183 related articles for article (PubMed ID: 31261003)
21. Quantification of whisky congeners by
Stockwell M; Goodall I; Uhrín D
Anal Sci Adv; 2020 Aug; 1(2):132-140. PubMed ID: 38715907
[TBL] [Abstract][Full Text] [Related]
22. Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains.
Nsogning Dongmo S; Sacher B; Kollmannsberger H; Becker T
Food Chem; 2017 Aug; 229():565-573. PubMed ID: 28372215
[TBL] [Abstract][Full Text] [Related]
23. Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity.
Møller JK; Catharino RR; Eberlin MN
Analyst; 2005 Jun; 130(6):890-7. PubMed ID: 15912238
[TBL] [Abstract][Full Text] [Related]
24.
Belmonte-Sánchez JR; Romero-González R; Martínez Vidal JL; Arrebola FJ; Garrido Frenich A
Food Chem; 2020 Jul; 317():126363. PubMed ID: 32086119
[No Abstract] [Full Text] [Related]
25. Discrimination of Brazilian lager beer by
da Silva LA; Flumignan DL; Tininis AG; Pezza HR; Pezza L
Food Chem; 2019 Jan; 272():488-493. PubMed ID: 30309572
[No Abstract] [Full Text] [Related]
26. UPLC-Orbitrap-MS/MS combined with chemometrics establishes variations in chemical components in green tea from Yunnan and Hunan origins.
Xin Z; Ma S; Ren D; Liu W; Han B; Zhang Y; Xiao J; Yi L; Deng B
Food Chem; 2018 Nov; 266():534-544. PubMed ID: 30381222
[TBL] [Abstract][Full Text] [Related]
27. Multivariate analysis of Scotch whisky by total reflection x-ray fluorescence and chemometric methods: A potential tool in the identification of counterfeits.
Shand CA; Wendler R; Dawson L; Yates K; Stephenson H
Anal Chim Acta; 2017 Jul; 976():14-24. PubMed ID: 28576314
[TBL] [Abstract][Full Text] [Related]
28.
Shi T; Zhu M; Chen Y; Yan X; Chen Q; Wu X; Lin J; Xie M
Food Chem; 2018 Mar; 242():308-315. PubMed ID: 29037694
[TBL] [Abstract][Full Text] [Related]
29. Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation.
Ramos CL; Dias DR; Miguel MGDCP; Schwan RF
Food Res Int; 2014 Oct; 64():908-918. PubMed ID: 30011733
[TBL] [Abstract][Full Text] [Related]
30. Dual high-resolution inhibition profiling and HPLC-HRMS-SPE-NMR analysis for identification of α-glucosidase and radical scavenging inhibitors in Solanum americanum Mill.
Silva EL; Almeida-Lafetá RC; Borges RM; Staerk D
Fitoterapia; 2017 Apr; 118():42-48. PubMed ID: 28229941
[TBL] [Abstract][Full Text] [Related]
31. Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and
Pinto J; Oliveira AS; Lopes P; Roseira I; Cabral M; Bastos ML; Guedes de Pinho P
Food Chem; 2019 Jan; 271():639-649. PubMed ID: 30236727
[TBL] [Abstract][Full Text] [Related]
32. High-resolution PTP1B inhibition profiling combined with high-performance liquid chromatography-high-resolution mass spectrometry-solid-phase extraction-nuclear magnetic resonance spectroscopy: Proof-of-concept and antidiabetic constituents in crude extract of Eremophila lucida.
Tahtah Y; Wubshet SG; Kongstad KT; Heskes AM; Pateraki I; Møller BL; Jäger AK; Staerk D
Fitoterapia; 2016 Apr; 110():52-8. PubMed ID: 26882973
[TBL] [Abstract][Full Text] [Related]
33. Chemical composition analysis and authentication of whisky.
Wiśniewska P; Dymerski T; Wardencki W; Namieśnik J
J Sci Food Agric; 2015 Aug; 95(11):2159-66. PubMed ID: 25315338
[TBL] [Abstract][Full Text] [Related]
34. Discrimination of whisky brands and counterfeit identification by UV-Vis spectroscopy and multivariate data analysis.
Martins AR; Talhavini M; Vieira ML; Zacca JJ; Braga JW
Food Chem; 2017 Aug; 229():142-151. PubMed ID: 28372157
[TBL] [Abstract][Full Text] [Related]
35. Complexation of κ-carrageenan with gelatin in the aqueous phase analysed by
Voron'ko NG; Derkach SR; Vovk MA; Tolstoy PM
Carbohydr Polym; 2017 Aug; 169():117-126. PubMed ID: 28504127
[TBL] [Abstract][Full Text] [Related]
36. Profile of non-volatiles in whisky with regard to superoxide dismutase activity.
Koga K; Tachihara S; Shirasaka N; Yamada Y; Koshimizu S
J Biosci Bioeng; 2011 Aug; 112(2):154-8. PubMed ID: 21536494
[TBL] [Abstract][Full Text] [Related]
37. Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by
Alberdi-Cedeño J; Molina M; Yahuaca-Júarez B; Ibargoitia ML; Guillén MD
Food Chem; 2020 May; 313():126079. PubMed ID: 31931423
[TBL] [Abstract][Full Text] [Related]
38. Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics.
Olarewaju OO; Magwaza LS; Nieuwoudt H; Poblete-Echeverría C; Fawole OA; Tesfay SZ; Opara UL
Spectrochim Acta A Mol Biomol Spectrosc; 2019 Feb; 209():62-69. PubMed ID: 30359850
[TBL] [Abstract][Full Text] [Related]
39. An integrated approach combining HPLC, GC/MS, NIRS, and chemometrics for the geographical discrimination and commercial categorization of saffron.
Liu J; Chen N; Yang J; Yang B; Ouyang Z; Wu C; Yuan Y; Wang W; Chen M
Food Chem; 2018 Jul; 253():284-292. PubMed ID: 29502833
[TBL] [Abstract][Full Text] [Related]
40. In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.
Kamda AG; Ramos CL; Fokou E; Duarte WF; Mercy A; Germain K; Dias DR; Schwan RF
Int J Food Microbiol; 2015 Jan; 192():58-65. PubMed ID: 25306300
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
