Volatile Compounds in Dry Dog Foods and Their Influence on Sensory Aromatic Profile

By Koppel Kadri   Adhikari Koushik   Di Donfrancesco Brizio  

Molecules, Vol. 18, Iss. 3, 2013-02 ,pp. : 2646-2662

MDPI

Access to resources Recommend Favorite

Bioactive Compounds in Cornelian Cherry Vinegars

By Kawa-Rygielska Joanna   Adamenko Kinga   Kucharska Alicja Z.   Piórecki Narcyz  

Molecules, Vol. 23, Iss. 2, 2018-02 ,pp. : 379-379

MDPI

Access to resources Recommend Favorite

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

By Yuan Guanshen   Ren Jie   Ouyang Xiaoyu   Wang Liying   Wang Mengze   Shen Xiaodong   Zhang Bolin   Zhu Baoqing  

Molecules, Vol. 21, Iss. 10, 2016-10 ,pp. : 1324-1324

MDPI

Access to resources Recommend Favorite

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds

By Panighel Annarita   Flamini Riccardo  

Molecules, Vol. 19, Iss. 12, 2014-12 ,pp. : 21291-21309

MDPI

Access to resources Recommend Favorite

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage

By Park Hye-Jung   Lee Sang Mi   Song Sang Hoon   Kim Young-Suk  

Molecules, Vol. 18, Iss. 5, 2013-05 ,pp. : 5317-5325

MDPI

Access to resources Recommend Favorite