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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

244 related items for PubMed ID: 17177532

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  • 5. Typification of cider brandy on the basis of cider used in its manufacture.
    Rodríguez Madrera R, Mangas Alonso JJ.
    J Agric Food Chem; 2005 Apr 20; 53(8):3071-5. PubMed ID: 15826061
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  • 6. Chemical and sensory changes in fresh cider spirits during maturation in inert containers.
    Madrera RR, Valles BS, Lobo AP.
    J Sci Food Agric; 2011 Mar 30; 91(5):797-804. PubMed ID: 21384346
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  • 7. Influence of the distillation step on the ratios of stable isotopes of ethanol in cherry brandies.
    Baudler R, Adam L, Rossmann A, Versini G, Engel KH.
    J Agric Food Chem; 2006 Feb 08; 54(3):864-9. PubMed ID: 16448196
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  • 8. Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.).
    Alonso González E, Torrado Agrasar A, Pastrana Castro LM, Orriols Fernández I, Pérez Guerra N.
    J Agric Food Chem; 2010 Feb 24; 58(4):2529-35. PubMed ID: 20102198
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  • 9. Association between quality of cheap and unrecorded alcohol products and public health consequences in Poland.
    Lachenmeier DW, Ganss S, Rychlak B, Rehm J, Sulkowska U, Skiba M, Zatonski W.
    Alcohol Clin Exp Res; 2009 Oct 24; 33(10):1757-69. PubMed ID: 19572980
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  • 13. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.
    Eleutério Dos Santos CM, Pietrowski Gde A, Braga CM, Rossi MJ, Ninow J, Machado Dos Santos TP, Wosiacki G, Jorge RM, Nogueira A.
    J Food Sci; 2015 Jun 24; 80(6):C1170-7. PubMed ID: 25920613
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  • 14. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts.
    del Campo G, Berregi I, Santos JI, Dueñas M, Irastorza A.
    Bioresour Technol; 2008 May 24; 99(8):2857-63. PubMed ID: 17706419
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  • 16. [Gas chromatography of alcoholic beverages].
    László N.
    Morphol Igazsagugyi Orv Sz; 1976 Jan 24; 16(1):57-64. PubMed ID: 1256466
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  • 17. Quantification of selected volatile constituents and anions in Mexican Agave spirits (Tequila, Mezcal, Sotol, Bacanora).
    Lachenmeier DW, Sohnius EM, Attig R, López MG.
    J Agric Food Chem; 2006 May 31; 54(11):3911-5. PubMed ID: 16719514
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  • 20. Malolactic fermentation as a technique for the deacidification of hard apple cider.
    Reuss RM, Stratton JE, Smith DA, Read PE, Cuppett SL, Parkhurst AM.
    J Food Sci; 2010 May 31; 75(1):C74-8. PubMed ID: 20492153
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