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Thematische Bibliographien / Aroma / Dissertationen

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Dissertationen zum Thema „Aroma“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Kant, Avinash. "Starch-aroma interactions." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403302.

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2

Гладченко, Оксана Робертівна, Оксана Робертовна Гладченко, Oksana Robertivna Hladchenko, and A. Shymarina. "Why aroma marketing?" Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/17143.

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3

Haines, David Sean. "Osmologies : towards aroma composition." Phd thesis, Sydney College of the Arts, 2012. http://hdl.handle.net/2123/14423.

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4

Bernath, Konrad. "Das Böckser-Aroma in Wein /." Zürich, 1997. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=12079.

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5

Persson, Gabriel, Henrik Haegermark, and Markus Kvarnvik. "Aroma Theory: Scenting the Attitude." Thesis, Linnéuniversitetet, Ekonomihögskolan, ELNU, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-10547.

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The thesis examines the relationship between consumer attitudes and a scented shopping environment. A relationship and phenomena concerning scent marketing, which could be seen as one of the more provocative forms of marketing since the human sense of smell, is connected to the limbic system where motivation and attitudes are created. The use of scent marketing has, so far, been proven effective in sales increasing whereas it is one of the less explored forms of marketing. The purpose of the thesis is to answer the following question: Is it possible to find differences in consumer attitudes in

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6

Lam, Siu-ping, and 林少萍. "Aroma profiles of soy sauces." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221105.

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7

Lam, Siu-ping. "Aroma profiles of soy sauces /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21185591.

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8

Robinson, Anthony. "Environmental influences on grape aroma potential." Thesis, Robinson, Anthony (2011) Environmental influences on grape aroma potential. PhD thesis, Murdoch University, 2011. https://researchrepository.murdoch.edu.au/id/eprint/5832/.

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Understanding the source of wine volatile compounds and the mechanisms that influence their formation through grape growing, winemaking and storage is essential for wine businesses when developing strategies to produce wines with specific sensory attributes that appeal to target markets. The objective of this research was to develop a greater understanding of the environmental influences that drive flavour formation in grapes and translate this information into awareness of the limitations of site and region in producing wines to specification. A novel analytical method was developed utilising

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9

Spillman, Philip John. "Oak wood contribution to wine aroma /." Title page, contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09AHP/09ahps756.pdf.

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10

Albano, Neide Munhoz. "A essência dos aromas e o aroma das essências : por um protótipo de glossário terminológico da aromaterapia." Universidade Estadual de Londrina. Centro de Letras e Ciências Humanas. Programa de Pós-Graduação em Estudos da Linguagem, 2010. http://www.bibliotecadigital.uel.br/document/?code=vtls000161004.

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O suporte teórico deste trabalho tem como base a compreensão de novas possibilidades da Terminologia, a partir das perspectivas propostas por Cabré (1999), delineando-a como campo interdisciplinar em que os termos, até então assim denominados, nada mais seriam que itens lexicais ativados em contextos específicos pela língua posta em funcionamento, a Teoria Comunicativa da Terminologia, ou simplesmente a TCT. Desta forma, a possibilidade da variação terminológica, plenamente aceita pela TCT, distanciando-se dos estudos teóricos tradicionais que propunham a descrição e análise do léxico de uma d

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Isci, Asli. "Recovery Of Strawberry Aroma Compounds By Pervaporation." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605084/index.pdf.

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Pervaporation is a selective membrane technique in which a liquid feed mixture is separated by means of partial vaporization through a non-porous perm-selective membrane. This method can be used for the recovery of heat sensitive aroma compounds to avoid them from thermal damage in beverage industries. The main objective of this study was to determine the effects of feed temperature (30, 40, 50&deg<br>C), composition (different model solutions, strawberry essence), concentration (50, 100, 150 ppm) and permeate pressure (4, 8 mbar) on the recovery of aroma compounds of strawberry by pervaporat

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Ilc, Tina. "Role of cytochromes P450 in wine aroma." Thesis, Strasbourg, 2015. http://www.theses.fr/2015STRAJ083/document.

