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You searched for subject:(Aromas). Showing records 1 – 26 of 26 total matches.

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University of Adelaide

1. Mendez-Costabel, Martin Pablo. Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.

Degree: 2012, University of Adelaide

 Two field trials and a regional survey were conducted in Vitis vinifera L.Merlot vineyards located in California over several seasons to investigate the effects of… (more)

Subjects/Keywords: green aromas; yield; rainfall; methoxypyrazine; irrigation; wine

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APA (6th Edition):

Mendez-Costabel, M. P. (2012). Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/84752

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):

Mendez-Costabel, Martin Pablo. “Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.” 2012. Thesis, University of Adelaide. Accessed January 19, 2021. http://hdl.handle.net/2440/84752.

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

MLA Handbook (7th Edition):

Mendez-Costabel, Martin Pablo. “Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.” 2012. Web. 19 Jan 2021.

Vancouver:

Mendez-Costabel MP. Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot. [Internet] [Thesis]. University of Adelaide; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2440/84752.

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

Council of Science Editors:

Mendez-Costabel MP. Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot. [Thesis]. University of Adelaide; 2012. Available from: http://hdl.handle.net/2440/84752

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


Universidade Nova

2. Schmitz, Fabíola Zimmermann. Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura.

Degree: 2015, Universidade Nova

 O creme de pasteleiro é uma das preparações clássicas mais utilizadas em pastelaria e a principal base para recheios de diversos produtos. Apesar de ser… (more)

Subjects/Keywords: Creme de pasteleiro; Hidrocolóides; Amido de milho; Goma xantana; Textura; Aromas

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APA (6th Edition):

Schmitz, F. Z. (2015). Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura. (Thesis). Universidade Nova. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393

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):

Schmitz, Fabíola Zimmermann. “Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura.” 2015. Thesis, Universidade Nova. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393.

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

MLA Handbook (7th Edition):

Schmitz, Fabíola Zimmermann. “Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura.” 2015. Web. 19 Jan 2021.

Vancouver:

Schmitz FZ. Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura. [Internet] [Thesis]. Universidade Nova; 2015. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393.

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

Council of Science Editors:

Schmitz FZ. Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura. [Thesis]. Universidade Nova; 2015. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393

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

3. Amores Arrocha, Antonio. Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica.

Degree: 2018, Universidad de Cádiz

 Los activadores de fermentación son productos enológicos que se están empleando para la mejora de las condiciones de crecimiento y disminución del estrés de las… (more)

Subjects/Keywords: Polen; Fermentación alcohólica; Activador fermentativo; NFA; Aromas; Cinética fermentativa

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APA (6th Edition):

Amores Arrocha, A. (2018). Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica. (Thesis). Universidad de Cádiz. Retrieved from http://hdl.handle.net/10498/21018

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):

Amores Arrocha, Antonio. “Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica.” 2018. Thesis, Universidad de Cádiz. Accessed January 19, 2021. http://hdl.handle.net/10498/21018.

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

MLA Handbook (7th Edition):

Amores Arrocha, Antonio. “Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica.” 2018. Web. 19 Jan 2021.

Vancouver:

Amores Arrocha A. Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica. [Internet] [Thesis]. Universidad de Cádiz; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10498/21018.

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

Council of Science Editors:

Amores Arrocha A. Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica. [Thesis]. Universidad de Cádiz; 2018. Available from: http://hdl.handle.net/10498/21018

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

4. Esteves, Ana Filipa Matos. Análise e caracterização de perfis voláteis de méis com e sem aromatização .

Degree: 2017, Universidade de Aveiro

 O mel é uma substância doce natural produzida pelas abelhas Apis mellifera. Os tipos de mel obtidos de diferentes origens florais apresentam aromas e sabores… (more)

Subjects/Keywords: Química dos alimentos; Mel; Compostos orgânicos voláteis; Aromas

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APA (6th Edition):

Esteves, A. F. M. (2017). Análise e caracterização de perfis voláteis de méis com e sem aromatização . (Thesis). Universidade de Aveiro. Retrieved from http://hdl.handle.net/10773/22640

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):

Esteves, Ana Filipa Matos. “Análise e caracterização de perfis voláteis de méis com e sem aromatização .” 2017. Thesis, Universidade de Aveiro. Accessed January 19, 2021. http://hdl.handle.net/10773/22640.

