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food science & technology (5) 5
volatile compounds (5) 5
quality (4) 4
solid-phase microextraction (4) 4
agronomy (3) 3
aroma (3) 3
components (3) 3
discriminant analysis (3) 3
food and beverages (3) 3
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hs-spme (3) 3
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peach aroma (3) 3
studies (3) 3
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phenolic composition (2) 2
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wave propagation (2) 2
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Journal of Documentation, ISSN 0022-0418, 10/2015, Volume 71, Issue 6, pp. 1300 - 1316
Journal Article
Journal of Documentation, ISSN 0022-0418, 10/2015, Volume 71, Issue 6, pp. 1300 - 1316
Purpose – The purpose of this paper is to present an adapted form of a qualitative research method, focus group interview, for use with small children and... 
Library & information science | Records management & preservation | Document management | Qualitative research | Attitudes | Perceptions | Focus groups | Girls | Children & youth | User groups | Reading | Researchers | Research methodology | Bookstores | Animation | Adults | Children | Books | Interviews | Age | Methods | Communication | Adaptation
Journal Article
Libellarium: journal for the research of writing, books, and cultural heritage institutions, ISSN 1846-8527, 03/2017, Volume 9, Issue 2
Journal Article
Acta Agriculturae Slovenica, ISSN 1581-9175, 2016, Volume 107, Issue 2, pp. 473 - 482
Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like... 
DPPH | White wines | Phenolic compounds | Antioxidant potential | Yeast lees | white wines, antioxidant potential, phenolic compounds, DPPH, yeast lees
Journal Article
BIO Web of Conferences, ISSN 2117-4458, 2017, Volume 9, p. 2023
In a modern oenological laboratory determination of ash is a limiting factor regarding the speed of analysis, since functional FTIR analysis of ash are not... 
Wine | Spectroscopy | Infrared spectroscopy | Fourier transforms | Wavelengths | Reproducibility | Spectrum analysis | Mathematical models | Calibration | Ashes
Journal Article
Emirates Journal of Food and Agriculture, ISSN 2079-052X, 2012, Volume 24, Issue 6, pp. 576 - 585
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2016, Volume 64, Issue 46, pp. 8722 - 8734
Journal Article
Nova Biotechnologica et Chimica, ISSN 1338-6905, 12/2014, Volume 13, Issue 2, pp. 182 - 196
The determination of the sensorial quality of wines is of great interest for wine consumers and producers since it declares the quality in most of the cases.... 
Overall sensorial quality | Slovenian wine | Artificial neural networks | Prediction | Multivariate data analysis | prediction | overall sensorial quality | artificial neural networks | multivariate data analysis
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2012, Volume 47, Issue 11, pp. 2282 - 2288
Journal Article
Journal of Food and Nutrition Research, ISSN 1336-8672, 01/2019, Volume 58, Issue 1, p. 75
Nanos cheese is a hard type of cheese produced from milk obtained from cows grazing in a limited specific geographic area (Vipava valley, Slovenia). This study... 
Temperature | Dairy products | Level (quantity) | Parameters | Benzaldehyde | Esters | Mass spectroscopy | Cheese | Alcohols | Ethyl esters | Ripening | Solid phase methods | Gas chromatography | Starter cultures | Cheese flavor | Cow's milk | Grapes | Volatile organic compounds--VOCs | Volatile compounds | Mass spectrometry | Organic compounds | Solid phases
Journal Article
Journal of Vascular Surgery, ISSN 0741-5214, 07/2019, Volume 70, Issue 1, pp. 148 - 156
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 9/2014, Volume 51, Issue 9, pp. 1837 - 1846
The aromatic profile of volatiles in dried figs varieties Bružetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas... 
Chemistry | Pre-treatments | Food Science | Nutrition | Chemistry/Food Science, general | Thin-layer models | Aroma profile | Figs | Drying | FRUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | AROMA | COMPONENTS | AIR | DRYING KINETICS | GC-MS | GAS-CHROMATOGRAPHY | HS-SPME | Studies | Food science | Drying agents | Fruits | Functional foods & nutraceuticals | Original
Journal Article
Journal of Food and Nutrition Research, ISSN 1336-8672, 2019, Volume 58, Issue 1, pp. 75 - 84
Nanos cheese is a hard type of cheese produced from milk obtained from cows grazing in a limited specific geographic area (Vipava valley, Slovenia). This study... 
