Artykuły w czasopismach na temat „Aroma”
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Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang i Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS". Foods 13, nr 6 (9.03.2024): 836. http://dx.doi.org/10.3390/foods13060836.
Pełny tekst źródłaPetronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra i Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines". Molecules 25, nr 2 (9.01.2020): 272. http://dx.doi.org/10.3390/molecules25020272.
Pełny tekst źródłaTomasino, Elizabeth, i Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, nr 5 (27.02.2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
Pełny tekst źródłaZhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang i Xianli Gao. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism". Foods 11, nr 15 (23.07.2022): 2190. http://dx.doi.org/10.3390/foods11152190.
Pełny tekst źródłaWang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li i Nan Meng. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach". Foods 11, nr 17 (26.08.2022): 2598. http://dx.doi.org/10.3390/foods11172598.
Pełny tekst źródłaBertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne i Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling". Chemical Senses 45, nr 4 (29.02.2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.
Pełny tekst źródłaNesvadba, Vladimír, Jana Olšovská, Lenka Straková i Jan Hervert. "Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer". KVASNY PRUMYSL 69, nr 6 (15.12.2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.
Pełny tekst źródłaDewi, Nur Ismayanti, i Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual". Notarius 16, nr 3 (21.04.2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.
Pełny tekst źródłaTakahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida i Yujin E. Nakagawa. "AROMA (AGU Robotic Optical Monitor for Astrophysical Objects)". Advances in Astronomy 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/214604.
Pełny tekst źródłaBertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne i Ulla Kidmose. "Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices". Foods 9, nr 4 (30.03.2020): 395. http://dx.doi.org/10.3390/foods9040395.
Pełny tekst źródłaTao, Meng, Wenli Guo, Wenjun Zhang i Zhengquan Liu. "Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage". Foods 11, nr 5 (22.02.2022): 628. http://dx.doi.org/10.3390/foods11050628.
Pełny tekst źródłaZhao, Bintao, Meng Sun, Zhixiang Cai, Ziwen Su, Jiyao Li, Zhijun Shen, Ruijuan Ma, Juan Yan i Mingliang Yu. "Aroma Profiling Analysis of Peach Flowers Based on Electronic Nose Detection". Horticulturae 8, nr 10 (23.09.2022): 875. http://dx.doi.org/10.3390/horticulturae8100875.
Pełny tekst źródłaBertelsen, Anne Sjoerup, Line Ahm Mielby, Niki Alexi, Derek Victor Byrne i Ulla Kidmose. "Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions". Foods 9, nr 2 (1.02.2020): 146. http://dx.doi.org/10.3390/foods9020146.
Pełny tekst źródłaXie, Limei, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng i Ningning Zhang. "Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods". Foods 13, nr 5 (23.02.2024): 685. http://dx.doi.org/10.3390/foods13050685.
Pełny tekst źródłaMontero-Fernández, Ismael, Jhunior Abrahan Marcía-Fuentes, Gema Cascos, Selvin Antonio Saravia-Maldonado, Jesús Lozano i Daniel Martín-Vertedor. "Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives". Foods 11, nr 15 (2.08.2022): 2305. http://dx.doi.org/10.3390/foods11152305.
Pełny tekst źródłaJin, Gang, Xi Lv, Linsheng Wei, Laichao Xu, Junxiang Zhang, Yanping Chen i Wen MA. "Chinese localisation of wine aroma descriptors: an update of <i> Le Nez du Vin </i> terminology by survey, descriptive analysis and similarity test". OENO One 56, nr 1 (16.03.2022): 241–51. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4847.
Pełny tekst źródłaWang, Zhe, Xizhen Sun, Yuancai Liu i Hong Yang. "Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor". Beverages 6, nr 3 (1.07.2020): 42. http://dx.doi.org/10.3390/beverages6030042.
Pełny tekst źródłaLi, Zhangwei, i Juhong Wang. "Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry". International Food Research Journal 28, nr 3 (1.06.2021): 612–26. http://dx.doi.org/10.47836/ifrj.28.3.21.
Pełny tekst źródłaSu, Xueqian, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen i Yun Yin. "Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review". Molecules 25, nr 3 (28.01.2020): 569. http://dx.doi.org/10.3390/molecules25030569.
