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Preference of Quinoa Moth: Eurysacca Melanocampta Meyrick (Lepidoptera: Gelechiidae) for Two Varieties of Quinoa (Chenopodium quinoa Willd.) in Olfactometry Assays
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
Selection of Nothofagus host trees by the aphids Neuquenaphis staryi and Neuquenaphis edwardsi
(2004)
Leaf volatiles were collected from three Nothofagus species growing in close proximity in Los Ruiles National Reserve, Chile. The volatile preparation from leaves of No. alessandrii were attractive to the specialist aphid, ...
Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GGMS and GC-olfactometry
(Elsevier Science BvAmsterdamHolanda, 2006)
Interspecific recognition through odours by aphids (Sternorrhyncha: Aphididae) feeding on wheat plants
(Czech Academy of Sciences, 1997)
In olfactometric experiments a wingless adult of Sitobion avenae was attracted by odours of a wingless adult of Rhopalosiphum padi feeding on a wheat plant. When the stimulus consisted of either a wingless R. padi without ...
Host-plant chemicals and distribution of Neuquenaphis on Nothofagus
(Kluwer Academic/Plenum Publishers, 1999)
Extractable metabolites from leaves (EM) and volatiles released from six Nothofagus species were analyzed by TLC and GC-MS, respectively. Aphids of the genus Neuquenaphis, closely associated to Nothofagus, were sampled on ...
Semiochemicals mediating spacing behavior of bird cherry-oat aphid, Rhopalosiphum padi feeding on cereals
(Springer New York LLC, 1997)
Olfactometry using an apterous individual of Rhopalosiphum padi (L.) showed an arresting effect by volatiles from a wheat seedling and a repellent effect by volatiles from a wheat seedling infested with aphids at a high ...
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
(Elsevier Ltd, 2019)
© 2018 Elsevier Ltd One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of ...
Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques
(2015-09-01)
Odour-active compounds present in pasteurised orange juice were identified by gas chromatography-olfactometry (GC-O) employing heart-cut multidimensional GC techniques with olfactometry (O) and mass spectrometry (H/C ...