNEAU, S.¹; WEAVER, R.J.¹; NICOLAU, L.¹

Source: Australian Journal of Grape & Wine Research. Oct2012, Vol. 18 Issue 3, p329-343. 15p.

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Academic Journal

Effect of Grapevine Age on the Aroma Compounds in 'Beihong' Wine.

Authors : Gang Du^1,2,3; Jicheng Zhan¹; Jingyuan Li¹

Source: South African Journal of Enology & Viticulture. 2012, Vol. 33 Issue 1, p7-13. 7p.

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Academic Journal

Emir Üzümünden Geleneksel Yöntemle Üretilen Doğal Köpüren Şarabın Aroma Bileşiklerinin Belirlenmesi.

Authors : Cabaroğlu, Turgut¹ ; Bozdoğan, Adnan²; Şen, Kemal³

Source: Academic Food Journal / Akademik GIDA. Jul2012, Vol. 10 Issue 3, p14-21. 8p.

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Academic Journal

Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China.

Authors : Zhu, Lixia^1,2; Wang, Liling^1,2; Song, Hongzhuan¹

Source: Journal of the Institute of Brewing. Sep2012, Vol. 118 Issue 2, p236-242. 7p. 2 Charts, 4 Graphs.

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Academic Journal

Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management.

Authors : Toci, Aline T.¹; Crupi, Pasquale¹; Gambacorta, Giuseppe²

Source: Journal of Mass Spectrometry. Sep2012, Vol. 47 Issue 9, p1104-1112. 9p.

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Academic Journal

Determination of Wine Aroma Compounds by Dehydration Followed by GC/MS.

Authors : Angioni, Alberto¹ ; Pintore, Giorgio A. M.²; Caboni, Pierluigi¹

Source: Journal of AOAC International. May/Jun2012, Vol. 95 Issue 3, p813-819. 7p. 4 Charts, 3 Graphs.

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Academic Journal

Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates.

Authors : Lukić, Igor¹; Miličević, Borislav²; Tomas, Srećko³

Source: Journal of the Institute of Brewing. Nov2012, Vol. 118 Issue 3, p285-294. 10p. 3 Charts, 1 Graph.

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Academic Journal

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat.

Authors : Vítová, Eva¹ ; Loupancová, Blanka¹; Sklenářová, Kateřina¹

Source: Chemical Papers. Dec2012, Vol. 66 Issue 10, p907-913. 7p.

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Academic Journal

Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine.

Authors : Pedroza, MiguelA.¹ (AUTHOR); Carmona, Manuel^1,2 (AUTHOR); Pardo, Francisco³ (AUTHOR)

Source: CyTA: Journal of Food. Aug2012, Vol. 10 Issue 3, p225-234. 10p. 4 Charts, 3 Graphs.

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نتائج البحث

فلترة النتائج

GRAND NAİN (MUSA ACUMINATA) MUZUNUN AROMA YE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ.

Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines.

Effect of Grapevine Age on the Aroma Compounds in 'Beihong' Wine.

Emir Üzümünden Geleneksel Yöntemle Üretilen Doğal Köpüren Şarabın Aroma Bileşiklerinin Belirlenmesi.

Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China.

Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management.

Determination of Wine Aroma Compounds by Dehydration Followed by GC/MS.

Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates.

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat.

Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine.

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