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Results 1 - 20 of 3,165,411  for All Library Resources

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1
The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health
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The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Molecules (Basel, Switzerland), 2021-01, Vol.26 (2), p.486 [Peer Reviewed Journal]

2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules26020486 ;PMID: 33477637

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2
The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality
The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality
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The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

Molecules (Basel, Switzerland), 2017-09, Vol.22 (10), p.1647 [Peer Reviewed Journal]

Copyright MDPI AG 2017 ;2017 by the authors. 2017 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules22101647 ;PMID: 28974014

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3
Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults
Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults
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Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

Molecules (Basel, Switzerland), 2020-10, Vol.25 (20), p.4772 [Peer Reviewed Journal]

2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules25204772 ;PMID: 33080809

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4
Quantitative analysis of biogenic polyamines in distilled drinks by direct electrospray ionization tandem mass spectrometry using a nanocontainer
Quantitative analysis of biogenic polyamines in distilled drinks by direct electrospray ionization tandem mass spectrometry using a nanocontainer
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Quantitative analysis of biogenic polyamines in distilled drinks by direct electrospray ionization tandem mass spectrometry using a nanocontainer

Rapid communications in mass spectrometry, 2016-09, Vol.30 (17), p.1963-1968 [Peer Reviewed Journal]

Copyright © 2016 John Wiley & Sons, Ltd. ;ISSN: 0951-4198 ;EISSN: 1097-0231 ;DOI: 10.1002/rcm.7676 ;PMID: 27384507

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5
Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network
Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network
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Chemical Fingerprint of Non-aged Artisanal Sugarcane Spirits Using Kohonen Artificial Neural Network

Food analytical methods, 2022-04, Vol.15 (4), p.890-907 [Peer Reviewed Journal]

The Author(s) 2021 ;ISSN: 1936-9751 ;EISSN: 1936-976X ;DOI: 10.1007/s12161-021-02160-8

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6
Solving the Schrödinger equation with the free-complement chemical-formula theory: Variational study of the ground and excited states of Be and Li atoms
Solving the Schrödinger equation with the free-complement chemical-formula theory: Variational study of the ground and excited states of Be and Li atoms
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Solving the Schrödinger equation with the free-complement chemical-formula theory: Variational study of the ground and excited states of Be and Li atoms

The Journal of chemical physics, 2019-01, Vol.150 (4), p.044105-044105 [Peer Reviewed Journal]

Author(s) ;2019 Author(s). Published under license by AIP Publishing. ;ISSN: 0021-9606 ;EISSN: 1089-7690 ;DOI: 10.1063/1.5065565 ;PMID: 30709316 ;CODEN: JCPSA6

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7
Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)
Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)
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Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)

European food research & technology, 2018-12, Vol.244 (12), p.2213-2229 [Peer Reviewed Journal]

Springer-Verlag GmbH Germany, part of Springer Nature 2018 ;European Food Research and Technology is a copyright of Springer, (2018). All Rights Reserved. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-018-3131-3

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8
Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique
Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique
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Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique

European food research & technology, 2023-05, Vol.249 (5), p.1173-1185 [Peer Reviewed Journal]

The Author(s) 2023 ;The Author(s) 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-023-04205-0

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9
Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column
Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column
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Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column

Molecules (Basel, Switzerland), 2019-07, Vol.24 (14), p.2572 [Peer Reviewed Journal]

2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 by the authors. 2019 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules24142572 ;PMID: 31311184

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10
Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
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Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach

Journal of food science and technology, 2021-06, Vol.58 (6), p.2160-2169 [Peer Reviewed Journal]

Association of Food Scientists & Technologists (India) 2020 ;Association of Food Scientists & Technologists (India) 2020. ;COPYRIGHT 2021 Springer ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-020-04726-6 ;PMID: 33967313

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11
In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies
In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies
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In-line conductivity measurement to select the best distillation technique for improving the quality of apricot brandies

European food research & technology, 2021-08, Vol.247 (8), p.1987-1997 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021 ;The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-021-03766-2

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12
Advanced fractionation process for wine-based products diversification
Advanced fractionation process for wine-based products diversification
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Advanced fractionation process for wine-based products diversification

