Zobrazeno 1 - 10
of 49
pro vyhledávání: '"K. Korány"'
Publikováno v:
Horticultural Science, Vol 34, Iss 1, Pp 17-25 (2007)
The aim of this study was to analyze both the morphological and chemical characteristics of Acorus calamus plants collected from the natural sites in the Czech Republic and to compare them to the sweet flags growing in Finland, Slovenia and Canada, w
Externí odkaz:
https://doaj.org/article/5a5abda823fe448ba5e4dc729e456350
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 84, Iss 1 (2012)
Scent components from two species of Tuber truffles gleaned in Hungary were examined with gas chromatography-mass spectrometry subsequent to Likens-Nickerson simultaneous distillation extraction. The analysis revealed several differences between them
Externí odkaz:
https://doaj.org/article/ccabaac245f14f85bb95723691ee072a
Publikováno v:
International Journal of Horticultural Science, Vol 7, Iss 3-4 (2001)
Our general conclusion was that the thiamine amounts of 0,6 and 3,0 mg/1 added prior to wine fermentation, resulted in higher free-S02 level in comparison to the control. Furthermore, among the yeast strains examined in our experiments, Uvaferm BC st
Externí odkaz:
https://doaj.org/article/b78fbfe30f4c43a0a6fdbd43f9bb66cc
Publikováno v:
International Journal of Horticultural Science, Vol 7, Iss 2 (2001)
In the temperate zone live about 150 species of the Nepeta genus. Our investigations covered the examinations of the volatile oil containing species of the genus endemic in Hungary, Nepeta cataria and Nepeta parviflora. Latter is a relict of the anci
Externí odkaz:
https://doaj.org/article/ce84040a5d4b4536a83fc3f5fe870270
Publikováno v:
International Journal of Horticultural Science, Vol 7, Iss 1 (2001)
In our laboratory for special determinations BOERINGER-MANNHEIM's enzyme-test combinations have been used for 10 years. Our present work deals with the practical aspects of the enzymatic determination of so important wine components like L-malic, L-l
Externí odkaz:
https://doaj.org/article/436c3b31cb1f4c3683bbd6111f3b14d3
Publikováno v:
International Journal of Horticultural Science, Vol 7, Iss 1 (2001)
It has been established, that thiamin content added in 3 mg/I concentration to musts before fermentation resulted in the enhanced storability of sparkling wine base at lower SO2 levels. Fermentation rate is not increased by this concentration and it
Externí odkaz:
https://doaj.org/article/898f852a74d846f2b0a19543210b741a
Publikováno v:
International Journal of Horticultural Science, Vol 5, Iss 3-4 (1999)
Authors investigated the antioxidant effect of wine-phenolics, expressed as total antioxidant status (TAS-value). This property may play an important role in elimination of the harmful effects of free radicals in human body. Independently of their
Externí odkaz:
https://doaj.org/article/05dcb03e9dbb4df7b8eab841808d2d32
Publikováno v:
International Journal of Horticultural Science, Vol 5, Iss 3-4 (1999)
The lack of interpretation methods useful in evaluating the aroma-profiles of wines makes it necessary to thoroughly investigate alternative evaluation procedures. By adding three appropriate normal hydrocarbon standards to all sample extracts, measu
Externí odkaz:
https://doaj.org/article/a7460a8c087542708be8fb32727eaa0b
Publikováno v:
International Journal of Medicinal Mushrooms. 19:433-443
The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8be18e843b5a480a248fb107499058c3
https://doi.org/10.1615/intjmedmushrooms.v19.i5.50
https://doi.org/10.1615/intjmedmushrooms.v19.i5.50
Autor:
László Sipos, Zoltán Kókai, Zoltan Kovacs, Dániel Szöllősi, Zs. Mednyánszky, M. Csóka, Albert Fekete, Attila Gere, E. Várvölgyi, K. Korány
Publikováno v:
Arabian Journal for Science and Engineering. 40:125-133
Several efforts have been made by researchers to predict the sensory profile of coffee by instrumental measurement results. The aim of the work reported here was to determine the applicability of instrumental methods on coffee samples to replace the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f58f6a32fe4877a9e8d3877642188a35
https://doi.org/10.1007/s13369-014-1489-5
https://doi.org/10.1007/s13369-014-1489-5