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Demographic Shift and Financial Markets in APEC: New Age Solutions to Age Old Challenges.
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- Asia-Pacific Journal of Risk & Insurance, 2012, v. 6, n. 1, p. -1, doi. 10.1515/2153-3792.1053
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- Article
Release of distillate flavour compounds in Scotch malt whisky.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1015, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1015::AID-JSFA321>3.0.CO;2-R
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Headspace concentrations of ethyl esters at different alcoholic strengths.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 1, p. 121, doi. 10.1002/(SICI)1097-0010(199805)77:1<121::AID-JSFA14>3.0.CO;2-V
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- Article
Comparison of Dynamic Flavour Release from Hard Cheeses and Analysis of Headspace Volatiles from the Mouth with Flavour Perception during Consumption.
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- Journal of the Science of Food & Agriculture, 1996, v. 71, n. 3, p. 273, doi. 10.1002/(SICI)1097-0010(199607)71:3<273::AID-JSFA582>3.0.CO;2-I
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- Article
Sensory characterisation of virgin olive oil and relationship with headspace composition.
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- Journal of the Science of Food & Agriculture, 1995, v. 67, n. 1, p. 61, doi. 10.1002/jsfa.2740670111
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- Article
Agglomeration of ethyl esters in model spirit solutions and malt whiskies.
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- Journal of the Science of Food & Agriculture, 1994, v. 66, n. 1, p. 45, doi. 10.1002/jsfa.2740660108
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- Article
Changes in wood extractives from oak cask staves through maturation of scotch malt whisky.
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- Journal of the Science of Food & Agriculture, 1993, v. 62, n. 2, p. 169, doi. 10.1002/jsfa.2740620210
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- Article
Analysis of lignin from oak casks used for the maturation of Scotch whisky.
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- Journal of the Science of Food & Agriculture, 1992, v. 60, n. 3, p. 349, doi. 10.1002/jsfa.2740600312
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The influence of non-volatile constituents on the extraction of ethyl esters from brandies.
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- Journal of the Science of Food & Agriculture, 1992, v. 59, n. 4, p. 477, doi. 10.1002/jsfa.2740590409
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- Article
Sensory panel meeting.
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- Journal of the Science of Food & Agriculture, 1980, v. 31, n. 6, p. 623, doi. 10.1002/jsfa.2740310617
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- Article
FACTORS AFFECTING PUNGENCY OF MALT DISTILLATES AND ETHANOL-WATER MIXTURES.
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- Journal of Sensory Studies, 1995, v. 10, n. 3, p. 273, doi. 10.1111/j.1745-459X.1995.tb00019.x
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- Article
RELATING SENSORY AND CHEMICAL DATA TO UNDERSTAND FLAVOR.
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- Journal of Sensory Studies, 1990, v. 4, n. 4, p. 261, doi. 10.1111/j.1745-459X.1990.tb00477.x
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- Article
Optimisation of flours for chapatti preparation using a mixture design.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 3, p. 425, doi. 10.1002/jsfa.2714
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- Article
Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 4, p. 655, doi. 10.1002/jsfa.1972
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- Article
Flavour discrimination of Greek dry red wines.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 8, p. 797, doi. 10.1002/jsfa.1414
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- Article
A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 13, p. 1228, doi. 10.1002/jsfa.935
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- Article
Development of a model for intensity of flavour character in blackcurrant concentrates.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 11, p. 1495, doi. 10.1002/(SICI)1097-0010(199908)79:11<1495::AID-JSFA391>3.0.CO;2-R
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- Article
Preparation and evaluation of pizza cheese made from blend of vetch–bovine milk.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 5, p. 770, doi. 10.1111/j.1365-2621.2006.01512.x
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Sensory analysis.
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- International Journal of Food Science & Technology, 1998, v. 33, n. 1, p. 7, doi. 10.1046/j.1365-2621.1998.00154.x
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- Article
Perceived texture: direct and indirect methods for use in product development.
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- International Journal of Food Science & Technology, 1995, v. 30, n. 1, p. 1, doi. 10.1111/j.1365-2621.1995.tb01939.x
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- Article
Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example.
