Artículos de revistas sobre el tema "Beverage chemistry and beverage sensory science"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Beverage chemistry and beverage sensory science".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
Kolonas, Alexandros, Patroklos Vareltzis, Smaro Kiroglou, Nikolaos Goutzourelas, Dimitrios Stagos, Varvara Trachana, Christina Tsadila, Dimitris Mossialos, Stamatis Mourtakos y Olga Gortzi. "Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation". International Journal of Molecular Sciences 24, n.º 4 (10 de febrero de 2023): 3558. http://dx.doi.org/10.3390/ijms24043558.
Texto completoHabschied, Kristina, Jelena Nišević, Vinko Krstanović, Ante Lončarić, Kristina Valek Lendić y Krešimir Mastanjević. "Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil". Applied Sciences 13, n.º 4 (11 de febrero de 2023): 2334. http://dx.doi.org/10.3390/app13042334.
Texto completoPunoo, Hilal Ahmad, Jahangir A. Rather y Andleeb Muzaffar. "Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties". Exploration of Foods and Foodomics 1, n.º 4 (29 de octubre de 2023): 206–20. http://dx.doi.org/10.37349/eff.2023.00016.
Texto completoSotelo-González, Ana María, Iza Fernanda Pérez-Ramírez, Julissa Haydee Soto-Infante, Haiku Daniel de Jesús Gómez-Velázquez, Ma Estela Vázquez-Barrios, Alexandro Escobar-Ortíz y Rosalía Reynoso-Camacho. "Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions". Molecules 28, n.º 6 (9 de marzo de 2023): 2496. http://dx.doi.org/10.3390/molecules28062496.
Texto completoFurlani, Lucas da Luz, Caroline Marques, Naimara Vieira do Prado, Matheus Sbruzzi Fiebig, Alessandra Machado-Lunkes y 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, n.º 1 (14 de diciembre de 2023): e64953. http://dx.doi.org/10.4025/actascitechnol.v46i1.64953.
Texto completoAnjos, Ofélia, Soraia Inês Pedro, Débora Caramelo, Andreia Semedo, Carlos A. L. Antunes, Sara Canas y 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, n.º 11 (30 de mayo de 2021): 5065. http://dx.doi.org/10.3390/app11115065.
Texto completoGenovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry". Applied Sciences 13, n.º 22 (16 de noviembre de 2023): 12402. http://dx.doi.org/10.3390/app132212402.
Texto completoAniceto, Adriana, Julia Montenegro, Rafael da Silva Cadena y Anderson Junger Teodoro. "Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages". Molecules 26, n.º 2 (11 de enero de 2021): 332. http://dx.doi.org/10.3390/molecules26020332.
Texto completoJoão Santos, Maria, João Mota, Elisete Correia y 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.
Texto completoMaleš, Ivanka, Ana Dobrinčić, Zoran Zorić, Sanda Vladimir-Knežević, Ivona Elez Garofulić, Maja Repajić, Danijela Skroza, Igor Jerković y 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, n.º 9 (22 de abril de 2023): 3656. http://dx.doi.org/10.3390/molecules28093656.
Texto completoOliveira-Alves, Sheila, Sílvia Lourenço, Tiago A. Fernandes y Sara Canas. "Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety". Applied Sciences 14, n.º 3 (24 de enero de 2024): 1010. http://dx.doi.org/10.3390/app14031010.
Texto completoKyroglou, Smaro, Rafailia Laskari y Patroklos Vareltzis. "Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics". Molecules 27, n.º 9 (6 de mayo de 2022): 2971. http://dx.doi.org/10.3390/molecules27092971.
Texto completoSuffys, Sarah, Dorothée Goffin, Gaëtan Richard, Adrien Francis, Eric Haubruge y Marie-Laure Fauconnier. "Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink". Molecules 28, n.º 16 (16 de agosto de 2023): 6084. http://dx.doi.org/10.3390/molecules28166084.
Texto completoHalagarda, Michał y Paweł Obrok. "Influence of Post-Harvest Processing on Functional Properties of Coffee (Coffea arabica L.)". Molecules 28, n.º 21 (1 de noviembre de 2023): 7386. http://dx.doi.org/10.3390/molecules28217386.
Texto completoFischer, Bruno, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga y Jamile Zeni. "Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)". Acta Scientiarum. Technology 42 (28 de mayo de 2020): e48474. http://dx.doi.org/10.4025/actascitechnol.v42i1.48474.
Texto completoB, Yusuf A. y Muhammad I. M. "Nutritional, Functional and Sensory Attributes of Ready-to-use Cocoa Beverage". Scholars International Journal of Biochemistry 6, n.º 1 (30 de enero de 2023): 1–7. http://dx.doi.org/10.36348/sijb.2023.v06i01.001.
