Works matching Beverage flavor
Results: 636
Effects of Ethanol on Flavor Perception in Alcoholic Beverages.
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- Chemosensory Perception, 2017, v. 10, n. 4, p. 119, doi. 10.1007/s12078-017-9238-2
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- Article
葛根复合植物饮料的开发及挥发性风味成分分析.
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- Food Research & Development, 2025, v. 46, n. 2, p. 129, doi. 10.12161/j.issn.1005‐6521.2025.02.017
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Blending of hard seltzer and other flavor intensive beverages inline vs. batch - with a focus to the flavor-losses.
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- Brewing Science, 2021, v. 74, n. 9/10, p. 134
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Adding Flavor to Beverages with Non-Conventional Yeasts.
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- Fermentation (Basel), 2018, v. 4, n. 1, p. 1, doi. 10.3390/fermentation4010015
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Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2619, doi. 10.1002/fsn3.3944
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Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101434
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Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia.
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- Beverages, 2022, v. 8, n. 1, p. 2, doi. 10.3390/beverages8010002
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Application of Strain Selection Technology in Alcoholic Beverages: A Review.
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- Foods, 2024, v. 13, n. 9, p. 1396, doi. 10.3390/foods13091396
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Characterization of a New Saccharomyces cerevisiae Isolated From Hibiscus Flower and Its Mutant With L -Leucine Accumulation for Awamori Brewing.
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- Frontiers in Genetics, 2019, p. N.PAG, doi. 10.3389/fgene.2019.00490
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Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto-HS-SPME stereoselective GC-MS.
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- Flavour & Fragrance Journal, 2010, v. 25, n. 1, p. 20, doi. 10.1002/ffj.1953
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- Article
可减弱豆腥味酵母菌的筛选及其在豆渣饮料中 的应用.
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- Food Research & Development, 2022, v. 43, n. 17, p. 175, doi. 10.12161/j.issn.1005-6521.2022.17.024
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Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages.
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- Foods, 2022, v. 11, n. 9, p. 1273, doi. 10.3390/foods11091273
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Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 1910, doi. 10.3390/app14051910
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Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein–carboxymethylcellulose complexes.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 6826, doi. 10.1002/jsfa.12766
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Development and Quality Evaluation of Banana Pseudo Stem RTS (Ready to Serve) Beverage.
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- Mysore Journal of Agricultural Sciences, 2024, v. 58, n. 4, p. 48
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基于顶空固相微萃取－气相色谱－质谱联用法、电子鼻 和电子舌技术分析绿茶饮料的风味物质.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2023, v. 46, n. 5, p. 960, doi. 10.7685/jnau.202304004
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Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography-mass spectrometry.
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- European Food Research & Technology, 2014, v. 238, n. 2, p. 247, doi. 10.1007/s00217-013-2093-8
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- Article
原料粉碎粒度对薏仁乳品质特性的影响.
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- Food Research & Development, 2019, v. 40, n. 10, p. 61, doi. 10.3969/j.issn.1005-6521.2019.09.011
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原料粉碎粒度对薏仁乳品质特性的影响.
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- Food Research & Development, 2019, v. 40, n. 9, p. 61, doi. 10.3969/j.issn.1005-6521.2019.09.011
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The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability.
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- Chemosensors, 2023, v. 11, n. 4, p. 248, doi. 10.3390/chemosensors11040248
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Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.836617
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An optimized procedure for the enological selection of non- Saccharomyces starter cultures.
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- Antonie van Leeuwenhoek, 2011, v. 99, n. 2, p. 189, doi. 10.1007/s10482-010-9475-8
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Identification of markers of thermal processing ("roasting") in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 589, doi. 10.1002/mrc.4834
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Kinetic Evaluation of the Production of Mead from a Non- Saccharomyces Strain.
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- Foods, 2024, v. 13, n. 12, p. 1948, doi. 10.3390/foods13121948
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Moringa oleifera Lam. Commercial Beverages: A Multifaceted Investigation of Consumer Perceptions, Sensory Analysis, and Bioactive Properties.
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- Foods, 2023, v. 12, n. 11, p. 2253, doi. 10.3390/foods12112253
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FlavorMiner: a machine learning platform for extracting molecular flavor profiles from structural data.
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- Journal of Cheminformatics, 2024, v. 16, n. 1, p. 1, doi. 10.1186/s13321-024-00935-9
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Validation of the Waterless Empirical Taste Test (WETT®).
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- Behavior Research Methods, 2021, v. 53, n. 2, p. 864, doi. 10.3758/s13428-020-01463-8
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Investigation of extruded cereals enriched with plant by-products and their use in fermented beverage production.
