Works matching Liqueurs
Results: 291
The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 10, p. 2060, doi. 10.1271/bbb.100364
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- Article
刺葡萄利口酒的香气轮廊及其在瓶储过程的变化.
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- China Brewing, 2022, v. 41, n. 1, p. 37, doi. 10.11882/j.issn.0254-5071.2022.01.007
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- Article
CONSUMER PREFERENCES ON THE UKRAINIAN MARKET OF LIQUEURS. THE REVIEW.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2014, v. 2, n. 13, p. 14, doi. 10.15611/nit.2014.2.02
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- Article
Natural antioxidant effect on improving the stability of quercetin in liqueur.
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- China Food Additives, 2022, v. 33, n. 7, p. 37, doi. 10.19804/j.issn1006-2513.2022.07.005
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- Article
CHANGES IN THE CONTENT OF POLYPHENOLS AND ANTIOXIDANT CAPACITY OF CHOCOLATE LIQUEURS INFLUENCED BY COMPOSITION AND STORAGE.
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- Technologica Acta, 2013, v. 6, n. 1, p. 1
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- Article
Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 1, p. 148, doi. 10.1271/bbb.110656
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- Article
Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur.
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- Trends in Sciences, 2024, v. 21, n. 6, p. 1, doi. 10.48048/tis.2024.7673
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- Article
Phenolic Compounds, Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs.
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- 2017
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- journal article
INFLUENCE OF THE STORAGE ON BIOACTIVE COMPOUNDS AND SENSORY ATTRIBUTES OF HERBAL LIQUEUR.
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- Digest Journal of Nanomaterials & Biostructures (DJNB), 2012, v. 7, n. 4, p. 1587
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- Article
Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur.
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- Plants (2223-7747), 2022, v. 11, n. 14, p. N.PAG, doi. 10.3390/plants11141859
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- Article
ACURATE EVALUATION OF LIQUEUR CREAM.
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- Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2012, v. 14, n. 2, p. 429
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- Article
VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 2, p. 258
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- Article
Uncertainty Evaluation for the Determination of Dibutyl Phthalate (DBP) Concentration in Liqueur by GC-MS.
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- Agricultural Science & Technology, 2014, v. 15, n. 8, p. 1262
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- Article
Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 3, p. 214, doi. 10.1080/15428052.2020.1747035
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- Article
The flavour of fruit spirits and fruit liqueurs: a review.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 3, p. 197, doi. 10.1002/ffj.3237
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- Article
Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine.
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- Molecules, 2023, v. 28, n. 13, p. 5129, doi. 10.3390/molecules28135129
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- Article
The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production.
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- Molecules, 2022, v. 27, n. 5, p. 1516, doi. 10.3390/molecules27051516
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- Article
Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs.
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- Molecules, 2018, v. 23, n. 9, p. 2156, doi. 10.3390/molecules23092156
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- Article
Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo).
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- Foods, 2020, v. 9, n. 6, p. 753, doi. 10.3390/foods9060753
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- Article
Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7916, doi. 10.1007/s11694-024-02774-6
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- Article
Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 10, p. 4076, doi. 10.1002/jsfa.11043
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- Article
Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 14, p. 4760, doi. 10.1002/jsfa.7822
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- Article
Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.
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- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 282, doi. 10.17113/ftb.59.03.21.6759
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- Article
Volatile and Flavonoid Composition of the Peel of Citrus medica L. var. Corsican Fruit for Quality Assessment of Its Liqueur.
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- Food Technology & Biotechnology, 2014, v. 52, n. 4, p. 403, doi. 10.17113/ftb.52.04.14.3717
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- Article
Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile.
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- Molecules, 2023, v. 28, n. 11, p. 4455, doi. 10.3390/molecules28114455
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- Article
Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant activity and physical characteristics.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2321, doi. 10.1007/s00217-023-04296-9
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- Article
Production, characterization and acceptability of different alcohol-based pineapple liqueurs.
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- Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015, v. 10, n. 1, p. 108, doi. 10.18378/rvads.v10i1.2736
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- Article
COLOR QUALITY OF ROSE LIQUEUR.
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- Journal of Food Quality, 2007, v. 30, n. 2, p. 202, doi. 10.1111/j.1745-4557.2007.00115.x
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- Article
Sustainable Extraction Methods Affect Metabolomics and Oxidative Stability of Myrtle Seed Oils Obtained from Myrtle Liqueur By-Products: An Electron Paramagnetic Resonance and Mass Spectrometry Approach.
