Works matching Liqueurs

Results: 304

CONSUMER PREFERENCES ON THE UKRAINIAN MARKET OF LIQUEURS. THE REVIEW.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2014, v. 2, n. 13, p. 14, doi. 10.15611/nit.2014.2.02

By:

Bozhko, Tatyana

Publication type:

Article

The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It.

Published in:

Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 10, p. 2060, doi. 10.1271/bbb.100364

By:

Hashigucht, Tomokazu;
Horii, Sachie;
Izu, Hanae;
Sudo, Shigetoshi

Publication type:

Article

刺葡萄利口酒的香气轮廊及其在瓶储过程的变化.

Published in:

China Brewing, 2022, v. 41, n. 1, p. 37, doi. 10.11882/j.issn.0254-5071.2022.01.007

By:

孙琪;
李舒婷;
何磊;
兰义宾;
张欣坷;
段长青;
蒲宏铁;
潘秋红

Publication type:

Article

Natural antioxidant effect on improving the stability of quercetin in liqueur.

Published in:

China Food Additives, 2022, v. 33, n. 7, p. 37, doi. 10.19804/j.issn1006-2513.2022.07.005

By:

WEI Chaodan;
ZHANG Yafang;
HU Kaiqun;
QIU Rui;
YANG Yuejun

Publication type:

Article

CHANGES IN THE CONTENT OF POLYPHENOLS AND ANTIOXIDANT CAPACITY OF CHOCOLATE LIQUEURS INFLUENCED BY COMPOSITION AND STORAGE.

Published in:

Technologica Acta, 2013, v. 6, n. 1, p. 1

By:

Drmic, Helena;
Vojvodic, Aleksandra;
Komes, Draženka;
Škrabal, Svjetlana;
Bušic, Arijana;
Belšcak-Cvitanovic, Ana;
Milicevic, Borislav

Publication type:

Article

Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur.

Published in:

Trends in Sciences, 2024, v. 21, n. 6, p. 1, doi. 10.48048/tis.2024.7673

By:

Dechkunchorn, Mayoonkarn;
Phet-Tool, Sirilak;
Suepchat, Panadda;
Tinchan, Patcharaporn;
Jumnongpon, Rattakorn

Publication type:

Article

Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur.

Published in:

Plants (2223-7747), 2022, v. 11, n. 14, p. N.PAG, doi. 10.3390/plants11141859

By:

Fascella, Giancarlo;
D'Angiolillo, Francesca;
Mammano, Michele Massimo;
Granata, Giuseppe;
Napoli, Edoardo

Publication type:

Article

ACURATE EVALUATION OF LIQUEUR CREAM.

Published in:

Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2012, v. 14, n. 2, p. 429

By:

GEORGESCU, L.;
MARTIN, SIMONA;
MILOS, O.;
BERBENTE, F.;
DAVID, I.;
BUJANCĂ, G.

Publication type:

Article

Uncertainty Evaluation for the Determination of Dibutyl Phthalate (DBP) Concentration in Liqueur by GC-MS.

Published in:

Agricultural Science & Technology, 2014, v. 15, n. 8, p. 1262

By:

Caixia WANG

Publication type:

Article

Phenolic Compounds, Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs.

Published in:

2017

By:

Serreli, Gabriele;
Jerković, Igor;
Gil, Katarzyna;
Marijanović, Zvonimir;
Pacini, Viviana;
Tuberoso, Carlo;
Jerković, Igor;
Gil, Katarzyna Angelika;
Marijanović, Zvonimir;
Tuberoso, Carlo Ignazio Giovanni

Publication type:

journal article

Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo).

Published in:

Foods, 2020, v. 9, n. 6, p. 753, doi. 10.3390/foods9060753

By:

Cortés-Diéguez, Sandra;
Otero-Cerviño, Carmen;
Rodeiro-Mougán, Hixinio;
Feijóo-Mateo, José Antonio

Publication type:

Article

Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur.

Published in:

Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 1, p. 148, doi. 10.1271/bbb.110656

By:

Hashiguchi, Tomokazu;
Izu, Hanae;
Sudo, Shigetoshi

Publication type:

Article

INFLUENCE OF THE STORAGE ON BIOACTIVE COMPOUNDS AND SENSORY ATTRIBUTES OF HERBAL LIQUEUR.