Texto completoVoss, Glenise B., Maria João P. Monteiro, Paula Jauregi, Luísa M. P. Valente y Manuela E. Pintado. "Functional characterisation and sensory evaluation of a novel synbiotic okara beverage". Food Chemistry 340 (marzo de 2021): 127793. http://dx.doi.org/10.1016/j.foodchem.2020.127793.
Texto completoHuman, Chantelle, Dalene de Beer, Magdalena Muller, Marieta van der Rijst, Marique Aucamp, Andreas Tredoux, André de Villiers y Elizabeth Joubert. "Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties". Molecules 26, n.º 17 (30 de agosto de 2021): 5260. http://dx.doi.org/10.3390/molecules26175260.
Texto completoMuir, D. D. "Sensory Analysis for Food and Beverage Quality Control - A Practical Guide". International Journal of Dairy Technology 64, n.º 3 (12 de julio de 2011): 458. http://dx.doi.org/10.1111/j.1471-0307.2011.00680.x.
Texto completoStarkey, 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, n.º 2 (18 de enero de 2022): 333–45. http://dx.doi.org/10.1093/jaoacint/qsac005.
Texto completoContreras-López, Elizabeth, Juan Ramírez-Godínez, Miguel Maximiliano García-Martínez, Ana Luisa Gutiérrez-Salomón, Luis Guillermo González-Olivares y 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, n.º 9 (22 de abril de 2021): 3766. http://dx.doi.org/10.3390/app11093766.
Texto completoŁopusiewicz, Łukasz, Paweł Kwiatkowski y Emilia Drozłowska. "Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake". Applied Sciences 12, n.º 3 (20 de enero de 2022): 1085. http://dx.doi.org/10.3390/app12031085.
Texto completoAdakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala y Abraham Tartenger Girgih. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties". Applied Sciences 11, n.º 7 (1 de abril de 2021): 3151. http://dx.doi.org/10.3390/app11073151.
Texto completoChang, Yi-Ting, Pi-Hui Hsu, Mao-Che Chiu y 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, n.º 1 (31 de enero de 2024): 1–15. http://dx.doi.org/10.12982/cmjs.2024.016.
Texto completoMalini, B., C. K. Sunil, Ashish Rawson, R. Vidyalakshmi y N. Venkatachalapathy. "Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage". Food Chemistry Advances 4 (junio de 2024): 100593. http://dx.doi.org/10.1016/j.focha.2023.100593.
Texto completoGelinas, Benjamin S., Edisson Tello y Devin G. Peterson. "Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage". Molecules 27, n.º 4 (18 de febrero de 2022): 1385. http://dx.doi.org/10.3390/molecules27041385.
Texto completoYang, Zhongjie, Xiaofei Zhang y Jun Guo. "Functionalized Carbon-Based Electrochemical Sensors for Food and Alcoholic Beverage Safety". Applied Sciences 12, n.º 18 (9 de septiembre de 2022): 9082. http://dx.doi.org/10.3390/app12189082.
Texto completoSadowska, Anna, Franciszek Świderski, Klaudia Kulik y 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, n.º 18 (15 de septiembre de 2021): 5607. http://dx.doi.org/10.3390/molecules26185607.
Texto completoKizzie-Hayford, Nazir, Salifu Seidu-Larry, Shilla Owusu-Ansah, Bright Quaye y 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 de abril de 2024): 1–10. http://dx.doi.org/10.1155/2024/6669374.
Texto completoAkubor, 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, n.º 3 (2003): 1–10. http://dx.doi.org/10.1023/b:qual.0000040367.08313.ac.
Texto completoHeitmann, Mareile, Emanuele Zannini, Claudia Axel y 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, n.º 4 (julio de 2017): 746–51. http://dx.doi.org/10.1094/cchem-03-17-0044-r.
Texto completoIvanović, Stefan, Katarina Simić, Vele Tešević, Ljubodrag Vujisić, Marko Ljekočević y Dejan Gođevac. "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality". Molecules 26, n.º 5 (5 de marzo de 2021): 1391. http://dx.doi.org/10.3390/molecules26051391.
Texto completoSaisahas, Kasrin, Asamee Soleh, Kiattisak Promsuwan, Apichai Phonchai, Nabeesathul Sumayya Mohamed Sadiq, Way Koon Teoh, Kah Haw Chang, Ahmad Fahmi Lim Abdullah y Warakorn Limbut. "A portable electrochemical sensor for detection of the veterinary drug xylazine in beverage samples". Journal of Pharmaceutical and Biomedical Analysis 198 (mayo de 2021): 113958. http://dx.doi.org/10.1016/j.jpba.2021.113958.
