Suchergebnisse - "Pino, Jorge A."

PubPharm (103)

1

Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine

enthalten in: Journal of food science and technology | 2022

von Pino, J. | Espinosa, S. | Duarte, C.

2

Chemical composition and antioxidant activity ofAmbrosia arborescensMiller leaf essential oil from Peruvian Andes

enthalten in: The Journal of essential oil research | 2022

von Solís-Quispe, L. | Pino, J. | Marín-Villa, J. | +7

3

Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine

enthalten in: Journal of food science and technology | 2021

von Pino, J. | Espinosa, S. | Duarte, C.

4

Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine

enthalten in: Journal of food science and technology | 2021

von Pino, J. | Espinosa, S. | Duarte, C.

5

Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area

enthalten in: Food research international (Ottawa, Ont.) | 2021

von Barros-Castillo, J. | Calderón-Santoyo, M. | Cuevas-Glory, L. | +2

6

Characterization of odour‐active compounds of sour guava ( Psidium acidum[DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value

enthalten in: Flavour and Fragrance Journal | 2021

von Pino, J. | Trujillo, R.

7

Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit

enthalten in: Chemical papers | 2020

von Cuevas-Glory, L. | Sauri-Duch, E. | Sosa-Moguel, O. | +1

8

Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit

enthalten in: Chemical papers | 2020

von Cuevas-Glory, L. | Sauri-Duch, E. | Sosa-Moguel, O. | +1

9

Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit

enthalten in: Chemical papers | 2020

von Cuevas-Glory, L. | Sauri-Duch, E. | Sosa-Moguel, O. | +1

10

Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages

enthalten in: Journal of food science and technology | 2019

von Avalos-Martínez, E. | Pino, J. | Sáyago-Ayerdi, S. | +2

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