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Mostrando 81 - 100 Resultados de 10,119 Para Buscar 'IUOMA~', tiempo de consulta: 1.99s Limitar resultados
  1. 81
    por Bunce, Edwin H.
    Publicado 1932
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    Observations on the Composition of Butter Imported into Burma
  2. 82
    Publicado 1928
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    The Burma Government Resolution on Indigenous Medicine
  3. 83
    por Lloyd-Still, R. M.
    Publicado 1946
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    Psychiatry in Burma after Re-Occupation
  4. 84
    Publicado 1900
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    The Civil Dispensaries of the Police Hospitals of Burma
  5. 85
    “…In this paper, we review the composition of fruit aroma, the characteristic aroma compounds of several representative fruits, the factors affecting aroma volatile, and the biosynthetic pathways of volatile aroma compounds. …”
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    Advances in Fruit Aroma Volatile Research
  6. 86
    “…This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. …”
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    Effect of Food Emulsifiers on Aroma Release
  7. 87
    “…The grape is one of the oldest and most important horticultural crops. Grape and wine aroma has long been of cultural and scientific interest. …”
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    The genetic basis of grape and wine aroma
  8. 88
    “…Cerebral syphilitic gumma is a rarely reported disease of the central nervous system. …”
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    Neuroimaging findings of cerebral syphilitic gumma
  9. 89
    por Ferreira, Vicente, Lopez, Ricardo
    Publicado 2019
    “…This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. …”
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    The Actual and Potential Aroma of Winemaking Grapes
  10. 90
    “…This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). …”
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    Aroma of Sherry Products: A Review
  11. 91
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    Complication in Time of COVID-19: Biloma
  12. 92
    “…A fruity aroma-producing yeast strain was isolated with the aim of improving the aroma of fermented lily rice wine, and identified as Wickerhamomyces anomalus HN006. …”
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    Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
  13. 93
    “…Aromas of 7 species of F. velutipes were described and evaluated by sensory evaluation experiment. …”
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    Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes
  14. 94
    “…Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. …”
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    Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
  15. 95
    “…Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). …”
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    Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis
  16. 96
    “…The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. …”
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    Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
  17. 97
    por Lyu, Jiaheng, Ma, Yue, Xu, Yan, Nie, Yao, Tang, Ke
    Publicado 2019
    “…In addition, omission tests were carried out to further determine the contribution of odorants to the overall aroma.…”
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    Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
  18. 98
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    A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma
  19. 99
    “…Baking is widely accepted for aroma enhancement of black tea, and studies have mainly focused on the aroma or chemical substances under a specified baking condition. …”
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    Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
  20. 100
    “…BACKGROUND: Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clarifying fruit aroma formation. …”
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    Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit
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