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Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis.
- Published in:
- Membranes, 2022, v. 12, n. 10, p. 1008, doi. 10.3390/membranes12101008
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- Article
Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine.
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- Membranes, 2022, v. 12, n. 1, p. 76, doi. 10.3390/membranes12010076
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- Article
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition.
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- Membranes, 2021, v. 11, n. 5, p. 320, doi. 10.3390/membranes11050320
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- Article
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity.
- Published in:
- Membranes, 2021, v. 11, n. 5, p. 322, doi. 10.3390/membranes11050322
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- Article
Deskriptori i različite percepcije vina Graševine.
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- Glasnik Zastite Bilja, 2023, v. 46, n. 6, p. 104, doi. 10.31727/gzb.46.6.11
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- Article
Utjecaj bačava različite starosti na organoleptičke karakteristike vina sorata Babić, Plavac mali i Tribidrag.
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- Glasnik Zastite Bilja, 2023, v. 46, n. 5, p. 121, doi. 10.31727/gzb.46.5.11
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- Article
Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives.
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- Molecules, 2022, v. 27, n. 9, p. 3029, doi. 10.3390/molecules27093029
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- Article
Retention of linalool and eugenol in hydrogels.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 4, p. 1416, doi. 10.1111/ijfs.14344
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- Article
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration.
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- Processes, 2021, v. 9, n. 1, p. 89, doi. 10.3390/pr9010089
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- Article
Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides.
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- Polymers (20734360), 2022, v. 14, n. 11, p. 2179, doi. 10.3390/polym14112179
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- Article
Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides.
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- Molecules, 2021, v. 26, n. 14, p. 4207, doi. 10.3390/molecules26144207
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- Article
Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon.
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- Molecules, 2021, v. 26, n. 4, p. 874, doi. 10.3390/molecules26040874
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- Article
Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability.
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- Molecules, 2020, v. 25, n. 11, p. 2624, doi. 10.3390/molecules25112624
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- Article
Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose.
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- Plants (2223-7747), 2021, v. 10, n. 8, p. 1640, doi. 10.3390/plants10081640
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- Article
Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 1866, doi. 10.1111/ijfs.15023
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- Article
KINETIC MODELLING OF COOKIE BROWNING DURING BAKING.
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- Technologica Acta, 2017, v. 12, n. 2, p. 35
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- Article
Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.
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- Foods, 2024, v. 13, n. 1, p. 45, doi. 10.3390/foods13010045
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- Article
Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds.
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- Foods, 2023, v. 12, n. 11, p. 2104, doi. 10.3390/foods12112104
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- Article
Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings.
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- Foods, 2021, v. 10, n. 2, p. 243, doi. 10.3390/foods10020243
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- Article