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You searched for subject:(Aroma compounds). Showing records 1 – 30 of 108 total matches.

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University of Otago

1. AlShoaily, Khalid. Production of Vinegar from Omani Dates and Characterization of its Aroma Compounds .

Degree: 2014, University of Otago

 Dates (Phoenix dactylifera) are carbohydrate rich fruits that occur in numerous cultivars. Date palms are grown in great numbers in Oman and are the country’s… (more)

Subjects/Keywords: Dates; vinegar; Phoenix; dactylifera; aroma; compounds

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APA (6th Edition):

AlShoaily, K. (2014). Production of Vinegar from Omani Dates and Characterization of its Aroma Compounds . (Doctoral Dissertation). University of Otago. Retrieved from http://hdl.handle.net/10523/4739

Chicago Manual of Style (16th Edition):

AlShoaily, Khalid. “Production of Vinegar from Omani Dates and Characterization of its Aroma Compounds .” 2014. Doctoral Dissertation, University of Otago. Accessed January 19, 2021. http://hdl.handle.net/10523/4739.

MLA Handbook (7th Edition):

AlShoaily, Khalid. “Production of Vinegar from Omani Dates and Characterization of its Aroma Compounds .” 2014. Web. 19 Jan 2021.

Vancouver:

AlShoaily K. Production of Vinegar from Omani Dates and Characterization of its Aroma Compounds . [Internet] [Doctoral dissertation]. University of Otago; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10523/4739.

Council of Science Editors:

AlShoaily K. Production of Vinegar from Omani Dates and Characterization of its Aroma Compounds . [Doctoral Dissertation]. University of Otago; 2014. Available from: http://hdl.handle.net/10523/4739


Oregon State University

2. Feng, Shi. Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer.

Degree: MS, Food Science and Technology, 2014, Oregon State University

 The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson… (more)

Subjects/Keywords: Hop aroma compounds; Hops  – Varieties  – Sensory evaluation

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APA (6th Edition):

Feng, S. (2014). Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/49144

Chicago Manual of Style (16th Edition):

Feng, Shi. “Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer.” 2014. Masters Thesis, Oregon State University. Accessed January 19, 2021. http://hdl.handle.net/1957/49144.

MLA Handbook (7th Edition):

Feng, Shi. “Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer.” 2014. Web. 19 Jan 2021.

Vancouver:

Feng S. Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer. [Internet] [Masters thesis]. Oregon State University; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1957/49144.

Council of Science Editors:

Feng S. Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer. [Masters Thesis]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/49144


Virginia Tech

3. Abdulmalik, Takiyah. Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice.

Degree: PhD, Food Science and Technology, 2012, Virginia Tech

 Recent demands for minimally-processed foods, has led to the exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of… (more)

Subjects/Keywords: apple juice; apple aroma compounds; foodborne pathogenic bacteria; Essential oil compounds

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APA (6th Edition):

Abdulmalik, T. (2012). Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/77367

Chicago Manual of Style (16th Edition):

Abdulmalik, Takiyah. “Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice.” 2012. Doctoral Dissertation, Virginia Tech. Accessed January 19, 2021. http://hdl.handle.net/10919/77367.

MLA Handbook (7th Edition):

Abdulmalik, Takiyah. “Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice.” 2012. Web. 19 Jan 2021.

Vancouver:

Abdulmalik T. Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice. [Internet] [Doctoral dissertation]. Virginia Tech; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10919/77367.

Council of Science Editors:

Abdulmalik T. Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice. [Doctoral Dissertation]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/77367


Universidade Estadual de Campinas

4. Sartor, Sabrina de Bona, 1982-. Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras: Volatile compounds in Chardonnay (Vitis vinifera L.) wines produced in different regions of Brazil.

Degree: 2014, Universidade Estadual de Campinas

 Abstract: Wine aroma wine is formed by a large number of volatile chemical compounds, present in variable concentrations and detectable by the human olfactory system.The… (more)

Subjects/Keywords: Compostos voláteis; Aroma; Vinho e vinificação; Volatile compounds; Aroma; Wine and wine making

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APA (6th Edition):

Sartor, Sabrina de Bona, 1. (2014). Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras: Volatile compounds in Chardonnay (Vitis vinifera L.) wines produced in different regions of Brazil. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254322

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sartor, Sabrina de Bona, 1982-. “Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras: Volatile compounds in Chardonnay (Vitis vinifera L.) wines produced in different regions of Brazil.” 2014. Thesis, Universidade Estadual de Campinas. Accessed January 19, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254322.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sartor, Sabrina de Bona, 1982-. “Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras: Volatile compounds in Chardonnay (Vitis vinifera L.) wines produced in different regions of Brazil.” 2014. Web. 19 Jan 2021.

