rye whiskey
Selected indexed studies
- Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis. (J Food Sci, 2019) [PMID:30730566]
- Impacts of material characteristics on the anaerobic digestion kinetics and biomethane potential of American bourbon and whiskey stillage. (J Environ Manage, 2024) [PMID:39079491]
- Dataset on the total phenolic contents and total anti-oxidants capacity in commercially available whiskey. (Data Brief, 2022) [PMID:36426093]
_Worker-drafted node — pending editorial review._
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Sources
- Impacts of material characteristics on the anaerobic digestion kinetics and biomethane potential of American bourbon and whiskey stillage. (2024) pubmed
- Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis. (2019) pubmed
- Dataset on the total phenolic contents and total anti-oxidants capacity in commercially available whiskey. (2022) pubmed
- Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits. (2021) pubmed
- Replication Improves Sorting-Task Results Analyzed by DISTATIS in a Consumer Study of American Bourbon and Rye Whiskeys. (2016) pubmed
- Lack of potentiation by chlordiazepoxide (Librium) of depression or excitation due to alcohol. (1962) pubmed
- Effect of a low-carbohydrate diet and alcohol on perceptual motor skill. (1976) pubmed
- Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF MS). (2014) pubmed