Found: 16
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Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis.
- Published in:
- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3160, doi. 10.1007/s11694-024-02393-1
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- Article
Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits.
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- Horticulturae, 2023, v. 9, n. 1, p. 13, doi. 10.3390/horticulturae9010013
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- Article
Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/6408734
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- Article
Contribution of yeast and base wine supplementation to sparkling wine composition.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 15, p. 4962, doi. 10.1002/jsfa.7905
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- Article
Impact of berry size at harvest on red wine composition: a winemaker's approach.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 2, p. 836, doi. 10.1002/jsfa.10095
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- Article
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 808, doi. 10.3390/fermentation9090808
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- Article
Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines.
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- Molecules, 2021, v. 26, n. 3, p. 554, doi. 10.3390/molecules26030554
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- Article
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile.
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- Molecules, 2020, v. 25, n. 24, p. 5790, doi. 10.3390/molecules25245790
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- Article
Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478.
- Published in:
- 2019
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- Publication type:
- Correction Notice
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines.
- Published in:
- Molecules, 2019, v. 24, n. 8, p. 1478, doi. 10.3390/molecules24081478
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- Publication type:
- Article
Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile.
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- Plants (2223-7747), 2023, v. 12, n. 13, p. 2488, doi. 10.3390/plants12132488
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- Article
Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine.
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- Foods, 2024, v. 13, n. 19, p. 3065, doi. 10.3390/foods13193065
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- Article
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.
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- Foods, 2024, v. 13, n. 2, p. 310, doi. 10.3390/foods13020310
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- Article
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry.
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- Foods, 2023, v. 12, n. 24, p. 4496, doi. 10.3390/foods12244496
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- Article
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines.
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- Foods, 2021, v. 10, n. 2, p. 390, doi. 10.3390/foods10020390
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- Article
CT scan exposure in Spanish children and young adults by socioeconomic status: Cross-sectional analysis of cohort data.
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- PLoS ONE, 2018, v. 13, n. 5, p. 1, doi. 10.1371/journal.pone.0196449
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- Article