Oav - Open Access .click

Results 21 to 30 of about 4,321 (213)

, 2013
openaire +2 more sources

Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration

Czech Journal of Food Sciences, 2018
Aroma profiles and phenolic components of white wines made from 'Pošip' and 'Škrlet' (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected ...
Ana-Marija JAGATIĆ KORENIKA +4 more
doaj +1 more source

Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing [PDF]

Shipin Kexue, 2023
In this study, the change of aroma components in instant Baiyaqilan tea powder during processing was investigated by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV).
LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao
doaj +1 more source

Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science

Current Research in Food Science, 2023
Three Lactobacillus Plantarum (LP), namely LP28, LP226 and LPC2W, were employed to investigate the effect on the aroma profiles of pasteurized litchi juice using E-nose, GC-IMS, GC-MS, and sensory evaluation. The E-nose results showed that pasteurization
Dongwei Wang +7 more
doaj +1 more source

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

International Journal of Food Properties, 2020
In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with headspace solid-phase ...
Pei Gao +5 more
doaj +1 more source

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Food Chemistry: X, 2023
The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas ...
Jiaxin Gong +4 more
doaj +1 more source

Estudio para dotar de UAV a los OAV de artillería de campaña [PDF]

, 2022
Los equipos de Observadores Avanzados (OAV) son una pieza fundamental dentro de la artillería de campaña. Sin embargo, los procedimientos y herramientas de los OAV llevan años sin actualizarse.
Alcolea Otero, Diego, De la Iglesia Pedraza, Óscar +1 more
core

One abnormal value or vomiting after oral glucose tolerance test in pregnancy: incidence and impact on maternal-fetal outcomes

Gynecological Endocrinology, 2023
Objective To analyze pregnancy outcomes of women with one abnormal value (OAV) during oral glucose tolerance test (OGTT) or OGTT-intolerance, compared with gestational diabetes mellitus (GDM) and normal glucose tolerance (NGT) pregnant women, according ...
Humberto Navarro-Martinez +7 more
doaj +1 more source

Effect of Ultrasound-assisted Extraction on the Hydrodistillation of Volatile Components from White Pepper Essential Oil

Shipin gongye ke-ji
To compare the differences in volatile components between white pepper essential oil extracted by ultrasound-assisted steam distillation and traditional steam distillation, the two methods were used to prepare the essential oil in this study ...
Kai SU +5 more
doaj +1 more source

Comparative Evaluation of Stylistic Quality in Osmanthus fragrans Lour. with Different Extraction Treatments

Shipin gongye ke-ji
To investigate the effects of different infusion cycles on the quality of Osmanthus absolute, this study utilized Suzhou Osmanthus to analyze the basic physicochemical indices, color, and antioxidant activity of the extracts.
Qianwei ZHANG, Fan ZHANG, Kai LI, Yong MA +3 more
doaj +1 more source

gc-ms
flavor
odor activity value

vocs
gas phase ion mobility spectrometry
volatile components

gc-ims
gas chromatography-mass spectrometry