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The Transcriptional Landscape of Berry Skin in Red and White PIWI ("Pilzwiderstandsfähig") Grapevines Possessing QTLs for Partial Resistance to Downy and Powdery Mildews.
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- Plants (2223-7747), 2024, v. 13, n. 18, p. 2574, doi. 10.3390/plants13182574
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- Article
Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight.
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- Contact Dermatitis (01051873), 2004, v. 51, n. 2, p. 84, doi. 10.1111/j.0105-1873.2004.00410.x
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- Article
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.
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- Molecules, 2020, v. 25, n. 7, p. 1646, doi. 10.3390/molecules25071646
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- Article
Wine Fining with Plant Proteins.
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- Molecules, 2019, v. 24, n. 11, p. 2186, doi. 10.3390/molecules24112186
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- Article
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA).
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- Molecules, 2018, v. 23, n. 12, p. 3070, doi. 10.3390/molecules23123070
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- Article
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5702, doi. 10.1002/jsfa.9833
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- Article
Extraction and mass spectrometry identification of a major peach allergen Pru p 1.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 3, p. 570, doi. 10.1002/jsfa.4609
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- Article
Garlic greening: Pigments' biosynthesis and control strategies.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 73, doi. 10.15586/ijfs.v33i1.1939
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- Article
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 4, p. 1070, doi. 10.1111/ijfs.12402
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- Article
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.
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- Foods, 2021, v. 10, n. 3, p. 608, doi. 10.3390/foods10030608
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- Article
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.
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- Foods, 2020, v. 9, n. 11, p. 1530, doi. 10.3390/foods9111530
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- Article
Purification of wheat glutenin subunits by preparative acid and two-dimensional electrophoresis.
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- Electrophoresis, 1995, v. 16, n. 1, p. 1005, doi. 10.1002/elps.11501601168
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- Article
Preparative isoelectric focusing of reduced wheat gluten proteins.
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- Electrophoresis, 1990, v. 11, n. 6, p. 462, doi. 10.1002/elps.1150110605
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- Article
Purification of cellulases from Streptomyces strain A20 by electroendosmotic preparative electrophoresis.
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- Electrophoresis, 1988, v. 9, n. 7, p. 327, doi. 10.1002/elps.1150090708
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- Article
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply.
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- European Food Research & Technology, 2018, v. 244, n. 12, p. 2117, doi. 10.1007/s00217-018-3120-6
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- Article
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions.
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- Agriculture; Basel, 2023, v. 13, n. 2, p. 415, doi. 10.3390/agriculture13020415
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- Article
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing sodium dodecyl sulfate-polyacrylamide gel electrophoresis gels.
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- Electrophoresis, 2005, v. 26, n. 1, p. 60, doi. 10.1002/elps.200406107
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- Article
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate.
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- Electrophoresis, 2001, v. 22, n. 6, p. 1021, doi. 10.1002/1522-2683()22:6<1021::AID-ELPS1021>3.0.CO;2-B
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- Article
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream.
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- International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 418, doi. 10.1111/1471-0307.12928
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- Article
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae.
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- Journal of the Institute of Brewing, 2003, v. 109, n. 3, p. 187, doi. 10.1002/j.2050-0416.2003.tb00158.x
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- Article
Decoding the Proanthocyanins Profile of Italian Red Wines.
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- Beverages, 2022, v. 8, n. 4, p. 76, doi. 10.3390/beverages8040076
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- Article
A two-dimensional electrophoretic method for the study of caprine αs1- and αs2-casein polymorphism.
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- Journal of Dairy Research, 1991, v. 58, n. 2, p. 247, doi. 10.1017/S0022029900029794
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- Article
Determination of egg content in egg pasta by an indirect elisa procedure.
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- Journal of the Science of Food & Agriculture, 1994, v. 64, n. 2, p. 163, doi. 10.1002/jsfa.2740640205
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- Article