Vancouver:

Sartor, Sabrina de Bona 1. Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras: Volatile compounds in Chardonnay (Vitis vinifera L.) wines produced in different regions of Brazil. [Internet] [Thesis]. Universidade Estadual de Campinas; 2014. [cited 2021 Jan 19]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254322.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sartor, Sabrina de Bona 1. Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras: Volatile compounds in Chardonnay (Vitis vinifera L.) wines produced in different regions of Brazil. [Thesis]. Universidade Estadual de Campinas; 2014. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254322

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Technical University of Lisbon

5. Quelhas, Jaime Miguel Pombo. Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido.

Degree: 2011, Technical University of Lisbon

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia

The present work is intended investigate the incidence of defect reduction in the several types… (more)

Subjects/Keywords: wine; reduced aroma; H2S; volatile sulfur compounds; metal composition; defect

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APA (6th Edition):

Quelhas, J. M. P. (2011). Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido. (Thesis). Technical University of Lisbon. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Quelhas, Jaime Miguel Pombo. “Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido.” 2011. Thesis, Technical University of Lisbon. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Quelhas, Jaime Miguel Pombo. “Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido.” 2011. Web. 19 Jan 2021.

Vancouver:

Quelhas JMP. Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido. [Internet] [Thesis]. Technical University of Lisbon; 2011. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Quelhas JMP. Relação entre a composição mineral do vinho e a ocorrência do aroma a reduzido. [Thesis]. Technical University of Lisbon; 2011. Available from: http://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8496

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

6. Chu, Sarah Katherine. Development of an Intact Muscle Pork Flavor Lexicon.

Degree: MS, Food Science and Technology, 2015, Texas A&M University

 A fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics… (more)

Subjects/Keywords: pork; flavor; lexicon; development; volatile; aroma; aromatic; compounds; validation

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APA (6th Edition):

Chu, S. K. (2015). Development of an Intact Muscle Pork Flavor Lexicon. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155014

Chicago Manual of Style (16th Edition):

Chu, Sarah Katherine. “Development of an Intact Muscle Pork Flavor Lexicon.” 2015. Masters Thesis, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/155014.

MLA Handbook (7th Edition):

Chu, Sarah Katherine. “Development of an Intact Muscle Pork Flavor Lexicon.” 2015. Web. 19 Jan 2021.

Vancouver:

Chu SK. Development of an Intact Muscle Pork Flavor Lexicon. [Internet] [Masters thesis]. Texas A&M University; 2015. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/155014.

Council of Science Editors:

Chu SK. Development of an Intact Muscle Pork Flavor Lexicon. [Masters Thesis]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155014


Technical University of Lisbon

7. Serughetti, Alessandro. Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc.

Degree: 2017, Technical University of Lisbon

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino

In recent years, New Zealand in terms of production… (more)

Subjects/Keywords: amino acid; alcoholic fermentation; aroma compounds; Sauvignon blanc

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APA (6th Edition):

Serughetti, A. (2017). Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15840

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Serughetti, Alessandro. “Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc.” 2017. Thesis, Technical University of Lisbon. Accessed January 19, 2021. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15840.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Serughetti, Alessandro. “Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc.” 2017. Web. 19 Jan 2021.

Vancouver:

Serughetti A. Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc. [Internet] [Thesis]. Technical University of Lisbon; 2017. [cited 2021 Jan 19]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15840.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Serughetti A. Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc. [Thesis]. Technical University of Lisbon; 2017. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/15840

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

8. Ryglová, Hana. Stanovení aromaticky aktivních látek v sýrech: The assessment of aroma active compounds in cheeses.

Degree: 2019, Brno University of Technology

 This work deals with aroma active compounds of Edam cheese, i.e. natural hard cheese with low heat curd. Aroma active compounds contribute to overal aroma(more)

Subjects/Keywords: sýry; aromatické látky; SPME; GC; cheese; aroma compounds; SPME; GC

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APA (6th Edition):

Ryglová, H. (2019). Stanovení aromaticky aktivních látek v sýrech: The assessment of aroma active compounds in cheeses. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/39005

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ryglová, Hana. “Stanovení aromaticky aktivních látek v sýrech: The assessment of aroma active compounds in cheeses.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/39005.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ryglová, Hana. “Stanovení aromaticky aktivních látek v sýrech: The assessment of aroma active compounds in cheeses.” 2019. Web. 19 Jan 2021.

Vancouver:

Ryglová H. Stanovení aromaticky aktivních látek v sýrech: The assessment of aroma active compounds in cheeses. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/39005.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ryglová H. Stanovení aromaticky aktivních látek v sýrech: The assessment of aroma active compounds in cheeses. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/39005

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

9. Fidrichová, Ivana. Obsah alergenních vonných látek ve vybraných typech potravin: The content of allergenic aromatic compounds in chosen food types.

