Results 201 to 210 of about 36,421 (257)

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source

The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them. [PDF]

Foods
Belcar J, Gorzelany J.
europepmc   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese. [PDF]

Food Technol Biotechnol
de Almeida GC, de Jesus LK, Cardoso GP, de Abreu CM, Vendruscolo RG, de Oliveira Ferreira-Rocha L.   +5 more
europepmc   +1 more source

Influence of the growing area on cone yield and alpha and beta acid content in Cascade hops: An Italian case study

JSFA reports, EarlyView.
Abstract Background Territorial food production is a well‐known quality trait, which is attracting new customer preferences for different agricultural products. In this context, many microbreweries and agricultural breweries started to cultivate their own small hopyard to exploit the so‐called “terroir” effect.
Paolo Loreti, Roberto Ruggeri, Angelo Rossini, Luca Saltalamacchia, Francesco Rossini   +4 more
wiley   +1 more source

Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with <i>Salmonella</i> Javiana<i>, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus</i>. [PDF]

Front Microbiol
Maust A, Desiree K, Rubinelli PM, Ferreira S, Acuff JC, Lafontaine S.   +5 more
europepmc   +1 more source

Products of Beer in Okhotsk Area

food preservation science, 1997
openaire   +2 more sources

Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking Consumers. [PDF]

J Agric Food Chem
Borcherding J, Booth M, Toro Uribe S, Forero DP, Tello E, Peterson J, Peterson DG.   +6 more
europepmc   +1 more source

Lineage-Specific Adaptive Strategies Shape the Response of de Novo Lager Yeast Hybrids to High-Gravity Fermentation. [PDF]

Microb Biotechnol
Albillos-Arenal S, Zavaleta V, Jeria F, González-Venegas D, Peña TA, Villarreal P, Cubillos FA.   +6 more
europepmc   +1 more source

Young Consumers' Preferences for Nonalcoholic Beers: The Impact of Sensory Perception and Label Information. [PDF]

Int J Food Sci
Klensporf-Pawlik D, Klimczak I, Rybicka I, Gliszczyńska-Świgło A.   +3 more
europepmc   +1 more source