يعرض 1 - 9 نتائج من 9 نتيجة بحث عن '"ANZSRC::310603 Fermentation"', وقت الاستعلام: 0.83s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition

    المؤلفون: Wimalasiri, PM, Harrison, Roland, Hider, R, Donaldson, I, Kemp, B, Tian, Bin

    مصطلحات موضوعية: aroma, clone, methoxypyrazine, Pinot noir, stem, tannin, whole bunch, Pinus, Fruit, Anthocyanins, Tannins, Fermentation, Color, Wine, Volatile Organic Compounds, Odorants, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310603 Fermentation, ANZSRC::300805 Oenology and viticulture, ANZSRC::3006 Food sciences

    جغرافية الموضوع: England

    وصف الملف: 12 pages; Print-Electronic

    العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.foodchem.2024.139495Test - http://dx.doi.org/10.1016/j.foodchem.2024.139495Test; https://doi.org/10.1016/j.foodchem.2024.139495Test; Food Chemistry; S0308-8146(24)01145-2; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001243805100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 38692244 (pubmed); https://hdl.handle.net/10182/17177Test

    الإتاحة: https://doi.org/10.1016/j.foodchem.2024.139495Test
    https://hdl.handle.net/10182/17177Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001243805100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  2. 2
    دورية أكاديمية
    Positional distribution of fatty acids in processed Chinook salmon roe lipids determined by ¹³C magnetic resonance spectroscopy (NMR)

    المؤلفون: Bunga, S, Ahmmed, MK, Carne, A, Bekhit, AEDA

    مصطلحات موضوعية: DHA, EPA, marine lipid, NMR, omega-3, positional distribution, Animals, Salmon, Docosahexaenoic Acids, Eicosapentaenoic Acid, Fatty Acids, Triglycerides, Magnetic Resonance Spectroscopy, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300606 Food sustainability, ANZSRC::300604 Food packaging, preservation and processing, ANZSRC::310603 Fermentation, ANZSRC::300504 Fish physiology and genetics, ANZSRC::3404 Medicinal and biomolecular chemistry, ANZSRC::3405 Organic chemistry

    جغرافية الموضوع: Switzerland

    وصف الملف: 10 pages; Electronic

    العلاقة: The original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/molecules28010454Test - http://dx.doi.org/10.3390/molecules28010454Test; https://doi.org/10.3390/molecules28010454Test; Molecules; molecules28010454; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000909461600001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 36615643 (pubmed); https://hdl.handle.net/10182/17314Test

    الإتاحة: https://doi.org/10.3390/molecules28010454Test
    https://hdl.handle.net/10182/17314Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000909461600001&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  3. 3
    دورية أكاديمية
    Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions

    المؤلفون: Ohwofasa, A, Dhami, M, Tian, Bin, Winefield, Christopher, On, Stephen

    مصطلحات موضوعية: metabarcoding, microbial diversity, Pinot noir, spontaneous fermentation, terroir, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310603 Fermentation, ANZSRC::3107 Microbiology

    جغرافية الموضوع: England

    وصف الملف: 11 pages; Electronic-eCollection

    العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.heliyon.2023.e15658Test - http://dx.doi.org/10.1016/j.heliyon.2023.e15658Test; Heliyon; https://doi.org/10.1016/j.heliyon.2023.e15658Test; S2405-8440(23)02865-7; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001008973400001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; J3XJ2 (isidoc); 37206017 (pubmed); https://hdl.handle.net/10182/16432Test

    الإتاحة: https://doi.org/10.1016/j.heliyon.2023.e15658Test
    https://hdl.handle.net/10182/16432Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001008973400001&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  4. 4
    دورية أكاديمية
    Turning up the heat: Climate change consequences for Pinot Noir berry quality

    المؤلفون: Moukarzel, Romy, Parker, Amber, Schelezki, Olaf, Gregan, S, Jordan, B

    مصطلحات موضوعية: ANZSRC::300805 Oenology and viticulture, ANZSRC::370201 Climate change processes, ANZSRC::310603 Fermentation, ANZSRC::310799 Microbiology not elsewhere classified

    وصف الملف: pp.55-58

    العلاقة: The original publication is available from Winetitles - http://winetitles.com.au/wvjTest/; Wine and Viticulture Journal; https://hdl.handle.net/10182/17137Test

    الإتاحة: https://hdl.handle.net/10182/17137Test

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  5. 5
    دورية أكاديمية
    Characterisation of tannin and aroma profiles of Pinot noir wines made with or without grape pomace

    المؤلفون: Wimalasiri, PM, Zhan, J, Tian, Bin

    مصطلحات موضوعية: aroma profile, grape pomace, model juice, Pinot noir, tannin, ANZSRC::300805 Oenology and viticulture, ANZSRC::310603 Fermentation, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::3106 Industrial biotechnology

