Results 271 to 280 of about 9,309 (283)

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

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

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

Phytochemistry Reviews, 2016
Fengmei Zhu, Bin Du
exaly  

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
Jürgen Voigt, B Biehl
exaly  

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

Food Chemistry, 2006
Ana Briones Perez, Eva Navascues
exaly  

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

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

Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae

LWT - Food Science and Technology, 2004
M Fernández-González
exaly  

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

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

First Isolation of Geranyl Disaccharide Glycosides as Aroma Precursors from Rose Flowers

Natural Product Research, 1997
Kanzo Sakata, Naoharu Watanabe
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

Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components

Food Chemistry, 2016
Jürgen Voigt, Katharina Janek, Kathrin Textoris-Taube   +2 more
exaly