UB Paderborn / Katalog / Suche / in CDI

AROMA ANALYSIS OF VIRGIN OLIVE OIL BY HEAD SPACE (VOLATILES) AND EXTRACTION (POLYPHENOLS) TECHNIQUES

Flavor of Foods and Beverages, 1978, p.247-281

1978

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The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Food research international, 2011-01, Vol.44 (1), p.456-464

2011

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Concentration of the headspace volatiles above wine for direct chromatographic analysis

Journal of the science of food and agriculture, 1974-06, Vol.25 (6), p.675-687

1974

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Consumer attitudes and olive oil acceptance: the traditional consumer

Grasas y aceites (Sevilla), 1994-01, Vol.45 (1-2), p.16-19

1994

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The effects of treatment with enzymatic preparations and tannin phenolic absorbent agents in extracting the olive oil by single pressure process on the oil yield, on the analytical characteristics of the oils of the vegetation waters and of the waste waters

Acta vitaminologica et enzymologica, 1976, Vol.30 (3), p.13

1976

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ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY

Italian journal of food science, 2018-01, Vol.30 (1), p.184

2018

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Exchange transfusion in leukemia with hyperleukocytosis

The Journal of pediatrics, 1982-01, Vol.100 (6), p.1000-1000

1982

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Exchange transfusion in leukemia with hyperleukocytosis

The Journal of pediatrics, 1982, Vol.100 (6), p.1000-1000

1982

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Fermentation and skin contact time effects on quality of Aglianico wine

Developments in food science, 1993, Vol.32, p.445-453

1993

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The first European conference on sensory science of food and beverages “a sense of identity”

Food quality and preference, 2006, Vol.17 (1), p.1-2

2006

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flavour of wines, vermouth and fortified wines

Developments in food science, 1986, Vol.3B, p.171-238

1986

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Food quality optimization

Food quality and preference, 1990, Vol.2 (1), p.1-12

1990

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Green synthesis of a thermo/photochromic doped cellulose polymer: a biocompatible film for potential application in cold chain visual tracking

Molecular systems design & engineering, 2024-05

2024

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Improvement of the concentration method of the "head space" above wine for direct gas chromatographic analysis by means of two absorbent polymers (author's transl)

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana, 1975-01, Vol.5 (1), p.39

1975

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Influence of the Cuvs. and pedoclimatic conditions on the virgin oline oil quality

Developments in food science, 1990, Vol.24, p.881-891

1990

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Influences of lipid addition on fatty acid composition of Saccharomyces cerevisiae and aroma characteristics of experimental wines

Journal of the Institute of Brewing, 1992, Vol.98 (4), p.305-314

1992

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INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OF Saccharomyces cerevisiae AND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES 1

Journal of the Institute of Brewing, 1992-07, Vol.98 (4), p.305-314

1992

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INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OF Saccharomyces cerevisiae AND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES1

Journal of the Institute of Brewing, 1992-07, Vol.98 (4), p.305-314

1992

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Prediction of perceived astringency induced by phenolic compounds

Food quality and preference, 2004-10, Vol.15 (7), p.761-769

2004

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Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

Food quality and preference, 2006, Vol.17 (1), p.96-107

2006

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preliminary approach to predictive modelling of extra virgin olive oil stability

Journal of the science of food and agriculture, 2005-07, Vol.85 (9), p.1492-1498

2005

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Psychological distress trend in non-celiac gluten sensitivity: is there a role for a gliadin-degrading probiotic strain?

Minerva gastroenterology, 2023-12, Vol.69 (4), p.572

2023

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Rapid determination of phenol content in extra virgin olive oil

Grasas y aceites (Sevilla), 1994-01, Vol.45 (1-2), p.68-70

1994

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Rapid extraction and determination of phenols in extra virgin olive oil

Developments in Food Science, 1995, Vol.37, p.429-452

1995

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Red wine aroma: identification of headspace constituents

Journal of the science of food and agriculture, 1976-11, Vol.27 (11), p.1035-1038

1976

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AROMA ANALYSIS OF VIRGIN OLIVE OIL BY HEAD SPACE (VOLATILES) AND EXTRACTION (POLYPHENOLS) TECHNIQUES

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Concentration of the headspace volatiles above wine for direct chromatographic analysis

Consumer attitudes and olive oil acceptance: the traditional consumer

The effects of treatment with enzymatic preparations and tannin phenolic absorbent agents in extracting the olive oil by single pressure process on the oil yield, on the analytical characteristics of the oils of the vegetation waters and of the waste waters

ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY

Exchange transfusion in leukemia with hyperleukocytosis

Exchange transfusion in leukemia with hyperleukocytosis

Fermentation and skin contact time effects on quality of Aglianico wine

The first European conference on sensory science of food and beverages “a sense of identity”

flavour of wines, vermouth and fortified wines

Food quality optimization

Green synthesis of a thermo/photochromic doped cellulose polymer: a biocompatible film for potential application in cold chain visual tracking

Improvement of the concentration method of the "head space" above wine for direct gas chromatographic analysis by means of two absorbent polymers (author's transl)

Influence of the Cuvs. and pedoclimatic conditions on the virgin oline oil quality

Influences of lipid addition on fatty acid composition of Saccharomyces cerevisiae and aroma characteristics of experimental wines

INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OF Saccharomyces cerevisiae AND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES 1

INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OF Saccharomyces cerevisiae AND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES1

Prediction of perceived astringency induced by phenolic compounds

Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

preliminary approach to predictive modelling of extra virgin olive oil stability

Psychological distress trend in non-celiac gluten sensitivity: is there a role for a gliadin-degrading probiotic strain?

Rapid determination of phenol content in extra virgin olive oil

Rapid extraction and determination of phenols in extra virgin olive oil

Red wine aroma: identification of headspace constituents

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