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

MLA Handbook (7th Edition):

Esteves, Ana Filipa Matos. “Análise e caracterização de perfis voláteis de méis com e sem aromatização .” 2017. Web. 19 Jan 2021.

Vancouver:

Esteves AFM. Análise e caracterização de perfis voláteis de méis com e sem aromatização . [Internet] [Thesis]. Universidade de Aveiro; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10773/22640.

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

Council of Science Editors:

Esteves AFM. Análise e caracterização de perfis voláteis de méis com e sem aromatização . [Thesis]. Universidade de Aveiro; 2017. Available from: http://hdl.handle.net/10773/22640

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

5. Allamy, Lucile. Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches.

Degree: Docteur es, Oenologie, 2015, Bordeaux

Depuis les années 2000, les odeurs de fruits cuits, évoquant le pruneau, la figue, ou encore la pêche cuite sont de plus en plus fréquemment… (more)

Subjects/Keywords: Arômes; Raisins; Maturité; Vins; Aromas; Grapes; Maturation; Wines

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APA (6th Edition):

Allamy, L. (2015). Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches. (Doctoral Dissertation). Bordeaux. Retrieved from http://www.theses.fr/2015BORD0362

Chicago Manual of Style (16th Edition):

Allamy, Lucile. “Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches.” 2015. Doctoral Dissertation, Bordeaux. Accessed January 19, 2021. http://www.theses.fr/2015BORD0362.

MLA Handbook (7th Edition):

Allamy, Lucile. “Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches.” 2015. Web. 19 Jan 2021.

Vancouver:

Allamy L. Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches. [Internet] [Doctoral dissertation]. Bordeaux; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015BORD0362.

Council of Science Editors:

Allamy L. Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches. [Doctoral Dissertation]. Bordeaux; 2015. Available from: http://www.theses.fr/2015BORD0362


RMIT University

6. Alqahtani, N. Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality.

Degree: 2016, RMIT University

 Oat grain, being one of the major cereals in Australia, contains various macromolecules and microconstituents including protein, lipid, dietary fibre and phytochemicals that are beneficial… (more)

Subjects/Keywords: Fields of Research; Insoluble oat fibre; Phenolic compounds; Off-aromas; UHT beverage; Gelatin-oat composites

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APA (6th Edition):

Alqahtani, N. (2016). Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:161952

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):

Alqahtani, N. “Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality.” 2016. Thesis, RMIT University. Accessed January 19, 2021. http://researchbank.rmit.edu.au/view/rmit:161952.

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

MLA Handbook (7th Edition):

Alqahtani, N. “Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality.” 2016. Web. 19 Jan 2021.

Vancouver:

Alqahtani N. Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality. [Internet] [Thesis]. RMIT University; 2016. [cited 2021 Jan 19]. Available from: http://researchbank.rmit.edu.au/view/rmit:161952.

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

Council of Science Editors:

Alqahtani N. Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality. [Thesis]. RMIT University; 2016. Available from: http://researchbank.rmit.edu.au/view/rmit:161952

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

7. CORREIA, Jackelline Larissa Albuquerque. Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue .

Degree: 2015, Universidade Federal de Pernambuco

 A aplicação de processos biotecnológicos para a produção de aromas alimentares tem apresentado um crescimento bastante significativo, já que esses aromas são classificados como aromas(more)

Subjects/Keywords: Bacillus; Hidrolisado de melaço; Acetoína; Aromas; Bacillus; Hydrolyzate of molasses; Acetoin; Aroma

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APA (6th Edition):

CORREIA, J. L. A. (2015). Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue . (Thesis). Universidade Federal de Pernambuco. Retrieved from http://repositorio.ufpe.br/handle/123456789/17135

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):

CORREIA, Jackelline Larissa Albuquerque. “Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue .” 2015. Thesis, Universidade Federal de Pernambuco. Accessed January 19, 2021. http://repositorio.ufpe.br/handle/123456789/17135.

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

MLA Handbook (7th Edition):

CORREIA, Jackelline Larissa Albuquerque. “Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue .” 2015. Web. 19 Jan 2021.

