The Role of Keeving in Modulating Fermentation and the Flavour Profiles of Apple Brandy. [PDF]
Januszek M, Satora P, Pater A, Wajda Ł.
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A Chemometric Exploration of Potential Chemical Markers and an Assessment of Associated Risks in Relation to the Botanical Source of Fruit Spirits. [PDF]
Srdjenović Čonić B +4 more
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Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics. [PDF]
Wang H +6 more
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Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing. [PDF]
Li Z, Fu L, Song J, Suo H, Zhang Y.
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Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant Potency. [PDF]
Eliopoulos C +2 more
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The roots of the concept of depth art. [PDF]
Stojčetović G.
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From fruit waste to foods via fermentation. [PDF]
Calvete-Torre I +4 more
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Profiling of Metabolites in Organically Grown Plums from Norway: Does Location or Cultivar Matter? [PDF]
Meland M +6 more
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Construction of a machine learning-based predictive model for odor-driven behavioral preference of odorant molecules. [PDF]
Wang H +10 more
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Substances of health concern in home-distilled and commercial alcohols from Texas. [PDF]
Lapierre C +6 more
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