Results 131 to 140 of about 9,699 (157)
Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics. [PDF]
HeliyonWang H +6 more
europepmc +1 more source
Much More than Nutrients: The Protective Effects of Nutraceuticals on the Blood-Brain Barrier in Diseases. [PDF]
NutrientsKocsis AE +5 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Food Microbiology, 2022
To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols
Pengfei Bi, Jing
exaly +3 more sources
To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols
Pengfei Bi, Jing
exaly +3 more sources
Quality Evaluation of Kiwi Wine
International Journal of Food Engineering, 2006This paper proposes a fuzzy set approach that integrates objective and subjective information to evaluating kiwi wine quality. The 10 different kiwi wines experimentally were conducted firstly sensory evaluation. Then the contents of principal aroma components were identified and determined by the Headspace-Solid phase Microextraction-Gas ...
Bangzhu Peng, Tian Li Yue
exaly +2 more sources
International Journal of Food Science and Technology, 2023
SummaryChaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear.
Yuyang, Yi Qin
exaly +2 more sources
SummaryChaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear.
Yuyang, Yi Qin
exaly +2 more sources
Food Chemistry, 2001
Abstract The production of kiwifruits is a dynamic agricultural activity in Greece. The biggest part (nearly 60%) of the total quantity produced is exported. The remainder is locally consumed, with the exception of a percentage which is not marketable due to its appearance or its being in excess of demand.
E.H Soufleros +6 more
exaly +2 more sources
Abstract The production of kiwifruits is a dynamic agricultural activity in Greece. The biggest part (nearly 60%) of the total quantity produced is exported. The remainder is locally consumed, with the exception of a percentage which is not marketable due to its appearance or its being in excess of demand.
E.H Soufleros +6 more
exaly +2 more sources
European Food Research and Technology, 2020
The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of ...
Rongqing Zhou
exaly +2 more sources
The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of ...
Rongqing Zhou
exaly +2 more sources
Journal of Food Science, 2017
Abstract This work aims to investigate the potential of fiber‐optic Fourier transform‐near‐infrared (FT‐NIR) spectrometry associated with chemometric analysis, which will be applied to monitor time‐related changes in residual sugar and alcohol strength during kiwi wine fermentation.
Bangzhu Peng
exaly +3 more sources
Abstract This work aims to investigate the potential of fiber‐optic Fourier transform‐near‐infrared (FT‐NIR) spectrometry associated with chemometric analysis, which will be applied to monitor time‐related changes in residual sugar and alcohol strength during kiwi wine fermentation.
Bangzhu Peng
exaly +3 more sources