Vancouver:

CORREIA JLA. Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue . [Internet] [Thesis]. Universidade Federal de Pernambuco; 2015. [cited 2021 Jan 19]. Available from: http://repositorio.ufpe.br/handle/123456789/17135.

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

Council of Science Editors:

CORREIA JLA. Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue . [Thesis]. Universidade Federal de Pernambuco; 2015. Available from: http://repositorio.ufpe.br/handle/123456789/17135

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


Universidade Estadual de Campinas

8. 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


Universitat Politècnica de València

9. Gutiérrez Linares, Alicia. Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) .

Degree: 2013, Universitat Politècnica de València

 La carencia de nitrógeno es uno de los principales problemas encontrados en la elaboración del vino, especialmente relacionados con fermentaciones lentas e incompletas. En condiciones… (more)

Subjects/Keywords: Nitrógeno; Levaduras vínicas comerciales; Fermentación alcohólica; Crecimiento celular; Capacidad fermentativa; Producción de aromas; Adiciones nitrogenadas

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APA (6th Edition):

Gutiérrez Linares, A. (2013). Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/30774

Chicago Manual of Style (16th Edition):

Gutiérrez Linares, Alicia. “Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) .” 2013. Doctoral Dissertation, Universitat Politècnica de València. Accessed January 19, 2021. http://hdl.handle.net/10251/30774.

MLA Handbook (7th Edition):

Gutiérrez Linares, Alicia. “Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) .” 2013. Web. 19 Jan 2021.

Vancouver:

Gutiérrez Linares A. Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2013. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10251/30774.

Council of Science Editors:

Gutiérrez Linares A. Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) . [Doctoral Dissertation]. Universitat Politècnica de València; 2013. Available from: http://hdl.handle.net/10251/30774


Curtin University of Technology

10. Kennison, Kristen Renee. Smoke derived taint in grapes and wine .

Degree: 2011, Curtin University of Technology

 Smoke derived taint in grapes and wine is an issue of increasing significance and severity for the wine industry internationally. On commencement of this research,… (more)

Subjects/Keywords: wine; grapes; smoke exposure to grapevines; smoke aromas; flavours and compounds; Smoke derived taint

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APA (6th Edition):

Kennison, K. R. (2011). Smoke derived taint in grapes and wine . (Thesis). Curtin University of Technology. Retrieved from http://hdl.handle.net/20.500.11937/1506

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):

Kennison, Kristen Renee. “Smoke derived taint in grapes and wine .” 2011. Thesis, Curtin University of Technology. Accessed January 19, 2021. http://hdl.handle.net/20.500.11937/1506.

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

MLA Handbook (7th Edition):

Kennison, Kristen Renee. “Smoke derived taint in grapes and wine .” 2011. Web. 19 Jan 2021.

Vancouver:

Kennison KR. Smoke derived taint in grapes and wine . [Internet] [Thesis]. Curtin University of Technology; 2011. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/20.500.11937/1506.

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

Council of Science Editors:

Kennison KR. Smoke derived taint in grapes and wine . [Thesis]. Curtin University of Technology; 2011. Available from: http://hdl.handle.net/20.500.11937/1506

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


Universidade do Porto

11. Gomes, Paula Cristina Baldaia Martins Silva. Engineering perfumes.

Degree: 2005, Universidade do Porto

Tese de doutoramento. Engenharia Química. 2005. Faculdade de Engenharia. Universidade do Porto Advisors/Committee Members: Rodrigues, Alírio Egídio, Mata, Vera Lúcia Gomes, Universidade do Porto. Faculdade de Engenharia.

Subjects/Keywords: Engenharia química; Indústria de aromas; Fragrância; Indústria de perfumes

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APA (6th Edition):

Gomes, P. C. B. M. S. (2005). Engineering perfumes. (Thesis). Universidade do Porto. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902

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):

Gomes, Paula Cristina Baldaia Martins Silva. “Engineering perfumes.” 2005. Thesis, Universidade do Porto. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902.

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

MLA Handbook (7th Edition):

Gomes, Paula Cristina Baldaia Martins Silva. “Engineering perfumes.” 2005. Web. 19 Jan 2021.

Vancouver:

Gomes PCBMS. Engineering perfumes. [Internet] [Thesis]. Universidade do Porto; 2005. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902.

