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An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
(2013-05-23)
Background: Ever since the recent completion of the peach genome, the focus of genetic research in this area has turned to the identification of genes related to important traits, such as fruit aroma volatiles. Of the over ...
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
(Elsevier B.V., 2012-05-01)
The aim of this study was to investigate the influence of the cultivation system on the volatile composition of the passion fruit and to determine the odoriferous contribution of the compounds for the aroma of the organic ...
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
(Elsevier B.V., 2012-05-01)
The aim of this study was to investigate the influence of the cultivation system on the volatile composition of the passion fruit and to determine the odoriferous contribution of the compounds for the aroma of the organic ...
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
(2018-01)
The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza ...
Volatile Composition Changes of Pineapple during Drying in Modified and Controlled Atmosphere
(Berkeley Electronic PressBerkeleyEUA, 2010)
Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
(John Wiley and Sons Ltd, 2018)
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration
(Wiley-Blackwell, 2011-08-01)
BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this ...
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration
(Wiley-Blackwell, 2011-08-01)
BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this ...