Degree: 2019, Brno University of Technology

 This thesis describes properties, origin, usage and methods of obtaining fragrances of vegetable origin, which are common part of food products. Although the aroma substances… (more)

Subjects/Keywords: vonné látky; potraviny; SPME; GC; aroma compounds; food; SPME; GC

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Fidrichová, I. (2019). Obsah alergenních vonných látek ve vybraných typech potravin: The content of allergenic aromatic compounds in chosen food types. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/22324

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Fidrichová, Ivana. “Obsah alergenních vonných látek ve vybraných typech potravin: The content of allergenic aromatic compounds in chosen food types.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/22324.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Fidrichová, Ivana. “Obsah alergenních vonných látek ve vybraných typech potravin: The content of allergenic aromatic compounds in chosen food types.” 2019. Web. 19 Jan 2021.

Vancouver:

Fidrichová I. Obsah alergenních vonných látek ve vybraných typech potravin: The content of allergenic aromatic compounds in chosen food types. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/22324.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fidrichová I. Obsah alergenních vonných látek ve vybraných typech potravin: The content of allergenic aromatic compounds in chosen food types. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/22324

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

10. Obrdlíková, Blanka. Stanovení vonných látek s alergenními účinky: Assessment of aromatic compounds with allergenic effect.

Degree: 2019, Brno University of Technology

 The thesis deals with the determination of allergenic fragrances in cosmetics. The theoretical part is focused on the description of cosmetic products, the use of… (more)

Subjects/Keywords: vonné látky; kosmetické prostředky; SPME; GC; aroma compounds; cosmetics; SPME; GC

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APA (6th Edition):

Obrdlíková, B. (2019). Stanovení vonných látek s alergenními účinky: Assessment of aromatic compounds with allergenic effect. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/14108

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Obrdlíková, Blanka. “Stanovení vonných látek s alergenními účinky: Assessment of aromatic compounds with allergenic effect.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/14108.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Obrdlíková, Blanka. “Stanovení vonných látek s alergenními účinky: Assessment of aromatic compounds with allergenic effect.” 2019. Web. 19 Jan 2021.

Vancouver:

Obrdlíková B. Stanovení vonných látek s alergenními účinky: Assessment of aromatic compounds with allergenic effect. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/14108.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Obrdlíková B. Stanovení vonných látek s alergenními účinky: Assessment of aromatic compounds with allergenic effect. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/14108

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

11. Ascherová, Adriana. Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods.

Degree: 2019, Brno University of Technology

 This diploma thesis is focused on aromatic substances occurring in food. The theoretical part describes their characteristics, the use of fragrances of plant origin for… (more)

Subjects/Keywords: vonné látky; potraviny; SPME; GC; aroma compounds; food; SPME; GC

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ascherová, A. (2019). Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/3019

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ascherová, Adriana. “Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/3019.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ascherová, Adriana. “Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods.” 2019. Web. 19 Jan 2021.

Vancouver:

Ascherová A. Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/3019.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ascherová A. Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/3019

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

12. Koubek, Miroslav. Optimalizace a validace GC-MS metody pro stanovení těkavých aromatických látek v sýrech: The optimization and validation of the GC-MS method for assessment of volatile aroma compounds in cheese.

Degree: 2018, Brno University of Technology

 This work deals with the introducing of the method for the determination of volatile aroma active compounds in different types of natural and processed cheeses.… (more)

Subjects/Keywords: sýry; GC; MS; aromatické látky; cheese; GC; MS; aroma compounds

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Koubek, M. (2018). Optimalizace a validace GC-MS metody pro stanovení těkavých aromatických látek v sýrech: The optimization and validation of the GC-MS method for assessment of volatile aroma compounds in cheese. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/58658

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Koubek, Miroslav. “Optimalizace a validace GC-MS metody pro stanovení těkavých aromatických látek v sýrech: The optimization and validation of the GC-MS method for assessment of volatile aroma compounds in cheese.” 2018. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/58658.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Koubek, Miroslav. “Optimalizace a validace GC-MS metody pro stanovení těkavých aromatických látek v sýrech: The optimization and validation of the GC-MS method for assessment of volatile aroma compounds in cheese.” 2018. Web. 19 Jan 2021.

Vancouver:

Koubek M. Optimalizace a validace GC-MS metody pro stanovení těkavých aromatických látek v sýrech: The optimization and validation of the GC-MS method for assessment of volatile aroma compounds in cheese. [Internet] [Thesis]. Brno University of Technology; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/58658.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Koubek M. Optimalizace a validace GC-MS metody pro stanovení těkavých aromatických látek v sýrech: The optimization and validation of the GC-MS method for assessment of volatile aroma compounds in cheese. [Thesis]. Brno University of Technology; 2018. Available from: http://hdl.handle.net/11012/58658

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

13. Škopová, Jitka. Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods.

