01515nam 2200445 450 991014962660332120230808200352.03-8353-4061-1(CKB)3710000000934528(MiAaPQ)EBC4734378(EXLCZ)99371000000093452820161121h20162016 uy 0gerurcnu||||||||rdacontentrdamediardacarrier"Abroad at Göttingen" Britische studenten als akteure des kulturellen und wissenschaftlichen transfers : 1735-1806 /Johanna OehlerGöttingen, [Germany] :Wallstein Verlag,2016.©20161 online resource (479 pages)Veröffentlichungen Der Historischen Kommission Für Niedersachsen Und Bremen ;289Includes index.3-8353-1963-9 Veröffentlichungen der Historischen Kommission für Niedersachsen und Bremen ;289.Education, HigherGreat BritainEducation, HigherGermanyGöttingen (Germany)RelationsGreat BritainGreat BritainRelationsGermanyGöttingenEducation, HigherEducation, Higher378.41Oehler Johanna1229393MiAaPQMiAaPQMiAaPQBOOK9910149626603321"Abroad at Göttingen"2853623UNINA02955nam 22009013a 450 991036756610332120250203235425.09783039213948303921394610.3390/books978-3-03921-394-8(CKB)4100000010106085(oapen)https://directory.doabooks.org/handle/20.500.12854/41999(ScCtBLL)f57f78ee-7503-4405-b759-76d6cd5ee198(OCoLC)1163825284(EXLCZ)99410000001010608520250203i20192019 uu engurmn|---annantxtrdacontentcrdamediacrrdacarrierBeverage Sensory ModificationManuel Malfeito FerreiraBasel, Switzerland :MDPI,2019.1 electronic resource (104 p.)9783039213931 3039213938 This Special Issue on "Beverage Sensory Modification" presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject's brain rather than as a result of modified physical-chemical properties of objects.isobolessynergywine tastingwine perceptionwater solutionoxidative stabilitycross-modalitytastevanilla flavorvolatile phenolsglass swirlingwine agingspoilageCATAflavored milkcross-modal correspondencebeveragetime-intensity evaluationexpectationstemporal profiletaste-aroma interactionssweetness enhancementopening soundsglass shapepivot profileshapeDekkeraflavan-3-olsnonequilibrium conditionsoxidationpackagingclarificationsweeteneroff-flavorsBrettanomyceswheyclosure typecoffee beverageoxygen sensoruntrained panelistfermented beveragereductionsugarwineMalfeito Ferreira Manuel1281252ScCtBLLScCtBLLBOOK9910367566103321Beverage Sensory Modification3018425UNINA