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- Antioxidants, 2023, v. 12, n. 1, p. 154, doi. 10.3390/antiox12010154
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- Article
The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques.
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- Antioxidants, 2019, v. 8, n. 11, p. 563, doi. 10.3390/antiox8110563
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- Article
Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration.
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- Antioxidants, 2019, v. 8, n. 4, p. 102, doi. 10.3390/antiox8040102
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- Article
Statistical Analysis Applied to the Production of Mirto Liqueur.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 14, p. 5973, doi. 10.3390/app14145973
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- Article
Labeled Hedonic Scale for the Evaluation of Sensory Perception and Acceptance of an Aromatic Myrtle Bitter Liqueur in Consumers with Chemosensory Deficits.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 24, p. 13083, doi. 10.3390/app132413083
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- Article
Suitability of apple pomace and oak chips for the production of aged apple liqueur.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 7, p. 6178, doi. 10.1007/s11694-024-02639-y
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- Article
Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur.
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- Czech Journal of Food Sciences, 2020, v. 38, n. 4, p. 259, doi. 10.17221/13/2020-CJFS
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- Article
Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 343, doi. 10.1002/jsfa.10044
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- Article
Two alcoholic sources in the preparation, chemical characterization and acceptability of artisanal dovialis liqueurs.
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- Ciência Rural, 2021, v. 51, n. 11, p. 1, doi. 10.1590/0103-8478cr20200830
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- Article
Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities.
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- European Food Research & Technology, 2019, v. 245, n. 6, p. 1197, doi. 10.1007/s00217-019-03247-7
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- Article
Study of the suitability of two hop cultivars for making herb liqueurs: volatile composition, sensory analysis, and consumer study.
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- European Food Research & Technology, 2013, v. 237, n. 5, p. 775, doi. 10.1007/s00217-013-2050-6
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- Article
Revalorization of grape marc waste from liqueur wine: biomethanization.
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- Journal of Chemical Technology & Biotechnology, 2019, v. 94, n. 5, p. 1499, doi. 10.1002/jctb.5909
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- Article
Unravelling the Phytochemical Composition and the Pharmacological Properties of an Optimized Extract from the Fruit from Prunus mahaleb L.: From Traditional Liqueur Market to the Pharmacy Shelf.
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- Molecules, 2021, v. 26, n. 15, p. 4422, doi. 10.3390/molecules26154422
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- Article
'Il nous présenta de la liqueur': An Alimentary Reading of Drinking, Manipulation and Education in Le Rideau levé, ou L'Éducation de Laure (1786).
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- Nottingham French Studies, 2024, v. 63, n. 1, p. 19, doi. 10.3366/nfs.2024.0397
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- Article
Compound Analysis of Jing Liqueur and nrf2 Activation by Jing Liqueur--One of the Most Popular Beverages in China.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010001
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- Article
New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations.
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- Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4465, doi. 10.1007/s13197-019-03949-6
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- Publication type:
- Article
野生猕猴桃鸭梨利口酒工艺的研究.
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- Food Research & Development, 2017, v. 38, n. 22, p. 1, doi. 10.3969/j.issn.1005-6521.2017.22.023
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- Article
FATLIQUORING POTENTIALS OF SULPHONATED Hura crepitans L. SEED OIL.
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- Leather & Footwear Journal / Revista de Pielarie Incaltaminte, 2019, v. 19, n. 2, p. 99, doi. 10.24264/lfj.19.2.2
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- Article
Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 1089, doi. 10.1007/s00217-021-03948-y
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- Article
Authenticity Assessment of the 'Onisiówka' Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation.
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- Food Analytical Methods, 2017, v. 10, n. 6, p. 1709, doi. 10.1007/s12161-016-0723-z
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- Article
Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka.
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- Food Analytical Methods, 2016, v. 9, n. 9, p. 2670, doi. 10.1007/s12161-016-0448-z
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- Article
Simultaneous Determination of 18 Bioactive Compounds in Italian Bitter Liqueurs by Reversed-Phase High-Performance Liquid Chromatography-Diode Array Detection.
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- Food Analytical Methods, 2014, v. 7, n. 3, p. 697, doi. 10.1007/s12161-013-9727-0
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- Article