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Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 33, doi. 10.1016/j.fbp.2022.06.004
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- Publication type:
- Article
Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts.
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- Archives of Microbiology, 2024, v. 206, n. 2, p. 1, doi. 10.1007/s00203-023-03784-6
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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
Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple.
- Published in:
- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020018
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- Publication type:
- Article
Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer's Yeast.
- Published in:
- Foods, 2023, v. 12, n. 15, p. 2912, doi. 10.3390/foods12152912
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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
From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3215, doi. 10.3390/foods11203215
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- Publication type:
- Article
Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines.
- Published in:
- Foods, 2022, v. 11, n. 12, p. 1782, doi. 10.3390/foods11121782
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- Publication type:
- Article
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture.
- Published in:
- Foods, 2022, v. 11, n. 3, p. 303, doi. 10.3390/foods11030303
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- Publication type:
- Article
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods.
- Published in:
- 2021
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- Publication type:
- Editorial
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
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- 2021
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- Publication type:
- Editorial
Biotechnological Processes in Fruit Vinegar Production.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 945, doi. 10.3390/foods10050945
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- Publication type:
- Article
Aroma of Sherry Products: A Review.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 753, doi. 10.3390/foods10040753
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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
HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 131, doi. 10.3390/foods10010131
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- Publication type:
- Article
Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1529, doi. 10.3390/foods9111529
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- Publication type:
- Article
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 424, doi. 10.3390/foods9040424
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- Publication type:
- Article
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 255, doi. 10.3390/foods9030255
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- Publication type:
- Article
Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin.
- Published in:
- Foods, 2019, v. 8, n. 8, p. 341, doi. 10.3390/foods8080341
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- Publication type:
- Article
Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 3, p. 1271, doi. 10.1002/jsfa.13009
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- Publication type:
- Article
Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 11, p. 5221, doi. 10.1002/jsfa.12605
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- Publication type:
- Article
Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica).
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 1, p. 264, doi. 10.1002/jsfa.12138
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- Publication type:
- Article
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2235, doi. 10.1002/jsfa.10843
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- Publication type:
- Article
Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 3, p. 1174, doi. 10.1002/jsfa.10729
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- Publication type:
- Article
Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 3, p. 970, doi. 10.1002/jsfa.10705
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- Publication type:
- Article
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2512, doi. 10.1002/jsfa.10276
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- Publication type:
- Article
Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 12, p. 5475, doi. 10.1002/jsfa.9808
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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
Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production.
- Published in:
- Microorganisms, 2022, v. 10, n. 9, p. 1741, doi. 10.3390/microorganisms10091741
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- Publication type:
- Article
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
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
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- 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
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 939, doi. 10.1002/jsfa.7818
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- Publication type:
- Article
Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3762, doi. 10.1002/jsfa.7566
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- Publication type:
- Article
Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 12, p. 2395, doi. 10.1002/jsfa.6958
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- Publication type:
- Article
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
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- 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
Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices.
- Published in:
- Journal of Separation Science, 2016, v. 39, n. 18, p. 3586, doi. 10.1002/jssc.201600590
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- Publication type:
- Article
Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine.
- Published in:
- Journal of Separation Science, 2014, v. 37, n. 14, p. 1867, doi. 10.1002/jssc.201400308
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- Publication type:
- Article
Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 7, p. 1677, doi. 10.1007/s00217-023-04251-8
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- Publication type:
- Article
Alternative beverages for probiotic foods.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 2, p. 301, doi. 10.1007/s00217-021-03904-w
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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