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L’annotation détaillée de la superfamille des cytochromes P450 dans le génome de la vigne nous a permis d’étudier sa structure génétique, sa phylogénie et son expression, mais aussi d’identifier des gènes dont l’expression est activée dans le grain à maturité, lors de la synthèse de nombreux composés aromatiques. La lactone du vin est la molécule dont le seuil de détection olfactive est le plus bas, ce qui en fait un composant essentiel de l’arôme du vin. Nous avons pu démontrer que cette lactone se forme au cours du vieillissement du vin par une réaction lente et non-enzymatique à partir du 8

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Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.

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A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity o

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Al-Kateb, Huda M. "Aroma characteristics of some lemon-flavoured herbs." Thesis, University of Reading, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.421604.

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Marriott, Raymond. "The phytochemistry of blackcurrant flavour and aroma." Thesis, University of Bath, 1986. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760553.

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Costa, Argentina Sampaio. "Taxonomia polifasica de Neurospora produtoras de aroma." [s.n.], 1999. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255730.

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Orientador: Vanderlei Perez Canhos<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-07-26T05:43:40Z (GMT). No. of bitstreams: 1 Costa_ArgentinaSampaio_D.pdf: 3583472 bytes, checksum: 141d7e7d0a97209e763b1d63b2769a7b (MD5) Previous issue date: 1999<br>Resumo: Foi efetuado um estudo taxonômico de vinte e duas linhagens de Neurospora isoladas de beiju de mandioca e vegetação queimada nos Estados do Maranhão e São Paulo. As linhagens estudadas foram caracterizadas quanto à sua morfologia, perfil de proteínas totais,

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Pinheiro, Denise Maria. "Biotransformação de terpenos em compostos de aroma." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256712.

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Orientador: Glaucia Maria Pastore<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T20:52:48Z (GMT). No. of bitstreams: 1 Pinheiro_DeniseMaria_D.pdf: 8292543 bytes, checksum: f388836a2d16e3e97cec519efcedbbcb (MD5) Previous issue date: 2004<br>Doutorado

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CHIARELLI, PERDOMO IGOR. "PRODUCTION OF NATURAL AROMA COMPOUNDS BY BIOCATALYSIS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/694810.

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Gli esteri svolgono un ruolo rilevante nell'industria alimentare, sono tra i composti più importanti e versatili di aromi e fragranze naturali in alimenti, bevande e cosmetici. La loro preparazione da substrati naturali e l'utilizzo di bioprocessi (eg. fermentazione o reazioni enzimatiche) è attrattivo, perché il prodotto finale può essere etichettato e commercializzato in UE e USA come naturale. Pertanto, nuovi approcci biotecnologici per ottenere aromi sono desiderati, una volta che siano efficienti e sostenibili. Molti esteri con proprietà aromatiche possono essere ottenuti enzimaticam

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Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.

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20

Kirsch, Lara [Verfasser]. "Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma / Lara Kirsch." München : Verlag Dr. Hut, 2019. http://d-nb.info/1192568257/34.

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Kirsch, Sarah Lara [Verfasser]. "Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma / Lara Kirsch." München : Verlag Dr. Hut, 2019. http://nbn-resolving.de/urn:nbn:de:101:1-2019080923381229335275.

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Molina, Gustavo 1983. "Biotechnological production of aroma compounds by the biotransformation of terpenes = Produção biotecnológica de compostos de aroma por biotransformação de terpenos." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254207.

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Orientador: Gláucia Maria Pastore<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-25T05:52:01Z (GMT). No. of bitstreams: 1 Molina_Gustavo_D.pdf: 62790925 bytes, checksum: aac4f7324e48e27f7a1b9fdc0102ecd7 (MD5) Previous issue date: 2014<br>Resumo: Este trabalho de doutorado teve como principal objetivo estudar a produção biotecnológica de compostos de aroma a partir da biotransformação de terpenos, analisando potenciais biocatalisadores, processos bioquímicos diferenciados e a otimização das condições de proc

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Pearson, Kris S. K. "The effect of dispersion mechanisms on aroma delivery." Thesis, University of Nottingham, 2005. http://eprints.nottingham.ac.uk/12881/.

