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