Results 121 to 130 of about 8,073 (152)

Water Soluble Aroma Precursors

1999
Peter Winterhalter, Holger Knapp, Markus Straubinger   +2 more
openaire   +1 more source

Analysis of Norisoprenoid Aroma Precursors

2001
Holger Knapp, Markus Straubinger, Carola Stingl, Peter Winterhalter   +3 more
openaire   +1 more source

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2022
Jiang Lu, Zijian Liang, Yu Gao
exaly  

Explorations towards the biocatalytic synthesis of a hazelnut aroma precursor

In recent years many industries focus on biocatalysis in order to exploit the intrinsic advantages of enzyme catalysed chemistry. Substitution of classical reactions by enzymatic cascades, often leads to a controlled stereoselectivity of the reaction and the use of milder process conditions.
openaire   +1 more source

Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures ofOenococcus oeni

Journal of Agricultural and Food Chemistry, 2003
Maurizio Ugliano, Alessandro Genovese
exaly  

Wine Aroma Precursors

2008
openaire   +1 more source

Linalyl β-d-glucopyranoside and its 6′-O-malonate as aroma precursors from Jasminum sambac

Phytochemistry, 1994
Naoharu Watanabe, Akihito Yagi, Kanzo Sakata   +2 more
exaly  

Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors

Food Science and Technology International, 2001
Amparo Querol, D Ramon, S Valles
exaly  

Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines

Journal of Agricultural and Food Chemistry, 2011
Hans-Georg Schmarr, Ulrich Fischer, Peter Winterhalter   +2 more
exaly  

The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications

Phytochemistry Reviews, 2016
Bin Du, Fengmei Zhu
exaly