Degree: 2018, Brno University of Technology

 The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds suitable for food flavouring are mainly of plant origin. These… (more)

Subjects/Keywords: vonné látky; potraviny; SPME; GC; aroma compounds; food; SPME; GC

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APA (6th Edition):

Škopová, J. (2018). Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/14809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Škopová, Jitka. “Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods.” 2018. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/14809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Škopová, Jitka. “Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods.” 2018. Web. 19 Jan 2021.

Vancouver:

Škopová J. Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods. [Internet] [Thesis]. Brno University of Technology; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/14809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Škopová J. Stanovení vybraných vonných látek v potravinách: Assessment of chosen aromatic compounds in foods. [Thesis]. Brno University of Technology; 2018. Available from: http://hdl.handle.net/11012/14809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

14. Novotná, Petra. Stanovení vybraných vonných látek v kosmetických prostředcích: Assessment of chosen aromatic compounds in cosmetics.

Degree: 2019, Brno University of Technology

 This master thesis deals with the assessment of selected fragrant substances in cosmetic products. At the beginning the occurrence, methods of acquiring and application of… (more)

Subjects/Keywords: vonné látky; kosmetické prostředky; SPME; GC; aroma compounds; cosmetics; SPME; GC

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APA (6th Edition):

Novotná, P. (2019). Stanovení vybraných vonných látek v kosmetických prostředcích: Assessment of chosen aromatic compounds in cosmetics. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/3028

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Novotná, Petra. “Stanovení vybraných vonných látek v kosmetických prostředcích: Assessment of chosen aromatic compounds in cosmetics.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/3028.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Novotná, Petra. “Stanovení vybraných vonných látek v kosmetických prostředcích: Assessment of chosen aromatic compounds in cosmetics.” 2019. Web. 19 Jan 2021.

Vancouver:

Novotná P. Stanovení vybraných vonných látek v kosmetických prostředcích: Assessment of chosen aromatic compounds in cosmetics. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/3028.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Novotná P. Stanovení vybraných vonných látek v kosmetických prostředcích: Assessment of chosen aromatic compounds in cosmetics. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/3028

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

15. Jelínková, Monika. Stanovení vonných látek rostlinného původu v potravinách: Assessment of aromatic compounds of plant origin in foods.

Degree: 2019, Brno University of Technology

 The aroma compounds suitable for food flavouring are mainly of plant origin. It is necessary to take into account the possible allergic effects of some… (more)

Subjects/Keywords: vonné látky; potraviny; GC; aroma compounds; food; GC

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APA (6th Edition):

Jelínková, M. (2019). Stanovení vonných látek rostlinného původu v potravinách: Assessment of aromatic compounds of plant origin in foods. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/11784

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jelínková, Monika. “Stanovení vonných látek rostlinného původu v potravinách: Assessment of aromatic compounds of plant origin in foods.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/11784.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jelínková, Monika. “Stanovení vonných látek rostlinného původu v potravinách: Assessment of aromatic compounds of plant origin in foods.” 2019. Web. 19 Jan 2021.

Vancouver:

Jelínková M. Stanovení vonných látek rostlinného původu v potravinách: Assessment of aromatic compounds of plant origin in foods. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/11784.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jelínková M. Stanovení vonných látek rostlinného původu v potravinách: Assessment of aromatic compounds of plant origin in foods. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/11784

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

16. Rodzíková, Martina. Stanovení aromaticky aktivních látek ve vybraných typech ovoce: Assessment of aroma active compounds in chosen fruit types.

Degree: 2018, Brno University of Technology

 This bachelor thesis deals with the assessment of aroma active compounds in less known berries, gooseberries. In the theoretical part the general characteristics, biological signs… (more)

Subjects/Keywords: aromatické látky; angrešt; SPME-GC; aroma compounds; gooseberry; SPME-GC

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APA (6th Edition):

Rodzíková, M. (2018). Stanovení aromaticky aktivních látek ve vybraných typech ovoce: Assessment of aroma active compounds in chosen fruit types. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/5329

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rodzíková, Martina. “Stanovení aromaticky aktivních látek ve vybraných typech ovoce: Assessment of aroma active compounds in chosen fruit types.” 2018. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/5329.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rodzíková, Martina. “Stanovení aromaticky aktivních látek ve vybraných typech ovoce: Assessment of aroma active compounds in chosen fruit types.” 2018. Web. 19 Jan 2021.