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- Agronomy Research, 2019, v. 17, n. (S2), p. 1346, doi. 10.15159/AR.19.029
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Simultaneous Electroanalysis of Guaiacol and its Analogs Based on their Differential Complexation with α‐Cyclodextrin on Nafion Modified Boron‐doped Diamond Electrode.
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- Electroanalysis, 2020, v. 32, n. 1, p. 119, doi. 10.1002/elan.201900403
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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.
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- Microorganisms, 2021, v. 9, n. 12, p. 2532, doi. 10.3390/microorganisms9122532
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Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1537, doi. 10.1111/j.1365-2621.2003.tb09680.x
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- Article
Optimization of Different Drying Systems for Lavender Leaves Applying Response Surface Methodology.
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- Journal of Agricultural Science & Technology, 2020, v. 22, n. 3, p. 679
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Ternary Complex Microparticles Assembled from Vanillin, γ-Cyclodextrin, and Dextran: Fabrication, Structure, and Controlled Release Characteristics.
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- Food & Bioprocess Technology, 2024, v. 17, n. 7, p. 1831, doi. 10.1007/s11947-023-03241-8
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AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE.
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- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 797, doi. 10.1111/j.1745-459X.2009.00239.x
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- Article
黄花菜梨汁发酵过程中理化性质与风味物质变化分析.
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- China Brewing, 2024, v. 43, n. 11, p. 99, doi. 10.11882/j.issn.0254-5071.2024.11.016
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马克斯克鲁维酵母菌调控酒精饮料风味物质代谢机制的研究进展.
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- China Brewing, 2024, v. 43, n. 1, p. 7, doi. 10.11882/j.issn.0254-5071.2024.01.002
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- Article
高通量筛选技术在酒精饮品生产菌株性能改良中的应用.
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- China Brewing, 2023, v. 42, n. 7, p. 19, doi. 10.11882/j.issn.0254-5071.2023.07.004
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- Article
蛋乳发酵饮料的工艺优化及品质评价.
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- China Brewing, 2020, v. 39, n. 5, p. 125, doi. 10.11882/j.issn.0254-5071.2020.05.024
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- Article
紫甘蓝-葡萄汁复合乳饮品发酵工艺优化及其抗氧化性研究.
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- China Brewing, 2020, v. 39, n. 1, p. 203, doi. 10.11882/j.issn.0254-5071.2020.01.040
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- Article
Development of an Alcoholic Beverage from Cubio (Tropaeolum tuberosum Ruiz & Pav.) Using Saccharomyces bayanus Yeast.
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- Ingeniería (0121-750X), 2024, v. 29, n. 3, p. 1, doi. 10.14483/23448393.21059
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Sensory characterisation of a high-protein beverage.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 432, doi. 10.1111/1471-0307.12362
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Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor.
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- Food & Bioprocess Technology, 2016, v. 9, n. 1, p. 191, doi. 10.1007/s11947-015-1612-y
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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut ( Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1393, doi. 10.1007/s11947-015-1501-4
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Retronasal Habituation: Characterization and Impact on Flavor Perception Using Time-Intensity.
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- Chemosensory Perception, 2020, v. 13, n. 1, p. 1, doi. 10.1007/s12078-018-9254-x
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Influence of Stimulus Temperature on Orosensory Perception and Variation with Taste Phenotype.
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- Chemosensory Perception, 2012, v. 5, n. 3/4, p. 243, doi. 10.1007/s12078-012-9129-5
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Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.
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- PLoS ONE, 2017, v. 12, n. 10, p. 1, doi. 10.1371/journal.pone.0186121
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Tea plant roots respond to aluminum-induced mineral nutrient imbalances by transcriptional regulation of multiple cation and anion transporters.
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- BMC Plant Biology, 2022, v. 22, n. 1, p. 1, doi. 10.1186/s12870-022-03570-4
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- Article
¿QUÉ BUSCAN LOS CARAQUEÑOS EN UNA CERVEZA ARTESANAL?
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- Debates IESA, 2023, v. 28, n. 1, p. 43
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- Article
Effect of Beverage Flavor on Body Hydration in Hong Kong Chinese Children Exercising in a Hot Environment.
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- Pediatric Exercise Science, 2014, v. 26, n. 2, p. 177, doi. 10.1123/pes.2013-0080
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- Article
Improvement of the retention of ocimene in water phase using Class II hydrophobin HFBII.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 6, p. 451, doi. 10.1002/ffj.3260
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- Article