Zobrazeno 1 - 10
of 32
pro vyhledávání: '"David A. Heatherbell"'
Publikováno v:
Food Quality and Preference. 15:411-420
To source the locus of the recognition memory advantage demonstrated by wine experts in a previous study [Chem. Senses 27 (2002) 747], we investigated recognition of wine-relevant odours as a function of wine expertise and type of encoding of the to-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d78c4dd96045089ca293e90a169b6c5e
https://doi.org/10.1016/j.foodqual.2003.07.002
https://doi.org/10.1016/j.foodqual.2003.07.002
Publikováno v:
Journal of Wine Research. 14:79-101
The mental processes that enable a wine connoisseur to identify a favourite vintage have received little systematic study. Two experiments explored wine expertise by investigating perceptual processing in judgements of wine aroma. Specifically, we in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea696e9aaf8816aaa517576a8d02311b
https://doi.org/10.1080/09571260410001677969
https://doi.org/10.1080/09571260410001677969
Publikováno v:
Chemical Senses. 27:747-755
We investigated recognition and identification of wine-relevant odours as a function of domain-specific expertise. Eleven wine experts and 11 wine novices participated in tasks measuring olfactory threshold, odour recognition, odour identification, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c39573d069f1f89075508f09d546b4fe
https://doi.org/10.1093/chemse/27.8.747
https://doi.org/10.1093/chemse/27.8.747
Publikováno v:
Journal of Food Science. 57:385-391
Blackberry wine was made from thawed fruit (Evergreen variety) by fermentation of pulp, depectinized juice, and high-temperature short-time (HTST)-treated and depectinized juice. The effects of fining and storage on pigment composition, color and app
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68fab8e74fc01e972cfb42c6320bf47e
https://doi.org/10.1111/j.1365-2621.1992.tb05500.x
https://doi.org/10.1111/j.1365-2621.1992.tb05500.x
Publikováno v:
Journal of Food Science. 55:1610-1613
Anjou, Comice, and Bartlett pears were processed into clarified juices from hard green and soft ripened fruits. Processing trials with and without SO2 were conducted. Effects of variety, maturity and processing on browning, turbidity, proteins, and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4869602d9b9b156ee36624a57c081a63
https://doi.org/10.1111/j.1365-2621.1990.tb03582.x
https://doi.org/10.1111/j.1365-2621.1990.tb03582.x
Publikováno v:
Journal of Food Science. 55:1011-1017
Red raspberry wine was made from thawed fruit by fermentation of pulp, depectinized juice, and pasteurized depectinized juice. The influences of fining and storage were also investigated. The anthocyanin pigment profiles of the samples were determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98fe5de5fcf62963ead13bb1fd733870
https://doi.org/10.1111/j.1365-2621.1990.tb01586.x
https://doi.org/10.1111/j.1365-2621.1990.tb01586.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 38:1572-1579
This paper describes the characterization of the phenolic profile of apple juices with the use of diode array detection. The changes that occur with pasteurization, enzymatic clarification, fining, bottling, concentration, and storage on the phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f36a509d312fc65356af437cbfe54e67
https://doi.org/10.1021/jf00097a031
https://doi.org/10.1021/jf00097a031
Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice
Publikováno v:
Journal of Food Science. 55:728-730
Red Delicious apple juice was processed by ultrafiltration (UF) with SO2 (minimum oxidation) and without SO2 (maximum oxidation) and stored for 12 months at 2°C or 20°C. After storage, a trained panel evaluated the juices using descriptive analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1140648b1633cdbba2ccb5c871db0620
https://doi.org/10.1111/j.1365-2621.1990.tb05216.x
https://doi.org/10.1111/j.1365-2621.1990.tb05216.x
Autor:
Juinn-Chin Hsu, David A. Heatherbell
Publikováno v:
American Journal of Enology and Viticulture. 38:6-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44e837c64dcdc7348e1620cfc3b7fd01
https://doi.org/10.5344/ajev.1987.38.1.6
https://doi.org/10.5344/ajev.1987.38.1.6