Добірка наукової літератури з теми "Aroma"
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Статті в журналах з теми "Aroma"
Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang, and Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS." Foods 13, no. 6 (March 9, 2024): 836. http://dx.doi.org/10.3390/foods13060836.
Повний текст джерелаPetronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (January 9, 2020): 272. http://dx.doi.org/10.3390/molecules25020272.
Повний текст джерелаTomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (27 лютого 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
Повний текст джерелаZhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, and Xianli Gao. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism." Foods 11, no. 15 (July 23, 2022): 2190. http://dx.doi.org/10.3390/foods11152190.
Повний текст джерелаWang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li, and 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, no. 17 (August 26, 2022): 2598. http://dx.doi.org/10.3390/foods11172598.
Повний текст джерелаBertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne, and Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling." Chemical Senses 45, no. 4 (February 29, 2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.
Повний текст джерелаNesvadba, Vladimír, Jana Olšovská, Lenka Straková, and Jan Hervert. "Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer." KVASNY PRUMYSL 69, no. 6 (December 15, 2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.
Повний текст джерелаDewi, Nur Ismayanti, and Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual." Notarius 16, no. 3 (April 21, 2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.
Повний текст джерелаTakahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida, and 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.
Повний текст джерелаBertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne, and Ulla Kidmose. "Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices." Foods 9, no. 4 (March 30, 2020): 395. http://dx.doi.org/10.3390/foods9040395.
Повний текст джерелаДисертації з теми "Aroma"
Kant, Avinash. "Starch-aroma interactions." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403302.
Повний текст джерелаГладченко, Оксана Робертівна, Оксана Робертовна Гладченко, Oksana Robertivna Hladchenko, and A. Shymarina. "Why aroma marketing?" Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/17143.
Повний текст джерелаHaines, David Sean. "Osmologies : towards aroma composition." Phd thesis, Sydney College of the Arts, 2012. http://hdl.handle.net/2123/14423.
Повний текст джерелаBernath, Konrad. "Das Böckser-Aroma in Wein /." Zürich, 1997. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=12079.
Повний текст джерелаPersson, Gabriel, Henrik Haegermark, and Markus Kvarnvik. "Aroma Theory: Scenting the Attitude." Thesis, Linnéuniversitetet, Ekonomihögskolan, ELNU, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-10547.
Повний текст джерелаLam, Siu-ping, and 林少萍. "Aroma profiles of soy sauces." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221105.
Повний текст джерелаLam, Siu-ping. "Aroma profiles of soy sauces /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21185591.
Повний текст джерелаRobinson, Anthony. "Environmental influences on grape aroma potential." Thesis, Robinson, Anthony (2011) Environmental influences on grape aroma potential. PhD thesis, Murdoch University, 2011. https://researchrepository.murdoch.edu.au/id/eprint/5832/.
Повний текст джерелаSpillman, Philip John. "Oak wood contribution to wine aroma /." Title page, contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09AHP/09ahps756.pdf.
Повний текст джерелаAlbano, Neide Munhoz. "A essência dos aromas e o aroma das essências : por um protótipo de glossário terminológico da aromaterapia." Universidade Estadual de Londrina. Centro de Letras e Ciências Humanas. Programa de Pós-Graduação em Estudos da Linguagem, 2010. http://www.bibliotecadigital.uel.br/document/?code=vtls000161004.
Повний текст джерелаThe Communicative Theory of Terminology with its new possibilities proposed by Cabré since 1999, as an interdisciplinary field when terms starteded to be seen as lexical items activated in specific contents by a certain language, is the main foundation for this research. Therefore, the possibility of terminological variation, fully accepted by TCT, leaving behind the traditional theorists and their beliefs on the description and analysis of the lexicon of a given science or a technical field, as well as the systematisation of terms, in order to extinguish the possibilities of ambiguity within technical languages, brought the possibility of description and analysis of the variation in the Aromatherapy area. This way, the main objective of this research is to develop a word list, store them and create a glossary, the so called Aromatherapy Terminological Glossary. The research made possible to register 245 terms realted to the Aromatherapy field: essential oils, carrier vegetable oils and oil extraction techniques. Special attention was given to semantic neologisms (terminologisation and metaterminologisation), alogenetic neologisms (foreing words), formal and informal variation, and also orthographic variation. The research has shown that the variation in the Aromatherapy area has contributed to enrichen the Portuguese Language Lexicon.
