Zeitschriftenartikel zum Thema „Beverage chemistry and beverage sensory science“
Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an
Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Beverage chemistry and beverage sensory science" bekannt.
Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.
Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.
Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.
Kolonas, Alexandros, Patroklos Vareltzis, Smaro Kiroglou, Nikolaos Goutzourelas, Dimitrios Stagos, Varvara Trachana, Christina Tsadila, Dimitris Mossialos, Stamatis Mourtakos und Olga Gortzi. „Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation“. International Journal of Molecular Sciences 24, Nr. 4 (10.02.2023): 3558. http://dx.doi.org/10.3390/ijms24043558.
Der volle Inhalt der QuelleHabschied, Kristina, Jelena Nišević, Vinko Krstanović, Ante Lončarić, Kristina Valek Lendić und Krešimir Mastanjević. „Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil“. Applied Sciences 13, Nr. 4 (11.02.2023): 2334. http://dx.doi.org/10.3390/app13042334.
Der volle Inhalt der QuellePunoo, Hilal Ahmad, Jahangir A. Rather und Andleeb Muzaffar. „Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties“. Exploration of Foods and Foodomics 1, Nr. 4 (29.10.2023): 206–20. http://dx.doi.org/10.37349/eff.2023.00016.
Der volle Inhalt der QuelleSotelo-González, Ana María, Iza Fernanda Pérez-Ramírez, Julissa Haydee Soto-Infante, Haiku Daniel de Jesús Gómez-Velázquez, Ma Estela Vázquez-Barrios, Alexandro Escobar-Ortíz und Rosalía Reynoso-Camacho. „Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions“. Molecules 28, Nr. 6 (09.03.2023): 2496. http://dx.doi.org/10.3390/molecules28062496.
Der volle Inhalt der QuelleFurlani, Lucas da Luz, Caroline Marques, Naimara Vieira do Prado, Matheus Sbruzzi Fiebig, Alessandra Machado-Lunkes und Fabiane Picinin de Castro-Cislaghi. „Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage“. Acta Scientiarum. Technology 46, Nr. 1 (14.12.2023): e64953. http://dx.doi.org/10.4025/actascitechnol.v46i1.64953.
Der volle Inhalt der QuelleAnjos, Ofélia, Soraia Inês Pedro, Débora Caramelo, Andreia Semedo, Carlos A. L. Antunes, Sara Canas und Ilda Caldeira. „Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale“. Applied Sciences 11, Nr. 11 (30.05.2021): 5065. http://dx.doi.org/10.3390/app11115065.
Der volle Inhalt der QuelleGenovese, Alessandro. „Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry“. Applied Sciences 13, Nr. 22 (16.11.2023): 12402. http://dx.doi.org/10.3390/app132212402.
Der volle Inhalt der QuelleAniceto, Adriana, Julia Montenegro, Rafael da Silva Cadena und Anderson Junger Teodoro. „Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages“. Molecules 26, Nr. 2 (11.01.2021): 332. http://dx.doi.org/10.3390/molecules26020332.
Der volle Inhalt der QuelleJoão Santos, Maria, João Mota, Elisete Correia und Alice Vilela. „The science behind beverage flavors: The role of pH and amylase enzyme in the human mouth“. BIO Web of Conferences 68 (2023): 02003. http://dx.doi.org/10.1051/bioconf/20236802003.
Der volle Inhalt der QuelleMaleš, Ivanka, Ana Dobrinčić, Zoran Zorić, Sanda Vladimir-Knežević, Ivona Elez Garofulić, Maja Repajić, Danijela Skroza, Igor Jerković und Verica Dragović-Uzelac. „Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages“. Molecules 28, Nr. 9 (22.04.2023): 3656. http://dx.doi.org/10.3390/molecules28093656.
Der volle Inhalt der QuelleOliveira-Alves, Sheila, Sílvia Lourenço, Tiago A. Fernandes und Sara Canas. „Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety“. Applied Sciences 14, Nr. 3 (24.01.2024): 1010. http://dx.doi.org/10.3390/app14031010.
Der volle Inhalt der QuelleKyroglou, Smaro, Rafailia Laskari und Patroklos Vareltzis. „Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics“. Molecules 27, Nr. 9 (06.05.2022): 2971. http://dx.doi.org/10.3390/molecules27092971.
