Several cultivars of strawberries (Fragaria sp.), grown under different conditions, were analyzed
by both sensory and instrumental methods. The overall appreciation, as expressed by …

The quality of tomato and apricot cultivars was assessed by sensory evaluation, consumer
tests and instrumental methods. The overall sensory appreciation of tomatoes was mainly …

The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and
fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (…

The exocellular polysaccharides released by commercial dried Saccharomyces yeasts in
wine and fermented media have been studied during alcoholic fermentation and storage over …

Materials and Methods Enzyme preparation: The enzyme preparation used for these
experiments was a beta glucanase called Glucanex (NOVO Ferment (Switzerland), Ltd., Basle, …

A commercial enzyme preparation of fungal origin (Trichoderma harzianum) contains a
mixture of several β-d-glucanases. Ion-exchange chromatography, gel filtration, and …

A rapid method for determining the freshness of the harvested fish is presented. The volatile
amines, which are liberated during the storage of the fish have been quantified using a …

An arabinan has been isolated from grape juice and purified by chromatography on
polyamide and repeated ethanol precipitations. The structural identity of the arabinan was …

Botrytis cinerea secrète dans les baies de raisins parasitées un β-glucane responsable des
difficultés de clarification des vins issus de vendanges pourries.

A new method for the measurement of volatile substances constituting the odors of food or
other material is presented. The apparatus developed consists of a standard injector, as used …