Книги з теми "Aroma"
Stavinoha, Jan. Aroma. Amsterdam: Van Oorschot, 1988.
Знайти повний текст джерела1968-, Patterson Daniel, ed. Aroma. New York: Artisan, 2004.
Знайти повний текст джерелаAroma. Calcutta: Writers Workshop, 1997.
Знайти повний текст джерелаSüskind, Patrick. To Aroma. 7th ed. Athens: Psyhoyios, 1987.
Знайти повний текст джерелаGimelli, Salvatore Paul. Aroma science. Port Washington, N.Y: Micelle Press, 2001.
Знайти повний текст джерелаBerger, Ralf G. Aroma Biotechnology. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8.
Повний текст джерелаBerger, Ralf G. Aroma biotechnology. Berlin: Springer-Verlag, 1995.
Знайти повний текст джерелаZakry, Zahura. Aroma hati. Kuala Lumpur: Dewan Bahasa dan Pustaka, 2007.
Знайти повний текст джерелаLisk, Thomas D. Aroma terrapin. Lewiston, N.Y: Mellen Poetry Press, 2003.
Знайти повний текст джерелаAroma psy. Paris: Quotidien malin éd., 2014.
Знайти повний текст джерелаЧастини книг з теми "Aroma"
Bährle-Rapp, Marina. "Aroma." In Springer Lexikon Kosmetik und Körperpflege, 46. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_802.
Повний текст джерелаBalagiannis, Dimitris P., and J. Stephen Elmore. "Aroma." In Handbook of Seafood and Seafood Products Analysis, 447–75. 2nd ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-27.
Повний текст джерелаBerger, Ralf G. "Aroma Compounds in Food." In Aroma Biotechnology, 1–10. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_1.
Повний текст джерелаBerger, Ralf G. "Bioprocess Technology." In Aroma Biotechnology, 139–62. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_10.
Повний текст джерелаBerger, Ralf G. "Toward an Industrial Application." In Aroma Biotechnology, 163–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_11.
Повний текст джерелаBerger, Ralf G. "Outlook." In Aroma Biotechnology, 175–78. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_12.
Повний текст джерелаBerger, Ralf G. "The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds." In Aroma Biotechnology, 11–34. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_2.
Повний текст джерелаBerger, Ralf G. "Why Novel Biotechnology of Aromas?" In Aroma Biotechnology, 35–41. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_3.
Повний текст джерелаBerger, Ralf G. "Laboratory Requirements and Techniques." In Aroma Biotechnology, 42–50. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_4.
Повний текст джерелаBerger, Ralf G. "Aroma Compounds From Microbial De Novo Synthesis." In Aroma Biotechnology, 51–77. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_5.
Повний текст джерелаТези доповідей конференцій з теми "Aroma"
Ishikawa, Mami, E. A. Chayani Dilrukshi, Tatsuki Ogino, Ayana Hirono, Yoshiyuki Oshima, and Shusaku Nomura. "Efficacy of Using Aroma Mouthwash in Recoverying from Short-term Cognitive Stressor." In 9th International Conference on Kansei Engineering and Emotion Research (KEER2022). Kansei Engineering and Emotion Research (KEER), 2022. http://dx.doi.org/10.5821/conference-9788419184849.27.
Повний текст джерелаPedersen, Elin Rønby, and Tomas Sokoler. "AROMA." In the SIGCHI conference. New York, New York, USA: ACM Press, 1997. http://dx.doi.org/10.1145/258549.258584.
Повний текст джерелаLama, Palden, and Xiaobo Zhou. "AROMA." In the 9th international conference. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2371536.2371547.
Повний текст джерелаSong, Chunyao, and Tingjian Ge. "Aroma." In CIKM '14: 2014 ACM Conference on Information and Knowledge Management. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2661829.2661886.
Повний текст джерелаEleryan, Ahmed, Mohamed Elsabagh, and Moustafa Youssef. "AROMA." In the 6th ACM international workshop. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2030718.2030739.
Повний текст джерелаBodnar, Adam, Richard Corbett, and Dmitry Nekrasovski. "AROMA." In the 6th international conference. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1027933.1027965.
