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Journal Abstract Search

121 related items for PubMed ID: 27451210

  • 1. 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
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  • 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 15; 79(1):S92-9. PubMed ID: 24313985
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  • 3. 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
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  • 8. Phenolic profile of Asturian (Spain) natural cider.
    Rodríguez Madrera R, Picinelli Lobo A, Suárez Valles B.
    J Agric Food Chem; 2006 Jan 11; 54(1):120-4. PubMed ID: 16390187
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  • 9. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars.
    He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, Yang B, Laaksonen O.
    Food Chem; 2021 May 30; 345():128833. PubMed ID: 33341559
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  • 10. Chemical characterization of asturian cider.
    Picinelli A, Suárez B, Moreno J, Rodríguez R, Caso-García LM, Mangas JJ.
    J Agric Food Chem; 2000 Sep 30; 48(9):3997-4002. PubMed ID: 10995303
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  • 11. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production.
    Nešpor J, Karabín M, Štulíková K, Dostálek P.
    Molecules; 2019 Jun 04; 24(11):. PubMed ID: 31167477
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  • 12. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains.
    Pando Bedriñana R, Picinelli Lobo A, Rodríguez Madrera R, Suárez Valles B.
    Food Chem; 2020 Apr 25; 310():125831. PubMed ID: 31787391
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  • 19. Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
    Guichard H, Lemesle S, Ledauphin J, Barillier D, Picoche B.
    J Agric Food Chem; 2003 Jan 15; 51(2):424-32. PubMed ID: 12517106
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  • 20. Cider proteins and foam characteristics: a contribution to their characterization.
    Blanco-Gomis D, Mangas-Alonso JJ, Junco-Corujedo S, Gutiérrez-Alvarez MD.
    J Agric Food Chem; 2007 Apr 04; 55(7):2526-31. PubMed ID: 17328556
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