Results 81 to 90 of about 2,360 (180)

Ambassador Mari-Luci Jaramillo at her swearing-in ceremony reception toasting with two ambassadors

, 2018
Mari-Luci Jaramillo (in the center) toasting with two unidentified ambassadors.

core  

Real-time mass spectrometry monitoring of oak wood toasting: elucidating aroma development relevant to oak-aged wine quality

, 2015
We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the
David S Nichols (13593415), Marco Wellinger (13593409), Michael C Breadmore (13572103), Robert Shellie (13094388), Chahan Yeretzian (1974790), Alexia N Gloess (13593412), Ross R Farrell (13593406)   +6 more
core  

Amino Acid Composition, Urease Activity and Trypsin Inhibitor Activity after Toasting of Soybean in Thick and Thin Layer

, 2009
The objective of this study was to determine amino acid content, urease activity and trypsin inhibitor activity in soybean grain for polygastric animals’ feed aft er toasting with the aim to introduce thick layer in toasting technology.
Jurišić, Vanja, Tajana Krička, Brlek Savić, Tea, Duška Ćurić, Vanja Jurišić, Ćurić, Duška, Voća, Neven, Krička, Tajana, Tea Brlek Savić, Matin, Ana, Neven Voća, Ana Matin   +11 more
core   +1 more source

Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics. [PDF]

Foods
Piña-Torres SS, Gómez-Navarro CS, García-Aceves M, Zárate-Navarro MA, Zárate-Guzmán AI, Moral-Rodríguez AI, Carrasco-Marín F, Romero-Cano LA.   +7 more
europepmc   +1 more source

Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity. [PDF]

Foods, 2023
Bocanegra Morales N, Galeano Garcia P.
europepmc   +1 more source

Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat. [PDF]

Plant Biotechnol J
Kaur N, Raffan S, Clark SJ, Musa S, Scherf K, Elmore JS, Curtis TY, Honan E, Halford NG.   +8 more
europepmc   +1 more source

Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. [PDF]

Curr Res Food Sci, 2023
Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA.   +5 more
europepmc   +1 more source

The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. [PDF]

Molecules, 2023
Tarko T, Krankowski F, Duda-Chodak A.
europepmc   +1 more source

The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods. [PDF]

Foods
Souza TFC, Melo Miranda B, Colivet Briceno JC, Gómez-Estaca J, Alves da Silva F.   +4 more
europepmc   +1 more source

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. [PDF]

Molecules, 2022
Fortes JP, Franco FW, Baranzelli J, Ugalde GA, Ballus CA, Rodrigues E, Mazutti MA, Somacal S, Sautter CK.   +8 more
europepmc   +1 more source