Characterisation of pear distillates from wild and cultivated varieties in Sardinia-Reference-Cited by-同舟云学术

Characterisation of pear distillates from wild and cultivated varieties in Sardinia

Published:2012-08-13 Issue:12 Volume:47 Page:2519-2531
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Versini Giuseppe¹,Franco Mario A.²,Moser Sergio¹,Manca Gavina²

Affiliation:

1. E. Mach Foundation, Agricultural Institute of San Michele all'Adige (IASMA); Via Mach 1; 38010; San Michele all'Adige; Trento; Italy

2. University of Sassari, DiSEA- Lab. of Commodity Science, Technology and Quality; via Muroni, 25; 07100; Sassari; Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03130.x/fullpdf

Reference44 articles.

1. Beitrag zur Beurteilung von Williamsbirnenbränden und Zwetschgenwässern;Adam;Kleinbrennerei,1995

2. A review of tomato authenticity: quality control methods in conjunction with multivariate analysis (chemometrics);Arvanitoyannis;Critical Reviews in Food and Nutrition,2007

3. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2007

4. La Grappa del Trentino: ricerche inerenti alla sua caratterizzazione. Note I: Il comportamento distillatorio dell'alcool metilico e degli alcoli superiori negli impianti tradizionali;Avancini;Industria delle Bevande,1977

5. Analytik und Beurteilung von Williamsbirnenbranntweinen mit Hilfe chemometrischer Methoden;Battaglia;Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene,1986

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mediterranean Wild Pear Fruits as a Neglected but Valuable Source of Phenolic Compounds;Resources;2024-05-30

2. Aroma Profile of Apple Spirits Fermented With non- Saccharomyces Yeasts and Their Dynamic Changes During Maturation;Journal of the American Society of Brewing Chemists;2024-04-04

3. Some Important Aroma Active Compounds in Apple Distillates;10th Central European Congress on Food;2022

4. Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits;Processes;2020-12-07

5. Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition;Molecules;2020-08-05