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Journal Abstract Search

151 related items for PubMed ID: 31610421

  • 1. FT-RAMAN methodology for the monitoring of honeys' spirit distillation process.
    Anjos O, Santos R, Estevinho LM, Caldeira I.
    Food Chem; 2020 Feb 01; 305():125511. PubMed ID: 31610421
    [Abstract] [Full Text] [Related]

  • 2. Evolution of Volatile Compounds during the Distillation of Cognac Spirit.
    Awad P, Athès V, Decloux ME, Ferrari G, Snakkers G, Raguenaud P, Giampaoli P.
    J Agric Food Chem; 2017 Sep 06; 65(35):7736-7748. PubMed ID: 28756673
    [Abstract] [Full Text] [Related]

  • 3. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X, Wu C, Huang J, Zhou R.
    J Food Sci; 2015 Nov 06; 80(11):C2373-81. PubMed ID: 26444440
    [Abstract] [Full Text] [Related]

  • 4. Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux.
    Matias-Guiu P, Rodríguez-Bencomo JJ, Orriols I, Pérez-Correa JR, López F.
    Food Chem; 2016 Dec 15; 213():40-48. PubMed ID: 27451153
    [Abstract] [Full Text] [Related]

  • 5. Development of blueberry liquor: influence of distillate, sweetener and fruit quantity.
    Caldeira I, Lopes D, Delgado T, Canas S, Anjos O.
    J Sci Food Agric; 2018 Feb 15; 98(3):1088-1094. PubMed ID: 28722782
    [Abstract] [Full Text] [Related]

  • 6. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
    Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G.
    Int J Food Microbiol; 2017 Nov 16; 261():62-72. PubMed ID: 28992516
    [Abstract] [Full Text] [Related]

  • 7. Distillation of fermented sugarcane juice: fractions characterized by electrospray ionization mass spectrometry and multivariate data treatment.
    Canuto MH, Rosa CA, de Moura F, Augusti R, Siebald HG.
    J Mass Spectrom; 2012 Jul 16; 47(7):901-4. PubMed ID: 22791258
    [Abstract] [Full Text] [Related]

  • 8. Production and composition of cider spirits distilled in "alquitara".
    Madrera RR, Valles BS, Hevia AG, Fernandez OG, Tascón NF, Alonso JJ.
    J Agric Food Chem; 2006 Dec 27; 54(26):9992-7. PubMed ID: 17177532
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical and Sensorial Characterization of Honey Spirits.
    Anjos O, Frazão D, Caldeira I.
    Foods; 2017 Jul 27; 6(8):. PubMed ID: 28749420
    [Abstract] [Full Text] [Related]

  • 10. Grape brandy production, composition and sensory evaluation.
    Tsakiris A, Kallithraka S, Kourkoutas Y.
    J Sci Food Agric; 2014 Feb 27; 94(3):404-14. PubMed ID: 24037649
    [Abstract] [Full Text] [Related]

  • 11. Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
    Francesca N, Gaglio R, Matraxia M, Naselli V, Prestianni R, Settanni L, Badalamenti N, Columba P, Bruno M, Maggio A, Alfonzo A, Moschetti G.
    Food Microbiol; 2022 Jun 27; 104():103968. PubMed ID: 35287797
    [Abstract] [Full Text] [Related]

  • 12. Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum.
    Coelho C, Brottier C, Beuchet F, Elichiry-Ortiz P, Bach B, Lafarge C, Tourdot-Maréchal R.
    Food Chem; 2020 Jan 15; 303():125405. PubMed ID: 31466029
    [Abstract] [Full Text] [Related]

  • 13. Charentaise distillation of cognac. Part II: Process simulation and impact of recycling practices on the aroma composition of freshly distilled spirit.
    Zanghelini G, Athès V, Vitu S, Giampaoli P, Esteban-Decloux M.
    Food Res Int; 2024 Feb 15; 178():113861. PubMed ID: 38309892
    [Abstract] [Full Text] [Related]

  • 14. The discrimination of honey origin using melissopalynology and Raman spectroscopy techniques coupled with multivariate analysis.
    Corvucci F, Nobili L, Melucci D, Grillenzoni FV.
    Food Chem; 2015 Feb 15; 169():297-304. PubMed ID: 25236230
    [Abstract] [Full Text] [Related]

  • 15. Rapid through-container detection of fake spirits and methanol quantification with handheld Raman spectroscopy.
    Ellis DI, Muhamadali H, Xu Y, Eccles R, Goodall I, Goodacre R.
    Analyst; 2018 Dec 17; 144(1):324-330. PubMed ID: 30516175
    [Abstract] [Full Text] [Related]

  • 16. Treatment with activated carbon and other adsorbents as an effective method for the removal of volatile compounds in agricultural distillates.
    Balcerek M, Pielech-Przybylska K, Patelski P, Dziekońska-Kubczak U, Jusel T.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 May 17; 34(5):714-727. PubMed ID: 28105888
    [Abstract] [Full Text] [Related]

  • 17. Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits.
    Arrieta-Garay Y, Blanco P, López-Vázquez C, Rodríguez-Bencomo JJ, Pérez-Correa JR, López F, Orriols I.
    J Agric Food Chem; 2014 Oct 29; 62(43):10552-60. PubMed ID: 25307564
    [Abstract] [Full Text] [Related]

  • 18. FT-Raman spectroscopic simultaneous determination of fructose and glucose in honey.
    Batsoulis AN, Siatis NG, Kimbaris AC, Alissandrakis EK, Pappas CS, Tarantilis PA, Harizanis PC, Polissiou MG.
    J Agric Food Chem; 2005 Jan 26; 53(2):207-10. PubMed ID: 15656650
    [Abstract] [Full Text] [Related]

  • 19. Composition of Unrecorded Distilled Alcohol (bai jiu) Produced in Small Rural Factories in Central China.
    Newman I, Qian L, Tamrakar N, Feng Y, Xu G.
    Alcohol Clin Exp Res; 2017 Jan 26; 41(1):207-215. PubMed ID: 27984849
    [Abstract] [Full Text] [Related]

  • 20. Mead production: tradition versus modernity.
    Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM.
    Adv Food Nutr Res; 2011 Jan 26; 63():101-18. PubMed ID: 21867893
    [Abstract] [Full Text] [Related]

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