Results 241 to 250 of about 27,990 (252)

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS

Molecules, 2020
Andrea Maria Patelski, Urszula Dziekońska-Kubczak, Katarzyna Pielech-Przybylska   +2 more
exaly  

Effects of electric field treatments on phenol compounds of brandy aging in oak barrels

Innovative Food Science and Emerging Technologies, 2013
Da-Wen Sun, Xin-An Zeng
exaly  

Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

Food Chemistry, 2019
Dominico A Guillén-Sánchez
exaly  

Formation of siliceous sediments in brandy after diatomite filtration

Food Chemistry, 2015
M L A Gil
exaly  

Development of an accelerated aging method for Brandy

LWT - Food Science and Technology, 2014
Mónica Schwarz Rodríguez, Carmelo Garcia Barroso   +1 more
exaly  

Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies

Food Chemistry, 2013
Sara Canas, Ilda Caldeira
exaly  

Grape brandy production, composition and sensory evaluation

Journal of the Science of Food and Agriculture, 2014
Stamatina Kallithraka, Yiannis Kourkoutas   +1 more
exaly  

Identification of lactic acid bacteria isolated from South African brandy base wines

International Journal of Food Microbiology, 2004
Maret du Toit, Heinrich du Plessis, L M T Dicks   +2 more
exaly  

Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation

International Journal of Food Engineering, 2014
Tiantian Tian
exaly  

Production of Brandy from Apple by Different Methods

International Journal of Fruit Science, 2009
exaly