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Journal Abstract Search

112 related items for PubMed ID: 26213084

  • 1. Impact of different techniques involving contact with lees on the volatile composition of cider.
    Antón-Díaz MJ, Suárez Valles B, Mangas-Alonso JJ, Fernández-García O, Picinelli-Lobo A.
    Food Chem; 2016 Jan 01; 190():1116-1122. PubMed ID: 26213084
    [Abstract] [Full Text] [Related]

  • 2. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ, Suárez Valles B, García Hevia A, Picinelli Lobo A.
    J Food Sci; 2014 Jan 01; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 3. Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics.
    Picinelli Lobo A, Antón-Díaz MJ, Mangas Alonso JJ, Suárez Valles B.
    Food Chem; 2016 Dec 15; 213():505-513. PubMed ID: 27451210
    [Abstract] [Full Text] [Related]

  • 4. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction.
    Picinelli Lobo A, Pando Bedriñana R, Rodríguez Madrera R, Suárez Valles B.
    Food Chem; 2021 Feb 15; 338():127829. PubMed ID: 32818867
    [Abstract] [Full Text] [Related]

  • 5. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS, Lee JE, Park HJ.
    J Food Sci; 2014 Jun 15; 79(6):C1106-16. PubMed ID: 24888253
    [Abstract] [Full Text] [Related]

  • 6. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
    Xu Y, Fan W, Qian MC.
    J Agric Food Chem; 2007 Apr 18; 55(8):3051-7. PubMed ID: 17355142
    [Abstract] [Full Text] [Related]

  • 7. Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.
    García-Llobodanin L, Achaerandio I, Ferrando M, Güell C, López F.
    J Agric Food Chem; 2007 May 02; 55(9):3462-8. PubMed ID: 17394335
    [Abstract] [Full Text] [Related]

  • 8. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
    Bowen AJ, Reynolds AG.
    J Agric Food Chem; 2012 Mar 21; 60(11):2874-83. PubMed ID: 22324474
    [Abstract] [Full Text] [Related]

  • 9. 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 21; 80(6):C1170-7. PubMed ID: 25920613
    [Abstract] [Full Text] [Related]

  • 10. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.
    Pérez-Bibbins B, Torrado-Agrasar A, Salgado JM, Oliveira RP, Domínguez JM.
    Waste Manag; 2015 Jun 21; 40():72-81. PubMed ID: 25824282
    [Abstract] [Full Text] [Related]

  • 11. Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.
    Azhu Valappil Z, Fan X, Zhang HQ, Rouseff RL.
    J Agric Food Chem; 2009 Feb 11; 57(3):924-9. PubMed ID: 19154152
    [Abstract] [Full Text] [Related]

  • 12. Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee.
    Chin ST, Eyres GT, Marriott PJ.
    Food Chem; 2015 Oct 15; 185():355-61. PubMed ID: 25952879
    [Abstract] [Full Text] [Related]

  • 13. Screening of cider yeasts for sparkling cider production (Champenoise method).
    Suárez Valles B, Pando Bedriñana R, Lastra Queipo A, Mangas Alonso JJ.
    Food Microbiol; 2008 Aug 15; 25(5):690-7. PubMed ID: 18541168
    [Abstract] [Full Text] [Related]

  • 14. Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
    Culleré L, Ferreira V, Venturini ME, Marco P, Blanco D.
    Food Chem; 2013 Nov 01; 141(1):105-10. PubMed ID: 23768334
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes.
    Masino F, Montevecchi G, Arfelli G, Antonelli A.
    J Agric Food Chem; 2008 Oct 22; 56(20):9495-501. PubMed ID: 18808145
    [Abstract] [Full Text] [Related]

  • 16. Geographical differentiation of apple ciders based on volatile fingerprint.
    Sousa A, Vareda J, Pereira R, Silva C, Câmara JS, Perestrelo R.
    Food Res Int; 2020 Nov 22; 137():109550. PubMed ID: 33233173
    [Abstract] [Full Text] [Related]

  • 17. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O, Rouseff JM, Rouseff RL.
    J Agric Food Chem; 2006 May 31; 54(11):3990-6. PubMed ID: 16719525
    [Abstract] [Full Text] [Related]

  • 18. Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
    Chen X, Feng T, Zhang Y, He T, Feng J, Zhang C.
    J Genet Genomics; 2007 Feb 31; 34(2):171-9. PubMed ID: 17469789
    [Abstract] [Full Text] [Related]

  • 19. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA, Sevindik O, Kelebek H, Selli S.
    J Mass Spectrom; 2018 May 31; 53(5):444-454. PubMed ID: 29469168
    [Abstract] [Full Text] [Related]

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