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Consumption of Sylimarin, Pyrroloquinoline Quinone Sodium Salt and Myricetin: Effects on Alcohol Levels and Markers of Oxidative Stress—A Pilot Study.
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- Nutrients, 2024, v. 16, n. 17, p. 2965, doi. 10.3390/nu16172965
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The Composition, Benefits and Risks of Wine Consumption.
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- Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, 2024, v. 30, n. 2, p. 146, doi. 10.35219/eai15840409421
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- Article
De tornos y tornillos. Tecnología de prensado de la uva y la aceituna en el mundo romano y tardoantiguo.
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- Vínculos de Historia, 2024, n. 13, p. 444
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NAPOMENE O PROPENSATIVNOJ KONSTRUKCIJI U HRVATSKOME JEZIKU U KONTEKSTU BALKANSKOGA JEZIČNOG SAVEZA.
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- Filologija, 2024, n. 82, p. 119, doi. 10.21857/ypn4oc47l9
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THE ASSESSMENT OF PURITY AND TYPOLOGY OF THE 'PINOT GRIS' CULTIVAR, CULTIVATED IN THE MURFATLAR WINE-GROWING CENTER, THROUGH SYSTEMS BASED ON AMPELOMETRY.
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- Scientific Papers. Series B. Horticulture, 2024, v. 68, n. 1, p. 367
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ROMANIAN VINEYARD AREAS AND THE EVOLUTION OF WINES WITH TRACEABILITY IN THE PERIOD 2007-2022, USING EUROPEAN RESTRUCTURING/RECONVERSION FUNDS.
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- Scientific Papers. Series B. Horticulture, 2024, v. 68, n. 1, p. 283
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A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni.
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- Australian Journal of Grape & Wine Research, 2024, v. 2024, p. 1, doi. 10.1155/2024/5602066
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La estructura del conocimiento científico sobre las rutas del vino: Un análisis bibliométrico.
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- Pasos: Revista de Turismo y Patrimonio Cultural, 2024, v. 22, n. 3, p. 579, doi. 10.25145/j.pasos.2024.22.038
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اخالق نقلی وحيانی بهمثابه »ميزان« براي اخالق فلسفی.
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- Comparative Theology (2008-9651), 2023, v. 14, n. 30, p. 77, doi. 10.22108/coth.2024.139966.1865
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Ästhetik trifft Geschmack: Fortbildung in Thörnich an der Mosel am 28. September 2024 mit ZTM Julia Krebs und ZTM Wolfgang Weisser.
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- Quintessenz der Zahntechnik, 2024, v. 50, n. 9, p. 914
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- Article
Consumption of Total and Specific Alcoholic Beverages and Long-Term Risk of Gout Among Men and Women.
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- JAMA Network Open, 2024, v. 7, n. 8, p. e2430700, doi. 10.1001/jamanetworkopen.2024.30700
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The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines.
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- Microorganisms, 2024, v. 12, n. 8, p. 1655, doi. 10.3390/microorganisms12081655
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Impact on wine sales of removing the largest serving size by the glass: An A-B-A reversal trial in 21 pubs, bars, and restaurants in England.
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- PLoS Medicine, 2024, v. 21, n. 1, p. 1, doi. 10.1371/journal.pmed.1004313
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Exploratory Analysis of South American Wines Using Artificial Intelligence.
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- Biological Trace Element Research, 2023, v. 201, n. 9, p. 4590, doi. 10.1007/s12011-022-03529-4
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Biogenic and Risk Elements in Wines from the Slovak Market with the Estimation of Consumer Exposure.
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- Biological Trace Element Research, 2018, v. 184, n. 1, p. 33, doi. 10.1007/s12011-017-1157-1
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Uncorking E-Commerce: Update.
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- Regulation, 2007, v. 30, n. 2, p. 6
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Regulating Wine by Mail.
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- Regulation, 2004, v. 27, n. 3, p. 30
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Concise enantioselective synthesis of wine lactone via intramolecular Diels–Alder reaction.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 6, p. 1390, doi. 10.1093/bbb/zbab045
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Japan Wine, its characteristics and research.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1422, doi. 10.1080/09168451.2018.1559032
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KEY ASPECTS OF MANAGING SUCCESSFUL WINE TOURISM DEVELOPMENT IN TIMES OF GLOBAL ECONOMIC CRISIS -- A CASE OF CROATIA.
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- Acta Turistica, 2010, v. 22, n. 1, p. 99
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WINE TOURISM EXPERIENCES IN NEW ZEALAND: AN EXPLORATION OF MALE AND FEMALE WINERY VISITORS.
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- Acta Turistica, 2008, v. 20, n. 1, p. 39
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Analysis of organic acids in wines by Fourier-transform infrared spectroscopy.
