Works about BRANDY
Results: 137
Testicle replacement by a brandy bottle -- self mutilation.
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- Wiener Klinische Wochenschrift, 2003, v. 115, n. 5/6, p. 161, doi. 10.1007/BF03040302
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- Article
Advances on modeling and simulation of alcoholic distillation. Part 2: Process simulation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 4, p. 832, doi. 10.1016/j.fbp.2012.04.003
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Uncovering changes in mulberry brandy during artificial aging using flavoromics.
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- European Food Research & Technology, 2024, v. 250, n. 7, p. 1959, doi. 10.1007/s00217-024-04502-2
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- Article
In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 1987, doi. 10.1007/s00217-021-03766-2
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- Article
TRADITIONAL AND INNOVATIVE AGING TECHNOLOGIES OF DISTILLED BEVERAGES: THE INFLUENCE ON THE QUALITY AND CONSUMER PREFERENCES OF AGED SPIRIT DRINKS.
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- Journal of Agricultural Sciences, Belgrade, 2021, v. 66, n. 3, p. 209, doi. 10.2298/JAS2103209K
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- Article
EDITOR'S MESSAGE:.
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- VOICEPrints, 2024, v. 22, n. 2, p. 35
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- Article
Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars.
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- Biomolecules (2218-273X), 2020, v. 10, n. 6, p. 853, doi. 10.3390/biom10060853
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- Article
Atlantic consumption of French rum and brandy and economic growth in the seventeenth- and eighteenth-century Caribbean.
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- French History, 2011, v. 25, n. 1, p. 9, doi. 10.1093/fh/crr021
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- Article
Spirit of the Hoser.
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- 2013
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- Product Review
Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 809, doi. 10.1515/ijfe-2014-0123
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- Article
FRUIT BRANDY PRODUCTION BY BATCH COLUMN DISTILLATION WITH REFLUX.
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- Journal of Food Process Engineering, 2005, v. 28, n. 1, p. 53, doi. 10.1111/j.1745-4530.2005.00377.x
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- Article
Distribution of enantiomers of volatile organic compounds in selected fruit distillates.
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- Chirality, 2017, v. 29, n. 1, p. 14, doi. 10.1002/chir.22669
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- Article
Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones.
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- Flavour & Fragrance Journal, 2021, v. 36, n. 5, p. 584, doi. 10.1002/ffj.3670
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- Article
THE IMPACT OF AGING ON THE ANTIOXIDANT PROPERTIES OF ARMENIAN GRAPE BRANDIES.
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- Proceedings of the YSU B: Chemical & Biological Sciences / Gitakan Teghekagir. K'imia, Kensabanut'yun, 2024, v. 58, n. 2, p. 107, doi. 10.46991/PYSU:B.2024.58.2.107
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- Article
Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies.
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- Beverages, 2023, v. 9, n. 2, p. 32, doi. 10.3390/beverages9020032
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- Article
Cognac and the comportment of the quality Chinese consumer.
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- Cultural Geographies, 2021, v. 28, n. 2, p. 393, doi. 10.1177/1474474020978498
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- Article
As estratégias econômicas das empresas familiares vitícolas de Cognac (França, 1997-2005).
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- Estudos Sociedade e Agricultura, 2011, v. 19, n. 2, p. 344
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- Article
Determination of iron and copper ions in cognacs by capillary electrophoresis.
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- Journal of Analytical Chemistry, 2015, v. 70, n. 2, p. 198, doi. 10.1134/S1061934814120120
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- Article
Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry.
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- Journal of Analytical Chemistry, 2014, v. 69, n. 12, p. 1165, doi. 10.1134/S1061934814120168
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- Article
Methanol content in grape and fruit brandies: a major indicator for authenticity and safety.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 237, doi. 10.24263/2304-974x-2016-5-2-3
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- Article
COMPARISON OF THE ALCOHOL CONTENT OBTAINED IN THE FERMENTATION OF DWARF CAVENDISH BANANA AND ITS PEEL FOR THE PURPOSES OF BRANDY PRODUCTION.
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- Colloquium Agrariae, 2023, v. 19, n. 1, p. 328, doi. 10.5747/ca.2023.v19.h533
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- Article
A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 3, p. 315, doi. 10.1002/jib.44
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- Article
Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 1/2, p. 48, doi. 10.1002/jib.62
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- Article
Louis XIII: The Niche Inside the Niche Market.
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- Vikalpa: The Journal for Decision Makers, 2011, v. 36, n. 1, p. 77
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- Article
Fair Trade and the Political Economy of Brandy Smuggling in Early Eighteenth-Century Britain.
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- Past & Present, 2021, v. 251, n. 1, p. 75, doi. 10.1093/pastj/gtaa008
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- Article
Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.
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- Analytical & Bioanalytical Chemistry, 2021, v. 413, n. 12, p. 3349, doi. 10.1007/s00216-021-03275-x
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- Article
AGUARDENTE DE JABUTICABA UTILIZANDO DIFERENTES TRATAMENTOS PARA O PREPARO DO MOSTO E LEVEDURAS.