Journal of food science and technology, 2021-12, Vol.58 (12), p.4685-4692 [Peer Reviewed Journal]

The Author(s) 2021 ;The Author(s) 2021. ;The Author(s) 2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-020-04957-7 ;PMID: 33487735

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13
Enantiomeric distribution of major chiral volatile organic compounds in juniper‐flavored distillates
Enantiomeric distribution of major chiral volatile organic compounds in juniper‐flavored distillates
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Enantiomeric distribution of major chiral volatile organic compounds in juniper‐flavored distillates

Journal of separation science, 2014-02, Vol.37 (4), p.398-403 [Peer Reviewed Journal]

2014 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim ;2015 INIST-CNRS ;2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. ;ISSN: 1615-9306 ;EISSN: 1615-9314 ;DOI: 10.1002/jssc.201301151 ;PMID: 24339334

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14
Isolation and identification of aroma producing strain with esterification capacity from yellow water
Isolation and identification of aroma producing strain with esterification capacity from yellow water
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Isolation and identification of aroma producing strain with esterification capacity from yellow water

PloS one, 2019-02, Vol.14 (2), p.e0211356-e0211356 [Peer Reviewed Journal]

COPYRIGHT 2019 Public Library of Science ;COPYRIGHT 2019 Public Library of Science ;2019 Lai et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 Lai et al 2019 Lai et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0211356 ;PMID: 30763353

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15
Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
Development and characterization of liquors prepared with an underutilized citrus by-product, the peel
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Development and characterization of liquors prepared with an underutilized citrus by-product, the peel

European food research & technology, 2019-01, Vol.245 (1), p.41-50 [Peer Reviewed Journal]

Springer-Verlag GmbH Germany, part of Springer Nature 2018 ;European Food Research and Technology is a copyright of Springer, (2018). All Rights Reserved. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-018-3138-9

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16
New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
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New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations

Journal of food science and technology, 2019-10, Vol.56 (10), p.4465-4473 [Peer Reviewed Journal]

Association of Food Scientists & Technologists (India) 2019 ;Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-019-03949-6 ;PMID: 31686678

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17
Association of Empirically Derived Dietary Patterns with Cardiovascular Risk Factors: A Comparison of PCA and RRR Methods
Association of Empirically Derived Dietary Patterns with Cardiovascular Risk Factors: A Comparison of PCA and RRR Methods
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Association of Empirically Derived Dietary Patterns with Cardiovascular Risk Factors: A Comparison of PCA and RRR Methods

PloS one, 2016-08, Vol.11 (8), p.e0161298 [Peer Reviewed Journal]

COPYRIGHT 2016 Public Library of Science ;COPYRIGHT 2016 Public Library of Science ;2016 Sauvageot et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2016 Sauvageot et al 2016 Sauvageot et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0161298 ;PMID: 27548287

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18
Infrared Evanescent Wave Sensing Based on a Ge10As30Se40Te20 Fiber for Alcohol Detection
Infrared Evanescent Wave Sensing Based on a Ge10As30Se40Te20 Fiber for Alcohol Detection
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Infrared Evanescent Wave Sensing Based on a Ge10As30Se40Te20 Fiber for Alcohol Detection

Sensors (Basel, Switzerland), 2023-05, Vol.23 (10), p.4841 [Peer Reviewed Journal]

2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;2023 by the authors. 2023 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s23104841

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19
Synthesis and characterization of mead: from the past to the future and development of a new fermentative route
Synthesis and characterization of mead: from the past to the future and development of a new fermentative route
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Synthesis and characterization of mead: from the past to the future and development of a new fermentative route

Journal of food science and technology, 2019-11, Vol.56 (11), p.4966-4971 [Peer Reviewed Journal]

Association of Food Scientists & Technologists (India) 2019 ;Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-019-03968-3 ;PMID: 31741520

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20
Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits
Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits
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Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits

Journal of the science of food and agriculture, 2015-07, Vol.95 (9), p.1949-1955 [Peer Reviewed Journal]

2014 Society of Chemical Industry ;2014 Society of Chemical Industry. ;ISSN: 0022-5142 ;EISSN: 1097-0010 ;DOI: 10.1002/jsfa.6908 ;PMID: 25204269 ;CODEN: JSFAAE

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