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Sabor, flavor, gusto, resabio, retrogusto, regusto y pos-gusto en el ajo. Parecidos pero no iguales
(Estacion Experimental Agropecuaria La Consulta, INTA, 2018)
A los fines de entendernos y comunicarnos con claridad, es importante atribuir los mismos conceptos y significados a las palabras que usamos. En nuestro lenguaje cotidiano, si bien hay consenso general para muchas de ellas ...
Aplicaçãode SPME e GC-MS para a determinação de off-flavourse ftalatos em cervejas industriais e caseirasApplication of SPME and GC-MS for the determination of off-flavours and phthalates in industrial and homemade beers
(Universidade Federal de LavrasPrograma de Pós-Graduação Multicêntrico em QuímicaUFLAbrasilDepartamento de Química, 2022)
Molecular and physiological comparison of spoilage wine yeasts
(Wiley, 2013-04)
Aims: Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the production of phenolic aromas. Although the degradation pathway of cinnamic acids, precursors of these phenolic compounds has ...
Recent developments in the analysis of musty odour compounds in water and wine: A review
(Elsevier B.V., 2016)
Change in El Niño flavours over 1958-2008: implications for the long-term trend of the upwelling off Peru
(Elsevier, 2012-11-15)
The tropical Pacific variability has experienced changes in its characteristics over the last decades. In particular, there is some evidence of an increased occurrence of El Niño events in the central Pacific (a.k.a. ...
Change in El Niño flavours over 1958-2008: Implications for the long-term trend of the upwelling off Peru
(Elsevier, 2012)
The tropical Pacific variability has experienced changes in its characteristics over the last decades. In particular, there is some evidence of an increased occurrence of El Niño events in the central Pacific (a.k.a. ...
Contribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans
(2021-11-01)
Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was ...
Vino bretado: ¿complejo o defectuoso? Límite entre su aceptación y su rechazo desde una perspectiva de gestión de la calidad
(Universidad Juan Agustin Maza, 2022-11-11)
Una alteración particular de vinos es causada por levaduras del género Brettanomyces, defecto conocido como «bretado» o «brett», el cual se percibe tanto como un atributo positivo o negativo, dependiendo de los niveles de ...