Der volle Inhalt der QuelleSuffys, Sarah, Dorothée Goffin, Gaëtan Richard, Adrien Francis, Eric Haubruge und Marie-Laure Fauconnier. „Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink“. Molecules 28, Nr. 16 (16.08.2023): 6084. http://dx.doi.org/10.3390/molecules28166084.
Der volle Inhalt der QuelleHalagarda, Michał, und Paweł Obrok. „Influence of Post-Harvest Processing on Functional Properties of Coffee (Coffea arabica L.)“. Molecules 28, Nr. 21 (01.11.2023): 7386. http://dx.doi.org/10.3390/molecules28217386.
Der volle Inhalt der QuelleFischer, Bruno, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga und Jamile Zeni. „Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)“. Acta Scientiarum. Technology 42 (28.05.2020): e48474. http://dx.doi.org/10.4025/actascitechnol.v42i1.48474.
Der volle Inhalt der QuelleB, Yusuf A., und Muhammad I. M. „Nutritional, Functional and Sensory Attributes of Ready-to-use Cocoa Beverage“. Scholars International Journal of Biochemistry 6, Nr. 1 (30.01.2023): 1–7. http://dx.doi.org/10.36348/sijb.2023.v06i01.001.
Der volle Inhalt der QuelleVoss, Glenise B., Maria João P. Monteiro, Paula Jauregi, Luísa M. P. Valente und Manuela E. Pintado. „Functional characterisation and sensory evaluation of a novel synbiotic okara beverage“. Food Chemistry 340 (März 2021): 127793. http://dx.doi.org/10.1016/j.foodchem.2020.127793.
Der volle Inhalt der QuelleHuman, Chantelle, Dalene de Beer, Magdalena Muller, Marieta van der Rijst, Marique Aucamp, Andreas Tredoux, André de Villiers und Elizabeth Joubert. „Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties“. Molecules 26, Nr. 17 (30.08.2021): 5260. http://dx.doi.org/10.3390/molecules26175260.
Der volle Inhalt der QuelleMuir, D. D. „Sensory Analysis for Food and Beverage Quality Control - A Practical Guide“. International Journal of Dairy Technology 64, Nr. 3 (12.07.2011): 458. http://dx.doi.org/10.1111/j.1471-0307.2011.00680.x.
Der volle Inhalt der QuelleStarkey, Dustin E., Zhuzhu Wang, Kommer Brunt, Lise Dreyfuss, Philip A. Haselberger, Stephen E. Holroyd, Kaushik Janakiraman et al. „The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion“. Journal of AOAC INTERNATIONAL 105, Nr. 2 (18.01.2022): 333–45. http://dx.doi.org/10.1093/jaoacint/qsac005.
Der volle Inhalt der QuelleContreras-López, Elizabeth, Juan Ramírez-Godínez, Miguel Maximiliano García-Martínez, Ana Luisa Gutiérrez-Salomón, Luis Guillermo González-Olivares und Judith Jaimez-Ordaz. „Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity“. Applied Sciences 11, Nr. 9 (22.04.2021): 3766. http://dx.doi.org/10.3390/app11093766.
Der volle Inhalt der QuelleŁopusiewicz, Łukasz, Paweł Kwiatkowski und Emilia Drozłowska. „Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake“. Applied Sciences 12, Nr. 3 (20.01.2022): 1085. http://dx.doi.org/10.3390/app12031085.
Der volle Inhalt der QuelleAdakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala und Abraham Tartenger Girgih. „Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties“. Applied Sciences 11, Nr. 7 (01.04.2021): 3151. http://dx.doi.org/10.3390/app11073151.
Der volle Inhalt der QuelleChang, Yi-Ting, Pi-Hui Hsu, Mao-Che Chiu und Jui-Yu Chou. „Eff ects of Selected Yeasts on the Chemical Profi les and Antioxidant Activity of Fermented Coff ee Beans during the Aging Process“. Chiang Mai Journal of Science 51, Nr. 1 (31.01.2024): 1–15. http://dx.doi.org/10.12982/cmjs.2024.016.
Der volle Inhalt der QuelleMalini, B., C. K. Sunil, Ashish Rawson, R. Vidyalakshmi und N. Venkatachalapathy. „Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage“. Food Chemistry Advances 4 (Juni 2024): 100593. http://dx.doi.org/10.1016/j.focha.2023.100593.
Der volle Inhalt der QuelleGelinas, Benjamin S., Edisson Tello und Devin G. Peterson. „Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage“. Molecules 27, Nr. 4 (18.02.2022): 1385. http://dx.doi.org/10.3390/molecules27041385.