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

Council of Science Editors:

Gomes PCBMS. Engineering perfumes. [Thesis]. Universidade do Porto; 2005. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902

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

12. Máurean Salli Tavares Barroso. Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria.

Degree: Master, 2011, Pontifícia Universidade Católica do Rio Grande do Sul

Achyrocline satureioides, também conhecida como marcela é uma ervaaromática muito usada no Brasil e em outros países da América do Sul, devido as suas propriedades… (more)

Subjects/Keywords: ENGENHARIA DE MATERIAIS; ENGENHARIA QUÍMICA; AROMAS; CROMATOGRAFIA; EXTRAÇÃO SUPERCRÍTICA; ÓLEOS ESSENCIAIS; PLANTAS AROMÁTICAS; ENGENHARIA DE MATERIAIS E METALURGICA

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

APA (6th Edition):

Barroso, M. S. T. (2011). Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria. (Masters Thesis). Pontifícia Universidade Católica do Rio Grande do Sul. Retrieved from http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;

Chicago Manual of Style (16th Edition):

Barroso, Máurean Salli Tavares. “Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria.” 2011. Masters Thesis, Pontifícia Universidade Católica do Rio Grande do Sul. Accessed January 19, 2021. http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;.

MLA Handbook (7th Edition):

Barroso, Máurean Salli Tavares. “Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria.” 2011. Web. 19 Jan 2021.

Vancouver:

Barroso MST. Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria. [Internet] [Masters thesis]. Pontifícia Universidade Católica do Rio Grande do Sul; 2011. [cited 2021 Jan 19]. Available from: http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;.

Council of Science Editors:

Barroso MST. Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria. [Masters Thesis]. Pontifícia Universidade Católica do Rio Grande do Sul; 2011. Available from: http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;


Stellenbosch University

13. Wilson, Christine Leigh. Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines.

Degree: MScAgric, Viticulture and Oenology, 2017, Stellenbosch University

 ENGLISH ABSTRACT: South African Chenin Blanc is gaining recognition for its high quality both domestically and abroad. As the most widely-planted cultivar in the country,… (more)

Subjects/Keywords: Chenin Blanc wine; Thiols  – Sensory stimulation; Wine  – Quality; Wine  – Aromas  – Sensory evaluation; Wine  – Chemical compounds; UCTD

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

APA (6th Edition):

Wilson, C. L. (2017). Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/101250

Chicago Manual of Style (16th Edition):

Wilson, Christine Leigh. “Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines.” 2017. Masters Thesis, Stellenbosch University. Accessed January 19, 2021. http://hdl.handle.net/10019.1/101250.

MLA Handbook (7th Edition):

Wilson, Christine Leigh. “Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines.” 2017. Web. 19 Jan 2021.

Vancouver:

Wilson CL. Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10019.1/101250.

Council of Science Editors:

Wilson CL. Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/101250


Universidade do Porto

14. Pereira, Alexandra Maria da Silva. Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP.

Degree: 2012, Universidade do Porto

Tese de mestrado integrado. Engenharia Química. Faculdade de Engenharia. Universidade do Porto. 2008 Advisors/Committee Members: Santos, Lúcia Maria da Silveira, Universidade do Porto. Faculdade de Engenharia.

Subjects/Keywords: Produção de sabão; Óleos alimentares; Reciclagem; Óleos essenciais; Aromas

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APA (6th Edition):

Pereira, A. M. d. S. (2012). Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP. (Thesis). Universidade do Porto. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096

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):

Pereira, Alexandra Maria da Silva. “Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP.” 2012. Thesis, Universidade do Porto. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096.

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

MLA Handbook (7th Edition):

Pereira, Alexandra Maria da Silva. “Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP.” 2012. Web. 19 Jan 2021.

Vancouver:

Pereira AMdS. Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP. [Internet] [Thesis]. Universidade do Porto; 2012. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096.