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- International Journal of Food Science & Technology, 1995, v. 30, n. 5, p. 555, doi. 10.1111/j.1365-2621.1995.tb01403.x
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- Article
Prediction of flavour intensity of blackcurrant ( Ribes nigrum L.) drinks from compositional data on fruit concentrates by partial least squares regression.
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- International Journal of Food Science & Technology, 1993, v. 28, n. 6, p. 629, doi. 10.1111/j.1365-2621.1993.tb01315.x
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- Article
Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories.
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- International Journal of Food Science & Technology, 1993, v. 28, n. 3, p. 303, doi. 10.1111/j.1365-2621.1993.tb01276.x
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- Article
Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers.
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- International Journal of Food Science & Technology, 1993, v. 28, n. 3, p. 293, doi. 10.1111/j.1365-2621.1993.tb01275.x
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- Article
The effect of cask charring on Scotch whisky maturation.
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- International Journal of Food Science & Technology, 1993, v. 28, n. 1, p. 69, doi. 10.1111/j.1365-2621.1993.tb01252.x
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- Article
Cheddar cheese texture related to salt release during chewing, measured by conductivity...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 213, doi. 10.1111/j.1365-2621.1995.tb05640.x
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- Article
Relationships between electromyography, sensory and instrumental measures of cheddar cheese texture.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1993.tb06173.x
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- Article
Chemical composition variability of the essential oil of Conyza canadensis Cronq.
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- Flavour & Fragrance Journal, 2003, v. 18, n. 5, p. 364, doi. 10.1002/ffj.1177
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Extraction of aroma components to quantify overall sensory character in a processed blackcurrant ( Ribes nigrum L.) concentrate.
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- Flavour & Fragrance Journal, 2002, v. 17, n. 5, p. 385, doi. 10.1002/ffj.1111
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Cumulative indexes on the Web.
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- Flavour & Fragrance Journal, 1999, v. 14, n. 5, p. 259, doi. 10.1002/(SICI)1099-1026(199909/10)14:5<259::AID-FFJ832>3.0.CO;2-Z
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Editorial.
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- Flavour & Fragrance Journal, 1997, v. 12, n. 4, p. 225, doi. 10.1002/(SICI)1099-1026(199707)12:4<225::AID-FFJ704>3.0.CO;2-H
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Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 251, doi. 10.1002/jib.88
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- Article
Relationships of Sensory Bitterness in Lager Beers to Iso-α-Acid Contents.
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- Journal of the Institute of Brewing, 2004, v. 110, n. 1, p. 51, doi. 10.1002/j.2050-0416.2004.tb00180.x
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- Article
Headspace Congeners of Blended Scotch Whiskies of Different Product Categories from SPME Analysis.
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- Journal of the Institute of Brewing, 2001, v. 107, n. 5, p. 315, doi. 10.1002/j.2050-0416.2001.tb00100.x
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Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review.
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- Journal of the Institute of Brewing, 2001, v. 107, n. 5, p. 287, doi. 10.1002/j.2050-0416.2001.tb00099.x
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- Article
Relationship between Sensory Perception, Volatile and Phenolic Components in Commercial Spanish Red Wines from Different Regions.
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- Journal of the Institute of Brewing, 2001, v. 107, n. 3, p. 157, doi. 10.1002/j.2050-0416.2001.tb00087.x
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- Article
Perception of Whisky Flavour Reference Compounds by Scottish Distillers†.
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- Journal of the Institute of Brewing, 2000, v. 106, n. 4, p. 203, doi. 10.1002/j.2050-0416.2000.tb00058.x
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Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky†.
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- Journal of the Institute of Brewing, 2000, v. 106, n. 5, p. 287, doi. 10.1002/j.2050-0416.2000.tb00068.x
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- Article
Role of Organic Acids in Maturation of Distilled Spirits in Oak Casks.
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- Journal of the Institute of Brewing, 1999, v. 105, n. 5, p. 287, doi. 10.1002/j.2050-0416.1999.tb00522.x
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- Article
QUANTIFYING FLAVOR CHARACTER IN BLACKCURRANT DRINKS FROM FRUIT CONCENTRATES.
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- Journal of Sensory Studies, 2001, v. 16, n. 6, p. 619, doi. 10.1111/j.1745-459X.2001.tb00324.x
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- Article