Texto completoLi, Xin, Dehan Luo, Yu Cheng, Kin-Yeung Wong y Kevin Hung. "Identifying the Primary Odor Perception Descriptors by Multi-Output Linear Regression Models". Applied Sciences 11, n.º 8 (7 de abril de 2021): 3320. http://dx.doi.org/10.3390/app11083320.
Texto completoStarowicz, Małgorzata y Michael Granvogl. "Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead". Molecules 27, n.º 3 (21 de enero de 2022): 710. http://dx.doi.org/10.3390/molecules27030710.
Texto completoLi, Gangfeng, Tarun Belwal, Zisheng Luo, Yintao Li, Li Li, Yanqun Xu y Xingyu Lin. "Direct detection of Pb2+ and Cd2+ in juice and beverage samples using PDMS modified nanochannels electrochemical sensors". Food Chemistry 356 (septiembre de 2021): 129632. http://dx.doi.org/10.1016/j.foodchem.2021.129632.
Texto completoLu, Yan, Chengqi Bao, Jin Zou, Jinli Xiao, Wei Zhong y Yansha Gao. "Highly Sensitive Electrochemical Sensor for Sunset Yellow Based on Electrochemically Activated Glassy Carbon Electrode". Molecules 27, n.º 16 (16 de agosto de 2022): 5221. http://dx.doi.org/10.3390/molecules27165221.
Texto completoDogan, Mahmut, Duygu Aslan, Tugba Aktar y 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, n.º 6 (3 de febrero de 2016): 953–66. http://dx.doi.org/10.1007/s00217-015-2602-z.
Texto completoAluko, Angela, Neema Kassim y Edna Makule. "Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life". Journal of Food Processing and Preservation 2023 (6 de septiembre de 2023): 1–12. http://dx.doi.org/10.1155/2023/4155761.
Texto completode 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 y Renato Camargo Matos. "Direct analysis of ascorbic acid in food beverage samples by flow injection analysis using reduced graphene oxide sensor". Food Chemistry 319 (julio de 2020): 126509. http://dx.doi.org/10.1016/j.foodchem.2020.126509.
Texto completoLiu, Fang, Shiqing Song, Xiaoming Zhang, Chen Tan y 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, n.º 2 (6 de octubre de 2013): 247–57. http://dx.doi.org/10.1007/s00217-013-2093-8.
Texto completoLiu, Mengqi, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Shunbin Qiao y 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 (diciembre de 2023): 101041. http://dx.doi.org/10.1016/j.fochx.2023.101041.
Texto completoXu, Yong-Quan, Ying Gao y 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 (marzo de 2021): 128060. http://dx.doi.org/10.1016/j.foodchem.2020.128060.
Texto completoCampuzano-Duque, Luis F., Juan Carlos Herrera, Claire Ged y Matthew Wohlgemuth Blair. "Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia". Agronomy 11, n.º 12 (15 de diciembre de 2021): 2550. http://dx.doi.org/10.3390/agronomy11122550.
Texto completoWen, Xiaowen, Janet Herdan, Steven West, Denise Kinkade, Nadejda Vilissova y Matthew Anderson. "Application of Rapid, Electrochemical Flash Titration™ to Total Acidity and Alkalinity Determinations in Buffers, Foods, and Beverages". Journal of AOAC INTERNATIONAL 87, n.º 5 (1 de diciembre de 2004): 1208–17. http://dx.doi.org/10.1093/jaoac/87.5.1208.
Texto completoMandal, Badal Kumar y Yong-Chien Ling. "Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods". Molecules 28, n.º 10 (10 de mayo de 2023): 4012. http://dx.doi.org/10.3390/molecules28104012.
Texto completoXu, Zhihao, Qinzhi Wang, Hui Zhangsun, Shuang Zhao, Yijian Zhao y 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 (julio de 2021): 129202. http://dx.doi.org/10.1016/j.foodchem.2021.129202.
Texto completoMinh, 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, n.º 5 (23 de febrero de 2023): 2873. http://dx.doi.org/10.3390/app13052873.
Texto completoRanjitha, K., Harinder Singh Oberoi, K. K. Upreti y K. Redappa. "Screening of probiotic strains for development of ready- to -serve probioticated mango beverage". Journal of Horticultural Sciences 13, n.º 2 (31 de diciembre de 2018): 164–71. http://dx.doi.org/10.24154/jhs.v13i2.478.
Texto completoFlores-García, Ana, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón y 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 de octubre de 2019): 1–8. http://dx.doi.org/10.1155/2019/9687281.
Texto completo