Mostrando 1,481 - 1,500 Resultados de 5,342 Para Buscar 'Arboga~', tiempo de consulta: 2.14s Limitar resultados
  1. 1481
    “…BACKGROUND: During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. …”
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  2. 1482
  3. 1483
  4. 1484
    “…Some of these metabolites are essential components of the aroma and flavor of flowers and fruits. Unfortunately, attempts to increase the yield and prolong the shelf life of crops have generally been associated with reduced levels of volatile specialized metabolites and hence with decreased aroma and flavor. …”
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  5. 1485
  6. 1486
    “…At higher inoculum ratios of Cf65 over brewers’ yeast, growth inhibition of brewers’ yeast was observed, most likely caused by competition for oxygen between brewers’ yeast and Cf65 resulting in a reduced level of ethanol and altered aroma profiles. With this study, we demonstrate the feasibility of using non‐conventional yeast species in co‐cultivation with traditional brewers’ yeast to tailor aroma profiles as well as the final ethanol content of beer.…”
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  7. 1487
    “…Thus, the aim of this study is to evaluate the nutritional values, the chemical composition, antioxidant activity and anti-hemolytic effects of Pittosporum tobira seeds. METHODS: The aroma compounds were isolated using two methods (Headspace-solid phase microextraction (HS-SPME) and hydrodistillation (HD)) and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). …”
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  8. 1488
  9. 1489
  10. 1490
    “…More interestingly, silencing GRP78 abrogated resistance to cetuximab and radiation in Detroit562 cells and had a synergistic effect with cetuximab in increasing the radiosensitivity of FaDu cells. …”
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  11. 1491
  12. 1492
    “…The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. …”
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  13. 1493
  14. 1494
  15. 1495
  16. 1496
    “…The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. …”
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  17. 1497
  18. 1498
  19. 1499
  20. 1500
    “…Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. …”
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