Vancouver:

Rodzíková M. Stanovení aromaticky aktivních látek ve vybraných typech ovoce: Assessment of aroma active compounds in chosen fruit types. [Internet] [Thesis]. Brno University of Technology; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/5329.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rodzíková M. Stanovení aromaticky aktivních látek ve vybraných typech ovoce: Assessment of aroma active compounds in chosen fruit types. [Thesis]. Brno University of Technology; 2018. Available from: http://hdl.handle.net/11012/5329

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

17. Angel Morales, Gabriela Del Carmen. Health Benefits and Quality of Texas Red Wines.

Degree: PhD, Food Science and Technology, 2012, Texas A&M University

 Processing techniques for red wines and their potential health benefits have intensively been investigated, however, information relevant to the grape and wine industry in Texas… (more)

Subjects/Keywords: wine; methoxypyrazines; aroma compounds

aroma and flavor in wines. (35). These compounds contribute to the specific… …suitably 15 balanced by other aroma compounds in the wine. The most commonly found MP in wines… …Compounds ................................................................. Methoxypyrazines… …of 2-Alkyl-3-Methoxypyrazines Compounds Released by Green June Beetles… …wine have largely been attributed to polyphenolic compounds present in grapes and wines… 

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APA (6th Edition):

Angel Morales, G. D. C. (2012). Health Benefits and Quality of Texas Red Wines. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-9824

Chicago Manual of Style (16th Edition):

Angel Morales, Gabriela Del Carmen. “Health Benefits and Quality of Texas Red Wines.” 2012. Doctoral Dissertation, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-9824.

MLA Handbook (7th Edition):

Angel Morales, Gabriela Del Carmen. “Health Benefits and Quality of Texas Red Wines.” 2012. Web. 19 Jan 2021.

Vancouver:

Angel Morales GDC. Health Benefits and Quality of Texas Red Wines. [Internet] [Doctoral dissertation]. Texas A&M University; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-9824.

Council of Science Editors:

Angel Morales GDC. Health Benefits and Quality of Texas Red Wines. [Doctoral Dissertation]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-9824


University of Minnesota

18. Leclercq, Ségolène. Stability and release of model aroma compounds.

Degree: PhD, Food Science, 2008, University of Minnesota

 Overall, this thesis has two parts: The first evaluated the use of complex coacervation for aroma encapsulation to control aroma release. The second part focused… (more)

Subjects/Keywords: Aroma compounds; Coacervation; Aroma release; Storage stability; Food Science

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APA (6th Edition):

Leclercq, S. (2008). Stability and release of model aroma compounds. (Doctoral Dissertation). University of Minnesota. Retrieved from http://purl.umn.edu/90635

Chicago Manual of Style (16th Edition):

Leclercq, Ségolène. “Stability and release of model aroma compounds.” 2008. Doctoral Dissertation, University of Minnesota. Accessed January 19, 2021. http://purl.umn.edu/90635.

MLA Handbook (7th Edition):

Leclercq, Ségolène. “Stability and release of model aroma compounds.” 2008. Web. 19 Jan 2021.

Vancouver:

Leclercq S. Stability and release of model aroma compounds. [Internet] [Doctoral dissertation]. University of Minnesota; 2008. [cited 2021 Jan 19]. Available from: http://purl.umn.edu/90635.

Council of Science Editors:

Leclercq S. Stability and release of model aroma compounds. [Doctoral Dissertation]. University of Minnesota; 2008. Available from: http://purl.umn.edu/90635


Lincoln University

19. Yang, Yi. The influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solution.

Degree: 2017, Lincoln University

 The present study investigated the influence of tannin and tannin-mucin interaction on the volatility and the perceived aroma intensity of ethyl hexanoate at 300 µg/L.… (more)

Subjects/Keywords: wine aroma; ethyl hexanoate; wine matrix; tannin; mucin; retronasal aroma; sensory evaluation; salivary protein; aroma compounds; HS-SPME-GCMS; 03 Chemical Sciences; 070604 Oenology and Viticulture

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APA (6th Edition):

Yang, Y. (2017). The influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solution. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/8676

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yang, Yi. “The influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solution.” 2017. Thesis, Lincoln University. Accessed January 19, 2021. http://hdl.handle.net/10182/8676.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yang, Yi. “The influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solution.” 2017. Web. 19 Jan 2021.

Vancouver:

Yang Y. The influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solution. [Internet] [Thesis]. Lincoln University; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10182/8676.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yang Y. The influence of tannin and tannin with salivary protein on the volatility and the perceived intensity of ethyl hexanoate in a wine-like solution. [Thesis]. Lincoln University; 2017. Available from: http://hdl.handle.net/10182/8676

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

20. Sganzerla, Marla, 1986-. Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense.

Degree: 2015, Universidade Estadual de Campinas

 Abstract: The Capsicum peppers are largely used due their sensorial properties as color, pungency and aroma. These characteristics occur by the presence of determinate classes… (more)

Subjects/Keywords: Pimenta; Capsicum; Aroma; Compostos orgânicos voláteis; Otimização; Peppers; Capsicum; Aromas; Volatile organic compounds; Optimization

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APA (6th Edition):

Sganzerla, Marla, 1. (2015). Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sganzerla, Marla, 1986-. “Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 19, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sganzerla, Marla, 1986-. “Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense.” 2015. Web. 19 Jan 2021.

