Results 271 to 280 of about 292,903 (321)

Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment

Analytical and Bioanalytical Chemistry, 2021
Nicolas Malfondet, P. Brunerie, J. Le Quéré   +2 more
semanticscholar   +1 more source

Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics

European Food Research and Technology
Chenglong He, Bo Peng, Dongsheng Zhang, Liyue Fei, Yiwen Mao, Ziyi Lu, Yu Li, Suyu Wei, W. Cai   +8 more
semanticscholar   +1 more source

Brandy

2022
openaire   +1 more source

Uncovering changes in mulberry brandy during artificial aging using flavoromics

European Food Research and Technology
Baolin Han, Shulin Tian, Shenhai Zheng, Yuqi Jiang, Minghong Bian   +4 more
semanticscholar   +1 more source

Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS.

Food Chemistry
Jingjing Liu, Yin Wan, Yanru Chen, Haowei Fan, Mengxiang Li, Qihai Jiang, Guiming Fu   +6 more
semanticscholar   +1 more source

Correlation analysis of the age of brandy and volatiles in brandy by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

, 2020
Siying Li, Huafeng Yang, Hehe Tian, Jiyun Zou, Jingming Li   +4 more
semanticscholar   +1 more source

Brandy v. British Brandy.

The Lancet, 1904
openaire   +1 more source

Brandy

Karestin Harrison, Tamara L. Honesty
openaire   +2 more sources

Brandy

Industrial & Engineering Chemistry, 1939
openaire   +1 more source

Brandy

Home Healthcare Nurse: The Journal for the Home Care and Hospice Professional, 1985
openaire   +2 more sources