Zobrazeno 1 - 10
of 397
pro vyhledávání: '"Volatile fraction"'
Publikováno v:
Shipin yu jixie, Vol 39, Iss 4, Pp 135-141 (2023)
Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by sp
Externí odkaz:
https://doaj.org/article/ca61222fcf9d441ca0042e63ad49e8f7
Autor:
Pilar Manzano, Beatriz Martín-Gómez, Adrián Fuente-Ballesteros, Ana M. Ares, Juan C. Diego, José Bernal
Publikováno v:
MethodsX, Vol 10, Iss , Pp 102115- (2023)
Static headspace coupled with comprehensive two-dimensional gas chromatography and a flame ionization detector (HS-GC × GC-FID), has been applied to monitor changes in the volatile fraction of commercial edible nuts and seeds (peanuts, almonds, haze
Externí odkaz:
https://doaj.org/article/ddb653ee8acf497baaa2e916c2d04030
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Crystals, Vol 12, Iss 12, p 1779 (2022)
The Mogok metamorphic belt (MMB) of Myanmar is a famous geographical origin acknowledged by the whole world for its large mineral resources. In this study, basic gemological tests (density, UV fluorescence, refractive index, etc.), spectroscopic test
Externí odkaz:
https://doaj.org/article/797b99b63cfa4b8a952fd5aa56a4f4c9
Autor:
Elena Cristina Scutarașu, Camelia Elena Luchian, Laurian Vlase, Katalin Nagy, Lucia Cintia Colibaba, Lucia Carmen Trinca, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 11, p 2897 (2022)
Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze th
Externí odkaz:
https://doaj.org/article/7952d8d8f57440c0bdee0d2d0307fa41
Autor:
Chahinez Ait Si Said, Nacera Riad, Mohamed Reda Zahi, Smain Sabour, Salah Akkal, Wissam Zam, Ouassila Touafek, Mohamed El Hattab
Publikováno v:
Chemosensors, Vol 10, Iss 11, p 491 (2022)
Oil mill wastewater is the main by-product of the olive oil industry resulting mainly from the treatment and pressing of olives in mills. It is a rich source of nutrients and phytochemicals with a wide spectrum of biological properties. The present s
Externí odkaz:
https://doaj.org/article/5e122b3fb48542cd91f18584624b084f
Autor:
Touria Lechhab, Wafae Lechhab, Emanuela Trovato, Farida Salmoun, Luigi Mondello, Francesco Cacciola
Publikováno v:
Horticulturae, Vol 8, Iss 10, p 925 (2022)
The volatile profile of an olive oil is a crucial attribute indicating its sensory quality. Hence, to elucidate the impact of geographical origin (including edaphoclimatic conditions) and the crop season on the volatile composition of monovarietal Mo
Externí odkaz:
https://doaj.org/article/51986274d9f1426dac32f9ec5d9b8d60
Autor:
Walter F Quezada Moreno, Walter D Quezada Torres, Ana Ana, Gabriela Ariasc, Edwin Cevallosc, Zoila Zambranoc, Hannibal Britoa, Karina Salazara
Publikováno v:
Arabian Journal of Medicinal and Aromatic Plants, Vol 5, Iss 1, Pp 59-71 (2019)
The objective of this research work was to determine the amount of essential oil obtained from the plant species Mintostachys mollis, using the method of extraction of water-steam distillation by the cohobation process and the comparison of the chemi
Externí odkaz:
https://doaj.org/article/9ccaedb9cd2a48de87536b77b06123ca