Published in:

Digest Journal of Nanomaterials & Biostructures (DJNB), 2012, v. 7, n. 4, p. 1587

By:

KARABEGOVIĆ, IVANA T.;
VUKOSAVLJEVIĆ, PREDRAG V.;
NOVAKOVIĆ, MIROSLAV M.;
GORJANOVIĆ, STANISLAVA Ž.;
DŽAMIĆ, ANA M.;
LAZIĆ, MIODRAG L.

Publication type:

Article

Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine.

Published in:

Molecules, 2023, v. 28, n. 13, p. 5129, doi. 10.3390/molecules28135129

By:

Li, Wen;
Zhang, Zhen;
Zhao, Yuanyuan;
Li, Wei;
Wang, Li;
Shang, Qi;
Du, Jianming;
Jin, Lina

Publication type:

Article

The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production.

Published in:

Molecules, 2022, v. 27, n. 5, p. 1516, doi. 10.3390/molecules27051516

By:

Tabaszewska, Małgorzata;
Najgebauer-Lejko, Dorota;
Zbylut-Górska, Maria

Publication type:

Article

Development, Chemical, and Sensory Characterization of Liqueurs from Brazilian Native Fruits.

Published in:

Journal of Culinary Science & Technology, 2021, v. 19, n. 3, p. 214, doi. 10.1080/15428052.2020.1747035

By:

Leonarski, Eduardo;
Fernando Dos Santos, David;
Kuasnei, Mayara;
Lenhani, Gabriela Caroline;
Quast, Leda Battestin;
Zanella Pinto, Vânia

Publication type:

Article

Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 10, p. 4076, doi. 10.1002/jsfa.11043

By:

Rodríguez‐Solana, Raquel;
Esteves, Eduardo;
Mansinhos, Inês;
Gonçalves, Sandra;
Pérez‐Santín, Efrén;
Galego, Ludovina;
Romano, Anabela

Publication type:

Article

Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 14, p. 4760, doi. 10.1002/jsfa.7822

By:

Rodríguez‐Solana, Raquel;
Vázquez‐Araújo, Laura;
Salgado, José Manuel;
Domínguez, José Manuel;
Cortés‐Diéguez, Sandra

Publication type:

Article

Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7916, doi. 10.1007/s11694-024-02774-6

By:

Petrović, Marija;
Tomić, Nikola;
Mandić, Boris;
Wan Mohtar, Wan Abd Al Qadr Imad;
Krstić, Gordana;
Veljović, Sonja

Publication type:

Article

The flavour of fruit spirits and fruit liqueurs: a review.

Published in:

Flavour & Fragrance Journal, 2015, v. 30, n. 3, p. 197, doi. 10.1002/ffj.3237

By:

Śliwińska, Magdalena;
Wiśniewska, Paulina;
Dymerski, Tomasz;
Wardencki, Waldemar;
Namieśnik, Jacek

Publication type:

Article

Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs.

Published in:

Molecules, 2018, v. 23, n. 9, p. 2156, doi. 10.3390/molecules23092156

By:

Sokół-Łętowska, Anna;
Kucharska, Alicja Z.;
Szumny, Antoni;
Wińska, Katarzyna;
Nawirska-Olszańska, Agnieszka

Publication type:

Article

VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 2, p. 258

By:

SUMMO, C.;
TRANI, A.;
FACCIA, M.;
CAPONIO, F.;
GAMBACORTA, G.

Publication type:

Article

Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.

Published in:

Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 282, doi. 10.17113/ftb.59.03.21.6759

By:

Petrović, Marija;
Veljović, Sonja;
Tomić, Nikola;
Zlatanović, Snežana;
Tosti, Tomislav;
Vukosavljević, Predrag;
Gorjanović, Stanislava

Publication type:

Article

Volatile and Flavonoid Composition of the Peel of Citrus medica L. var. Corsican Fruit for Quality Assessment of Its Liqueur.

Published in:

Food Technology & Biotechnology, 2014, v. 52, n. 4, p. 403, doi. 10.17113/ftb.52.04.14.3717

By:

Venturini, Nicolas;
Barboni, Toussaint;
Curk, Franck;
Costa, Jean;
Paolini, Julien

Publication type:

Article

Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile.

Published in:

Molecules, 2023, v. 28, n. 11, p. 4455, doi. 10.3390/molecules28114455

By:

Garcia, Cátia;
Dias, Maria Inês;
Henriques, Marta H. F.;
Barros, Lillian;
Ramos, Fernando

Publication type:

Article

BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance.

