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Fermentation and Sensory Analysis

Работ: 64

  1. Development and justification of the parameters of a destemmer for dried grapes

    O Rakhmatov, Olimjon Rakhmatov, F O Rakhmatov

    СтатьяHorticultural and Viticultural ResearchBIO Web of Conferences2024Цитирований: 0
    ABI

  2. ВЛИЯНИЕ НЕКОТОРЫХ ФАКТОРОВ НА КАТАЛИТИЧЕСКИЙ СИНТЕЗ ВИНИЛОВЫХ ЭФИРОВ КАРБОНОВЫХ КИСЛОТ

    Саида МУРАТОВА, Суванкул НУРМАНОВ

    СтатьяBiochemical and biochemical processesŬzMU habarlari.2024Цитирований: 0
    ABI

  3. STUDY OF GRAIN RAW MATERIALS ORGANIC COMPOUND INFLUENCE ON BEER COLOR FORMATION

    Ирина Николаевна Грибкова, М.Н. Елисеев, П.И. Токарев +1

    СтатьяFermentation and Sensory AnalysisBulletin of KSAU2025Цитирований: 0
    ABI

  4. Evaluation of the Effects of Cluster Numbers Removal on Embryo Emergence of Central Asian Seedless Grape Varieties

    Khurshida A. Ubaydullaeva, Humoyun N Yusupov, Sadulla A. Abdullaev +5

    СтатьяHorticultural and Viticultural ResearchPlant Tissue Culture and Biotechnology2025Цитирований: 0
    ABI

  5. Comparison of suansun fermentation methods based on SBSE-GC-MS combined with SVM machine learning

    Jiadong Wu, Yizhao Li, Qiu Mi +1

    СтатьяProbiotics and Fermented FoodsFrontiers in Microbiology2025Цитирований: 0
    ABI

  6. Thermal Limitations on Lignin Biosynthesis: Revisiting Treeline Dynamics Through High-Altitude Plant Adaptation

    Lingyu Ma, Yaning Cui

    ПрепринтHorticultural and Viticultural Research2025Цитирований: 0
    ABI

  7. Starter-specific flavor markers in suansun revealed by cross-platform GC-MS/GC-IMS volatilomics

    Qiu Mi, Jiadong Wu, Guiqing Li +3

    ПрепринтFood Quality and Safety StudiesSSRN Electronic Journal2025Цитирований: 0
    ABI

  8. Starter-specific flavor markers in suansun revealed by cross-platform GC-MS/GC-IMS volatilomics

    Qiu Mi, Jiadong Wu, Guiqing Li +3

    ПрепринтFood Quality and Safety StudiesSSRN Electronic Journal2025Цитирований: 0
    ABI

  9. Microbial inoculation shapes local and systemic grapevine microbiota and wine metabolites across ages and managements

    Beatrice Buffoni, Matteo Chialva, Nicola Cavallini +11

    ПрепринтPlant-Microbe Interactions and ImmunityResearch Square2025Цитирований: 0
    ABI

  10. Starter-specific flavor markers in suansun revealed by cross-platform GC-MS/GC-IMS volatilomics

    Qiu Mi, Jiadong Wu, Guiqing Li +3

    ПрепринтGABA and Rice ResearchSSRN Electronic Journal2025Цитирований: 0
    ABI

  11. Starter-specific flavor markers in Suansun revealed by cross-platform GC-MS/GC-IMS volatilomics

    Jianwen Wu, Guiqing Li, Jihua Guan +3

    СтатьяFermentation and Sensory AnalysisLWT2026Цитирований: 0
    ABI

  12. Chemo-Diversity Landscape Using Physico-Biochemical, Elemental, and Metabolic Profiling in Different Stages and Accessions of Madhuca longifolia Flowers for Unveiling Their Processing Value and Utilization

    Shalini Purwar, Ankit Verma, Ravi Prakash Jaiswal +8

    СтатьяFermentation and Sensory AnalysisMolecules2026Цитирований: 0
    ABI

  13. EVALUATION OF SAFETY PARAMETERS IN RED WINE PRODUCTION PROCESSES

    Irgasheva Gulmira, Qurbonova Matluba

    СтатьяFermentation and Sensory AnalysisZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0
    ABI

  14. EVALUATION OF SAFETY PARAMETERS IN RED WINE PRODUCTION PROCESSES

    Irgasheva Gulmira, Qurbonova Matluba

    СтатьяFermentation and Sensory AnalysisZenodo (CERN European Organization for Nuclear Research)2026Цитирований: 0
    ABI