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内部出版物
在“
Elsevier电子期刊
”中,
命中:
149
条,耗时:小于0.01 秒
1.
Modification of the olfactory sensory characteristics of
Chardonnay
wine through the increase in sotolon concentration
作者:
Soline Caillé
;
a
;
b
;
soline.caille@supagro.inra.fr
;
Jean-Michel Salmon
a
;
b
;
Nicolas Bouvier
a
;
Auré
;
lie Roland
a
;
Alain Samson
a
;
b
关键词:
Sotolon
;
Oxidation
;
Chardonnay
wine
;
Olfactory sensations
刊名:Food Quality and Preference
出版年:2017
2.
Temperature and CO
2
dependency of the photosynthetic photon flux density responses of leaves of Vitis vinifera cvs.
Chardonnay
and Merlot grown in a hot climate
作者:
Dennis H. Greer
dgreer@csu.edu.au
关键词:
Chlorophyll fluorescence
;
Leaf temperature
;
Light
;
Modelling
;
Berry sugar
刊名:Plant Physiology and Biochemistry
出版年:2017
3.
Irrigation level and time of imposition impact vine physiology, yield components, fruit composition and wine quality of Ontario
Chardonnay
作者:
Gabriel Balint
;
Andrew G. Reynolds
;
areynolds@brocku.ca
关键词:
Regulated deficit irrigation
;
Soil moisture
;
Vine water status
;
Transpiration
;
Sensory descriptive analysis
刊名:Scientia Horticulturae
出版年:2017
4.
Chemosensory characterization of
Chardonnay
and Pinot Noir base wines of Champagne. Two very different varieties for a common product
作者:
Paula Herrero
a
;
Pilar Sá
;
enz-Navajas
a
;
Laura Culleré
;
a
;
Vicente Ferreira
a
;
Amelie Chatin
b
;
Vincent Chaperon
b
;
Franç
;
ois Litoux-Desrues
b
;
Ana Escudero
a
;
escudero@unizar.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Chardonnay
;
Pinot Noir wine
;
Sensory characterization
;
Chemical characterization
刊名:Food Chemistry
出版年:2016
5.
Study of
Chardonnay
and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects
作者:
Paula Herrero
a
;
Marí
;
a Pilar Sá
;
enz-Navajas
a
;
José
;
Miguel Avizcuri
a
;
c
;
Laura Culleré
;
a
;
Pedro Balda
c
;
Elena C. Antó
;
n
b
;
Vicente Ferreira
a
;
Ana Escudero
a
;
escudero@unizar.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Sensory analysis
;
French oak barrels
;
Sauvignon blanc
;
Chardonnay
;
Aromatic compounds
;
Orthonasal quality
刊名:Food Research International
出版年:2016
6.
Enhancement of
Chardonnay
antioxidant activity and sensory perception through maceration technique
作者:
Kenneth J. Olejar
;
kole917@aucklanduni.ac.nz" class="auth_mail" title="E-mail the corresponding author
;
Bruno Fedrizzi
;
Paul A. Kilmartin
p.kilmartin@auckland.ac.nz" class="auth_mail" title="E-mail the corresponding author
关键词:
Antioxidant activity
;
Chardonnay
;
Maceration
;
Phenolic compounds
;
Sensory
刊名:LWT - Food Science and Technology
出版年:2016
7.
The effects of pH and copper on the formation of volatile sulfur compounds in
Chardonnay
and Shiraz wines post-bottling
作者:
Marlize Z. Bekker
;
Marlize.Bekker@awri.com.au" class="auth_mail" title="E-mail the corresponding author
;
Agnieszka Mierczynska-Vasilev
;
Paul A. Smith
;
Eric N. Wilkes
关键词:
Wine pH
;
Copper
;
Reductive aromas
;
Hydrogen sulfide
;
Methanethiol
;
Dimethyl sulfide
;
Wine
;
Nanoparticle tracking analysis
刊名:Food Chemistry
出版年:2016
8.
Impact of wine production on the fractionation of copper and iron in
Chardonnay
wine: Implications for oxygen consumption
作者:
Michaela Rousseva
a
;
b
;
Nikolaos Kontoudakis
b
;
Leigh M. Schmidtke
b
;
Geoffrey R. Scollary
b
;
c
;
Andrew C. Clark
b
;
aclark@csu.edu.au" class="auth_mail" title="E-mail the corresponding author
关键词:
Wine
;
Copper
;
Iron
;
Fractionation
;
Bentonite
;
Oxygen consumption
;
Oxidation
刊名:Food Chemistry
出版年:2016
9.
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of
Chardonnay
wine
作者:
Juliane Elisa Welke
a
;
Mauro Zanus
b
;
Marcelo Lazzarotto
c
;
Clá
;
udia Alcaraz Zini
d
;
cazini@iq.ufrgs.br" class="auth_mail
关键词:
Comprehensive two-dimensional gas chromatography
;
GC
;
×
;
;
GC
;
Wine flavor
;
Quantification
;
SPME
;
Chardonnay
;
Relative odor contribution
;
ROC
刊名:Food Research International
出版年:May, 2014
10.
Fly fishing (hic)
刊名:New Scientist
出版年:2016
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