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Mostrando 961 - 980 Resultados de 5,342 Para Buscar 'Arboga~', tiempo de consulta: 2.36s Limitar resultados
  1. 961
    por Luna González, Graciela
    Publicado 2008
    Tesis Libro
    Elaboración de pastillas desodorantes para baño con aroma a vainilla
  2. 962
    por De León Palma, Gisele Cid
    Publicado 2008
    Tesis Libro
    Índice de riesgo hacia el consumo de drogas en adolecentes /
  3. 963
    por Mercado Rosales, Caridad
    Publicado 1979
    Tesis Libro
    Modelo de Trabajo Social en la problemática de las drogas /
  4. 964
    por Efraín Martínez Santiago
    Publicado 2010
    Tesis Libro
    Catalogo de arboles frutales del municipio de Ixcatepec, Veracruz, México /
  5. 965
    por Gala, Antonio
    Publicado 1977
    Libro
    Las cítaras colgadas de los árboles ; ¿Por qué corres Ulises?
  6. 966
    Tesis Libro
    Análisis e interpretación de "El Arbol" de María Luisa Bombal
  7. 967
    “…Seed husks were removed before the analysis of rice volatile aromas by static headspace gas chromatography–mass spectrometry. …”
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    Online Artículo Texto
    Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
  8. 968
    “…Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. …”
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    Online Artículo Texto
    Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
  9. 969
    “…Aroma compounds play a key role in wine quality due to their importance in wine aroma. …”
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    Online Artículo Texto
    Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
  10. 970
    “…BACKGROUND: Fruit aroma is an important quality with respect to consumer preference, but the most important aroma compounds and their genetic regulatory mechanisms remain elusive. …”
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    Online Artículo Texto
    Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma
  11. 971
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    Online Artículo Texto
    Host‐tree selection by the ant garden‐initiating arboreal ponerine Neoponera goeldii
  12. 972
    “…In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. …”
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    Online Artículo Texto
    Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage
  13. 973
    “…Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea samples from 7 districts (Yingde, Luokeng, Renhua, Meizhou, Chaozhou, Lianshan, and Heyuan) in Guangdong Province with headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). …”
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    Online Artículo Texto
    Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
  14. 974
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    Online Artículo Texto
    Responses of Aroma Related Metabolic Attributes of Opisthopappus longilobus Flowers to Environmental Changes
  15. 975
    “…The significant contribution to the aroma content shows the promise of this yeast in future microbial formulations for kombucha fermentations.…”
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    Online Artículo Texto
    The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
  16. 976
    “…Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. …”
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    Online Artículo Texto
    Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine
  17. 977
    “…This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. …”
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    Online Artículo Texto
    The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
  18. 978
    “…The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. …”
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    Online Artículo Texto
    The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma
  19. 979
    “…As a result, a group of volatiles and their odor characteristic were determined for appetite stimulation or reduction, which may suggest that the actual composition of food aroma is more significant than the character of the aroma. …”
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    Online Artículo Texto
    Natural Appetite Control: Consumer Perception of Food-Based Appetite Regulating Aromas
  20. 980
    “…Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). …”
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    Online Artículo Texto
    Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
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