Results 41 to 50 of about 240,451 (286)
Photochemical Oxygen‐Atom‐Transfer Reactivity of Platinum(II) Peroxycarbonates
Angewandte Chemie, EarlyView.The coordination chemistry of metal–peroxycarbonate complexes (M(CO4)) remains poorly understood, with no reported studies of the photochemical reactivity of M(CO4) complexes. The platinum(II) peroxycarbonate complexes Pt(PPh3)2(CO4) and Pt(dppe)(CO4) (dppe = 1,2‐bis(diphenylphosphino)ethane) have been structurally characterized and are shown to ...
Meghan G. Sullivan +4 more
wiley +2 more sources
Declaration of Intention of George Brandy
, 1911 Declaration of Intention to become a citizen of the United States, as filled out and signed by: George Brandy Applicant age:47 Occupation: farmer Country of Origin:Russia Date of Birth: 23 November 1863 Sailed to the US aboard the vessel: Furnessia ...
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Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia [PDF]
Journal on Processing and Energy in Agriculture, 2017 This study investigated the effect of certain apricot varieties cultured in Serbia on the quality of produced brandies, primarily in terms of the content and relationships of aromatic substances. In this study, fruits of three apricot varieties (NS 6, NS
Puškaš Vladimir S. +3 more
doaj +1 more source
Food and Bioprocess TechnologyThe Geographical Indication (GI) “Brandy Italiano” applies exclusively to brandy produced in Italy through the distillation of wine obtained from grapes cultivated and vinified within the national territory.
Silvia Arduini, Fabio Chinnici
semanticscholar +1 more source
BeveragesFruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-
M. Yagishita +4 more
semanticscholar +1 more source
Food Chemistry, 2020 The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur),
Teodora Emilia Coldea +7 more
semanticscholar +1 more source
Food Chemistry, 2021 Enjoying a glass of spirits can be one of the delights of life. While it is well known that their taste improves during barrel aging, the molecular explanations of this phenomenon remain largely unknown.
D. Winstel +3 more
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Declaration of Intention of George Brandy
, 1919 Declaration of Intention to become a citizen of the United States, as filled out and signed by: George Brandy Applicant age:55 Occupation: Farmer Country of Origin:Russia Date of Birth:23 November 1863 Sailed to the US aboard the vessel: Unknown City
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A Comparative Study of the Important Aroma Components of Brandy and Rum
International Journal of Agriculture and Food Sciences ResearchThe similarities and differences in the aroma composition of brandy and rum products and the effect of aging time on the aroma composition are one of the important issues of concern to international spirits production and consumption.
Xiao-Yan Wo
semanticscholar +1 more source
A Brandy Aroma Wheel for South African Brandy
, 2017 A Brandy Aroma Wheel was developed incorporating standardised descriptive terminology (descriptors) for South African brandy aroma. The wheel comprises two tiers of descriptors with 18 first-tier descriptors giving a broader definition of an aroma, while
Jolly, N.P. +3 more
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