Found: 17
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Chemical and sensory characteristics of orange based vinegar.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3147, doi. 10.1007/s13197-016-2288-7
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- Publication type:
- Article
Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 6, p. 2519, doi. 10.1007/s13197-016-2192-1
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- Publication type:
- Article
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7608, doi. 10.1007/s13197-015-1908-y
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- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 3, p. 255, doi. 10.1007/s00217-002-0528-8
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- Publication type:
- Article
Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. <i>Muscat</i> and fermented under different conditions.
- Published in:
- European Food Research & Technology, 2013, v. 237, n. 6, p. 905, doi. 10.1007/s00217-013-2061-3
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- Publication type:
- Article
Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 2, p. 241, doi. 10.1007/s00217-010-1372-x
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- Publication type:
- Article
Comparative study of submerged and surface culture acetification process for orange vinegar.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 1052, doi. 10.1002/jsfa.8554
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- Publication type:
- Article
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 6, p. 1284, doi. 10.1002/jsfa.5885
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- Publication type:
- Article
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 741, doi. 10.1002/jsfa.5785
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- Publication type:
- Article
The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone.
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- Agronomy, 2023, v. 13, n. 11, p. 2686, doi. 10.3390/agronomy13112686
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- Publication type:
- Article
Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 74, doi. 10.3390/beverages9030074
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- Publication type:
- Article
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.
- Published in:
- Foods, 2022, v. 11, n. 21, p. 3540, doi. 10.3390/foods11213540
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- Publication type:
- Article
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods.
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- 2021
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- Publication type:
- Editorial
Volatile Composition of Industrially Fermented Table Olives from Greece.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1000, doi. 10.3390/foods10051000
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- Publication type:
- Article
Chemical Profile and Bioactivities of Extracts from Edible Plants Readily Available in Portugal.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 673, doi. 10.3390/foods10030673
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- Publication type:
- Article
Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 423, doi. 10.3390/foods10020423
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- Publication type:
- Article
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 415, doi. 10.3390/foods10020415
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- Publication type:
- Article