Vancouver:

Sganzerla, Marla 1. Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 19]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sganzerla, Marla 1. Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

21. Tucker, Kristina. Effect of Pre-Fermentation Treatments on Blanc Du Bois.

Degree: MS, Horticulture, 2017, Texas A&M University

 Blanc Du Bois accounts for a significant growth segment of the Texas Wine In-dustry as it thrives in the terroir and is disease resistant. Variability… (more)

Subjects/Keywords: Blanc Du Bois; Hyperoxygenation; PVPP; Fining; Aroma Compounds; Volatiles; White wine; Sensorial Analysis

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APA (6th Edition):

Tucker, K. (2017). Effect of Pre-Fermentation Treatments on Blanc Du Bois. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/173221

Chicago Manual of Style (16th Edition):

Tucker, Kristina. “Effect of Pre-Fermentation Treatments on Blanc Du Bois.” 2017. Masters Thesis, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/173221.

MLA Handbook (7th Edition):

Tucker, Kristina. “Effect of Pre-Fermentation Treatments on Blanc Du Bois.” 2017. Web. 19 Jan 2021.

Vancouver:

Tucker K. Effect of Pre-Fermentation Treatments on Blanc Du Bois. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/173221.

Council of Science Editors:

Tucker K. Effect of Pre-Fermentation Treatments on Blanc Du Bois. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/173221


Stellenbosch University

22. Lapalus, Emmanuelle. Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines.

Degree: MSc, Viticulture and Oenology, 2016, Stellenbosch University

ENGLISH ABSTRACT: Cabernet Sauvignon is a widely planted red grape cultivar which produces worldwide, some of the finest and most expensive red wines. The typical… (more)

Subjects/Keywords: Cabernet Sauvignon  – South Africa; Cabernet Sauvignon  – Aroma compounds; Wine  – Flavour and odour; UCTD

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APA (6th Edition):

Lapalus, E. (2016). Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/98715

Chicago Manual of Style (16th Edition):

Lapalus, Emmanuelle. “Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines.” 2016. Masters Thesis, Stellenbosch University. Accessed January 19, 2021. http://hdl.handle.net/10019.1/98715.

MLA Handbook (7th Edition):

Lapalus, Emmanuelle. “Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines.” 2016. Web. 19 Jan 2021.

Vancouver:

Lapalus E. Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines. [Internet] [Masters thesis]. Stellenbosch University; 2016. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10019.1/98715.

Council of Science Editors:

Lapalus E. Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines. [Masters Thesis]. Stellenbosch University; 2016. Available from: http://hdl.handle.net/10019.1/98715


University of Adelaide

23. Haggerty, Jade. Characterisation of the wine meta-metabolome: linking aroma profiles to yeast genotype.

Degree: 2016, University of Adelaide

 This thesis outlines the development of a high throughput headspace solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME GC-MS) method to analyse aroma compounds in… (more)

Subjects/Keywords: overexpression library; yeast; saccharomyces cerevisiae; wine; aroma compounds; GC-MS; metabolomics; SPME; genes

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APA (6th Edition):

Haggerty, J. (2016). Characterisation of the wine meta-metabolome: linking aroma profiles to yeast genotype. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/119560

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Haggerty, Jade. “Characterisation of the wine meta-metabolome: linking aroma profiles to yeast genotype.” 2016. Thesis, University of Adelaide. Accessed January 19, 2021. http://hdl.handle.net/2440/119560.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Haggerty, Jade. “Characterisation of the wine meta-metabolome: linking aroma profiles to yeast genotype.” 2016. Web. 19 Jan 2021.

Vancouver:

Haggerty J. Characterisation of the wine meta-metabolome: linking aroma profiles to yeast genotype. [Internet] [Thesis]. University of Adelaide; 2016. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2440/119560.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Haggerty J. Characterisation of the wine meta-metabolome: linking aroma profiles to yeast genotype. [Thesis]. University of Adelaide; 2016. Available from: http://hdl.handle.net/2440/119560

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Washington State University

24. [No author]. PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR .

