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Aroma
What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
Article
Year: 2021
Pages: 1
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Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration
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Year: 2021
Pages: 1
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Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams
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Year: 2021
Pages: 1
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Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification
Article
Year: 2021
Pages: 1
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Comparative Study of Fig Volatile Compounds Using Headspace Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry: Effects of Cultivars and Ripening Stages
Article
Year: 2021
Pages: 1
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Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (
Apium graveolens
)
Article
Year: 2021
Pages: 1
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Contribution of
S. xylosus
and
L. sakei
ssp.
carnosus
Fermentation to the Aroma of Lupin Protein Isolates
Article
Year: 2021
Pages: 1
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Effect of Microwave Maceration and SO
2
Free Vinification on Volatile Composition of Red Wines
Article
Year: 2021
Pages: 1
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Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA
Article
Year: 2021
Pages: 1
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Chemical Composition of Volatile Compounds in
Apis mellifera
Propolis from the Northeast Region of ParĂ¡ State, Brazil
Article
Year: 2021
Pages: 1
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Expressional diversity of grapevine 3-Hydroxy-3-methylglutaryl-CoA reductase (
VvHMGR
) in different grapes genotypes
Article
Year: 2021
Pages: 1
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Muscat Flavor in Grapevine: A Digital PCR Assay to Track Allelic Variation in
VvDXS
Gene
Article
Year: 2021
Pages: 1
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The Occurrence of Glycosylated Aroma Precursors in
Vitis vinifera
Fruit and
Humulus lupulus
Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
Article
Year: 2021
Pages: 1
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Smell and Stress Response in the Brain: Review of the Connection between Chemistry and Neuropharmacology
Article
Year: 2021
Pages: 1
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Aroma of Sherry Products: A Review
Article
Year: 2021
Pages: 1
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The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys
Article
Year: 2021
Pages: 1
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Influence of Non-
Saccharomyces
on Wine Chemistry: A Focus on Aroma-Related Compounds
Article
Year: 2021
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Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (
Coriandrum sativum
L.)
Article
Year: 2020
Pages: 1
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Low temperature synergistically promotes wounding-induced indole accumulation by INDUCER OF CBF EXPRESSION-mediated alterations of jasmonic acid signaling in
Camellia sinensis
Article
Year: 2020
Pages: 14
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