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Dispersion of aroma compounds in food matrices is a common process in the production of many food products. However, the degrees of dispersion on the distribution and subsequent release of these compounds during consumption may have considerable consequences for perception of these flavours. This thesis investigates the effects of a range of dispersion techniques on the delivery and release of aroma compounds from several solid and semi-solid matrices which commonly contain added flavourings. Dispersion was achieved on three main scales ranging from molecular, through micro regions to physical

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Jublot, Lionel. "Aroma analysis using novel direct mass spectrometric systems." Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.433978.

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Rodríguez, Díaz María Alejandra. "Odotipo: El aroma que identifica a la marca." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/625508.

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El dinamismo y la saturación en el mercado exigen que las marcas involucren nuevas alternativas para conquistar compradores y retener clientes cada vez más exigentes. Frente a ello, las marcas se han enfocado en la importancia de la relación de los sentidos y los consumidores. De allí nace la oportunidad de orientarse hacia los sentidos menos explotados, como el olfato. Este sentido se destaca por su gran nivel de recordación y los beneficios de asociación que brinda a la marca. De esta manera, puede formar parte de los elementos de identidad de marca, denominado como odotipo, el cual se defin

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Fairbairn, Samantha. "Stress, fermentation performance and aroma production by yeast." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20336.

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Thesis (MSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual sugar > 4 g/L) fermentations. Wine yeast strains differ in genotype; this is manifested as differences in their stress tolerance, and fermentation performance. The first goal of this study was to evaluate how the initial sugar (200 or 240 g/L) and nitrogen (50, 100, 250, or 400 mg/L) content, and the fermentation temperatur

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Santos, Sandra Isabel Fidalgo dos. "Desenvolvimento de um azeite com aroma a limão." Master's thesis, Universidade de Aveiro, 2010. http://hdl.handle.net/10773/3973.

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Mestrado em Biotecnologia<br>Foram preparadas amostras de azeite aromatizadas com casca de limão, uma com 10,5g/kg à qual foram retiradas as cascas após 7 dias e outra com 5g/kg onde a casca permaneceu ao longo do estudo, tendo a sua estabilidade sido acompanhada ao longo de 60 dias.Verificou-se que o índice de acidez de ambas as amostras se manteve estável ao longo de todo o estudo, no entanto o índice de peróxidos sofreu variação ao longo do tempo atingindo, no final do estudo, valores acima dos regulamentados para este parâmetro (20meq.O2/kg).A quantidade de limoneno extraída da casc

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Gan, H. H. "Aroma-matrix interaction in food : an APCI approach." Thesis, University of Nottingham, 2015. http://eprints.nottingham.ac.uk/29071/.

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An overview is presented of the principle, scope and major applications to date of the use of atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) for monitoring the kinetics of release of flavour volatiles in real time. There are four major areas in this thesis that extend from the measurement of flavour molecular mobility in sugar solutions, to the investigation of APCI-MS as a diagnostic tool for classifying apple cultivars and predicting age of cheese. Headspace techniques are the most extensively employed techniques in food analysis to measure volatile compounds, which pla

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Blackford, Christopher Lawrence. "Contribution of grape berry lipids to wine aroma." Thesis, Blackford, Christopher Lawrence (2020) Contribution of grape berry lipids to wine aroma. PhD thesis, Murdoch University, 2020. https://researchrepository.murdoch.edu.au/id/eprint/56052/.

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Understanding how the composition of wine grapes influences the formation of wine volatiles is important for predicting and manipulating wine quality. The objective of this research was to develop an understanding of how non-varietal wine aroma compounds are affected by compounds sourced from grapes. Chemically defined grape juice musts were supplemented with material of interest and the volatile profile of the fermented wines analysed with head-space solid phase micro-extraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). Supplementing model must with different grape tissues was c

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Dionísio, Ana Paula. "Produção e estudo biológico de compostos de aromas obtidos a partir da biotransformação de carotenóides." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256730.

