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Sensory and Foaming Properties of Sparkling Cider

https://doi.org/10.1021/jf0514524
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/j.2050-0416.1985.tb04359.xopenalex-snapshot
THE FOAMING PROPERTIES OF BEER
inferredcites →https://doi.org/10.1002/j.2050-0416.2003.tb00594.xopenalex-snapshot
Beer Polypeptides and Silica Gel Part I. Polypeptides Involved in Haze Formation
inferredcites →https://doi.org/10.1002/jsfa.1614openalex-snapshot
Relationship between foam parameters obtained by the gas‐sparging method and sensory evaluation of sparkling wines
inferredcites →https://doi.org/10.1006/abio.1976.9999openalex-snapshot
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
inferredcites →https://doi.org/10.1007/978-3-642-59116-7openalex-snapshot
Functionality of Proteins in Food
inferredcites →https://doi.org/10.1007/978-3-642-59116-7_6openalex-snapshot
Foaming Properties of Proteins
inferredcites →https://doi.org/10.1016/0003-2697(76)90528-5openalex-snapshot
Preparation of cytochrome c2 from Rhodospirillum rubrum
inferredcites →https://doi.org/10.1016/0260-8774(88)90020-9openalex-snapshot
Advances in food emulsions and foams
inferredcites →https://doi.org/10.1016/s0308-8146(00)00088-1openalex-snapshot
Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines
inferredcites →https://doi.org/10.1016/s0308-8146(03)00132-8openalex-snapshot
Fractionation and characterization of soluble proteins from cider
inferredcites →https://doi.org/10.1016/s0958-6946(97)87631-5openalex-snapshot
Food proteins and their applications
inferredcites →https://doi.org/10.1021/jf00050a006openalex-snapshot
Control of Surfactant-Induced Destabilization of Foams through Polyphenol-Mediated Protein-Protein Interactions
inferredcites →https://doi.org/10.1021/jf010780aopenalex-snapshot
Influence of Lysozyme Treatments on Champagne Base Wine Foaming Properties
inferredcites →https://doi.org/10.1021/jf011209eopenalex-snapshot
Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 2. Second Fermentation and Aging
inferredcites →https://doi.org/10.1021/jf020375zopenalex-snapshot
Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics
inferredcites →https://doi.org/10.1021/jf034693popenalex-snapshot
Diffusion Coefficient of CO2Molecules as Determined by13C NMR in Various Carbonated Beverages
inferredcites →https://doi.org/10.1021/jf040151bopenalex-snapshot
Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle
inferredcites →https://doi.org/10.1021/jf047796wopenalex-snapshot
Effects of the Combination of Hydrophobic Polypeptides, Iso-α Acids, and Malto-oligosaccharides on Beer Foam Stability
inferredcites →https://doi.org/10.1021/jf9504879openalex-snapshot
Characteristics of Sparkling Base Wines Affecting Foam Behavior
inferredcites →https://doi.org/10.1021/jf9605153openalex-snapshot
Influence of Variety and Aging on Foaming Properties of Sparkling Wine (Cava). 1
inferredcites →https://doi.org/10.1021/jf960905popenalex-snapshot
Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2
inferredcites →https://doi.org/10.1021/jf9701244openalex-snapshot
Foam Measurements in Wines: Comparison of Parameters Obtained by Gas Sparging Method
inferredcites →https://doi.org/10.1021/jf980107uopenalex-snapshot
Analysis of Polysaccharides in Cider: Their Effect on Sensory Foaming Properties
inferredcites →https://doi.org/10.1021/jf980243zopenalex-snapshot
Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2
inferredcites →https://doi.org/10.1021/la0115987openalex-snapshot
Kinetics of Gas Discharging in a Glass of Champagne: The Role of Nucleation Sites
inferredcites →https://doi.org/10.5344/ajev.1995.46.4.518openalex-snapshot
Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)
inferredcites →https://doi.org/10.5344/ajev.1998.49.4.397openalex-snapshot
Effect of Vinification and Variety on Foam Capacity of Wine
inferredcites →https://doi.org/10.5344/ajev.1999.50.3.317openalex-snapshot
Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles
inferredcites →https://doi.org/10.5344/ajev.2001.52.2.88openalex-snapshot
The Secrets of Fizz in Champagne Wines: A Phenomenological Study
inferredcites →https://doi.org/10.5344/ajev.2002.53.2.151openalex-snapshot
Close-up on Bubble Nucleation in a Glass of Champagne

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4644332openalex-extracted
inferred← citeshttps://doi.org/10.1002/9780470976524.ch11openalex-snapshot
Cider and Perry
inferred← citeshttps://doi.org/10.1002/9781119954620.ch18openalex-snapshot
Foams in Consumer Products
inferred← citeshttps://doi.org/10.1007/978-3-031-04195-2_213-1openalex-snapshot
Production of New Ciders: Chemical and Sensory Profiles
inferred← citeshttps://doi.org/10.1007/978-3-031-38663-3_213openalex-snapshot
Production of New Ciders: Chemical and Sensory Profiles
inferred← citeshttps://doi.org/10.1007/s12393-020-09213-4openalex-snapshot
Foaming Characteristics of Beverages and Its Relevance to Food Processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-800850-8.00009-0openalex-snapshot
Technology for Production of Fortified and Sparkling Fruit Wines
inferred← citeshttps://doi.org/10.1016/b978-0-12-800850-8.00013-2openalex-snapshot
Innovations in Winemaking
inferred← citeshttps://doi.org/10.1016/b978-0-443-38317-5.00014-xopenalex-snapshot
Fortified and sparkling fruit wines
inferred← citeshttps://doi.org/10.1016/b978-0-443-38317-5.01008-0openalex-snapshot
Features of table wine production technology
inferred← citeshttps://doi.org/10.1016/j.fm.2008.03.004openalex-snapshot
Screening of cider yeasts for sparkling cider production (Champenoise method)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.11.102openalex-snapshot
Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.11.075openalex-snapshot
Characterization of cider by its hydrophobic protein profile and foam parameters
inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.111108openalex-snapshot
Effervescence description of No-Low alcohol wines at different temperatures and ethanol concentrations through image analysis
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2024.110566openalex-snapshot
Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.12.005openalex-snapshot
Evolution of aroma compounds in sparkling ciders
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.04.037openalex-snapshot
Impact of CO2 and its interaction with the matrix components on sensory perception in model cider
inferred← citeshttps://doi.org/10.1080/10408347.2017.1411248openalex-snapshot
Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis
inferred← citeshttps://doi.org/10.3390/beverages6030055openalex-snapshot
A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider
inferred← citeshttps://doi.org/10.3390/fermentation8120687openalex-snapshot
Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study
inferred← citeshttps://doi.org/10.3390/horticulturae8080689openalex-snapshot
Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties
inferred← citeshttps://doi.org/10.3390/pr9020223openalex-snapshot
Apple Fermented Products: An Overview of Technology, Properties and Health Effects
inferred← citeshttps://doi.org/10.3390/s140610709openalex-snapshot
Application of an Electronic Nose Instrument to Fast Classification of Polish Honey Types
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