Results 161 to 170 of about 7,878 (192)

The National Food Consumption Survey IV SCAI: Nutrient Intakes and Related Dietary Sources in Italy. [PDF]

Nutrients
Le Donne C, Ferrari M, Mistura L, D'Addezio L, Comendador Azcarraga FJ, Martone D, Piccinelli R, Sette S, Catasta G, Turrini A, IV SCAI field work team.   +10 more
europepmc   +1 more source

Near-Infrared Spectroscopy Combined with Chemometrics for Liquor Product Quality Assessment: A Review. [PDF]

Foods
Qi W, Jiang Q, Ma T, Tan Y, Yan R, Erihemu E.   +5 more
europepmc   +1 more source

Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry. [PDF]

Plants (Basel)
Bonello F, Danieli F, Ragkousi V, Ferrandino A, Petrozziello M, Asproudi A, La Notte P, Pirolo CS, Roseti V.   +8 more
europepmc   +1 more source

Effects of odor-induced autobiographical memory recall interventions on the mental health of individuals with problem drinking behaviors. [PDF]

Sci Rep
Yamamoto K, Irie T.
europepmc   +1 more source

Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production. [PDF]

Food Chem X
Lian Y, Meng Y, Wang M, Song J, Suo H, Zhang Y.   +5 more
europepmc   +1 more source

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Plum fruits maturity indices and quality of plum brandy

Acta Horticulturae, 2019
Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content ...
B Popovic, O Mitrović, N Milosevic
exaly   +3 more sources

Factors Affecting the Methanol Content and Yield of Plum Brandy

Journal of Food Science, 2012
Abstract:  This study was conducted to determine the influence of plum cultivar, harvest year, and plum component on the methanol content and the yield of plum brandy. Seven plum cultivars (Geneva Mirabelle, French Damson, Pozegaca, Oblinaya, Early Golden, Lohr, and Rosy Gage) grown in the Finger Lakes fruit ...
Yong D Hang
exaly   +3 more sources

PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY

1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings, 2023
Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies ...
Dragana Stanisavljević, Jovana Mihajlović, Ivan Nešović, Milica Stojanović, Dušica Ćirković, Violeta Mickovski Stefanović, Predrag Ilić, Dobrila Randjelović, Dragan Veličković, Zvonko Zlatanović   +9 more
exaly   +2 more sources

The neutral volatile components of Czechoslovak plum brandy

Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung, 1982
The volatile flavour-significant components of Czechoslovak plum brandy were isolated, separated on a silica gel column and then analyzed by gas chromatography and combined gas chromatography mass spectrometry. The analysis led to the identification of 107 compounds, 17 identified tentatively, 7 hydrocarbons, 47 esters, 1 lactone, 9 carbonyls, 7 ...
Jan Velíšek, Jiří Davidek
exaly   +2 more sources

Classification of plum brandies based on phenol and anisole compounds using HPLC

European Food Research and Technology, 2019
This research work was carried out to investigate the content of phenol and anisole compounds of plum brandies using HPLC–diode array detection–fluorescence detection. The phenols and anisoles monitored as minor components in plum brandies can be considered as markers of origin of 30 plum varieties (Prunus domestica L.).
Michaela Jakubikova
exaly   +2 more sources