Results 31 to 40 of about 77,351 (263)
Aroma evolution in chocolate production
, 2020 Chocolate aroma development, indeed, depends on several factors. Several volatile organic compound (VOC) chemical classes contribute to the distinctive chocolate aroma: most develop from aroma precursors, namely reducing sugars and free amino acids ...
Pistelli L., Ascrizzi R., Flamini G.
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Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives [PDF]
, 2020 Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as ...
Maria, Carpena +9 more
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Community Planning Using Aroma Function
, 2004 There are various connections between community planning and environmental symbiosis. Recently, the environmental creation attached importance to Aroma - the sense of smell- was given special attention, because it gives possibilities of selection and ...
イズミ, ジュン +5 more
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On the trail of aroma : a newly developed system shall help to describe coffee aroma [PDF]
, 2007 Eine grosse Herausforderung besteht sowohl für Kaffeeproduzenten wie für Kaffeeröster und -händler darin, die wahrgenommenen Aromakomponenten ihrer Produkte nachvollziehbar sensorisch zu beschreiben.
Bongartz, Annette, Chatelain, Karin
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Chemical studies of odor actives volatil compounds of Araza (Eugenia stipitata) fruit
, 2023 ilustraciones, diagramas, fotografías, mapasEn este trabajo de maestría se presenta el estudio químico del aroma del fruto de Arazá (Eugenia stipitata).
González Galindo, Angie Tatiana
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Functional characterization of SlscADH1, a fruit-ripening associated short-chain alcohol dehydrogenase of tomato [PDF]
, 2012 A tomato short-chain dehydrogenase-reductase (SlscADH1) is preferentially expressed in fruit with a maximum expression at the breaker stage while expression in roots, stems, leaves and flowers is very weak.
Moummou, Hanane +8 more
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Rationale use of microbiological diagnostic techniques: A module for undergraduate medical students
CHRISMED Journal of Health and Research, 2018 Introduction: As we all know that 2nd-year professional students are just the beginner to learn the clinical skills. By teaching rational use of various laboratory techniques, one can shortlist the investigations to be ordered, thereby making it cost ...
Aroma Oberoi
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FoodsVanillin is widely used in foods, but its poor water dispersibility and limited stability reduce its flavor performance during processing and storage.
Xudong Wang +6 more
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Nematicidal Action of Microencapsulated Essential Oil of Flesh Fingered Citron
Journal of Chemistry, 2020 Flesh fingered citron (FFC) essential oil (EO) is susceptible to volatilisation at room temperature. Therefore, its use as a nematicide requires a controlled release.
Xixi Piao +3 more
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Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma
Frontiers in Plant Science, 2016 Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma.
Tina Ilc +3 more
openaire +4 more sources