Degree: 2011, Washington State University

 Due to the variety of cattle breeds, finishing end point, grass quality, and postmortem management, the quality of grass-fed beef is criticized as inconsistent. To… (more)

Subjects/Keywords: Animal sciences; Aging; Aroma-active compounds; Fatty acids; Grass-fed beef; Palatability

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APA (6th Edition):

author], [. (2011). PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR . (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/3496

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

author], [No. “PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR .” 2011. Thesis, Washington State University. Accessed January 19, 2021. http://hdl.handle.net/2376/3496.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

author], [No. “PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR .” 2011. Web. 19 Jan 2021.

Vancouver:

author] [. PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR . [Internet] [Thesis]. Washington State University; 2011. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2376/3496.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

author] [. PALATABILITY CONTROL POINTS FOR GRASS-FED BEEF: REVEALING THE KEY COMPOUNDS CONTRIBUTING TO BEEF FLAVOR OR OFF-FLAVOR . [Thesis]. Washington State University; 2011. Available from: http://hdl.handle.net/2376/3496

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

25. Morakul, Sumallika. Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation : Study and modeling of gas composition during the alcoholic fermentation in winemaking conditions : interest for fermentation control.

Degree: Docteur es, Biotechnologie, microbiologie, 2011, Montpellier, SupAgro

Ce travail décrit les équilibres gaz-liquide lors des fermentations alcooliques en conditions œnologiques, en se focalisant sur les composés d'arôme les plus abondants : isobutanol,… (more)

Subjects/Keywords: Arômes; Fermentation; Vin; Transfert gaz/liquide; Modélisation; Aroma compounds; Fermentation; Wine; Gas/liquid transfer; Modelling

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APA (6th Edition):

Morakul, S. (2011). Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation : Study and modeling of gas composition during the alcoholic fermentation in winemaking conditions : interest for fermentation control. (Doctoral Dissertation). Montpellier, SupAgro. Retrieved from http://www.theses.fr/2011NSAM0005

Chicago Manual of Style (16th Edition):

Morakul, Sumallika. “Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation : Study and modeling of gas composition during the alcoholic fermentation in winemaking conditions : interest for fermentation control.” 2011. Doctoral Dissertation, Montpellier, SupAgro. Accessed January 19, 2021. http://www.theses.fr/2011NSAM0005.

MLA Handbook (7th Edition):

Morakul, Sumallika. “Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation : Study and modeling of gas composition during the alcoholic fermentation in winemaking conditions : interest for fermentation control.” 2011. Web. 19 Jan 2021.

Vancouver:

Morakul S. Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation : Study and modeling of gas composition during the alcoholic fermentation in winemaking conditions : interest for fermentation control. [Internet] [Doctoral dissertation]. Montpellier, SupAgro; 2011. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2011NSAM0005.

Council of Science Editors:

Morakul S. Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation : Study and modeling of gas composition during the alcoholic fermentation in winemaking conditions : interest for fermentation control. [Doctoral Dissertation]. Montpellier, SupAgro; 2011. Available from: http://www.theses.fr/2011NSAM0005


Universitat Politècnica de València

26. Rambla Nebot, Jose Luis. GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT .

Degree: 2017, Universitat Politècnica de València

 [EN] Fruits both produce and emit volatile chemical compounds. These are short-chained low polarity molecules involved in many processes, and they are responsible of our… (more)

Subjects/Keywords: Volatile compounds; Tomato; Fruit; QTLs; GC-MS; Metabolomics; Flavour; Aroma; RILs; ILs.

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APA (6th Edition):

Rambla Nebot, J. L. (2017). GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/61768

Chicago Manual of Style (16th Edition):

Rambla Nebot, Jose Luis. “GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT .” 2017. Doctoral Dissertation, Universitat Politècnica de València. Accessed January 19, 2021. http://hdl.handle.net/10251/61768.

MLA Handbook (7th Edition):

Rambla Nebot, Jose Luis. “GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT .” 2017. Web. 19 Jan 2021.

Vancouver:

Rambla Nebot JL. GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10251/61768.

Council of Science Editors:

Rambla Nebot JL. GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT . [Doctoral Dissertation]. Universitat Politècnica de València; 2017. Available from: http://hdl.handle.net/10251/61768


Brno University of Technology

27. Christovová, Silvia. Vybrané validační parametry metody stanovení aromatických látek bezu černého: The chosen validation parameters of method for assessment of aroma compounds in elderberries.

Degree: 2019, Brno University of Technology

 This bachelor thesis deals with the assessment of aroma active compounds in elderberries (Sambucus nigra L.). In the theoretical part the chemical composition and attributes… (more)

Subjects/Keywords: aromatické látky; bez černý; SPME-GC; validace; aroma compounds; elder-berries; SPME-GC; validation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Christovová, S. (2019). Vybrané validační parametry metody stanovení aromatických látek bezu černého: The chosen validation parameters of method for assessment of aroma compounds in elderberries. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/5322

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Christovová, Silvia. “Vybrané validační parametry metody stanovení aromatických látek bezu černého: The chosen validation parameters of method for assessment of aroma compounds in elderberries.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/5322.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Christovová, Silvia. “Vybrané validační parametry metody stanovení aromatických látek bezu černého: The chosen validation parameters of method for assessment of aroma compounds in elderberries.” 2019. Web. 19 Jan 2021.