Published in:

Molecules, 2025, v. 30, n. 11, p. 2270, doi. 10.3390/molecules30112270

By:

Silva, Francielli Brondani da;
Gaspar, Taís;
Shimizu-Marin, Victoria Diniz;
Nishiyama-Hortense, Yara Paula;
Pérez-Navarro, José;
Gómez-Alonso, Sergio;
Lago-Vanzela, Ellen Silva

Publication type:

Article

Production, characterization and acceptability of different alcohol-based pineapple liqueurs.

Published in:

Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015, v. 10, n. 1, p. 108, doi. 10.18378/rvads.v10i1.2736

By:

Oliveira, Érica Resende;
de Deus, Kátia Oliveira;
Caliari, Márcio

Publication type:

Article

Two alcoholic sources in the preparation, chemical characterization and acceptability of artisanal dovialis liqueurs.

Published in:

Ciência Rural, 2021, v. 51, n. 11, p. 1, doi. 10.1590/0103-8478cr20200830

By:

Villa, Fabíola;
Copello Rotili, Maria Cristina;
Fernandes da Silva, Daniel;
Costa Braga, Gilberto;
Rosanelli, Solivan;
Eberling, Tatiane

Publication type:

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.

Published in:

European Food Research & Technology, 2023, v. 249, n. 9, p. 2321, doi. 10.1007/s00217-023-04296-9

By:

Pagliarini, Mateus Alcides;
Pagliarini, Cesar Luiz;
Hoff, Rodrigo Barcellos;
Dacoreggio, Marina Volpato;
Dognini, Jocinei;
Crestani, Ilene;
Bagatini, Lucíola;
Santos, Viviane Aparecida Figueredo Oliveira;
Steffens, Cristiano André;
Kempka, Aniela Pinto

Publication type:

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.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1197, doi. 10.1007/s00217-019-03247-7

By:

Issa-Issa, Hanán;
Ivanišová, Eva;
Noguera-Artiaga, Luis;
Kántor, Attila;
López-Lluch, David;
Kačániová, Miroslava;
Szumny, Antoni;
Carbonell-Barrachina, Ángel A.

Publication type:

Article

Study of the suitability of two hop cultivars for making herb liqueurs: volatile composition, sensory analysis, and consumer study.

Published in:

European Food Research & Technology, 2013, v. 237, n. 5, p. 775, doi. 10.1007/s00217-013-2050-6

By:

Vázquez-Araújo, Laura;
Rodríguez-Solana, Raquel;
Cortés-Diéguez, Sandra;
Domínguez, José

Publication type:

Article

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process.

Published in:

Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 343, doi. 10.1002/jsfa.10044

By:

Senica, Mateja;
Mikulic‐Petkovsek, Maja

Publication type:

Article

COLOR QUALITY OF ROSE LIQUEUR.

Published in:

Journal of Food Quality, 2007, v. 30, n. 2, p. 202, doi. 10.1111/j.1745-4557.2007.00115.x

By:

Szu-Chuan Shen;
Kuo-Chan Tseng;
Feng-Ting Chao;
James Swi-Bea Wu

Publication type:

Article

Suitability of apple pomace and oak chips for the production of aged apple liqueur.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 7, p. 6178, doi. 10.1007/s11694-024-02639-y

By:

Krüger, Roselini Trapp;
Alberti, Aline;
Nogueira, Alessandro

Publication type:

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.

Published in:

Antioxidants, 2023, v. 12, n. 1, p. 154, doi. 10.3390/antiox12010154

By:

Fadda, Angela;
Montoro, Paola;
D'Urso, Gilda;
Ravasio, Nicoletta;
Zaccheria, Federica;
Sanna, Daniele

Publication type:

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.

Published in:

Antioxidants, 2019, v. 8, n. 11, p. 563, doi. 10.3390/antiox8110563

By:

Rodríguez-Solana, Raquel;
Coelho, Natacha;
Santos-Rufo, Antonio;
Gonçalves, Sandra;
Pérez-Santín, Efrén;
Romano, Anabela

Publication type:

Article

Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration.

Published in:

Antioxidants, 2019, v. 8, n. 4, p. 102, doi. 10.3390/antiox8040102

By:

Coelho, Emanuela Monteiro;
de Souza, Marcelo Eduardo Alves Olinda;
Corrêa, Luiz Claudio;
Viana, Arão Cardoso;
de Azevêdo, Luciana Cavalcanti;
dos Santos Lima, Marcos

Publication type:

Article

Statistical Analysis Applied to the Production of Mirto Liqueur.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 14, p. 5973, doi. 10.3390/app14145973

By:

Addis, Roberta;
Mannu, Alberto;
Pintore, Giorgio;
Petretto, Giacomo Luigi

Publication type:

Article

Labeled Hedonic Scale for the Evaluation of Sensory Perception and Acceptance of an Aromatic Myrtle Bitter Liqueur in Consumers with Chemosensory Deficits.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 24, p. 13083, doi. 10.3390/app132413083

By:

Rosa, Antonella;
Masala, Carla

Publication type:

Article

Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur.

