[HTML][HTML] A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
The production of sparkling cider could intercept the needs of non-habitual consumers of
this alcoholic-beverage. This investigation was aimed to develop procedures for the …
this alcoholic-beverage. This investigation was aimed to develop procedures for the …
Characterization of semi-volatile compounds in 56 Italian ciders using GC× GC-TOF-MS and multivariate analysis
C Orecchio, A Bedini, M Romagnoli, S Pantò, E Alladio… - Heliyon, 2024 - cell.com
Fifty-six samples of differently produced commercial Italian ciders were analysed for semi-
volatile organic compounds (SVOCs) profiling, using comprehensive two-dimensional gas …
volatile organic compounds (SVOCs) profiling, using comprehensive two-dimensional gas …
Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method
The cider market has been significantly expanding and gaining momentum in Eastern
Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise …
Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise …
Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink
S Suffys, D Goffin, G Richard, A Francis, E Haubruge… - Molecules, 2023 - mdpi.com
At the dawn of a food transition encouraging the consumption of healthy and sustainable
non-dairy probiotic products, the development of a fermented functional drink based on …
non-dairy probiotic products, the development of a fermented functional drink based on …
Polyphenols Profile and Antioxidant Activity Characterization of Commercial North Italian Ciders in Relation to Their Geographical Area of Production and …
F Mainente, S Vincenzi, C Rizzi, G Pasini - Beverages, 2023 - mdpi.com
Twenty-four samples of differently produced commercial Italian cider were analyzed for their
polyphenols profile and antioxidant activity. A partial least square regression was used to …
polyphenols profile and antioxidant activity. A partial least square regression was used to …
Sensory Analysis and Panelist Assessment on Paired of French Fries and Chili Sauce
Food pairing was the process of combining food or food and beverages to produce sensory
characteristics. The consumption of snacks with commercial chili sauce as a supplement …
characteristics. The consumption of snacks with commercial chili sauce as a supplement …
Physicochemical and sensory characterisation of 'Molido'fresh cheese from cows fed sorghum silage in small-scale dairy systems in the highlands of central Mexico
CI Ortega-González, A Espinoza-Ortega… - 2023 - researchsquare.com
The diet of milking cows influences dairy products through the physicochemical and sensory
characteristics of the milk produced. Sorghum silage has been proposed as an alternative …
characteristics of the milk produced. Sorghum silage has been proposed as an alternative …