Повний текст джерелаGaina, Boris, and Eugeniu Alexandrov. "Compușii chimici volatili și noile genotipuri de viță-de-vie." In VIIth International Scientific Conference “Genetics, Physiology and Plant Breeding”. Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2021. http://dx.doi.org/10.53040/gppb7.2021.36.
Повний текст джерелаNikolić, Milan P. "COMPARASION OF THE AROMA ACTIVE COMPOUNDS IN RAW SPIRITS OBTAINED FROM DIFFERENT APPLE VARIETIES." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.54mn.
Повний текст джерелаAust, Richard A. "The Schmidt SigmaStar™ Evaporator: An Improved Evaporator Type for the Fruit Juice Industry." In ASME 1988 Citrus Engineering Conference. American Society of Mechanical Engineers, 1988. http://dx.doi.org/10.1115/cec1988-3405.
Повний текст джерелаUeda, Kimi, Kohei Yumura, Hirotake Ishii, Hiroshi Shimoda, and Fumiaki Obayashi. "Effect of the intermittent aroma stimuli on work performance: analysis using the drop point of time-series intellectual concentration." In Intelligent Human Systems Integration (IHSI 2023) Integrating People and Intelligent Systems. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1002890.
Повний текст джерелаЗвіти організацій з теми "Aroma"
Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
Повний текст джерелаComunicación de las Ciencias, Centro. ¿Qué atributos son importantes al comprar flores? Universidad Autónoma de Chile, January 2020. http://dx.doi.org/10.32457/2050012728/9580202018.
Повний текст джерелаNaim, Michael, Gary R. Takeoka, Haim D. Rabinowitch, and Ron G. Buttery. Identification of Impact Aroma Compounds in Tomato: Implications to New Hybrids with Improved Acceptance through Sensory, Chemical, Breeding and Agrotechnical Techniques. United States Department of Agriculture, October 2002. http://dx.doi.org/10.32747/2002.7585204.bard.
Повний текст джерелаLewinsohn, Efraim, Natalia Dudareva, Yaron Sitrit, and Eran Pichersky. Molecular and Biochemical Basis of Terpenoid Aroma Formation in Tomato. United States Department of Agriculture, October 2012. http://dx.doi.org/10.32747/2012.7593384.bard.
Повний текст джерелаNaim, Michael, Steven Nagy, Uri Zehavi, and Russell Rouseff. Bound and Free Phenolic Acids as Precursors to Objectional Aroma in Citrus Products. United States Department of Agriculture, December 1992. http://dx.doi.org/10.32747/1992.7603824.bard.
Повний текст джерелаJiang, Aiyun, Siqi Wang, and Xuemei Li. Effect of Aroma Inhalation Therapy on Fatigue Level: A systematic Review and Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, July 2021. http://dx.doi.org/10.37766/inplasy2021.7.0091.
Повний текст джерелаBayona Ramírez, Edgar Antonio, Julián Mateo Hernández Cavadia, Dana Valentina Carantón Nocua, and Luis Eduardo Rojas Avellaneda. Diseño de tostadora de cacao. Escuela Tecnológica Instituto Técnico Central, 2023. http://dx.doi.org/10.55411/2023.17.
Повний текст джерелаDudareva, Natalia, Alexander Vainstein, Eran Pichersky, and David Weiss. Integrating biochemical and genomic approaches to elucidate C6-C2 volatile production: improvement of floral scent and fruit aroma. United States Department of Agriculture, September 2007. http://dx.doi.org/10.32747/2007.7696514.bard.
Повний текст джерелаPorat, Ron, Anne Plotto, Elizabeth Baldwin, Gregory McCollum, Mary Lu Arpaia, David Obenland, and Efraim Lewinsohn. Identification of key aroma compounds and optimization of postharvest handling procedures in order to improve sensory quality of mandarins. United States Department of Agriculture, June 2014. http://dx.doi.org/10.32747/2014.7594400.bard.
Повний текст джерелаButler, Bryan, Tom Barse, Nahla V. Bassil, and Kim Lewers. How we came to have the 'Monocacy' hop. Yakima, WA: Hop Growers of America, August 2023. http://dx.doi.org/10.32747/2023.8127202.ars.
Повний текст джерела