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Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

Cortes-Lopez, Victoria; Talens Oliag, Pau; Barat Baviera, José Manuel; Lerma-García, María Jesús (Elsevier, 2019-02)

[EN] Intact almond kernels (N¿=¿360, half sweet and half bitter) were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) for the prediction of amygdalin concentration and to ...
Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-alfa-acid Concentrations

Blanco Fuentes, Carlos Antonio; Nimubona, Dieudonné; Fernández Fernández, Encarnación; Alvarez Cano, María Inmaculada (Vup Food Research Institute, 2015)

[EN] A total of 40 commercial lager beers (6 dark, 28 pale and 6 alcohol free) were analysed by High-Performance Liquid Chromatography (HPLC) and evaluated by a descriptive sensorial panel. Discriminant Analysis was applied ...
Uso de materiales mesoporosos de sílice para modular la composición fenólica de vinos tintos

Manzoni Galiano, Alessandro (Universitat Politècnica de València, 2022-10-19)

[ES] Con los crecientes efectos del cambio climático, los viticultores y enólogos se ven obligados a vendimiar cada vez más pronto para evitar vinos con elevada graduación alcohólica. El problema de realizar vendimias ...

Mostrando ítems 1-3 de 3