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Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysisBAI, Xue-Lian; YUE, Tian-Li; YUAN, Ya-Hong et al.Journal of separation science (Print). 2010, Vol 33, Num 23-24, pp 3751-3758, issn 1615-9306, 8 p.Article

Headspace solid-phase microextraction and gas chromatography―olfactometry analysis of raw spirits of different organoleptic qualityPLUTOWSKA, Beata; WARDENCKI, Waldemar.Flavour and fragrance journal. 2009, Vol 24, Num 4, pp 177-185, issn 0882-5734, 9 p.Article

Chemical Profile of Rums as a Function of their Origin. The Use of Chemometric Techniques for their IdentificationMOREIRA SAMPAIO, Olivia; VICENTE RECHE, Roni; WAGNER FRANCO, Douglas et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 5, pp 1661-1668, issn 0021-8561, 8 p.Article

Characterization of rum using solid-phase microextraction with gas chromatography-mass spectrometryPINO, Jorge A.Food chemistry. 2007, Vol 104, Num 1, pp 421-428, issn 0308-8146, 8 p.Article

Determination of volatile compounds in cider spirits by gas chromatography with direct injectionRODRIGUEZ MADRERA, Roberto; SUAREZ VALLES, Belén.Journal of chromatographic science. 2007, Vol 45, Num 7, pp 428-434, issn 0021-9665, 7 p.Article

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Evaluation of Brazilian woods as an alternative to oak for cachaças agingFARIA, Joao B; CARDELLO, Helena M. A. B; BOSCOLO, Mauricio et al.European food research & technology (Print). 2004, Vol 218, Num 1, pp 83-87, issn 1438-2377, 5 p.Article

Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluationFERRARI, Gérald; LABLANQUIE, Odile; CANTAGREL, Roger et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 18, pp 5670-5676, issn 0021-8561, 7 p.Article

Repercusián del afinamiento de destilados de orujo en la adecuación de su acidez volatil = Repercussions of refining orujo spirits on the adjustement of their volatile acidityCORTES, S; DIAZ, L; GIL, M. L et al.Alimentaria. 2003, Num 344, pp 111-115, issn 0300-5755, 5 p.Article

Influence of the packaging material on the major volatile compounds of Tsipouro, a traditional Greek distillateFLOUROS, A. I; APOSTOLOPOULOU, A. A; DEMERTZIS, P. G et al.Food science and technology international. 2003, Vol 9, Num 5, pp 371-377, issn 1082-0132, 7 p.Article

Application of a new analytical method to determine the susceptibility of wine to browningPALMA, Miguel; GARCIA BARROSO, Carmelo.European food research & technology (Print). 2002, Vol 214, Num 5, pp 441-443, issn 1438-2377Article

Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation processARRIZON, Javier; GSCHAEDLER, Anne.Canadian journal of microbiology. 2002, Vol 48, Num 11, pp 965-970, issn 0008-4166, 6 p.Article

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A headspace solid-phase microextraction method for the determination of some secondary compounds of Brazilian sugar cane spirits by gas chromatographyNONATO, Eliana A; CARAZZA, Fernando; SILVA, Fernando C et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 8, pp 3533-3539, issn 0021-8561Article

Presencia de fenoles totales y otros componentes en el roble de barriles usados en cuba para el anejamiento del ron. Algunos aspectos de su extracción = Presence of phenols and others compounds in oak barrels used in Cuba for the ageing process from rumGONZALEZ DELGADO, Juan Carlos.Alimentaria. 2001, Num 327, pp 133-139, issn 0300-5755Article

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Detection of γ-lactones in malt whiskyWANIKAWA, A; HOSOI, K; TAKISE, I et al.Journal of the Institute of Brewing. 2000, Vol 106, Num 1, pp 39-43, issn 0046-9750Article

Application of multivariate statistical methods to differentiation of rum aged in two types of Oak barrelsPINO, J. A; MARBOT, R; PEREZ, J et al.Journal of food quality. 1999, Vol 22, Num 2, pp 183-191, issn 0146-9428Article

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Release of distillate flavour compounds in Scotch malt whiskyCONNER, J. M; PATERSON, A; PIGGOTT, J. R et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 7, pp 1015-1020, issn 0022-5142Article

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Application of GC/MS method for the identification of brandies and cognacsVLASSOV, V. N; MARUZHENKOV, D. S.Analusis (Imprimé). 1999, Vol 27, Num 7, pp 663-667, issn 0365-4877Article

Influence of alcohol on stability of oil-in-water emulsions containing sodium caseinateDICKINSON, E; GOLDING, M.Journal of colloid and interface science. 1998, Vol 197, Num 1, pp 133-141, issn 0021-9797Article