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  • 1-10 ل  567 نتائج ل ""Aroma Compounds""

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Publisher : university of zagreb faculty of food technology and biotechnology
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Academic Journal

Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology

Subjects: secondary aroma compounds; grape marc distillates; variety

  • Source: Food Technology and Biotechnology, Vol 49, Iss 2, Pp 214-227 (2011)

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Academic Journal

The Use of Enzymes and Microorganisms for the Production of Aroma Compounds from Lipids

Subjects: lipids; aroma compounds; biotransformation

  • Source: Food Technology and Biotechnology, Vol 42, Iss 4, Pp 327-336 (2004)

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Academic Journal

Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies

Subjects: aroma compounds; biotransformation; microorganisms

  • Source: Food Technology and Biotechnology, Vol 44, Iss 3, Pp 335-353 (2006)

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Academic Journal

Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.

Subjects: Prošek; dessert wine; fermentation

  • Source: Food Technology and Biotechnology, Vol 48, Iss 4, Pp 530-537 (2010)

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Electronic Resource

Spojevi sekundarne arome u svježim rakijama komovicama uzrokovane sortom i odgovarajućom tehnologijom proizvodnje

Subjects: spojevi sekundarne arome; rakije komovice; sorta

  • Source: Food Technology and Biotechnology; ISSN 1334-2606 (Online); ISSN 1330-9862 (Print); ISSN-L 1330-9862; CODEN FTBRFD; Volume 49; Issue 2

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Academic Journal

Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela

Subjects: Malvazija istarska wines; maceration at 20 °C; cryomaceration

  • Source: Food Technology and Biotechnology, Vol 46, Iss 1, Pp 86-92 (2008)

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Academic Journal

Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents

Subjects: aroma production; solid-state fermentation; recovery

  • Source: Food Technology and Biotechnology, Vol 44, Iss 1, Pp 47-51 (2006)

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Electronic Resource

The Use of Enzymes and Microorganisms for the Production of Aroma Compounds from Lipids

Subjects: lipids; aroma compounds; biotransformation

  • Source: Food Technology and Biotechnology; ISSN 1334-2606 (Online); ISSN 1330-9862 (Print); ISSN-L 1330-9862; CODEN FTBRFD; Volume 42; Issue 4

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Academic Journal

Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Subjects: Saccharomyces paradoxus; wine volatile compounds; sensory characteristics

  • Source: Food Technology and Biotechnology, Vol 40, Iss 2, Pp 103-109 (2002)

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Academic Journal

Spojevi sekundarne arome u svježim rakijama komovicama uzrokovane sortom i odgovarajućom tehnologijom proizvodnje ; Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology

Subjects: spojevi sekundarne arome; rakije komovice; sorta

  • Source: Food Technology and Biotechnology ; ISSN 1334-2606 (Online) ; ISSN 1330-9862 (Print) ; ISSN-L 1330-9862 ; CODEN FTBRFD ; Volume 49 ; Issue 2

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  • 1-10 ل  567 نتائج ل ""Aroma Compounds""