Results 231 to 240 of about 8,813 (259)

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

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

Linalyl β--glucopyranoside and its 6′--malonate as aroma precursors from

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

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors

Food Chemistry, 2015
Carolina Muñoz-González, María Victoria Moreno-Arribas, Carolina Cueva   +2 more
exaly  

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

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

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

Food Chemistry, 2013
Hernán Ojeda, Ana Martínez Gil, Gonzalo L. Alonso   +2 more
exaly  

A convenient synthesis of amino acid-derived precursors to the important wine aroma 3-sulfanylhexan-1-ol (3SH)

Tetrahedron Letters, 2020
Bruno Fedrizzi, David Barker, Rebecca Eleanor Jelley   +2 more
exaly  

Insights into the potential contribution of glycosidic aroma precursors to the aroma and sensory profile of icewines

Food Chemistry
Xu Qian, Yihan Chen, Haoen Cai, Mengyao Qi, Keji Yu, Ying Shi, Changqing Duan, Yibin Lan   +7 more
openaire   +1 more source

Precursors of the Cocoa-Specific Aroma Components are Derived from the Vicilin-Class (7S) Globulin of the Cocoa Seeds by Proteolytic Processing

Botanica Acta, 1995
Juergen Voigt, B Biehl
exaly  

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

Phytochemistry Reviews, 2016
Bin Du, Fengmei Zhu
exaly  

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

Food Chemistry, 2006
Eva Navascués
exaly