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У барной стойки. Алкогольные напитки как наука и как искусство - Адам Роджерс

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Independent Stave Company. International Barrel Symposium: Research Results and Highlights from the 5th, 6th, and 7th Symposiums, 2008.

Ingham, Richard. «Champagne physicist reveals the secrets of bubbly». Phys.org. Last modifed September, 18, 2012. Accessed September 7, 2013. http://phys.org/news/2012-09-champagne-physicist-reveals-secrets.html

Isaacson, Walter. Benjamin Franklin: An American Life. New York: Simon and Schuster, 2003.

Johnson, Keith, David B. Pisoni, and Robert H. Bernacki. «Do Voice Recordings Reveal Whether a Person Is Intoxicated? A Case Study». Phonetica 47 (1990): 215–237.

Kaivola, S., J. Parantainen, T. Osterman, and H. Timonen. «Hangover Headache and Prostaglandins: Prophylactic Treatment with Tolfenamic Acid». Cephalalgia 3, no. 1 (March 1983): 31–36.

Katz, Sandor. The Art of Fermentation. White River Junction, VT: Chelsea Green Publishing, 2012.

Kawakami, KK. Jokichi Takamine: A Record of His American Achievements. New York: William Edwin Rudge, 1928.

Kaye, Joseph N., «Symbolic Olfactory Display». (PhD diss., Massachusetts Institute of Technology, 2001).

Kintslick, Michael. The U. S. Craft Distilling Market: 2011 and Beyond. Copper-sea Distiling, 2011.

Kitamoto, Katsuhiko. «Molecular Biology of the Koji Molds». Advances in Applied Microbiology 51 (January, 2002): 129–153.

Lagi, Marco, and R. S. Chase. «Distillation: Integration of a Historical Perspective». Australian Journal of Education in Chemistry no. 70 (2009): 5–10.

Leffngwell, John. «Update no. 5: Olfaction». Leffngwell Reports, 2 (May, 2002).

Lehrer, Adrienne. Wine & Conversation. 2nd ed. New York: Oxford University Press, 2009.

Liger-Belair, Gérard. Uncorked: The Science of Champagne. Princeton: Princeton University Press, 2004.

Liger-Belair, Gérard, Guillaume Polidori, and Philippe Jeandet. «Recent Advances in the Science of Champagne Bubbles». Chemical Society Reviews 37, no. 11 (November 2008): 2490–2511.

Liu, KeShun, «Chemical Composition of Distillers Grains, a Review». Journal of Agricultural and Food Chemistry, 59 (March 9, 2011): 1508–1526.

Lund, Steven T. and Joerg Bohlmann. «The Molecular Basis for Wine Grape Quality – A Volatile Subject». Science 311 (February 10, 2006): 804–805.

MacAndrew, Craig and Robert Edgerton. Drunken Comportment. Clinton Corners, NY: Percheron Press, 2003. Originally Aldine: 1969.

Macatelli, Melina, John R. Piggott and Alistair Paterson. «Structure of etha-nol-water systems and its consequences for favor». In: New Horizons: Ener gy, Environment, and Enlightenment. Proceedings of the Worldwide Distilled Spirits Conference, 235–242. Edited by G. M. Walker and P. S. Hughes. Nottingham: Nottingham University, 2010.

Malnic, Bettina, Daniela C. Gonzalez-Kristeller, and Luciana M. Gutiyama. «Odorant Receptors». In: The Neurobiology of Olfaction, edited by Anna Menini, 181–202. Boca Raton, Fla.: CRC Press, 2010.

Marlatt, G. Alan, Barbara Demming, and John B. Reid. «Loss of Control Drinking in Alcoholics: An Experimental Analogue». Journal of Abnormal Psychology 81, no. 3 (1973): 233–241.

Marlatt, G. Alan. «This Week’s Citation Classic». ISI Current Contents: Social and Behavioral Sciences, 18 (May 6, 1985): 18.

Marshall, K., David G. Laing, A. L. Jinks, and I. Hutchinson. «The Capacity of Humans to Identify Components in Complex Odor-taste Mixtures». Chemical Senses 31, no. 6 (July 2006): 539–545.

McGovern, Patrick E. Ancient Wine: The Search for the Origins of Viticulture. Princeton: Princeton University Press, 2007.

McKenzie, Judith. The Architecture of Alexandria and Egypt 300 BC – AD 700. New Haven: Yale University Press, 2007.

Meier, Sebastian, Magnus Karlsson, Pernille R. Jensen, Mathilde H. Lerche, and Jens Ø. Duus. «Metabolic Pathway Visualization in Living Yeast by DNP-NMR». Molecular bioSystems 7 (October 2011): 2834–2836.

Menz, Garry, Christian Andrighetto, Angiolella Lombardi, Viviana Corich, Peter Aldred, and Frank Vriesekoop. «Isolation, Identifcation, and Characterisation of Beer-spoilage Lactic Acid Bacteria from Micro-brewed Beer from Victoria, Australia». Journal of the Institute of Brewing 116 (2010): 14–22.

Michel, Rudolph H., Patrick E. McGovern, and Virginia R. Badler. «The First Wine & Beer: Chemical Detection of Ancient Fermented Bevera-ges». Analytical Chemistry 65, no. 8 (April 1993): 408A–413A.

Miles, W. R. Alcohol and Human Effciency. Washington DC: Carnegie Institute of Washington, 1924.

Moran, Bruce. Distilling Knowledge: Alchemy, Chemistry, and the Scientifc Revolution. Cambridge: Harvard University Press, 2005.

Morrot, Gil, Frédéric Brochet, and Denis Dubourdieu. «The Color of Odors». Brain and Language 79, no. 2 (2001): 309–320.

Mosedale, J. R., and Jean-Louis Puech. «Wood Maturation of Distilled Bever-ages». Trends in Food Science & Technology 9, no. 3 (March 1998): 95–101.

Mosedale, J. R. «Barrels: Wines, Spirits, and Other Beverages». Encyclopedia of Food Sciences and Nutrition, edited by Benjamin Caballero, Luiz C. Tru-go, and Paul M. Finglass. San Diego: Academic Press, 2003: 393–403.

Murray, Jim. «Tomorrow’s Malt». Whisky, 1 (1999): 56.

Negrul, A. M. «Method and Apparatus for Harvesting Grapes». US Patent 3,564,827. USPTO. 1971.

Nicol, D. «Batch Distillation». In: The Science and Technology of Whiskies, 118–149. Edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989.

Noll, Roger G. «The Wines of West Africa: History, Technology and Tasting Notes». Journal of Wine Economics 3 (2008): 85–94.

Oakes, Elizabeth H. Encyclopedia of World Scientists. New York: Infobase Learning, 2007.

Palmer, Geoff H. «Beverages: Distilled». In: Encyclopedia of Grain Science. Edited by Colin Wrigley, Harold Corke, and Charles E. Walker. 96–108. San Diego: Academic Press, 2004.

Patai, Rafael. The Jewish Alchemists. Princeton: Princeton University Press, 1994.

Panconesi, Alessandro. «Alcohol and Migraine: Trigger Factor, Consumption, Mechanisms. A Review». Journal of Headache and Pain 9, no. 1 (February 2008): 19–27.

Panek, Richard J. and Armond R. Boucher. «Continuous Distillation». In: The Science and Technology of Whiskies, edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989: 150–181.

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