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Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping.

Autor: Zhu Y; Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., Su Q; Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., Jiao J; Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., Kelanne N; Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland., Kortesniemi M; Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland., Xu X; Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., Zhu B; Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China., Laaksonen O; Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Apr 29; Vol. 12 (9). Date of Electronic Publication: 2023 Apr 29.

Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge.

Autor: Vicente J; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense of Madrid, Jose Antonio Novais, 12, 28040 Madrid, Spain., Kelanne N; Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland., Rodrigo-Burgos L; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense of Madrid, Jose Antonio Novais, 12, 28040 Madrid, Spain., Navascués E; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.; Pago de Carraovejas, S.L.U., Camino de Carraovejas, s/n, 47300 Peñafiel, Spain., Calderón F; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain., Santos A; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense of Madrid, Jose Antonio Novais, 12, 28040 Madrid, Spain., Marquina D; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense of Madrid, Jose Antonio Novais, 12, 28040 Madrid, Spain., Yang B; Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland., Benito S; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.

Publikováno v: FEMS yeast research [FEMS Yeast Res] 2023 Jan 04; Vol. 23.

Influence of enzymatic treatment on the chemical composition of lingonberry (Vaccinium vitis-idaea) juice.

Autor: Marsol-Vall A; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland., Kelanne N; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland., Nuutinen A; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland., Laaksonen O; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: oskar.laaksonen@utu.fi.

Publikováno v: Food chemistry [Food Chem] 2021 Mar 01; Vol. 339, pp. 128052. Date of Electronic Publication: 2020 Sep 10.

Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.

Autor: Rongsuo Hu^1,2,3 (AUTHOR) hnhrs@126.com, Fei Xu^2,3 (AUTHOR) xufei_0302054@163.com, Liyan Zhao¹ (AUTHOR) zhlychen@njau.edu.cn, Wenjiang Dong² (AUTHOR) dongwenjiang.123@163.com, Xingyuan Xiao⁴ (AUTHOR) X15758390485@126.com, Xiao Chen¹ (AUTHOR) chenxiao@njau.edu.cn

Publikováno v: Molecules. Jul2024, Vol. 29 Issue 13, p1-18. 18p.