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

Council of Science Editors:

Pereira AMdS. Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP. [Thesis]. Universidade do Porto; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096

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

15. Carquet, Marie. Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway.

Degree: Docteur es, Ingénierie Microbienne et Enzymatique, 2015, Toulouse, INSA

Afin d’optimiser la production d’un composé d’intérêt tout en évitant les conséquences néfastes sur la viabilité cellulaire, un défi majeur de l’ingénierie métabolique est d’obtenir… (more)

Subjects/Keywords: Ingénierie métabolique combinatoire; Saccharomyces cerevisiae; Régulation transcriptionnelle; Caroténoïdes; Dioxygénases; Arômes; Combinatorial metabolic engineering; Saccharomyces cerevisiae; Transcriptional regulation; Carotenoids; Dioxygenases; Aromas; 572.8

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APA (6th Edition):

Carquet, M. (2015). Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway. (Doctoral Dissertation). Toulouse, INSA. Retrieved from http://www.theses.fr/2015ISAT0024

Chicago Manual of Style (16th Edition):

Carquet, Marie. “Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway.” 2015. Doctoral Dissertation, Toulouse, INSA. Accessed January 19, 2021. http://www.theses.fr/2015ISAT0024.

MLA Handbook (7th Edition):

Carquet, Marie. “Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway.” 2015. Web. 19 Jan 2021.

Vancouver:

Carquet M. Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway. [Internet] [Doctoral dissertation]. Toulouse, INSA; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015ISAT0024.

Council of Science Editors:

Carquet M. Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway. [Doctoral Dissertation]. Toulouse, INSA; 2015. Available from: http://www.theses.fr/2015ISAT0024

16. Bastard, Alexandre. Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak.

Degree: Docteur es, Sciences de l'alimentation, 2015, Université de Bourgogne

La fermentation malolactique permet une désacidification et une amélioration de la qualité du vin. Elle est réalisée par des bactéries lactiques principalement de l’espèce Oenococcus… (more)

Subjects/Keywords: Oenococcus oeni; Biofilm; Vin; Fermentation malolactique; Arômes; Fût de chêne; Elevage; Oenococcus oeni; Biofilm; Wine; Malolactic Fermentation,; Oak barrel aging; Aromas; 641.22; 579

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

APA (6th Edition):

Bastard, A. (2015). Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2015DIJOS069

Chicago Manual of Style (16th Edition):

Bastard, Alexandre. “Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak.” 2015. Doctoral Dissertation, Université de Bourgogne. Accessed January 19, 2021. http://www.theses.fr/2015DIJOS069.

MLA Handbook (7th Edition):

Bastard, Alexandre. “Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak.” 2015. Web. 19 Jan 2021.

Vancouver:

Bastard A. Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015DIJOS069.

Council of Science Editors:

Bastard A. Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak. [Doctoral Dissertation]. Université de Bourgogne; 2015. Available from: http://www.theses.fr/2015DIJOS069

17. Rollero, Stéphanie. Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation.

Degree: Docteur es, Biotechnologie, microbiologie, 2015, Montpellier, SupAgro

Les arômes fermentaires (alcools supérieurs, esters) jouent un rôle important dans le profil organoleptique des vins jeunes. Leur production dépend à la fois de la… (more)

Subjects/Keywords: Levure S. cerevisiae; Fermentation alcoolique; Arômes; Métabolisme et physiologie; Suivi en ligne; Yeast S. cerevisiae; Winemaking fermentation; Aromas; Metabolism and physiology; On line monitoring

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

APA (6th Edition):

Rollero, S. (2015). Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation. (Doctoral Dissertation). Montpellier, SupAgro. Retrieved from http://www.theses.fr/2015NSAM0009

Chicago Manual of Style (16th Edition):

Rollero, Stéphanie. “Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation.” 2015. Doctoral Dissertation, Montpellier, SupAgro. Accessed January 19, 2021. http://www.theses.fr/2015NSAM0009.

MLA Handbook (7th Edition):

Rollero, Stéphanie. “Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation.” 2015. Web. 19 Jan 2021.

Vancouver:

Rollero S. Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation. [Internet] [Doctoral dissertation]. Montpellier, SupAgro; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015NSAM0009.

Council of Science Editors:

Rollero S. Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation. [Doctoral Dissertation]. Montpellier, SupAgro; 2015. Available from: http://www.theses.fr/2015NSAM0009

18. Sanchez Echeverri , Daniel Alberto. Influencia de los aceites esenciales en el estado de ánimo de los niños .

Degree: 2014, Universidad de los Andes

 El trabajo se basa en la investigación sobre la influencia de los aceites esenciales en el comportamiento del ser humano. Esta investigación comienza con la… (more)

Subjects/Keywords: Aceites Esenciales; Aromas; Olores; Marketing; Olfativo; Influencia; Niños; Educación; Juego; Aprendizaje; Lúdica

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

APA (6th Edition):

Sanchez Echeverri , D. A. (2014). Influencia de los aceites esenciales en el estado de ánimo de los niños . (Thesis). Universidad de los Andes. Retrieved from http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf

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):

Sanchez Echeverri , Daniel Alberto. “Influencia de los aceites esenciales en el estado de ánimo de los niños .” 2014. Thesis, Universidad de los Andes. Accessed January 19, 2021. http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf.