Vancouver:

Christovová S. Vybrané validační parametry metody stanovení aromatických látek bezu černého: The chosen validation parameters of method for assessment of aroma compounds in elderberries. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/5322.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Christovová S. Vybrané validační parametry metody stanovení aromatických látek bezu černého: The chosen validation parameters of method for assessment of aroma compounds in elderberries. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/5322

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

28. Melikantová, Marcela. Stanovení aromaticky aktivních látek v netradičních typech drobného ovoce: Assessment of aroma active compounds in unconventional fruit types.

Degree: 2019, Brno University of Technology

 The aim of this bachelor thesis is the assessment of aroma active compounds in unconventional fruit types, sea buckthorn (Hippopha rhamnoides L.) was chosen as… (more)

Subjects/Keywords: aromatické látky; rakytník řešetlákový; SPME-GC; aroma compounds; sea buckthorn; SPME-GC

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Melikantová, M. (2019). Stanovení aromaticky aktivních látek v netradičních typech drobného ovoce: Assessment of aroma active compounds in unconventional fruit types. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/5319

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Melikantová, Marcela. “Stanovení aromaticky aktivních látek v netradičních typech drobného ovoce: Assessment of aroma active compounds in unconventional fruit types.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/5319.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Melikantová, Marcela. “Stanovení aromaticky aktivních látek v netradičních typech drobného ovoce: Assessment of aroma active compounds in unconventional fruit types.” 2019. Web. 19 Jan 2021.

Vancouver:

Melikantová M. Stanovení aromaticky aktivních látek v netradičních typech drobného ovoce: Assessment of aroma active compounds in unconventional fruit types. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/5319.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Melikantová M. Stanovení aromaticky aktivních látek v netradičních typech drobného ovoce: Assessment of aroma active compounds in unconventional fruit types. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/5319

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

29. Pospíchalová, Alžběta. Srovnání aromatického profilu kozího vs. kravského mléka: Comparison of aroma profile of goat vs. cow milk.

Degree: 2019, Brno University of Technology

 This diploma thesis deals with the comparison of aroma compounds in goat and cow milk. The content of aroma active substances in samples of goat… (more)

Subjects/Keywords: mléko; aromaticky aktivní látky; SPME; GC; MS; milk; aroma compounds; SPME; GC; MS

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Pospíchalová, A. (2019). Srovnání aromatického profilu kozího vs. kravského mléka: Comparison of aroma profile of goat vs. cow milk. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/177447

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pospíchalová, Alžběta. “Srovnání aromatického profilu kozího vs. kravského mléka: Comparison of aroma profile of goat vs. cow milk.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/177447.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pospíchalová, Alžběta. “Srovnání aromatického profilu kozího vs. kravského mléka: Comparison of aroma profile of goat vs. cow milk.” 2019. Web. 19 Jan 2021.

Vancouver:

Pospíchalová A. Srovnání aromatického profilu kozího vs. kravského mléka: Comparison of aroma profile of goat vs. cow milk. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/177447.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pospíchalová A. Srovnání aromatického profilu kozího vs. kravského mléka: Comparison of aroma profile of goat vs. cow milk. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/177447

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

30. Bazgerová, Petra. Stanovení aromaticky aktivních látek bezu černého: Assessment of aroma active compounds in elderberries.

Degree: 2019, Brno University of Technology

 This diploma thesis deals with the determination of aroma volatile compounds in elderberry. The theoretical part describes the botanical characteristics of elderberry, the incidence and… (more)

Subjects/Keywords: aromatické látky; bez černý; SPME-GC; aroma compounds; elder-berries; SPME-GC

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bazgerová, P. (2019). Stanovení aromaticky aktivních látek bezu černého: Assessment of aroma active compounds in elderberries. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/14810

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bazgerová, Petra. “Stanovení aromaticky aktivních látek bezu černého: Assessment of aroma active compounds in elderberries.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/14810.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bazgerová, Petra. “Stanovení aromaticky aktivních látek bezu černého: Assessment of aroma active compounds in elderberries.” 2019. Web. 19 Jan 2021.

Vancouver:

Bazgerová P. Stanovení aromaticky aktivních látek bezu černého: Assessment of aroma active compounds in elderberries. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/14810.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bazgerová P. Stanovení aromaticky aktivních látek bezu černého: Assessment of aroma active compounds in elderberries. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/14810

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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