Results 231 to 240 of about 12,293 (264)

[Research on the aromas. On the aroma of coffee. I].

Helvetica chimica acta, 1968
M, Stoll, M, Winter, F, Gautschi, I, Flament, B, Willhalm   +4 more
openaire   +1 more source

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

Journal of Agricultural and Food Chemistry, 2020
Liang Yang, Yan Xu, Shuang Chen
exaly  

THE BUTTER AROMA BACTERIA

Journal of Bacteriology, 1926
S, Orla-Jensen, A D, Orla-Jensen, B, Spur   +2 more
openaire   +2 more sources

Interception in the Aroma system

Proceedings of the ACM 2000 conference on Java Grande, 2000
Nitya Narasimhan, Louise E. Moser, P. M. Melliar-Smith   +2 more
openaire   +2 more sources

Research progress of trace components in sesame-aroma type of baijiu

Food Research International, 2020
Jiaxin Hong, Dong-Rui Zhao, Wenjing Tian
exaly  

Aroma graševine

2012
Od mnogo hlapljivih komponenti u vinu određene od njih imaju poseban i značajan utjecaj na aromu. U ovom radu izvest će se identifikacija i kvantifikacija tih komponenata. Istraživanje će se provoditi na sorti vina kontinentalne Hrvatske, graševine. Rezultati su dobiveni metodom određivanja hlapljivih sastojaka vina plinskom kromatografijom/masenom ...
openaire   +1 more source

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

Chemical Reviews, 2013
Daniel Cozzolino, Heather E Smyth
exaly  

The aroma of rice ... and tiger

Nature, 1990
R L, Brahmachary, M P, Sarkar, J, Dutta
openaire   +2 more sources

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2016
Baoguo Sun, Jin-Yuan Sun, Hehe Li
exaly  

Aroma formation and dynamic changes during white tea processing

Food Chemistry, 2019
Zhi Lin, Yin Zhu, Qin-Cao Chen
exaly