Volatile compound | Starter culture | Cheese | Technological parameter | SPME-GC-MS | volatile compound | GAS-CHROMATOGRAPHY | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | MASS SPECTROMETRY | EYE FORMATION | starter culture | cheese | technological parameter | FLAVOR
Journal Article
Journal International des Sciences de la Vigne et du Vin, ISSN 1151-0285, 10/2012, Volume 46, Issue 4, pp. 305 - 320
Aims: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation... 
Secondary metabolites | Aroma | Chardonnay | Powdery mildew (oidium) | Uncinula necator | LINOLEIC-ACID | SOLID-PHASE MICROEXTRACTION | HORTICULTURE | VITIS-VINIFERA L | AROMA COMPOUNDS | secondary metabolites | PRODUCTS | powdery mildew (oidium) | SENSORY PROPERTIES | BERRIES | ACID BACTERIA | JUICE | ENZYME PREPARATIONS | aroma
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2012, Volume 47, Issue 11, pp. 2282 - 2288
Journal Article
Plant, Cell & Environment, ISSN 0140-7791, 11/2017, Volume 40, Issue 11, pp. 2790 - 2805
A 2‐year study explored metabolic and phenotypic plasticity of sun‐acclimated Vitis vinifera cv. Pinot noir leaves collected from 12 locations across a... 
ultraviolet radiation | α‐tocopherol | carotenoids | morphology | global radiation | grapevine | latitude | phenolic compounds | plasticity | climate | α-tocopherol | ARABIDOPSIS-THALIANA | UV-B RADIATION | NATURAL-POPULATIONS | PHENOLIC-COMPOUNDS | alpha-tocopherol | OLERACEA VAR. SABELLICA | PHOTOSYNTHETICALLY ACTIVE RADIATION | PLANT SCIENCES | DIFFERENT FLAVONOL GLYCOSIDES | HYDROXYCINNAMIC ACID-DERIVATIVES | ULTRAVIOLET-RADIATION | Geography | Carotenoids - analysis | Climate | Antioxidants - metabolism | Europe | Metabolome | Vitis - physiology | alpha-Tocopherol - analysis | Absorption, Radiation | Plant Leaves - radiation effects | Biomass | Xanthophylls - analysis | Phenols - analysis | Ultraviolet Rays | Plant Leaves - metabolism | Vitis - radiation effects | Plant Leaves - anatomy & histology | Vitis - anatomy & histology | Vitis - metabolism | Principal Component Analysis | Plant Leaves - physiology | Wine | Wildlife conservation | Metabolites | Grapes | Analysis | Radiation | Physiological aspects | Tocopherols | Photosynthesis | Isoflavones | Beta carotene | Xanthophylls | Adaptations | Reactive oxygen species | Correlation | Xanthophyll | Complement | Biochemistry | Antioxidants | Leaves | Zeaxanthin | Carotenoids | Meteorological parameters | Plasticity | Violaxanthin | Glycosides | Pigments | Vineyards | Physiology | Photosynthetic apparatus | Carotene | Data acquisition | U.V. radiation | Phenotypic plasticity | Principal components analysis | Acclimatization | Metabolism | Phenolic compounds | Environmental conditions | Acclimation | Ultraviolet radiation | Flavonoids | Morphology | Quercetin | Phenols | Plastic properties | Tocopherol
Journal Article
Emirates Journal of Food and Agriculture, ISSN 2079-052X, 10/2012, Volume 24, Issue 6, p. 576
  UV radiation, as a natural component of sunlight and frequently mentioned in relation with climatic changes, has numerous regulatory effects on grapevine... 
Studies | Wines | Oxidative stress | Leaves | Ultraviolet radiation | Disadvantages | Advantages | Light | Polyphenols | Infections | Photosynthesis | Gene expression
Journal Article
Turkish Journal of Agriculture and Forestry, ISSN 1300-011X, 2014, Volume 38, Issue 5, pp. 676 - 687
Peaches are consumed worldwide and have great market demand. Compared to apricots, the volatiles defining the typical peach aroma are still poorly analytically... 
Peach aroma | Aromatic profile | DVB/CAR/PDMS fiber | Fruit volatiles | HS-SPME | Artisan-made glassware | AGRONOMY | QUALITY | COMPONENTS | VOLATILE COMPOUNDS | MATURITY | MATURATION | fruit volatiles | NECTARINES | CULTIVARS | FRUIT | artisan-made glassware | BATSCH | peach aroma | CONSTITUENTS
Journal Article
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