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Orientador: Gláucia Maria Pastore<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T13:42:05Z (GMT). No. of bitstreams: 1 Dionisio_AnaPaula_D.pdf: 1301675 bytes, checksum: 2a24cee538b10a80523c9d76b57eb295 (MD5) Previous issue date: 2010<br>Resumo: A biotransformação de carotenóides é um campo de crescente interesse para a indústria de aromas, uma vez que podem ser obtidos compostos considerados como ¿naturais¿, de grande aplicabilidade industrial e que podem apresentar, em muitos casos, propriedades biológ

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Sartor, Sabrina de Bona 1982. "Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254322.

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Orientadores: Helena Teixeira Godoy, Rodrigo Ramos Catharino<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T08:04:00Z (GMT). No. of bitstreams: 1 Sartor_SabrinadeBona_D.pdf: 1858041 bytes, checksum: 4e7eb6a81d989128b6d6cccb656a5a9d (MD5) Previous issue date: 2014<br>Resumo: O aroma final de um vinho é formando por um grande número de compostos químicos voláteis, presentes em concentrações variáveis e detectáveis pelo sistema olfativo humano. O estudo da fração volátil de vinhos tem sido o objetivo de mui

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Paulino, Bruno Nicolau 1989. "Otimização de processos biotecnológicos para a produção de compostos de aroma a partir de substratos monoterpênicos = Optimization of biotechnological processes for the production of aroma compounds from monoterpenic substrates." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254209.

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Orientador: Gláucia Maria Pastore<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-26T00:10:11Z (GMT). No. of bitstreams: 1 Paulino_BrunoNicolau_M.pdf: 3431534 bytes, checksum: 95854820504f050fe2c1dd2bb892df9f (MD5) Previous issue date: 2014<br>Resumo: A crescente demanda por processos que tenham impacto ambiental reduzido, rendimentos consideráveis e ainda custos minimizados recorrem à biotecnologia como uma ciência que pode tornar essa necessidade uma realidade. Processos biotecnológicos para a produç

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Teixeira, Roberta Miranda. "Otimização das condições de cultura para produção de acetoína por Hanseniaspora guilliermondii /." Florianópolis, SC, 1999. http://repositorio.ufsc.br/xmlui/handle/123456789/81061.

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Dissertação (Mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico.<br>Made available in DSpace on 2012-10-18T22:27:13Z (GMT). No. of bitstreams: 0Bitstream added on 2016-01-09T04:16:00Z : No. of bitstreams: 1 151973.pdf: 10782459 bytes, checksum: f403101da283921cf7a942cb5ba38b0d (MD5)<br>A síntese de acetoína por Hanseniaspora guilliermondii a partir de glicose como fonte de carbono sob condições aeróbias é estudada. Um planejamento experimental e análise de superfície de resposta são desenvolvidos para avaliar a influência da concentração inicial de glicose, temperatura e p

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Solina, Marica, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates." THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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Zhang, Chi. "Investigating aroma-taste-texture interactions in model food systems." Thesis, University of Nottingham, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523221.

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Pfeiffer, Johann C. "Crossmodal flavour perception : the impact of taste on aroma." Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.417965.

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Hodgson, Mike. "Aroma release and delivery : physiological and physico-chemical considerations." Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.417106.

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Cronje, Joan Christel. "Chemical characterisation of the aroma of honeybush (Cyclopia) species." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/5157.

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Thesis (PhD (Chemistry and Polymer Science))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Honeybush tea, also known as “South Africa’s sweetest tea”, is a herbal tea made from the leaves and twigs of Cyclopia spp., indigenous to the fynbos biome in the Western and Eastern Cape provinces of South Africa. The pleasant sweet aroma and taste of fermented honeybush, its low tannin content and the absence of caffeine have led to widespread interest in the commercial cultivation and processing of honeybush tea since the mid-1990s. Although more than 20 species of honeybush grow in th

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Mehle, Hannah Mabel. "Impact of Storage Conditions on Pea Protein Isolate Aroma." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu157781271335699.

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Witte, Jens Christian. "Einfluss von glykosidischen Aromavorstufen auf das Aroma in Sekt." Göttingen Cuvillier, 2008. http://d-nb.info/992302234/04.