Der volle Inhalt der QuelleYang, Zhongjie, Xiaofei Zhang und Jun Guo. „Functionalized Carbon-Based Electrochemical Sensors for Food and Alcoholic Beverage Safety“. Applied Sciences 12, Nr. 18 (09.09.2022): 9082. http://dx.doi.org/10.3390/app12189082.
Der volle Inhalt der QuelleSadowska, Anna, Franciszek Świderski, Klaudia Kulik und Bożena Waszkiewicz-Robak. „Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’S Osmo-Lality“. Molecules 26, Nr. 18 (15.09.2021): 5607. http://dx.doi.org/10.3390/molecules26185607.
Der volle Inhalt der QuelleKizzie-Hayford, Nazir, Salifu Seidu-Larry, Shilla Owusu-Ansah, Bright Quaye und Jerry Ampofo-Asiama. „Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage“. Journal of Food Processing and Preservation 2024 (16.04.2024): 1–10. http://dx.doi.org/10.1155/2024/6669374.
Der volle Inhalt der QuelleAkubor, P. I. „Influence of storage on the physicochemical, microbiological and sensory properties of heat and chemically treated melon-banana beverage“. Plant Foods for Human Nutrition 58, Nr. 3 (2003): 1–10. http://dx.doi.org/10.1023/b:qual.0000040367.08313.ac.
Der volle Inhalt der QuelleHeitmann, Mareile, Emanuele Zannini, Claudia Axel und Elke Arendt. „Correlation of Flavor Profile to Sensory Analysis of Bread Produced with DifferentSaccharomyces cerevisiaeOriginating from the Baking and Beverage Industry“. Cereal Chemistry Journal 94, Nr. 4 (Juli 2017): 746–51. http://dx.doi.org/10.1094/cchem-03-17-0044-r.
Der volle Inhalt der QuelleIvanović, Stefan, Katarina Simić, Vele Tešević, Ljubodrag Vujisić, Marko Ljekočević und Dejan Gođevac. „GC-FID-MS Based Metabolomics to Access Plum Brandy Quality“. Molecules 26, Nr. 5 (05.03.2021): 1391. http://dx.doi.org/10.3390/molecules26051391.
Der volle Inhalt der QuelleSaisahas, Kasrin, Asamee Soleh, Kiattisak Promsuwan, Apichai Phonchai, Nabeesathul Sumayya Mohamed Sadiq, Way Koon Teoh, Kah Haw Chang, Ahmad Fahmi Lim Abdullah und Warakorn Limbut. „A portable electrochemical sensor for detection of the veterinary drug xylazine in beverage samples“. Journal of Pharmaceutical and Biomedical Analysis 198 (Mai 2021): 113958. http://dx.doi.org/10.1016/j.jpba.2021.113958.
Der volle Inhalt der QuelleLi, Xin, Dehan Luo, Yu Cheng, Kin-Yeung Wong und Kevin Hung. „Identifying the Primary Odor Perception Descriptors by Multi-Output Linear Regression Models“. Applied Sciences 11, Nr. 8 (07.04.2021): 3320. http://dx.doi.org/10.3390/app11083320.
Der volle Inhalt der QuelleStarowicz, Małgorzata, und Michael Granvogl. „Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead“. Molecules 27, Nr. 3 (21.01.2022): 710. http://dx.doi.org/10.3390/molecules27030710.
Der volle Inhalt der QuelleLi, Gangfeng, Tarun Belwal, Zisheng Luo, Yintao Li, Li Li, Yanqun Xu und Xingyu Lin. „Direct detection of Pb2+ and Cd2+ in juice and beverage samples using PDMS modified nanochannels electrochemical sensors“. Food Chemistry 356 (September 2021): 129632. http://dx.doi.org/10.1016/j.foodchem.2021.129632.
Der volle Inhalt der QuelleLu, Yan, Chengqi Bao, Jin Zou, Jinli Xiao, Wei Zhong und Yansha Gao. „Highly Sensitive Electrochemical Sensor for Sunset Yellow Based on Electrochemically Activated Glassy Carbon Electrode“. Molecules 27, Nr. 16 (16.08.2022): 5221. http://dx.doi.org/10.3390/molecules27165221.
Der volle Inhalt der QuelleDogan, Mahmut, Duygu Aslan, Tugba Aktar und Meryem Goksel Sarac. „A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach“. European Food Research and Technology 242, Nr. 6 (03.02.2016): 953–66. http://dx.doi.org/10.1007/s00217-015-2602-z.