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- Analytical & Bioanalytical Chemistry, 2005, v. 382, n. 2, p. 421, doi. 10.1007/s00216-005-3062-2
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Evolution of ochratoxin A content from must to wine in Port Wine microvinification.
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- Analytical & Bioanalytical Chemistry, 2005, v. 382, n. 2, p. 405, doi. 10.1007/s00216-005-3176-6
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Determination of ochratoxin A in wine by liquid chromatography tandem mass spectrometry after combined anion-exchange/reversed-phase clean-up.
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- Analytical & Bioanalytical Chemistry, 2005, v. 381, n. 8, p. 1592, doi. 10.1007/s00216-005-3097-4
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Study of spectral analytical data using fingerprints and scaled similarity measurements.
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- Analytical & Bioanalytical Chemistry, 2005, v. 381, n. 4, p. 953, doi. 10.1007/s00216-004-2954-x
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Superheated liquids for extraction of solid residues from winemaking processes.
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- Analytical & Bioanalytical Chemistry, 2003, v. 377, n. 7/8, p. 1190, doi. 10.1007/s00216-003-2194-5
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The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review.
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- Analytical & Bioanalytical Chemistry, 2003, v. 376, n. 4, p. 424, doi. 10.1007/s00216-003-1804-6
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Fast screening method for determining 2,4,6-trichloroanisole in wines using a headspace–mass spectrometry (HS–MS) system and multivariate calibration.
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- Analytical & Bioanalytical Chemistry, 2003, v. 376, n. 4, p. 497, doi. 10.1007/s00216-003-1940-z
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Heterocyclic acetals in Madeira wines.
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- Analytical & Bioanalytical Chemistry, 2003, v. 375, n. 8, p. 1221, doi. 10.1007/s00216-003-1818-0
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Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine.
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- Analytical & Bioanalytical Chemistry, 2003, v. 375, n. 4, p. 517, doi. 10.1007/s00216-002-1716-x
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Evaluation of the aroma descriptors variability in Spanish grape cultivars by a quantitative descriptive analysis.
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- Euphytica, 2009, v. 165, n. 2, p. 383, doi. 10.1007/s10681-008-9801-7
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Evaluation of stereoisomers of 2,3-butanediol and acetoin to differentiate Saccharomyces cerevisiae and Kloeckera apiculata wine strains.
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- Biotechnology Letters, 2000, v. 22, n. 24, p. 1947, doi. 10.1023/A:1026741625019
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Color variability for a wine sample poured into a standard glass wine sampler.
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- Color Research & Application, 2003, v. 28, n. 6, p. 473, doi. 10.1002/col.10200
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Appraisal and the language of wine appreciation.
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- Functions of Language, 2015, v. 22, n. 2, p. 161, doi. 10.1075/fol.22.2.01hom
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Experimental study and modeling of a packed bed bioreactor for urea removal in wines.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 230, doi. 10.1016/j.fbp.2023.06.004
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A new two-phase passive temperature control system for a wine fermenter.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 139, p. 11, doi. 10.1016/j.fbp.2023.02.003
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Residues from grapevine and wine production as feedstock for a biorefinery.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 134, p. 56, doi. 10.1016/j.fbp.2022.05.005
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A deeper understanding of the qualitative consequences of food pumping: A case study of wine.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 131, p. 13, doi. 10.1016/j.fbp.2021.10.008
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Urea removal in rosé and red wines by immobilised acid urease in a packed bed reactor.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 42, doi. 10.1016/j.fbp.2020.12.008
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Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 74, doi. 10.1016/j.fbp.2019.06.020
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Less cooling energy in wine fermentation - A case study in mathematical modeling, simulation and optimization.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 131, doi. 10.1016/j.fbp.2017.04.001
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Microwave-assisted extraction of stilbenes from woody vine material.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 18, doi. 10.1016/j.fbp.2017.02.006
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Alcohol reduction in red and white wines by nanofiltration of musts before fermentation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 285, doi. 10.1016/j.fbp.2015.09.005
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Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 69, doi. 10.1016/j.fbp.2013.11.004
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Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 93, n. 1, p. 39, doi. 10.1016/j.fbp.2013.11.001
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Production of spirits from dry apple pomace and selected yeasts.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 623, doi. 10.1016/j.fbp.2013.04.005
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Advances on modeling and simulation of alcoholic distillation. Part 2: Process simulation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 4, p. 832, doi. 10.1016/j.fbp.2012.04.003
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Advances on modeling and simulation of alcoholic distillation. Part 1: Thermodynamic modeling.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 4, p. 819, doi. 10.1016/j.fbp.2012.04.004
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Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 487, doi. 10.1016/j.fbp.2010.11.007
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Influence of culture pH on freeze-drying viability of Oenococcus oeni and its relationship with fatty acid 56 composition.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 1, p. 56, doi. 10.1016/j.fbp.2008.06.001
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