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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates /." View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20050810.131130/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, 2001.<br>"A thesis submitted for the degree of Doctor of Philosophy" "Supervisory panel, Food Science Australia: Robert L. Johnson, Frank B. Whitfield, University of Western Sydney: Paul A. Baumgartner, Grant Wyllie" Bibliography : leaves 179-192.

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Pimentel, Mariana Recco 1984. "Produção de compostos de aroma a partir da biotransformação de monoterpenos por pseudomonas = Production of aroma compounds through biotransformation of monoterpenes by pseudomonas." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256734.

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Orientador: Gláucia Maria Pastore<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-21T12:20:16Z (GMT). No. of bitstreams: 1 Pimentel_MarianaRecco_M.pdf: 2621314 bytes, checksum: d6872d6164557c38b2fa7e53bccaddf0 (MD5) Previous issue date: 2012<br>Resumo: O aroma é responsável por grande parte do sabor de um alimento, e considerado um dos atributos mais importantes na aceitação do produto pelo consumidor. A preferência dos consumidores por produtos naturais tem incentivado o desenvolvimento de novos proce

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Abrahão, Meissa Rocha Essenfelder 1984. "Desenvolvimento de processo biotecnológico para produção de compostos de aroma por fungos endofíticos : Biotechnological process development for the production of aroma compounds through endophytic fungi." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254210.

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Orientador: Gláucia Maria Pastore<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T20:06:37Z (GMT). No. of bitstreams: 1 Abrahao_MeissaRochaEssenfelder_M.pdf: 2164946 bytes, checksum: 5d4f141c4a784953c0b6ee598b74b6e3 (MD5) Previous issue date: 2014<br>Resumo: A biotecnologia é uma área interdisciplinar que tem possibilitado inúmeros avanços no desenvolvimento de processos sustentáveis e na obtenção de novos produtos de interesse industrial. Entre estes exemplos estão os aromas naturais que, atualment

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Carey, Michelle. "Interaction of aromas with starch/emulsion systems." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268505.

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Cook, David J. "The effects of viscosity on flavour perception." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289066.

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Costa, Argentina Sampaio. "Contribuição para o estudo da linhagem Neurospora sp isolada de beiju de mandioca." [s.n.], 1995. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255848.

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Orientador: Yong Kun Park<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-07-20T18:48:13Z (GMT). No. of bitstreams: 1 Costa_ArgentinaSampaio_M.pdf: 3093349 bytes, checksum: 64f6124b9112499d133b16095d667efc (MD5) Previous issue date: 1995<br>Resumo: Foram isoladas diversas linhagens de Neurospora sp de amostras de beijus provenientes de vários locais do Estado do Maranhão produtores de tiquira, bebida alcoólica típica da região. Em todas as linhagens, inclusive N. sitophila ATCC 46892 obtida do beiju por P

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Tisma, Eddie, and Johan Nilsson. "Development of Web portal for health centre Aroma in Vetlanda." Thesis, Tekniska Högskolan, Högskolan i Jönköping, JTH, Data- och elektroteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-16318.

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This exam paper has been made with the health care center Aroma in Vetlanda. The work was to deliver a complete web portal with an integrated booking system. The objectives were to provide a complete informative website for Aromas users with the option to make an appointment for a vaccination or health certificate, order prescriptions and get update information directly published by Aromas staff. And to give the staff of Aroma a graphical Web interface to manage the content and the booking system.The report goes through the basic language used and why. Further it takes up it how works and how

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Harsch, Michael Johannes. "Identification of yeast genes involved in sauvignon blanc aroma development." Thesis, University of Auckland, 2009. http://hdl.handle.net/2292/5293.

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The grape variety Sauvignon Blanc (SB) is the flagship of New Zealand’s wine industry and accounted for over 75 % of the value of total wine exports in 2008. Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl-acetate (3MHA), reminiscent of grapefruit and passion fruit respectively, are critical for the main varietal characters in New Zealand SB. These aromatic thiols are not present in the grape juice, but are synthesized and released by the yeast during alcoholic fermentation from non-aromatic precursors. The aim of this work was to elucidate the underlying genetics of volati

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Deng, Zhiping. "Acoustic wave sensors for aroma components using conducting polymer films." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0017/NQ27632.pdf.

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