Der volle Inhalt der QuelleAluko, Angela, Neema Kassim und Edna Makule. „Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life“. Journal of Food Processing and Preservation 2023 (06.09.2023): 1–12. http://dx.doi.org/10.1155/2023/4155761.
Der volle Inhalt der Quellede Faria, Lucas Vinícius, Thalles Pedrosa Lisboa, Davi Marques de Farias, Fausto Moreira Araujo, Mateus Moura Machado, Rafael Arromba de Sousa, Maria Auxiliadora Costa Matos, Rodrigo Alejandro Abarza Muñoz und Renato Camargo Matos. „Direct analysis of ascorbic acid in food beverage samples by flow injection analysis using reduced graphene oxide sensor“. Food Chemistry 319 (Juli 2020): 126509. http://dx.doi.org/10.1016/j.foodchem.2020.126509.
Der volle Inhalt der QuelleLiu, Fang, Shiqing Song, Xiaoming Zhang, Chen Tan und Eric Karangwa. „Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry“. European Food Research and Technology 238, Nr. 2 (06.10.2013): 247–57. http://dx.doi.org/10.1007/s00217-013-2093-8.
Der volle Inhalt der QuelleLiu, Mengqi, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Shunbin Qiao und Xuefeng Zeng. „Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage“. Food Chemistry: X 20 (Dezember 2023): 101041. http://dx.doi.org/10.1016/j.fochx.2023.101041.
Der volle Inhalt der QuelleXu, Yong-Quan, Ying Gao und Daniel Granato. „Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage“. Food Chemistry 339 (März 2021): 128060. http://dx.doi.org/10.1016/j.foodchem.2020.128060.
Der volle Inhalt der QuelleCampuzano-Duque, Luis F., Juan Carlos Herrera, Claire Ged und Matthew Wohlgemuth Blair. „Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia“. Agronomy 11, Nr. 12 (15.12.2021): 2550. http://dx.doi.org/10.3390/agronomy11122550.
Der volle Inhalt der QuelleWen, Xiaowen, Janet Herdan, Steven West, Denise Kinkade, Nadejda Vilissova und Matthew Anderson. „Application of Rapid, Electrochemical Flash Titration™ to Total Acidity and Alkalinity Determinations in Buffers, Foods, and Beverages“. Journal of AOAC INTERNATIONAL 87, Nr. 5 (01.12.2004): 1208–17. http://dx.doi.org/10.1093/jaoac/87.5.1208.
Der volle Inhalt der QuelleMandal, Badal Kumar, und Yong-Chien Ling. „Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods“. Molecules 28, Nr. 10 (10.05.2023): 4012. http://dx.doi.org/10.3390/molecules28104012.
Der volle Inhalt der QuelleXu, Zhihao, Qinzhi Wang, Hui Zhangsun, Shuang Zhao, Yijian Zhao und Li Wang. „Carbon cloth-supported nanorod-like conductive Ni/Co bimetal MOF: A stable and high-performance enzyme-free electrochemical sensor for determination of glucose in serum and beverage“. Food Chemistry 349 (Juli 2021): 129202. http://dx.doi.org/10.1016/j.foodchem.2021.129202.
Der volle Inhalt der QuelleMinh, Tran Thi Le, Luu Thi Bich Kieu, Son Thi Tuyet Mai, Dang Long Bao Ngoc, Le Thi Bich Thuy, Nguyen Thi Quyen, Ton Trang Anh et al. „Addition of Mentha arvensis in Infusions of Cleistocalyx operculatus Improves the Hedonic Score and Retains the High Antioxidant and Anti Lipid-Peroxidation Effects“. Applied Sciences 13, Nr. 5 (23.02.2023): 2873. http://dx.doi.org/10.3390/app13052873.
Der volle Inhalt der QuelleRanjitha, K., Harinder Singh Oberoi, K. K. Upreti und K. Redappa. „Screening of probiotic strains for development of ready- to -serve probioticated mango beverage“. Journal of Horticultural Sciences 13, Nr. 2 (31.12.2018): 164–71. http://dx.doi.org/10.24154/jhs.v13i2.478.
Der volle Inhalt der QuelleFlores-García, Ana, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón und León Hernández-Ochoa. „Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae“. International Journal of Food Science 2019 (13.10.2019): 1–8. http://dx.doi.org/10.1155/2019/9687281.
Der volle Inhalt der Quelle