Results 51 to 60 of about 993 (128)
Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy
, 2018 Understanding cross-cultural differences in food perception is a key issue of food research in order to understand consumer behaviour in different countries.
김광옥
core +1 more source
, 2011 A static headspace gas chromatography coupled to mass spectrometry (SHS–GC–MS) method was validated to determine several major volatile components during the production process of fruit vinegars.
Úbeda Aguilera, Cristina +4 more
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A Case of Phytobezoar Associated with Gastric Ulcer [PDF]
, 1968 A case of diospyrobezoar associated with gastric ulcer was reported. The patient, 34 years old seaman, was admitted because of epigastralgia and left hypochondralgia. He had been persimmon eater since his childhood.
陳, 建郎 +3 more
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Caracterização das relações isotópicas de álcoois de diferentes matériais-primas e dua adição em vinhos [PDF]
, 2020 O álcool do vinho é proveniente da fermentação da uva, não sendo permitido a adição de álcool de qualquer outra fonte. Entretanto, adulterações no vinho podem ocorrer, pois há uma grande viabilidade econômica na produção de álcoois de matérias-primas ...
Leonardelli, Susiane
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, 2010 Colour is an important fruit quality indicator because many consumers make their selections based primarily on this trait. Inheritance of colour has been studied within sweet cherry (Prunus avium L.) populations and as a result fruit colour is thought to
Parker, Jessie-Lee
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Optimización de la elaboración de vinagre de caqui Rojo Brillante (Diospyros kaki) [PDF]
, 2018 [ES] Parte de los frutos recolectados en la campaña 2017 en la Cooperativa Agrícola Ntra. Sra. del Oreto de l¿Alcùdia de Carlet (Valencia) se procesaron siguiendo la metodología tradicional de vinificación empleada en los vinos de mesa: estrujado ...
Iglesias Valera, Guillermo
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Estudi preliminar per a la desasperització de raïms de vinificació.
, 2022 [EN] The phenolic compounds found in grapes are of great importance for wine quality, as they are responsible for the astringency, colour, bitterness and ageing capacity of wines.
Pedrón Barberá, Héctor
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Effect of Sweet Persimmon Wine on Alcoholic Fatty Livers in Rats
Journal of the Korean Society of Food Science and Nutrition, 2011 Kyung-Sook Nam +4 more
openaire +1 more source
, 1968 A case of diospyrobezoar associated with gastric ulcer was reported. The patient, 34 years old seaman, was admitted because of epigastralgia and left hypochondralgia. He had been persimmon eater since his childhood.
陳, 建郎 +3 more
core