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Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 421, doi. 10.3390/fermentation10080421
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- Article
Optimizing Sweet Cherry Attributes through Magnesium and Potassium Fertilization.
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- Horticulturae, 2024, v. 10, n. 8, p. 881, doi. 10.3390/horticulturae10080881
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- Article
Influence of osmotic dehydration process parameters on the quality of candied pumpkins.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 481, doi. 10.1016/j.fbp.2013.04.006
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- Article
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 200, doi. 10.3390/fermentation10040200
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- Article
Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines ?
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 36, doi. 10.3390/fermentation10010036
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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
An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010005
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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
Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020054
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- Article
Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010022
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- Article
The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020046
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- Article
Use of Nonconventional Yeasts for Modulating Wine Acidity.
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- Fermentation (Basel), 2019, v. 5, n. 1, p. 1, doi. 10.3390/fermentation5010027
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- Publication type:
- Article
Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030056
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- Article
Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts.
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- AMB Express, 2014, v. 4, n. 1, p. 1, doi. 10.1186/s13568-014-0039-6
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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
Grape Infusions: Between Nutraceutical and Green Chemistry.
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- Sustainable Chemistry, 2021, v. 2, n. 3, p. 441, doi. 10.3390/suschem2030025
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- Article
Pomological and sensory properties of 8 different fig varieties in Croatia.
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- Glasnik Zastite Bilja, 2021, v. 44, n. 4, p. 82, doi. 10.31727/gzb.44.4.11
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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
Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages.
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- Beverages, 2021, v. 7, n. 1, p. 1, doi. 10.3390/beverages7010012
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- Article
Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup.
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- Beverages, 2019, v. 5, n. 3, p. 1, doi. 10.3390/beverages5030048
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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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- Publication type:
- 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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- Publication type:
- Article
Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects.
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- Foods, 2023, v. 12, n. 23, p. 4277, doi. 10.3390/foods12234277
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- Article
Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks.
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- Foods, 2023, v. 12, n. 5, p. 1018, doi. 10.3390/foods12051018
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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
Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology.
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- Foods, 2022, v. 11, n. 24, p. 4052, doi. 10.3390/foods11244052
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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
Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine's Sensory Profile.
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- Foods, 2022, v. 11, n. 8, p. 1168, doi. 10.3390/foods11081168
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- Article
An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods.
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- Foods, 2022, v. 11, n. 3, p. 255, doi. 10.3390/foods11030255
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- Article
Rootstock Affects the Fruit Quality of 'Early Bigi' Sweet Cherries.
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- Foods, 2021, v. 10, n. 10, p. 2317, doi. 10.3390/foods10102317
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- Article
Preliminary Insights in Sensory Profile of Sweet Cherries.
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- Foods, 2021, v. 10, n. 3, p. 612, doi. 10.3390/foods10030612
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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
Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma.
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- Foods, 2020, v. 9, n. 9, p. 1244, doi. 10.3390/foods9091244
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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
Impact of using a biofertilizer in chestnut productivity.
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- Berichte aus dem Julius Kühn-Institut, 2016, n. 185, p. 27
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- Article
Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7366, doi. 10.3390/app13137366
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- Publication type:
- 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
Editorial: Microbial modulation to mitigate the impact of climate change on wine production.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1465637
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- Article
Preliminary Evaluation of the Application of Algae-Based Biostimulants on Almond.
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- Plants (2223-7747), 2022, v. 11, n. 22, p. 3083, doi. 10.3390/plants11223083
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- Publication type:
- Article
Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics.
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- Plants (2223-7747), 2020, v. 9, n. 11, p. 1627, doi. 10.3390/plants9111627
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- Article
Kaolin, Ascophyllum nodosum and salicylic acid mitigate effects of summer stress improving hazelnut quality.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 2, p. 459, doi. 10.1002/jsfa.10655
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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
Sensory profile of pink port wines: Development of a flavour lexicon.
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- Flavour & Fragrance Journal, 2014, v. 29, n. 1, p. 50, doi. 10.1002/ffj.3178
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- Article
Chemical and Sensory Properties of Waffles Supplemented with Almond Skins.
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- Molecules, 2023, v. 28, n. 15, p. 5674, doi. 10.3390/molecules28155674
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- Publication type:
- Article
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
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- Applied Microbiology & Biotechnology, 2011, v. 89, n. 2, p. 271, doi. 10.1007/s00253-010-2898-3
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- Article
Effects of acetic acid, ethanol, and SO<sub>2</sub> on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
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- Applied Microbiology & Biotechnology, 2010, v. 87, n. 4, p. 1317, doi. 10.1007/s00253-010-2558-7
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- Publication type:
- Article
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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- Publication type:
- Article
Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products.
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- Coatings (2079-6412), 2023, v. 13, n. 8, p. 1350, doi. 10.3390/coatings13081350
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- Article
Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes.
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- Coatings (2079-6412), 2022, v. 12, n. 4, p. 443, doi. 10.3390/coatings12040443
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- Publication type:
- Article