Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Ann C. Noble"'
Autor:
Ioannis S. Arvanitoyannis, Paola Battilani, Marcos Bonada, R.G.V. Bramley, Soline Caillé, Francis Canon, S. Chandra, J. Chapman, Véronique Cheynier, Monika Christmann, D. Cozzolino, Julie A. Culbert, R. Dambergs, Robert G. Dambergs, Arancha de la Fuente, Everard J. Edwards, Vicente Ferreira, Maximilian Freund, B.H. Gump, Markus J. Herderich, Gregory V. Jones, James A. Kennedy, Paul A. Kilmartin, Mark P. Krstic, Isabelle Lesschaeve, Ann C. Noble, Anita Oberholster, J.P. Osborne, Mango Parker, Tijana Petrovic, A.C. Power, Andrew G. Reynolds, J.J. Roberts, Victor O. Sadras, María Pilar Sáenz-Navajas, Pascale Sarni-Manchado, Eileen S. Scott, Angela Silva, Belinda E. Stummer, C. van Leeuwen, M.A. Vivier, P.R. Young, B.W. Zoecklein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b22d443b8cde4a1d71146a99e0b3372
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
https://doi.org/10.1016/b978-0-08-102067-8.09992-9
Autor:
Isabelle Lesschaeve, Ann C. Noble
Publikováno v:
Managing Wine Quality ISBN: 9780081020678
The main advantage of sensory techniques over traditional wine tasting is to ensure that tasting data are collected in the least biased way that can be analyzed and interpreted statistically. The present chapter reviews current methodologies and best
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f27213f919efa53fe8d7d3b4ec6507
https://doi.org/10.1016/b978-0-08-102067-8.00010-5
https://doi.org/10.1016/b978-0-08-102067-8.00010-5
Publikováno v:
Journal of the Science of Food and Agriculture. 93:1852-1857
Background To increase the market share of Californian wines in other countries, wine preferences need to be explored in potential markets. This work studied the preferences of American and Italian consumers for red wines produced in California and I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cbfbccceaae11e8dd5ad355f270f13b
https://doi.org/10.1002/jsfa.5979
https://doi.org/10.1002/jsfa.5979
Autor:
Leslie D. Preston, David E. Block, Hildegarde Heymann, George Soleas, Ann C. Noble, Susan E. Ebeler
Publikováno v:
American Journal of Enology and Viticulture. 59:137-145
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0c756a2b96e506627b00ef21ab55944
https://doi.org/10.5344/ajev.2008.59.2.137
https://doi.org/10.5344/ajev.2008.59.2.137
Publikováno v:
International Journal of Food Science & Technology. 28:127-137
Summary Perceived intensities of aqueous solutions of 0.01% citral (C) and of 0.14% vanillin were estimated over time when presented nasally (sniffing), retronasally (sipping) and orally (sipping with nose pinched). the onset and decay of nasal perce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cde667dbd0cd1ec889a4f7a46b62093
https://doi.org/10.1111/j.1365-2621.1993.tb01258.x
https://doi.org/10.1111/j.1365-2621.1993.tb01258.x
Autor:
Seung-Joo Lee, Ann C. Noble
Publikováno v:
American Journal of Enology and Viticulture. 57:363-370
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0a604df73e4655ccec37945f36489fc
https://doi.org/10.5344/ajev.2006.57.3.363
https://doi.org/10.5344/ajev.2006.57.3.363
Autor:
Isabelle Lesschaeve, Ann C. Noble
Publikováno v:
The American Journal of Clinical Nutrition. 81:330S-335S
Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate, tea, wine, and soymilk. In fruits and beverages, the taste of bitterness and the tactile sensation of astringency are elicited primarily by flavanol polyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8588c107f0173b50121f18949e171179
https://doi.org/10.1093/ajcn/81.1.330s
https://doi.org/10.1093/ajcn/81.1.330s
Autor:
Michael Bom Frøst, Ann C. Noble
Publikováno v:
American Journal of Enology and Viticulture. 53:275-284
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1185f4c4450b8d9c3984572c0576c57d
https://doi.org/10.5344/ajev.2002.53.4.275
https://doi.org/10.5344/ajev.2002.53.4.275
Publikováno v:
Journal of Sensory Studies. 16:461-470
The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fea406906e13e91e3d946511fad358dc
https://doi.org/10.1111/j.1745-459x.2001.tb00313.x
https://doi.org/10.1111/j.1745-459x.2001.tb00313.x
Publikováno v:
Food Chemistry. 68:475-480
An easy and sensitive method for the analysis of glutathione (GSH) and other thiol-containing compounds in grape juice and wine has been developed and optimized. Following a pre-column derivatization of thiols with o-phthalaldehyde (OPA) and 2 aminoe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b1304510200a59902c2bed8733f19ee
https://doi.org/10.1016/s0308-8146(99)00227-7
https://doi.org/10.1016/s0308-8146(99)00227-7