Results 161 to 170 of about 160,576 (225)

Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine. [PDF]

Foods
Núñez E, Vidal J, Chávez M, Bordeu E, Osorio F, Vargas S, Hormazábal E, Brossard N.   +7 more
europepmc   +1 more source

Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu. [PDF]

Food Chem X
Shi X, Fan C, Hui M, Tian Q, Zhang F, Pan C.   +5 more
europepmc   +1 more source

A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar. [PDF]

Foods
Marques C, Correia E, Aires A, Dinis LT, Vilela A.   +4 more
europepmc   +1 more source

Revisiting mental accounting classic paradigms: Replication Registered Report of the problems reviewed in Thaler (1999). [PDF]

R Soc Open Sci
Li M, Feldman G.
europepmc   +1 more source

Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome. [PDF]

Molecules
Fuentes-Espinosa JM, Muñoz-Castells R, Moreno-García J, García-Martínez T, Mauricio JC, Moreno J.   +5 more
europepmc   +1 more source

Discovery of Potent Glycosidases Enables Quantification of Smoke-Derived Phenolic Glycosides through Enzymatic Hydrolysis. [PDF]

J Agric Food Chem
Cui Y, Riley M, Moreno MV, Cepeda MM, Perez IA, Wen Y, Lim LX, Andre E, Nguyen A, Liu C, Lerno L, Nichols PK, Schmitz H, Tagkopoulos I, Kennedy JA, Oberholster A, Siegel JB.   +16 more
europepmc   +1 more source

Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution. [PDF]

Microorganisms
Kovács M, Pomázi A, Taczman-Brückner A, Kiskó G, Dobó V, Kocsis T, Mohácsi-Farkas C, Belák Á.   +7 more
europepmc   +1 more source

Excitation of filamentous growth in Dekkera spp. by quorum sensing aromatic alcohols 2-phenylethanol and tryptophol. [PDF]

FEMS Microbiol Lett
Britton SJ, Dingemans T, Rogers LJ, White JS, Maskell DL.   +4 more
europepmc   +1 more source

Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez. [PDF]

Curr Res Food Sci
Trillo-Ollero R, Trillo-Gutiérrez LM, García-Moreno MV, Rodríguez-Dodero MC, Guillén-Sánchez DA.   +4 more
europepmc   +1 more source

Mold Odor from Wood Treated with Chlorophenols despite Mold Growth That Can Only Be Seen Using a Microscope. [PDF]

Microorganisms
Lorentzen JC, Ekberg O, Alm M, Björk F, Harderup LE, Johanson G.   +5 more
europepmc   +1 more source