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Results 1 to 25 of 455

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Derivatization followed by gas chromatography-mass spectrometry for quantification of ethyl carbamate in alcoholic beveragesXUEJIAO XU; YIHAN GAO; XIUJUN CAO et al.Journal of separation science (Print). 2012, Vol 35, Num 7, pp 804-810, issn 1615-9306, 7 p.Article

RP-HPLC, WITH FLUORESCENCE DETECTION, ASSAY FOR THE DETERMINATION OF TOTAL ANTIOXIDANT POTENTIAL (TAP)GTOD, Bronistaw K; PISZCZ, Pawet; BETA, Agnieszka et al.Journal of liquid chromatography & related technologies. 2012, Vol 35, Num 9-12, pp 1194-1201, issn 1082-6076, 8 p.Article

LC determination of anethole in aniseed drinksJURADO, J. M; ALCAZAR, A; PABLOS, F et al.Chromatographia (Wiesbaden). 2006, Vol 64, Num 3-4, pp 223-226, issn 0009-5893, 4 p.Article

Prediction of ethanol in bottled Chinese rice wine by NIR spectroscopyYIBIN YING; HAIYAN YU; XINGXIANG PAN et al.Proceedings of SPIE, the International Society for Optical Engineering. 2006, pp 638108.1-638108.9, issn 0277-786X, isbn 0-8194-6479-1, 1VolConference Paper

Effects of processing treatment and sorbate addition on the flavor characteristics of apple ciderBOYLSTON, Terri D; HUI WANG; REITMEIER, Cheryll A et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 7, pp 1924-1931, issn 0021-8561, 8 p.Article

Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic studyVAN BEEK, Sylvie; PRIEST, Fergus G.Applied and environmental microbiology (Print). 2002, Vol 68, Num 1, pp 297-305, issn 0099-2240Article

Application of chromatography and spectrometry to the authentication of alcoholic beveragesSAVCHUK, S. A; VLASOV, V. N; APPOLONOVA, S. A et al.Journal of analytical chemistry (New York, NY). 2001, Vol 56, Num 3, pp 214-231, issn 1061-9348Article

Batch and continuous mead production with pectate immobilised, ethanol-tolerant yeastNAVRATIL, Marian; STURDIK, Ernest; GEMEINER, Peter et al.Biotechnology letters. 2001, Vol 23, Num 12, pp 977-982, issn 0141-5492Article

Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaçaGUERRA, J. B; ARAUJO, R. A. C; PATARO, C et al.Letters in applied microbiology. 2001, Vol 33, Num 2, pp 106-111, issn 0266-8254Article

Contribution de l'Analyse Textuelle à l'Analyse Sensorielle application aux solutions aromatisées et aux vins de Champagne = Textual Analysis Contribution for the Sensory Analysis, application to the aromatic solutions and Champagne winesVannier, Annie; Mac Leod, Patrick.2001, 170 p.Thesis

Research and development in the cider area in Asturias. Background and perspectivesSUAREZ VALLES, Belén; PICINELLI LOBO, Anna.Recent research developments in agricultural & food chemistry (Vol. 5 (2001)). Recent research developments in agricultural & food chemistry. 2001, pp 1-17, isbn 81-7736-075-2, 17 p.Book Chapter

Use of isolated kefir starter cultures in kefir productionASSADI, M. M; POURAHMAD, R; MOAZAMI, N et al.World journal of microbiology & biotechnology. 2000, Vol 16, Num 6, pp 541-543, issn 0959-3993Article

Breeding of a non-urea producing sake yeast with killer character using a karl-1 mutant as a killer donorYOSHIUCHI, K; WATANABE, M; NISHIMURA, A et al.Journal of industrial microbiology & biotechnology. 2000, Vol 24, Num 3, pp 203-209, issn 1367-5435Article

Note. Histamine production by some lactic acid bacteria isolated from cidersDEL CAMPO, G; LAVADO, I; DUENAS, M et al.Food science and technology international. 2000, Vol 6, Num 2, pp 117-121, issn 1082-0132Article

Organic acids in cider with simultaneous inoculation of yeast and malolactic bacteria : Effect of fermentation temperatureHERRERO, M; GARCIA, L. A; DIAZ, M et al.Journal of the Institute of Brewing. 1999, Vol 105, Num 4, pp 229-232, issn 0046-9750Article

The cost of pasteurizing apple ciderKOZEMPEL, M; MCALOON, A; YEE, W et al.Food technology (Chicago). 1998, Vol 52, Num 1, pp 50-52, issn 0015-6639Article

Evaluating survival of Escherichia coli O157:H7 in frozen and thawed apple cider : Potential use of a hydrophobic grid membrane filter-SD-39 agar methodSAGE, J. R; INGHAM, S. C.Journal of food protection. 1998, Vol 61, Num 4, pp 490-494, issn 0362-028XArticle

Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoateFISHER, T. L; GOLDEN, D. A.Journal of food science. 1998, Vol 63, Num 5, pp 904-906, issn 0022-1147Article

Characterisation of fermented apple products using data obtained from GC analysisCABRANES, C; BLANCO, D; MANGAS, J. J et al.Analyst (London. 1877. Print). 1998, Vol 123, Num 10, pp 2175-2179, issn 0003-2654Conference Paper

Fermentation parameters influencing higher alcohol production in the tequila processPINAL, L; CEDEFIO, M; GUTIERREZ, H et al.Biotechnology letters. 1997, Vol 19, Num 1, pp 45-47, issn 0141-5492Article

Automatic fuzzy modeling for Ginjo sake brewing process using fuzzy neural networksHANAI, T; KATAYAMA, A; HONDA, H et al.Journal of chemical engineering of Japan. 1997, Vol 30, Num 1, pp 94-100, issn 0021-9592Conference Paper

A study of Sake Mureka - monographNISHIMURA, A.Seibutsu-Kogaku Kaishi. 1995, Vol 73, Num 3, pp 213-223, issn 0919-3758Article

Production d'enzymes pectinolytiques par les levures d'intérêt cidricole = Pectinolytic enzymes production by yeasts in cider fermentatinoPANON, G; MASSIOT, P; DRILLEAU, J.-F et al.Sciences des aliments. 1995, Vol 15, Num 1, pp 31-42, issn 0240-8813Article

Isolierung und Identifizierung eines Hydroxyzimtsäureesters zum Nachweis von Speierling (Sorbus Domestica L.) in Apfelwein = Isolation and identification of a hydroxcinnamic acid in order to detect sorb apple (Sorbus domestica L.) addition to ciderRITTER, G; HAGENAUER-HENER, U; DIETRICH, H et al.Deutsche Lebensmittel-Rundschau. 1994, Vol 90, Num 6, pp 175-178, issn 0012-0413Article

Ethanol determination by packed GLC: a quick method with small sample amount and high sensitivityANTONELLI, A.Wein-Wissenschaft. 1994, Vol 49, Num 4, pp 165-167, issn 0375-8818Article

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