Pełny tekst źródłaCarpena, Maria, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto i Jesus Simal-Gandara. "Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile". Foods 10, nr 1 (27.12.2020): 51. http://dx.doi.org/10.3390/foods10010051.
Pełny tekst źródłaPrusova, Bozena, Jakub Humaj, Jiri Sochor i Mojmir Baron. "Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process". Fermentation 8, nr 3 (24.02.2022): 93. http://dx.doi.org/10.3390/fermentation8030093.
Pełny tekst źródłaAllamy, Lucile, Cornelis Van Leeuwen i Alexandre Pons. "Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers". OENO One 57, nr 3 (31.07.2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.
Pełny tekst źródłaHe, Yanli, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan i in. "Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)". Foods 12, nr 19 (28.09.2023): 3615. http://dx.doi.org/10.3390/foods12193615.
Pełny tekst źródłaRice, Somchai, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell i Jacek Koziel. "Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry". Foods 8, nr 1 (16.01.2019): 29. http://dx.doi.org/10.3390/foods8010029.
Pełny tekst źródłaAl-Sallab, Ahmad, Ramy Baly, Hazem Hajj, Khaled Bashir Shaban, Wassim El-Hajj i Gilbert Badaro. "AROMA". ACM Transactions on Asian and Low-Resource Language Information Processing 16, nr 4 (20.09.2017): 1–20. http://dx.doi.org/10.1145/3086575.
Pełny tekst źródłaPeng, Liangying, Ling Chen, Zhenan Ye i Yi Zhang. "AROMA". Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 2, nr 2 (5.07.2018): 1–16. http://dx.doi.org/10.1145/3214277.
Pełny tekst źródłaSzudera-Kończal, Kamila, Kamila Myszka, Piotr Kubiak, Natalia Drabińska i Małgorzata Anna Majcher. "The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey". Molecules 28, nr 11 (24.05.2023): 4308. http://dx.doi.org/10.3390/molecules28114308.
Pełny tekst źródłaChigo-Hernandez, Mildred Melina, i Elizabeth Tomasino. "Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine". Foods 12, nr 12 (16.06.2023): 2389. http://dx.doi.org/10.3390/foods12122389.
Pełny tekst źródłaWu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu i Ke Tang. "Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu". Foods 13, nr 5 (23.02.2024): 681. http://dx.doi.org/10.3390/foods13050681.
Pełny tekst źródłaGuan, Qijie, Lian-Jun Meng, Zilun Mei, Qingru Liu, Li-Juan Chai, Xiao-Zhong Zhong, Lei Zheng i in. "Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu". Foods 11, nr 23 (5.12.2022): 3916. http://dx.doi.org/10.3390/foods11233916.
Pełny tekst źródłaIobbi, Angelica, i Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon". Beverages 7, nr 3 (5.07.2021): 46. http://dx.doi.org/10.3390/beverages7030046.
Pełny tekst źródłaDong, Fang, Lanting Zeng, Zhenming Yu, Jianlong Li, Jinchi Tang, Xinguo Su i Ziyin Yang. "Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves". Molecules 23, nr 10 (18.10.2018): 2677. http://dx.doi.org/10.3390/molecules23102677.
Pełny tekst źródłaHayashi, Kazuhiro, Yuji Nakada, Etienne Sémon i Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator". Molecules 27, nr 10 (19.05.2022): 3259. http://dx.doi.org/10.3390/molecules27103259.
Pełny tekst źródłaLiu, Zhuoyi, Minglei Zhao i Jianguo Li. "Aroma Volatiles in Litchi Fruit: A Mini-Review". Horticulturae 8, nr 12 (8.12.2022): 1166. http://dx.doi.org/10.3390/horticulturae8121166.
Pełny tekst źródłaDu, Peng, Guanhua Jiao, Ziyang Zhang, Junqing Wang, Piwu Li, Jinkai Dong i Ruiming Wang. "Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review". Fermentation 9, nr 7 (13.07.2023): 658. http://dx.doi.org/10.3390/fermentation9070658.
Pełny tekst źródłaZheng, Yanchun, Peifen Chen, Peng Zheng, Jiahao Chen, Binmei Sun i Shaoqun Liu. "Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter". Foods 13, nr 1 (2.01.2024): 160. http://dx.doi.org/10.3390/foods13010160.
