Found: 13
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A preliminary palynological characterization of Spanish thyme honeys.
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- Botanical Journal of the Linnean Society, 2004, v. 146, n. 3, p. 323, doi. 10.1111/j.1095-8339.2004.00335.x
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- Article
Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines.
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- Molecules, 2020, v. 25, n. 4, p. 774, doi. 10.3390/molecules25040774
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- Article
Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools.
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- Sensors (14248220), 2018, v. 18, n. 8, p. 2426, doi. 10.3390/s18082426
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- Article
Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.
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- Foods, 2022, v. 11, n. 12, p. 1688, doi. 10.3390/foods11121688
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- Article
Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models.
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- Foods, 2021, v. 10, n. 2, p. 233, doi. 10.3390/foods10020233
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- Article
Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology.
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- Foods, 2021, v. 10, n. 1, p. 79, doi. 10.3390/foods10010079
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- Article
Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging.
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- Frontiers in Plant Science, 2021, v. 12, p. 1, doi. 10.3389/fpls.2021.729880
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- Article
Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1643, doi. 10.1002/jsfa.7266
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- Article
On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine.
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- European Food Research & Technology, 2019, v. 245, n. 10, p. 2209, doi. 10.1007/s00217-019-03329-6
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- Article
Influence of oak wood chips-grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes.
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- European Food Research & Technology, 2018, v. 244, n. 4, p. 729, doi. 10.1007/s00217-017-2999-7
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- Article
Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava ( Psidium guajava L.) varieties with different carotenoid pattern.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 4, p. 840, doi. 10.1111/j.1365-2621.2011.02569.x
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- Article
Palynological, physico-chemical and colour characterization of Moroccan honeys: I. River red gum (Eucalyptus camaldulensis Dehnh) honey.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 4, p. 379, doi. 10.1046/j.1365-2621.2003.00715.x
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- Article
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology.
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- Food & Bioprocess Technology, 2019, v. 12, n. 3, p. 477, doi. 10.1007/s11947-018-2225-z
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- Article