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

MLA Handbook (7th Edition):

Sanchez Echeverri , Daniel Alberto. “Influencia de los aceites esenciales en el estado de ánimo de los niños .” 2014. Web. 19 Jan 2021.

Vancouver:

Sanchez Echeverri DA. Influencia de los aceites esenciales en el estado de ánimo de los niños . [Internet] [Thesis]. Universidad de los Andes; 2014. [cited 2021 Jan 19]. Available from: http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf.

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

Council of Science Editors:

Sanchez Echeverri DA. Influencia de los aceites esenciales en el estado de ánimo de los niños . [Thesis]. Universidad de los Andes; 2014. Available from: http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf

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

19. Garcia Salazar , Angela Natalia. CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S.

Degree: 2013, Universidad de los Andes

 El presente trabajo pretende mostrar la investigación realizada para la consolidación de la empresa Perfumes con Estilo S.A.S, empresa dedicada a la producción y comercialización… (more)

Subjects/Keywords: Perfumes; Aspiracional; Fragancias; Aromas; Familias Olfativas; Sector Cosmético; Propiedades piel.

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APA (6th Edition):

Garcia Salazar , A. N. (2013). CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. (Thesis). Universidad de los Andes. Retrieved from http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf

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):

Garcia Salazar , Angela Natalia. “CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. ” 2013. Thesis, Universidad de los Andes. Accessed January 19, 2021. http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf.

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

MLA Handbook (7th Edition):

Garcia Salazar , Angela Natalia. “CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. ” 2013. Web. 19 Jan 2021.

Vancouver:

Garcia Salazar AN. CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. [Internet] [Thesis]. Universidad de los Andes; 2013. [cited 2021 Jan 19]. Available from: http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf.

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

Council of Science Editors:

Garcia Salazar AN. CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. [Thesis]. Universidad de los Andes; 2013. Available from: http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf

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

20. Mnayer, Dima. Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials.

Degree: Docteur es, Chimie, 2014, Avignon

Les huiles essentielles et les arômes des plantes constituent un réel potentiel pour l’industrie dans le but de substituer aux composés synthétiques ayant des effets… (more)

Subjects/Keywords: Extraction; Huiles essentielles et arômes; Activité antioxydante; Turbo hydrodistillation; Ultrasons; Solvants alternatifs; Chimie verte; Turbo hydrodistillation; Ultrasounds; Extraction; Essential oils and aromas; Antioxidant activity; Alternative solvents; Green chemistry; 660

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APA (6th Edition):

Mnayer, D. (2014). Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials. (Doctoral Dissertation). Avignon. Retrieved from http://www.theses.fr/2014AVIG0257

Chicago Manual of Style (16th Edition):

Mnayer, Dima. “Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials.” 2014. Doctoral Dissertation, Avignon. Accessed January 19, 2021. http://www.theses.fr/2014AVIG0257.

MLA Handbook (7th Edition):

Mnayer, Dima. “Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials.” 2014. Web. 19 Jan 2021.

Vancouver:

Mnayer D. Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials. [Internet] [Doctoral dissertation]. Avignon; 2014. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2014AVIG0257.

Council of Science Editors:

Mnayer D. Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials. [Doctoral Dissertation]. Avignon; 2014. Available from: http://www.theses.fr/2014AVIG0257


Universitat Autònoma de Barcelona

21. Martínez Avil, Oscar Mauricio. Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies.

Degree: Departament d'Enginyeria Química, Biològica i Ambiental, 2018, Universitat Autònoma de Barcelona

 This thesis focuses on the use of solid-state fermentation (SSF) as an alternative approach to the bioproduction of value-added aroma compounds through the valorization of… (more)

Subjects/Keywords: Fermentació en estat sòlid; Fermentación en estado sólido; Solid-state fermentation; Aromes; Aromas; Aroma compounds; Residu agroindustrial; Residuo agroindustrial; Agro-industrial reside; Tecnologies; 663/664

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APA (6th Edition):

Martínez Avil, O. M. (2018). Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies. (Thesis). Universitat Autònoma de Barcelona. Retrieved from http://hdl.handle.net/10803/663837

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):

Martínez Avil, Oscar Mauricio. “Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies.” 2018. Thesis, Universitat Autònoma de Barcelona. Accessed January 19, 2021. http://hdl.handle.net/10803/663837.

