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Mostrando 21 - 40 Resultados de 98 Para Buscar '"Whisky"', tiempo de consulta: 0.21s Limitar resultados
  1. 21
    por Kelly, Hugh
    Publicado 1861
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    Whisky, as a Prophylatic in Typhoid Fever
  2. 22
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    Author Correction: Dilution of whisky – the molecular perspective
  3. 23
    “…Maturation provides whisky with a mild and smooth texture by removing the irritating alcoholic flavor. …”
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    Formation of Clusters in Whiskies During the Maturation Process
  4. 24
    “…In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. …”
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    Experimental Whisky Fermentations: Influence of Wort Pretreatments
  5. 25
    por Ames, W. N.
    Publicado 1879
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    Whisky Hypodermically in Collapse from Loss of Blood
  6. 26
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    Increased carbohydrate deficient transferrin: Whisky or candy?
  7. 27
    Publicado 1853
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    Bite of a Copperhead—“Trigonocephalus Contortix”—Treated with Whisky
  8. 28
    “…Thus, many producers are concerned with what “age” means in terms of the chemistry and flavor profiles of whisky. We demonstrate here a colorimetric test for spirit “agedness” based on the formation of gold nanoparticles (NPs) by whisky. …”
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    Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky
  9. 29
    por Li, Jinchen, Zhang, Qiuyu, Sun, Baoguo
    Publicado 2023
    “…Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. …”
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    Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
  10. 30
    por Chetrariu, Ancuța, Dabija, Adriana
    Publicado 2021
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    Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds
  11. 31
    “…An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. …”
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    Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
  12. 32
    “…The result is a model that can accurately identify descriptors within a corpus of whisky review texts with a train/test accuracy of 99% and precision, recall, and F1-scores of 0.99. …”
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    Sensory Descriptor Analysis of Whisky Lexicons through the Use of Deep Learning
  13. 33
    “…Two hundred and five samples of whisky, including 170 authentic and 35 fake products, were analyzed in terms of their elemental profiles in order to distinguish them according to the parameter of their authenticity. …”
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    Assessment of the Authenticity of Whisky Samples Based on the Multi-Elemental and Multivariate Analysis
  14. 34
    “…Whisky lactone is a naturally occurring fragrance compound in oak wood and is widely used as a sensory additive in food products. …”
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    Stereoselective synthesis of whisky lactone isomers catalyzed by bacteria in the genus Rhodococcus
  15. 35
    “…Scotch Whisky is an important product, both culturally and economically. …”
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    Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry
  16. 36
    por Westmoreland, Robert W.
    Publicado 1881
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    A Case of Chloroform Poisoning Treated by Hypodermic Injections of Whisky and Strychine—Recovery
  17. 37
    “…In the present study, methods for the efficient evaluation of aroma characteristics are evaluated for 16 whisky samples of different origins (Scotch and American). …”
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    Quick insights into whisky — investigating rapid and efficient methods for sensory evaluation and chemical analysis
  18. 38
    “…Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. …”
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    Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky
  19. 39
    “…[Image: see text] Over 2.7 billion liters of pot ale is produced annually as a co-product of Scottish malt whisky, and apart from evaporation to pot ale syrup as a feed, it is primarily treated by anaerobic digestion or land/sea disposal. …”
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    Characterization of Pot Ale from a Scottish Malt Whisky Distillery and Potential Applications
  20. 40
    “…Lactiplantibacillus plantarum NMZ-1139 was isolated from whisky mash and applied to sour beer production. Here, we report the draft genome sequence of L. plantarum NMZ-1139, which contains 3,117 protein-coding sequences, including genes associated with hop resistance, such as horA and hitA.…”
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    Draft Genome Sequence of Lactiplantibacillus plantarum NMZ-1139, Isolated from Whisky Mash
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