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Mostrando 201 - 220 Resultados de 10,119 Para Buscar 'IUOMA~', tiempo de consulta: 2.14s Limitar resultados
  1. 201
    “…The production of aroma compounds by the microbial fermentation of whey was studied. …”
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    Production of aroma compounds from whey using Wickerhamomyces pijperi
  2. 202
    “…Patient: Male, 82 Final Diagnosis: Retroperitoneal biloma due to spontaneous perforation of the left hepatic duct Symptoms: Abdominal pain • high fever Medication: — Clinical Procedure: Emergent operation Specialty: Gastroenterology and Hepatology OBJECTIVE: Rare disease BACKGROUND: Spontaneous perforation of the bile duct in adults is very rare, particularly in cases accompanied by retroperitoneal biloma. …”
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    Retroperitoneal Biloma due to Spontaneous Perforation of the Left Hepatic Duct
  3. 203
    “…Aroma is an important part of quality in table grape, but the key aroma compounds and the aroma series of table grapes remains unknown. …”
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    Aroma characterization based on aromatic series analysis in table grapes
  4. 204
    “…Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. …”
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    Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
  5. 205
    por Crauford, D. G.
    Publicado 1892
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    Notes on an Epidemic of Cholera in the Burma District: February—June 1891
  6. 206
    por Johnstone, H.
    Publicado 1880
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    Topographical Report on the Town of Mandalay, Upper Burma, and Its Environs
  7. 207
    por McCarthy, P. A.
    Publicado 1906
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    Report on the Prevalence of Yaws in the Lower Chindwin District, Upper Burma
  8. 208
    “…The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. …”
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    Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread
  9. 209
    por Gonzalez, Ramon, Morales, Pilar
    Publicado 2017
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    Wine secondary aroma: understanding yeast production of higher alcohols
  10. 210
    “…In the production of wine, a great many flavor and aroma compounds are produced by yeast species and are the targets of research for commercial breeding programs. …”
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    Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines
  11. 211
    “…Basal defoliation, as one of the most common viticulture management practices to modify fruit zone microclimates, has been widely applied aiming at improving wine quality. Wine aroma contributes greatly to wine quality, yet the effects of basal defoliation on wine aromas show discrepancies according to previous studies. …”
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    Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis
  12. 212
    “…Based on this relationship, five aroma combinations (AC) were formulated, wherein 33 compounds contributed to aroma intensity, and thus, were viewed as active volatiles. …”
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    In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars
  13. 213
    “…In this study, an efficient analytical method to characterize and discriminate two popular cubeb fruits (Litsea cubeba and Piper cubeba) was established. The aroma profiles of cubeb berries were evaluated by different extraction methods including hydro-distillation, simultaneous distillation/extraction, and solid-phase micro-extraction followed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). …”
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    Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics
  14. 214
    “…In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method. …”
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    Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
  15. 215
    por Worzakowska, Marta
    Publicado 2015
    “…Cinnamyl long chain aroma esters were prepared by using the conventional and microwave-assisted methods. …”
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    Microwave-Assisted Synthesis of Cinnamyl Long Chain Aroma Esters
  16. 216
    “…Aroma is a remarkable factor of quality and consumer preference in wine, representing a distinctive feature of the product. …”
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    Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates
  17. 217
    “…BACKGROUND: Bilomas are defined collections of bile fluids mainly caused by iatrogenic injuries of the bile duct system. …”
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    A retrospective clinical and microbial analysis of 32 patients with bilomas
  18. 218
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    Beyond Bouma's window: How to explain global aspects of crowding?
  19. 219
    “…The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. …”
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    Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts
  20. 220
    “…Biloma is used to describe abnormal accumulation of bile outside biliary tract. …”
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    Non postoperative biloma in Mauritania: case report and literature review
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