Pełny tekst źródłaHorská, Elena, Peter Šedík, Jakub Berčík, Andrzej Krasnodębski, Mariusz Witczak i Agnieszka Filipiak-Florkiewicz. "Aromachology in food sector – aspects of consumer food products choice". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 117, nr 4 (2018): 33–41. http://dx.doi.org/10.15193/zntj/2018/117/257.
Pełny tekst źródłaWu, Yusen, Wenwen Zhang, Shuyan Duan, Shiren Song, Wenping Xu, Caixi Zhang, Bhaskar Bondada, Chao Ma i Shiping Wang. "In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars". Molecules 23, nr 7 (12.07.2018): 1703. http://dx.doi.org/10.3390/molecules23071703.
Pełny tekst źródłaCai, Cheng Gang, Jian Wei Mao, Xiao Lu Xu, He Li, Xin Long Jiang i Xia Liu. "Aroma Analysis of a New Oolong Tea of Golden Guanyin by Gas Chromatography/Mass Spectrometry". Applied Mechanics and Materials 618 (sierpień 2014): 311–15. http://dx.doi.org/10.4028/www.scientific.net/amm.618.311.
Pełny tekst źródłavan Breda, Valmary M., Francois P. van Jaarsveld i Jessy van Wyk. "Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review". Applied Sciences 14, nr 4 (12.02.2024): 1483. http://dx.doi.org/10.3390/app14041483.
Pełny tekst źródłaPorto, Elaine C. M., Edy S. de Brito, Sueli Rodrigues i Fabiano A. N. Fernandes. "Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas". Processes 11, nr 8 (1.08.2023): 2303. http://dx.doi.org/10.3390/pr11082303.
Pełny tekst źródłaLytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel i Jean-Christophe Barbe. "Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution". OENO One 48, nr 1 (31.01.2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.
Pełny tekst źródłaZang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu i Yanlin Liu. "Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones". Fermentation 8, nr 10 (30.09.2022): 501. http://dx.doi.org/10.3390/fermentation8100501.
Pełny tekst źródłaQiu, Zihao, Jinmei Liao, Jiahao Chen, Peifen Chen, Binmei Sun, Ansheng Li, Yiyu Pan, Hongmei Liu, Peng Zheng i Shaoqun Liu. "The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong". Foods 12, nr 10 (20.05.2023): 2067. http://dx.doi.org/10.3390/foods12102067.
Pełny tekst źródłaMelini, Francesca, i Valentina Melini. "Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste". Fermentation 10, nr 3 (28.02.2024): 132. http://dx.doi.org/10.3390/fermentation10030132.
Pełny tekst źródłaSakaida, Hiroshi, Naoko Watashi, Noriaki Nakahara, Takanori Kai, Yoichi Sakakibara, Kazuo Nishiyama i Masahito Suiko. "Retronasal Aroma and Orthonasal Aroma of Cereal Shochu Using Retronasal Aroma Simulator (RAS)". Nippon Shokuhin Kagaku Kogaku Kaishi 52, nr 1 (2005): 19–26. http://dx.doi.org/10.3136/nskkk.52.19.
Pełny tekst źródłaVillarino, Casiana Blanca J., Airisse Rae P. Basinang, Mary Michelle M. Velasquez, Jin Mark DG Pagulayan, Patricia Karol A. Ong i Ma Concepcion C. Lizada. "Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures". Proceedings 70, nr 1 (10.11.2020): 111. http://dx.doi.org/10.3390/foods_2020-07736.
Pełny tekst źródłaWang, Miao, Jianlong Li, Xiaohui Liu, Chengshun Liu, Jiajia Qian, Jie Yang, Xiaochen Zhou, Yongxia Jia, Jinchi Tang i Lanting Zeng. "Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes". Metabolites 12, nr 11 (3.11.2022): 1063. http://dx.doi.org/10.3390/metabo12111063.
Pełny tekst źródłaDubova, Halyna, Iryna Levchuk, Alexander Galkin, Yevgenia Hmelnitska i Natalia Poyedinok. "New Approaches to Using Plant Flavor-Forming Enzymes". Innovative Biosystems and Bioengineering 7, nr 2 (18.09.2023): 42–59. http://dx.doi.org/10.20535/ibb.2023.7.2.279550.
Pełny tekst źródłaVidrih, R., E. Zlatić i J. Hribar. "Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems". Czech Journal of Food Sciences 27, Special Issue 1 (24.06.2009): S58—S61. http://dx.doi.org/10.17221/912-cjfs.
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