UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Feminists Talk Whiteness

2025

Volltextzugriff (PDF)

Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate

Applied microbiology and biotechnology, 2018-07, Vol.102 (14), p.5977-5988

2018

Volltextzugriff (PDF)

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Food chemistry, 2011-08, Vol.127 (3), p.1072-1083

2011

Volltextzugriff (PDF)

'Steal or Starve': Black Women's Criminal Work in New York City, 1893 to 1914

Journal of women's history, 2020-12, Vol.32 (4), p.13-37

Francis, Leigh-Anne

2020

Volltextzugriff (PDF)

Access to antiretroviral treatment in South Africa, 2004 - 2011

Southern African journal of HIV medicine, 2012-03, Vol.13 (43), p.22-27

Johnson, Leigh F

2012

Volltextzugriff (PDF)

Playing the “Lady Sambo”: Poor Black Women’s Legal Strategies in the Post–Civil War South’s Civil Courts

Meridians (Middletown, Conn.), 2020-10, Vol.19 (2), p.250-270

Francis, Leigh-Anne

2020

Volltextzugriff (PDF)

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

Journal of agricultural and food chemistry, 2012-03, Vol.60 (10), p.2629-2637

2012

Volltextzugriff (PDF)

The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS

Molecules (Basel, Switzerland), 2022-03, Vol.27 (7), p.2046

2022

Volltextzugriff (PDF)

Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines

Journal of agricultural and food chemistry, 2014-03, Vol.62 (11), p.2327-2336

2014

Volltextzugriff (PDF)

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Food chemistry, 2010-10, Vol.122 (3), p.618-626

2010

Volltextzugriff (PDF)

Theorizing Black Trans Survivance and Care in the Context of COVID 19: A Clinical Case Study

Smith College studies in social work, 2021-01, Vol.91 (1), p.55-74

2021

Volltextzugriff (PDF)

The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production

Australian journal of grape and wine research, 2022-11, Vol.2022, p.1-14

2022

Volltextzugriff (PDF)

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Australian journal of grape and wine research, 2023-07, Vol.2023, p.1-17

2023

Volltextzugriff (PDF)

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2281-2286

2018

Volltextzugriff (PDF)

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Molecules (Basel, Switzerland), 2021-08, Vol.26 (16), p.4979

2021

Volltextzugriff (PDF)

Consumer response to wine made from smoke-affected grapes

OENO one, 2023-06, Vol.57 (2), p.417-430

2023

Volltextzugriff (PDF)

Influencing consumer choice: Short and medium term effect of country of origin information on wine choice

Food quality and preference, 2016-07, Vol.51, p.89-99

2016

Volltextzugriff (PDF)

The influence of yeast on the aroma of Sauvignon Blanc wine

Food microbiology, 2009-04, Vol.26 (2), p.204-211

2009

Volltextzugriff (PDF)

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Analytica chimica acta, 2004-06, Vol.513 (1), p.57-65

2004

Volltextzugriff (PDF)

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Food chemistry, 2004-05, Vol.85 (4), p.519-525

2004

Volltextzugriff (PDF)

Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

Yeast (Chichester, England), 2007-07, Vol.24 (7), p.561-574

2007

Volltextzugriff (PDF)

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.564-573

2003

Volltextzugriff (PDF)

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

Australian journal of grape and wine research, 2023-04, Vol.2023, p.1-14

2023

Volltextzugriff (PDF)

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

Food chemistry, 2014-07, Vol.154, p.90-101

2014

Volltextzugriff (PDF)

Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches

Journal of Chromatography A, 2021-01, Vol.1637, p.461803, Article 461803

2021

Volltextzugriff (PDF)

1 – 25 von 400

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(258)
Mit Volltextzugriff
(357)

Publikationsform

3 weitere anzeigen...

Weniger anzeigen...

Sprache

Englisch
(397)
Französisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(185)
Life Sciences & Biomedicine
(157)
Humans
(91)
Female
(49)
Physical Sciences
(48)
Food Science & Technology
(47)
Male
(46)
Biological And Medical Sciences
(40)
Agriculture
(34)
Chemistry
(34)
Adult
(31)
Wine
(27)
Fundamental And Applied Biological Sciences. Psychology
(26)
Middle Aged
(26)
Chemistry, Applied
(25)
Social Sciences
(24)
Fermented Food Industries
(20)
Food Industries
(20)
Infectious Diseases
(20)
Animals
(19)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(6)

Menü

Weitere Dienste

Einstellungen

Feminists Talk Whiteness

Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

'Steal or Starve': Black Women's Criminal Work in New York City, 1893 to 1914

Access to antiretroviral treatment in South Africa, 2004 - 2011

Playing the “Lady Sambo”: Poor Black Women’s Legal Strategies in the Post–Civil War South’s Civil Courts

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS

Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Theorizing Black Trans Survivance and Care in the Context of COVID 19: A Clinical Case Study

The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Consumer response to wine made from smoke-affected grapes

Influencing consumer choice: Short and medium term effect of country of origin information on wine choice

The influence of yeast on the aroma of Sauvignon Blanc wine

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches

Suchergebnisse filtern