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Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality.
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- Plants (2223-7747), 2024, v. 13, n. 14, p. 1942, doi. 10.3390/plants13141942
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- Article
Silicates of Potassium and Aluminium (Kaolin); Comparative Foliar Mitigation Treatments and Biochemical Insight on Grape Berry Quality in Vitis vinifera L. (cv. Touriga National and Touriga Franca).
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- Biology (2079-7737), 2020, v. 9, n. 3, p. 58, doi. 10.3390/biology9030058
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- Article
Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines.
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- Molecules, 2022, v. 27, n. 14, p. N.PAG, doi. 10.3390/molecules27144614
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- Article
Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal).
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- Molecules, 2020, v. 25, n. 24, p. 6008, doi. 10.3390/molecules25246008
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- Article
Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology.
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- Molecules, 2020, v. 25, n. 23, p. 5596, doi. 10.3390/molecules25235596
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- Article
Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus).
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 12, p. 4616, doi. 10.1002/jsfa.8990
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- Article
Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4847, doi. 10.1002/jsfa.8355
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- Article
General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 10, p. 2486, doi. 10.1002/jsfa.6064
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- Article
Featured Cover: Cover Image, Volume 23, Issue 3.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 3, p. NA, doi. 10.1111/1541-4337.13384
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- Article
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 3, p. 1, doi. 10.1111/1541-4337.13354
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- Article
Allergenic Proteins in Foods and Beverages.
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- Food Technology & Biotechnology, 2013, v. 51, n. 2, p. 153
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- Article
Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020025
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- Article
Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010022
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- Article
Microbial and Commercial Enzymes Applied in the Beverage Production Process.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 385, doi. 10.3390/fermentation9040385
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- Article
Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040113
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- Article
Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.
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- Foods, 2021, v. 10, n. 9, p. 2023, doi. 10.3390/foods10092023
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- Article
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.
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- Foods, 2021, v. 10, n. 3, p. 608, doi. 10.3390/foods10030608
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- Article
Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis.
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- Foods, 2021, v. 10, n. 3, p. 553, doi. 10.3390/foods10030553
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- Article
Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants.
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- Foods, 2021, v. 10, n. 1, p. 1, doi. 10.3390/foods10010106
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- Article
Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality.
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- Foods, 2020, v. 9, n. 12, p. 1789, doi. 10.3390/foods9121789
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- Article
Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview.
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- Foods, 2019, v. 8, n. 12, p. 643, doi. 10.3390/foods8120643
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- Article
Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 61, doi. 10.1007/s00217-015-2434-x
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- Article
Chitosan Upregulates the Genes of the ROS Pathway and Enhances the Antioxidant Potential of Grape (Vitis vinifera L. 'Touriga Franca' and 'Tinto Cão') Tissues.
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- Antioxidants, 2019, v. 8, n. 11, p. 525, doi. 10.3390/antiox8110525
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- Article
Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.
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- Foods, 2024, v. 13, n. 17, p. 2734, doi. 10.3390/foods13172734
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- Article
Winemaking: Advanced Technology and Flavor Research.
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- Foods, 2024, v. 13, n. 12, p. 1937, doi. 10.3390/foods13121937
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- Article
Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines.
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- Foods, 2024, v. 13, n. 12, p. 1880, doi. 10.3390/foods13121880
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- Article
Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries.
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- Foods, 2024, v. 13, n. 8, p. 1187, doi. 10.3390/foods13081187
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- Article
Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.
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- Foods, 2023, v. 12, n. 17, p. 3313, doi. 10.3390/foods12173313
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- Article
Composition of Nuts and Their Potential Health Benefits—An Overview.
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- Foods, 2023, v. 12, n. 5, p. 942, doi. 10.3390/foods12050942
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- Article
Red Fruits Composition and Their Health Benefits—A Review.
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- Foods, 2022, v. 11, n. 5, p. 644, doi. 10.3390/foods11050644
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- Article
The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 6, p. 3179, doi. 10.3390/app12063179
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- Article
Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 23, p. 11427, doi. 10.3390/app112311427
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- Article
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance.
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- Beverages, 2022, v. 8, n. 2, p. 33, doi. 10.3390/beverages8020033
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- Article
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation--An Overview.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010019
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- Article