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Journal Abstract Search

170 related items for PubMed ID: 33527386

  • 1. Characterizing the chemical and sensory profiles of traditional American meads.
    Senn K, Cantu A, Heymann H.
    J Food Sci; 2021 Mar; 86(3):1048-1057. PubMed ID: 33527386
    [Abstract] [Full Text] [Related]

  • 2. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum.
    Chitarrini G, Debiasi L, Stuffer M, Ueberegger E, Zehetner E, Jaeger H, Robatscher P, Conterno L.
    Molecules; 2020 Apr 15; 25(8):. PubMed ID: 32326547
    [Abstract] [Full Text] [Related]

  • 3. An organoleptic survey of meads made with lactic acid-producing yeasts.
    Peepall C, Nickens DG, Vinciguerra J, Bochman ML.
    Food Microbiol; 2019 Sep 15; 82():398-408. PubMed ID: 31027799
    [Abstract] [Full Text] [Related]

  • 4. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M, Granvogl M.
    Molecules; 2022 Jan 21; 27(3):. PubMed ID: 35163970
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  • 5. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 21; 105():713-723. PubMed ID: 29433266
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  • 6. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
    Zhu L, Wang X, Song X, Zheng F, Li H, Chen F, Zhang Y, Zhang F.
    Food Chem; 2020 Apr 25; 310():125898. PubMed ID: 31816535
    [Abstract] [Full Text] [Related]

  • 7. 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 25; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 8. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
    Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A.
    Food Microbiol; 2013 Feb 25; 33(1):114-23. PubMed ID: 23122509
    [Abstract] [Full Text] [Related]

  • 9. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp).
    Romano R, Aiello A, De Luca L, Sica R, Caprio E, Pizzolongo F, Blaiotta G.
    J Food Sci; 2021 Mar 25; 86(3):874-880. PubMed ID: 33559225
    [Abstract] [Full Text] [Related]

  • 10. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan 15; 945-946():92-100. PubMed ID: 24333641
    [Abstract] [Full Text] [Related]

  • 11. Using wild yeasts to modulate the aroma profile of low-alcoholic meads.
    Van Mullem JJ, Zhang J, Dias DR, Schwan RF.
    Braz J Microbiol; 2022 Dec 15; 53(4):2173-2184. PubMed ID: 36269554
    [Abstract] [Full Text] [Related]

  • 12. Volatile and sensory profiling of cocktail bitters.
    Johnson AJ, Heymann H, Ebeler SE.
    Food Chem; 2015 Jul 15; 179():343-54. PubMed ID: 25722175
    [Abstract] [Full Text] [Related]

  • 13. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.
    Jung H, Lee SJ, Lim JH, Kim BK, Park KJ.
    Food Chem; 2014 Jul 15; 152():624-32. PubMed ID: 24444985
    [Abstract] [Full Text] [Related]

  • 14. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
    He Y, Liu Z, Qian M, Yu X, Xu Y, Chen S.
    Food Chem; 2020 Nov 30; 331():127335. PubMed ID: 32574944
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region.
    Costa ACVD, Sousa JMB, da Silva MAAP, Garruti DDS, Madruga MS.
    Food Res Int; 2018 Mar 30; 105():110-120. PubMed ID: 29433198
    [Abstract] [Full Text] [Related]

  • 17. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
    Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A.
    Int J Food Microbiol; 2010 Nov 15; 144(1):193-8. PubMed ID: 20937538
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  • 18. 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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  • 19. Chemical and sensory profiles of rosé wines from Australia.
    Wang J, Capone DL, Wilkinson KL, Jeffery DW.
    Food Chem; 2016 Apr 01; 196():682-93. PubMed ID: 26593542
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  • 20. Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry.
    Yu H, Guo W, Xie T, Ai L, Tian H, Chen C.
    Food Res Int; 2021 Jul 01; 145():110421. PubMed ID: 34112423
    [Abstract] [Full Text] [Related]

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