Results 1 to 10 of about 111 (94)
PLoS ONE, 2018 The identification of factors that structure intraspecific diversity is of particular interest for biological conservation and restoration ecology. All rangelands in Argentina are currently experiencing some form of deterioration or desertification ...
Cecilia Bessega, Carolina Pometti
exaly +6 more sources
GelsEnhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing.
Damao Wang, Liang Zeng, Wei Luo
exaly +5 more sources
Food Chemistry: X, 2023 In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features of Chinese Dornfelder wines were black fruit, violet,
Mengqi Ling +7 more
doaj +1 more source
Screening of the Honey Aroma as a Potential Essence for the Aromachology
Applied Sciences, 2021 The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in ...
Jana Štefániková +4 more
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Collating antioxidant, reducing and metal chelating properties of spices and Acacia
Food Chemistry Advances, 2023 Condiments and spices are the minor dietary constituents used in cuisine to enhance aroma and flavors. Dietary constituents such as spices are source of phytochemicals and micronutrients.
Amit Singh Yadav
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Physicochemical and sensory parameters of black locust and chestnut honey quality [PDF]
Agroznanje, 2023 Black locust honey is produced from nectar collected from the Robinia tree (Robinia pseudoacacia). It has light yellow colour, very light and neutral fragrance, and smells of acacia blossom.
Biber Lejla +4 more
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Foods, 2023 Bee honey has different volatile organic compound profiles that depend on the botanical origin and the state of conservation and which are mainly responsible for its specific aroma.
Sara Panseri +6 more
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Main indicators of honey quality and their relationships
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки, 2023 Harmonization of product quality requirements contributes to increasing the competitiveness of domestic honeys on foreign markets. The purpose of the research was to establish the main quality indicators of honey samples of various botanical origins in ...
L. Lazareva +3 more
doaj +1 more source
Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The aim of this study was to evaluate the effect of dietary incorporation of tannin-rich woody species on meat oxidative stability, carcass traits and meat quality in goats.
Elisa Mariana García +5 more
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Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky [PDF]
Shipin KexueAroma compounds in Scottish Macallan single malt and Japanese Yamazaki single malt whisky of two ages each were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS).
ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu
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