Results 141 to 150 of about 8,073 (152)

Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained

1989
GUNATA ZIYA CITE PAUL, BITTEUR SYLVAINE, BAUMES RAYMOND, BRILLOUET JEAN-MARC, TAPIERO CLAUDE, BAYONOVE CLAUDE, CORDONNIER ROBERT   +6 more
openaire   +8 more sources

Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential

Food Chemistry
Ricardo Lopez, Vicente Ferreira, Elayma Sanchez Acevedo   +2 more
exaly  

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

Food Chemistry, 2013
Hernán Ojeda, Ana Maria Martinez-Gil, Gonzalo L Alonso   +2 more
exaly  

A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

Food Chemistry, 2006
Eva Navascues
exaly  

Highly Unsaturated Fatty Acids as Precursors of Fish Aroma

2001
Toshiaki Ohshima, Janthira Kaewsrithong, Hiroyuki Utsunomiya, Hideki Ushio, Chiaki Koizumi   +4 more
openaire   +1 more source

Meat aroma precursor composition

1979
BERNHARDT CHRISTIAN A, MOHLENKAMP MARVIN J JR   +1 more
openaire   +1 more source

The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma

1998
I. Leigh Francis, Stella Kassara, Ann C. Noble, Patrick J. Williams   +3 more
openaire   +1 more source

PROCESS FOR OBTAINING AROMA COMPONENTS AND AROMAS FROM THEIR PRECURSORS OF A GLYCOSIDIC NATURE

1989
GUNATA ZIYA, BITTEUR SYLVAINE, BAUMES RAYMOND, BRILLOUET JEAN-MARC, TAPIERO CLAUDE, BAYONOVE CLAUDE, CORDONNIER ROBERT   +6 more
openaire   +2 more sources

Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts

Scientia Horticulturae
Cristina Ubeda Aguilera, BELÉN Puertas
exaly  

HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors

2001
openaire   +1 more source