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

MLA Handbook (7th Edition):

Martínez Avil, Oscar Mauricio. “Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies.” 2018. Web. 19 Jan 2021.

Vancouver:

Martínez Avil OM. Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies. [Internet] [Thesis]. Universitat Autònoma de Barcelona; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10803/663837.

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

Council of Science Editors:

Martínez Avil OM. Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies. [Thesis]. Universitat Autònoma de Barcelona; 2018. Available from: http://hdl.handle.net/10803/663837

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

22. Poitou, Xavier. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin.

Degree: Docteur es, Oenologie, 2016, Bordeaux

La famille aromatique du végétal dans les vins rouges recouvre une large diversité de nuances. Nos travaux révèlent que celles-ci n’ont pas toujours de lien… (more)

Subjects/Keywords: Vins rouges; Arômes végétaux; Maturité; Pressurage; 1,8-cinéole; Salicylate de méthyle; Red wines; Green aromas; Ripeness; Pressing of marc; 1,8-cinéole; Methyl salicylate

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

APA (6th Edition):

Poitou, X. (2016). Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin. (Doctoral Dissertation). Bordeaux. Retrieved from http://www.theses.fr/2016BORD0407

Chicago Manual of Style (16th Edition):

Poitou, Xavier. “Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin.” 2016. Doctoral Dissertation, Bordeaux. Accessed January 19, 2021. http://www.theses.fr/2016BORD0407.

MLA Handbook (7th Edition):

Poitou, Xavier. “Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin.” 2016. Web. 19 Jan 2021.

Vancouver:

Poitou X. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin. [Internet] [Doctoral dissertation]. Bordeaux; 2016. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2016BORD0407.

Council of Science Editors:

Poitou X. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin. [Doctoral Dissertation]. Bordeaux; 2016. Available from: http://www.theses.fr/2016BORD0407


Brno University of Technology

23. Fink, Michael. Podnikatelský záměr firmy: Business Plan.

Degree: 2019, Brno University of Technology

 The subject of this thesis is to create a business plan to build a branch office of Zan-Aromi Ltd. based in the Czech Republic. Foundation… (more)

Subjects/Keywords: Podnikatelský záměr; finanční plán; marketingový plán; pobočka; firma; spotřební daň; propagace; distribuce; aromata; vinařské potřeby; enolog; Slovenská republika; Business plan; financial plan; marketing plan; branch; company; excise; propagation; distribution; aromas; growing needs; enologist; the Slovak Republic

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

APA (6th Edition):

Fink, M. (2019). Podnikatelský záměr firmy: Business Plan. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/6650

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):

Fink, Michael. “Podnikatelský záměr firmy: Business Plan.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/6650.

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

MLA Handbook (7th Edition):

Fink, Michael. “Podnikatelský záměr firmy: Business Plan.” 2019. Web. 19 Jan 2021.

Vancouver:

Fink M. Podnikatelský záměr firmy: Business Plan. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/6650.

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

Council of Science Editors:

Fink M. Podnikatelský záměr firmy: Business Plan. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/6650

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

24. Chaabani, Emna. Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus.

Degree: Docteur es, Sciences Agronomiques, 2019, Avignon; Université de Carthage (Tunisie)

Le développement de la chimie verte, l’épuisement des ressources pétrolières et la prise de conscience des risques liée à l’utilisation des solvants pétroliers ont conduit… (more)

Subjects/Keywords: Pistacia lentiscus; Solvants alternatifs; Eco-extraction; COSMO-RS; Huile végétale; Arômes; Antioxydants; Activité anti-inflammatoire; Activité antioxydante; Pistacia lentiscus; Alternative solvents; Eco-extraction; COSMO-RS; Vegetable oil; Aromas; Antioxidants; Anti-inflammatory activity; Antioxidant activity

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

APA (6th Edition):

Chaabani, E. (2019). Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus. (Doctoral Dissertation). Avignon; Université de Carthage (Tunisie). Retrieved from http://www.theses.fr/2019AVIG0714

Chicago Manual of Style (16th Edition):

Chaabani, Emna. “Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus.” 2019. Doctoral Dissertation, Avignon; Université de Carthage (Tunisie). Accessed January 19, 2021. http://www.theses.fr/2019AVIG0714.

