Zobrazeno 1 - 10
of 217
pro vyhledávání: '"Comprehensive gas chromatography"'
Publikováno v:
Talanta Open, Vol 10, Iss , Pp 100346- (2024)
Whiskey is a traditional distilled product produced on the island of Ireland that is currently experiencing a major expansion in export volume. Different styles of Irish whiskey exist, however only some very limited published information exists on th
Externí odkaz:
https://doaj.org/article/95085647fb01447581b3120a89bb8859
Publikováno v:
Molecules, Vol 29, Iss 11, p 2537 (2024)
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics
Externí odkaz:
https://doaj.org/article/1dbe2b3fb4be4b2caaa1b991ed378a7a
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 13, p 2433 (2023)
Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality. The present
Externí odkaz:
https://doaj.org/article/a3610e0854754042b131dc55db472007
Autor:
Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 2, Pp 94-102 (2020)
Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase
Externí odkaz:
https://doaj.org/article/0dab84ed495345ecb6c13693e141dbcf
Publikováno v:
Molecules, Vol 28, Iss 7, p 3038 (2023)
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur comp
Externí odkaz:
https://doaj.org/article/1110a5cab6024efc94fc9823e16f27f7
Akademický článek
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Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 2, Pp 131-142 (2017)
Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine vola
Externí odkaz:
https://doaj.org/article/193da41976184a06961dc9f8ce972d66
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2433
Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality. The present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f6a058df1ce895bcc167466404dec413
Autor:
Focant, Kinjal Bhatt, Titziana Orlando, Marie-Alice Meuwis, Edouard Louis, Pierre-Hugues Stefanuto, Jean-François
Publikováno v:
International Journal of Molecular Sciences; Volume 24; Issue 11; Pages: 9614
Colorectal cancer (CRC) ranks as the third most frequently diagnosed cancer and the second leading cause of cancer-related deaths. The current endoscopic-based or stool-based diagnostic techniques are either highly invasive or lack sufficient sensiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f660cd1e0a2801c8b1f37838b89ce878