    وصف الملف: 17 pages

    العلاقة: The original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/fermentation8120718Test - http://dx.doi.org/10.3390/fermentation8120718Test; Fermentation; https://doi.org/10.3390/fermentation8120718Test; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000901251700001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 7E6BU (isidoc); https://hdl.handle.net/10182/15724Test

    الإتاحة: https://doi.org/10.3390/fermentation8120718Test
    https://hdl.handle.net/10182/15724Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000901251700001&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  6. 6
    دورية أكاديمية
    Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition

    المؤلفون: Kumar, Lokesh, Tian, Bin, Harrison, Roland

    مصطلحات موضوعية: anthocyanin, HPLC, Pinot noir, polymeric pigment, tannin, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310603 Fermentation, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300699 Food sciences not elsewhere classified, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering

    وصف الملف: 10 pages

    العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.lwt.2022.113428Test - http://dx.doi.org/10.1016/j.lwt.2022.113428Test; LWT - Food Science and Technology; https://doi.org/10.1016/j.lwt.2022.113428Test; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000795690700008&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 1G2NY (isidoc); https://hdl.handle.net/10182/14977Test

    الإتاحة: https://doi.org/10.1016/j.lwt.2022.113428Test
    https://hdl.handle.net/10182/14977Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000795690700008&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  7. 7
    دورية أكاديمية
    Effect of pre-fermentative bentonite addition on Pinot noir wine colour, tannin, and aroma profile

    المؤلفون: Wimalasiri, PM, Rutan, T, Tian, Bin

    مصطلحات موضوعية: anthocyanins, bentonite, cold soaking, colour, pathogenesis-related proteins, Pinot noir, tannin, wine aroma, ANZSRC::470205 Cultural studies of agriculture, food and wine, ANZSRC::300805 Oenology and viticulture, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310603 Fermentation, ANZSRC::3106 Industrial biotechnology

    وصف الملف: 9 pages

    العلاقة: The original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/fermentation8110639Test - http://dx.doi.org/10.3390/fermentation8110639Test; Fermentation; https://doi.org/10.3390/fermentation8110639Test; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000894348400001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 6U4OQ (isidoc); https://hdl.handle.net/10182/15621Test

    الإتاحة: https://doi.org/10.3390/fermentation8110639Test
    https://hdl.handle.net/10182/15621Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000894348400001&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  8. 8
    دورية أكاديمية
    Evaluation of four indigenous non-saccharomyces yeasts isolated from the Shangri-La wine region (China) for their fermentation performances and aroma compositions in synthetic grape juice fermentation

    المؤلفون: Zhao, Y, Sun, Q, Tian, Bin, Zhu, S, Du, F, Mao, R, Li, S, Liu, L, Zhu, Y

    مصطلحات موضوعية: Meyerozyma guilliermondii, pure culture fermentation, Saccharomycopsis vini, Saturnispora diversa, Wickerhamomyces anomalus, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::300805 Oenology and viticulture, ANZSRC::310603 Fermentation, ANZSRC::3107 Microbiology

    جغرافية الموضوع: Switzerland

    وصف الملف: 18 pages; Electronic

    العلاقة: The original publication is available from MDPI - https://doi.org/10.3390/jof8020146Test - http://dx.doi.org/10.3390/jof8020146Test; Journal of Fungi; https://doi.org/10.3390/jof8020146Test; jof8020146; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000767530100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; ZR1CK (isidoc); 35205900 (pubmed); https://hdl.handle.net/10182/14609Test

    الإتاحة: https://doi.org/10.3390/jof8020146Test
    https://hdl.handle.net/10182/14609Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000767530100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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  9. 9
    دورية أكاديمية
    The influence of growth conditions on MALDI-TOF MS spectra of winemaking yeast: Implications for industry applications

    المؤلفون: Zhang, J, Plowman, JE, Tian, Bin, Clerens, S, On, Stephen

    مصطلحات موضوعية: MALDI-TOF, winemaking, yeast, growth conditions, ANZSRC::300805 Oenology and viticulture, ANZSRC::310603 Fermentation, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::310205 Proteomics and metabolomics, ANZSRC::3107 Microbiology, Saccharomyces, Saccharomyces cerevisiae, Vitis, Culture Media, Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization, Microbiological Techniques, Industrial Microbiology, Fermentation, Wine, Fruit and Vegetable Juices

    جغرافية الموضوع: Netherlands

    وصف الملف: 9 pages; Print-Electronic

    العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.mimet.2021.106280Test - http://dx.doi.org/10.1016/j.mimet.2021.106280Test; Journal of Microbiological Methods; https://doi.org/10.1016/j.mimet.2021.106280Test; S0167-7012(21)00148-2; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000687891700007&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 34274408 (pubmed); https://hdl.handle.net/10182/14722Test

    الإتاحة: https://doi.org/10.1016/j.mimet.2021.106280Test
    https://hdl.handle.net/10182/14722Test
    https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000687891700007&DestLinkType=FullRecord&DestApp=WOS_CPLTest

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