Published in:

Czech Journal of Food Sciences, 2020, v. 38, n. 4, p. 259, doi. 10.17221/13/2020-CJFS

By:

Szczepaniak, Oskar;
Kobus-Cisowska, Joanna;
Kmiecik, Dominik

Publication type:

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.

Published in:

Molecules, 2021, v. 26, n. 15, p. 4422, doi. 10.3390/molecules26154422

By:

Orlando, Giustino;
Chiavaroli, Annalisa;
Adorisio, Sabrina;
Delfino, Domenico V.;
Brunetti, Luigi;
Recinella, Lucia;
Leone, Sheila;
Zengin, Gokhan;
Acquaviva, Alessandra;
Angelini, Paola;
Flores, Giancarlo Angeles;
Venanzoni, Roberto;
Di Simone, Simonetta Cristina;
Di Corpo, Francesca;
Mocan, Andrei;
Menghini, Luigi;
Ferrante, Claudio

Publication type:

Article

Revalorization of grape marc waste from liqueur wine: biomethanization.

Published in:

Journal of Chemical Technology & Biotechnology, 2019, v. 94, n. 5, p. 1499, doi. 10.1002/jctb.5909

By:

Javier, Hungría;
Ángel, Siles J;
Aida, Gil;
del Carmen, Gutiérrez M;
de los Ángeles, Martín M

Publication type:

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).

Published in:

Nottingham French Studies, 2024, v. 63, n. 1, p. 19, doi. 10.3366/nfs.2024.0397

By:

Ellis, Catherine

Publication type:

Article

野生猕猴桃鸭梨利口酒工艺的研究.

Published in:

Food Research & Development, 2017, v. 38, n. 22, p. 1, doi. 10.3969/j.issn.1005-6521.2017.22.023

By:

王洪;
罗惠波;
廖玉琴;
邓露;
刘蔺;
李芬

Publication type:

Article

Compound Analysis of Jing Liqueur and nrf2 Activation by Jing Liqueur--One of the Most Popular Beverages in China.

Published in:

Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010001

By:

You-Sheng Cai;
Jian Xu;
Mosi Chen;
Daoqing Wang;
Yuejun Yang;
Manavalan, Arulmani;
Xiaohua Wu;
Yuancai Liu;
Shugeng Cao

Publication type:

Article

FATLIQUORING POTENTIALS OF SULPHONATED Hura crepitans L. SEED OIL.

Published in:

Leather & Footwear Journal / Revista de Pielarie Incaltaminte, 2019, v. 19, n. 2, p. 99, doi. 10.24264/lfj.19.2.2

By:

NKWOR, Adachukwu;
UKOHA, Pius;
WISE, Will;
FLOWERS, Karl

Publication type:

Article

New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations.

Published in:

Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4465, doi. 10.1007/s13197-019-03949-6

By:

Petrović, Marija;
Vukosavljević, Predrag;
Đurović, Saša;
Antić, Mališa;
Gorjanović, Stanislava

Publication type:

Article

枸杞甘草配制酒对小鼠的免疫调节和体内抗氧化作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 97, doi. 10.16429/j.1009-7848.2022.07.010

By:

宋晶晶;
赵昊;
王伟雄;
杨华峰;
武运

Publication type:

Article

A technological approach for producing liqueur red wine.

Published in:

Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 4, p. 352, doi. 10.59463/JAPT.2024.2.33

By:

Poiana, Mariana-Atena;
Manea, Gianina-Malina;
Stoin, Daniela;
Radu, Florina;
Dumbrava, Delia-Gabriela;
Moldovan, Camelia;
Moigradean, Diana

Publication type:

Article

Vapor Pressure and Boiling Point Elevation of Eucalyptus Kraft Black Liquors.

Published in:

Silva Lusitana, 2011, v. 19, n. 1, p. 13

By:

Ferreira, Abel;
Egas, Ana;
Domingues, Ana;
Fernandes, Carla;
Lobo, Lélio

Publication type:

Article