Zobrazeno 1 - 7
of 7
pro vyhledávání: '"G. J. Pickering"'
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S62-S65 (2009)
3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine and 3-secbutyl-2-methoxypyrazine were added to
Externí odkaz:
https://doaj.org/article/cbf287171890418f835b7ae2937c6eb5
Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel
Autor:
G. J. Pickering
Publikováno v:
Journal of Animal Physiology and Animal Nutrition. 93:52-60
A methodology based on descriptive analysis techniques used in the evaluation of human food has been successfully refined to allow for a human taste panel to profile the flavour and texture of a range of cat food products (CFP) and their component pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5981b072ce3c83614e63076c0692e40
https://doi.org/10.1111/j.1439-0396.2007.00778.x
https://doi.org/10.1111/j.1439-0396.2007.00778.x
Autor:
G. J. Pickering, M. S. Pour Nikfardjam
Publikováno v:
European Food Research and Technology. 227:1077-1083
Eight wines were made from two Canadian hybrid grape varieties (Marechal Foch, Baco Noir) and two Hungarian Vitis vinifera varieties (Kadarka, Lemberger). One half was kept untreated; the other half received a commercial yeast preparation (OptiRed®)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0489fd70897a7aac684ad3740dc41da
https://doi.org/10.1007/s00217-008-0822-1
https://doi.org/10.1007/s00217-008-0822-1
Autor:
M. S. Pour Nikfardjam, G. J. Pickering
Publikováno v:
European Food Research and Technology. 227:925-931
Eight wines were made from two Canadian hybrid grape varieties (Marechal Foch, Baco Noir) and two Hungarian Vitis vinifera varieties (Kadarka, Lemberger). One half was kept untreated and the other half received a commercial yeast preparation (OptiRed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76de098ca1f4569b2e02f6515bcb5436
https://doi.org/10.1007/s00217-007-0807-5
https://doi.org/10.1007/s00217-007-0807-5
Publikováno v:
Acta Horticulturae. :77-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba85d8c5331eafbbe20af654ef6bde32
https://doi.org/10.17660/actahortic.2000.512.8
https://doi.org/10.17660/actahortic.2000.512.8
Publikováno v:
American Journal of Enology and Viticulture. 50:299-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5560b63680e672724fcb3cd39c9a40cc
https://doi.org/10.5344/ajev.1999.50.3.299
https://doi.org/10.5344/ajev.1999.50.3.299
Publikováno v:
American Journal of Enology and Viticulture. 50:291-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b4688d546cce54cd9f19d1817bac551
https://doi.org/10.5344/ajev.1999.50.3.291
https://doi.org/10.5344/ajev.1999.50.3.291