MLA Handbook (7th Edition):

Chaabani, Emna. “Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus.” 2019. Web. 19 Jan 2021.

Vancouver:

Chaabani E. Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus. [Internet] [Doctoral dissertation]. Avignon; Université de Carthage (Tunisie); 2019. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2019AVIG0714.

Council of Science Editors:

Chaabani E. Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus. [Doctoral Dissertation]. Avignon; Université de Carthage (Tunisie); 2019. Available from: http://www.theses.fr/2019AVIG0714


Universitat Politècnica de València

25. Mifsud Grau, María. Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes .

Degree: 2008, Universitat Politècnica de València

 La preocupación por las cuestiones ambientales ha hecho que en los últimos años surja todo un enfoque dentro de la química, denominado Química Sostenible que… (more)

Subjects/Keywords: Química sostenible fina verde; Catálisis heterogenea; Catálisis básica; Oxidación de Baeyer-Villiger; Transesterificación; Heck; Condensación aldólica; Biomasa; Surfactantes; Hidrogenación; Nabumetona; D-decalactona; Productos de alto valor añadido; Fármacos aromas frambuesa melonal; Zeolitas hidrotalcitas

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

APA (6th Edition):

Mifsud Grau, M. (2008). Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/1821

Chicago Manual of Style (16th Edition):

Mifsud Grau, María. “Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes .” 2008. Doctoral Dissertation, Universitat Politècnica de València. Accessed January 19, 2021. http://hdl.handle.net/10251/1821.

MLA Handbook (7th Edition):

Mifsud Grau, María. “Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes .” 2008. Web. 19 Jan 2021.

Vancouver:

Mifsud Grau M. Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2008. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10251/1821.

Council of Science Editors:

Mifsud Grau M. Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes . [Doctoral Dissertation]. Universitat Politècnica de València; 2008. Available from: http://hdl.handle.net/10251/1821

26. Sousa, Gardenia Martins de, 1985-. Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers.

Degree: 2018, Universidade Estadual de Campinas

 Abstract: Natural flavors that present great commercial importance and wide range of biological activities have attracted attention of researchers. á-terpineol is a monoterpenoid found in… (more)

Subjects/Keywords: Alfa-terpineol; Biotransformação; Limoneno; Sphingobium sp; Aromas naturais; Atividade biológica; Obesidade; Alfa-terpineol; Biotransformation; Limonene; Sphingobium sp.; Natural flavourings; Biological activity; Obesity

…segurança da criança sustentada por um braço forte...” (Edith Stein) 9 RESUMO Aromas… …Palavras chave: α-terpineol, biotransformação, limoneno, Sphingobium sp., aromas naturais… …23 3.1. AROMAS… …23 3.2. OBTENÇÃO DE COMPOSTOS DE AROMAS NATURAIS POR VIA BIOTECNOLÓGICA… …DIONÍSIO; PASTORE, 2009; WRIGHT, 2010). O setor de aromas e fragrâncias, em suas diversas… 

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APA (6th Edition):

Sousa, Gardenia Martins de, 1. (2018). Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329

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):

Sousa, Gardenia Martins de, 1985-. “Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers.” 2018. Thesis, Universidade Estadual de Campinas. Accessed January 19, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329.

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

MLA Handbook (7th Edition):

Sousa, Gardenia Martins de, 1985-. “Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers.” 2018. Web. 19 Jan 2021.

Vancouver:

Sousa, Gardenia Martins de 1. Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers. [Internet] [Thesis]. Universidade Estadual de Campinas; 2018. [cited 2021 Jan 19]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329.

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

Council of Science Editors:

Sousa, Gardenia Martins de 1. Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers. [Thesis]. Universidade Estadual de Campinas; 2018. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329

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

.