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- Revista Foco (Interdisciplinary Studies Journal), 2024, v. 17, n. 9, p. 1, doi. 10.54751/revistafoco.v17n9-029
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- Article
Annotated listing of new books.
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- Journal of Economic Literature, 1998, v. 36, n. 4, p. 2283
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- Article
Determinação espectrofotométrica de Cobre(II) em aguardente de mandioca (Tiquira).
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- Revista Colombiana de Ciencias Químico-Farmacéuticas, 2020, v. 49, n. 2, p. 1, doi. 10.15446/rcciquifa.v49n2.89507
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- Article
Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach.
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- Foods, 2024, v. 13, n. 12, p. 1922, doi. 10.3390/foods13121922
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- Article
Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac.
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- Foods, 2024, v. 13, n. 1, p. 27, doi. 10.3390/foods13010027
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- 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.
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- Foods, 2022, v. 11, n. 21, p. 3540, doi. 10.3390/foods11213540
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- Article
Prospective Analysis of Production and Commerce of the Handmade Brandy Sugar Cane in Littoral of Paraná - Brazil.
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- Business Management Dynamics, 2016, v. 5, n. 10, p. 1
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- Article
The effects of producers' trademark strategies on the structure of the cognac brandy supply chain during the second half of the 19th century. The reconfiguration of commercial trust by the use of brands.
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- Business History, 2018, v. 60, n. 8, p. 1255, doi. 10.1080/00076791.2017.1357696
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- Article
THE INFLUENCE OF EXTRACTION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF SPECIAL GRAIN BRANDIES WITH Ganoderma lucidum.
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- Chemical Industry & Chemical Engineering Quarterly, 2016, v. 22, n. 2, p. 181, doi. 10.2298/CICEQ150426033P
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- Article
Physician s Lexicon Words in the Spiritual Domain.
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- Medicine & Health Rhode Island, 2012, v. 95, n. 2, p. 67
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- Article
The selection of yeast strains for the production of premium quality South African brandy base products.
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- Journal of Industrial Microbiology & Biotechnology, 2000, v. 24, n. 6, p. 431, doi. 10.1038/sj.jim.7000005
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- Article
不同蒸馏工艺的桑葚白兰地原酒品质比较分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 290
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- Article
Chromatographic determination of phthalic acid esters as an indicator of adulterated cognacs and cognac spirits.
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- Journal of Analytical Chemistry, 2007, v. 62, n. 8, p. 761, doi. 10.1134/S1061934807080126
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- Article
Chromatographic Techniques in the Quality Control of Cognacs and Cognac Spirits.
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- Journal of Analytical Chemistry, 2005, v. 60, n. 8, p. 752, doi. 10.1007/s10809-005-0176-9
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- Article
Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C90, doi. 10.1111/j.1750-3841.2008.01029.x
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- Article
Characterization of Cider Brandy on the Basis of Aging Time.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1958, doi. 10.1111/j.1365-2621.2003.tb07001.x
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- Article
PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DO LICOR DE AÇAÍ (Euterpe oleracea MART.) OBTIDO COM DIFERENTES FONTES ALCOÓLICAS E TEMPOS DE INFUSÃO.
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- Global Science & Technology, 2021, v. 14, n. 2, p. 16, doi. 10.29327/252595.14.2-3
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- Article
PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DO LICOR DE AÇAÍ (Euterpe oleracea MART.) OBTIDO COM DIFERENTES FONTES ALCOÓLICAS E TEMPOS DE INFUSÃO.
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- Global Science & Technology, 2020, v. 13, n. 3, p. 16
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- Article
Catalytic Wet Air Oxidation Using Supported Pt and Ru Catalysts for Treatment of Distillery Wastewater (Cognac and Sugarcane Vinasses).
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- Energies (19961073), 2019, v. 12, n. 20, p. 3974, doi. 10.3390/en12203974
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- Article
Synchronous Fluorescence Spectroscopy as a Green Method for the Prediction of Antioxidant Activity in Wine Brandy and Sweet Wine.
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- Food & Bioprocess Technology, 2025, v. 18, n. 2, p. 2070, doi. 10.1007/s11947-024-03591-x
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- Article
Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints.
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- Food & Bioprocess Technology, 2023, v. 16, n. 9, p. 1963, doi. 10.1007/s11947-023-03039-8
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- Article
Human Parotid Secretion in Response to Ethyl Alcohol.
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- Journal of Dental Research, 1971, v. 50, n. 2, p. 485, doi. 10.1177/00220345710500026201
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- Article
International trade, quality sorting and trade costs: the case of Cognac.
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- Review of World Economics, 2020, v. 156, n. 3, p. 579, doi. 10.1007/s10290-019-00372-z
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- Article
基于GC-IMS技术分析不同方法陈酿桑葚白兰地的风味特征.
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- China Brewing, 2024, v. 43, n. 9, p. 249, doi. 10.11882/j.issn.0254-5071.2024.09.039
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- Article