Works matching DE "FRUIT wines"
Results: 417
ESTUDO FÍSICO, FÍSICO-QUÍMICO E QUIMIOMÉTRICO DE FRUTOS, POLPAS E VINHOS DE BACABA (OENOCARPUS BACABA).
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- Revista Foco (Interdisciplinary Studies Journal), 2024, v. 17, n. 9, p. 1, doi. 10.54751/revistafoco.v17n9-166
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- Article
Kemijski sastav hrvatskih voćnih vina kupine, aronije i višnje.
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- Glasnik Zastite Bilja, 2024, v. 47, n. 6, p. 116, doi. 10.31727/gzb.47.6.11
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- Article
Utjecaj kvasaca na kakvoću voćnog vina od šljive.
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- Glasnik Zastite Bilja, 2021, v. 44, n. 6, p. 72, doi. 10.31727/gzb.44.6.8
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- Article
Research Progress on the Active Ingredients in and Applications of Lonicera caerulea L.
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- Modern Food Science & Technology, 2024, v. 40, n. 7, p. 324, doi. 10.13982/j.mfst.1673-9078.2024.7.0802
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- Article
刺梨自然发酵制酒过程中化学成分、 抗氧化活性及优势菌的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 205, doi. 10.13982/j.mfst.1673-9078.2023.2.0317
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- Article
生物降解柠檬酸及其影响因素的研究进展.
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- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 347, doi. 10.13982/j.mfst.1673-9078.2022.2.0575
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- Article
ANTIOXIDANT AND CALMODULIN-INHIBITORY ACTIVITIES OF PHENOLIC COMPONENTS IN FRUIT WINES AND ITS BIOTECHNOLOGICAL IMPLICATIONS.
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- Food Biotechnology, 2001, v. 15, n. 3, p. 179, doi. 10.1081/FBT-100107629
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- Article
INVESTIGATIONAL ANALYSIS ON THE PRODUCTION OF WINE FROM JUICE OF CITRUS RETICULATE ORANGE SPECIES.
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- Oxidation Communications, 2024, v. 47, n. 2, p. 377
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- Article
Phylogenetic Relationship Among Wild and Cultivated Grapevine in Sicily: A Hotspot in the Middle of the Mediterranean Basin.
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- Frontiers in Plant Science, 2019, v. 10, p. 1, doi. 10.3389/fpls.2019.01506
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- Article
FRUIT WINE PRODUCED FROM PAWPAW (CARICA PAPAYA) AND WATERMELON (CITRULLUS VULGARIS) USING SACCHAROMYCES CEREVISIAE ISOLATED FROM SELECTED FERMENTED FOODS.
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- Science World Journal, 2021, v. 16, n. 4, p. 419
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- Article
Solid-Phase Extraction with Diethyldithiocarbamate as Chelating Agent for Preconcentration and Trace Determination of Copper, Iron and Lead in Fruit Wine and Distilled Spirit by Flame Atomic Absorption Spectrometry.
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- E-Journal of Chemistry, 2011, v. 8, n. 3, p. 1280, doi. 10.1155/2011/416194
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- Article
CONSUMER ACCEPTABILITY AND PHYSICOCHEMICAL PROPERTIES OF KENYAN CACTUS FRUIT WINE.
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- African Journal of Food, Agriculture, Nutrition & Development, 2024, v. 24, n. 9, p. 24656, doi. 10.18697/ajfand.134.24900
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- Article
COMPARATIVE ANALYSIS OF PHYSICOCHEMICAL CHARACTERISTICS FOR RED SUPERIOR WINES OBTAINED IN THE WESTERN PART OF ROMANIA.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 475
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- Article
BIOTECHNOLOGICAL POTENTIAL OF ENVIRONMENTAL ROSE WINE PRODUCTION IN MOLDOVA.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 439
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- Article
Exploratory Market Survey of Tuba in Tacloban City.
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- DLSU Business & Economics Review, 2010, v. 19, n. 2, p. 73, doi. 10.3860/ber.v19i2.1474
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- Article
Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz.
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- Australian Journal of Grape & Wine Research, 2022, v. 28, n. 2, p. 208, doi. 10.1111/ajgw.12516
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- Article
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 4, p. 491, doi. 10.1111/ajgw.12506
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- Article
ASVO 2020 Awards for Excellence.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 3, doi. 10.1111/ajgw.12477
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- Article
Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes.
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- Australian Journal of Grape & Wine Research, 2021, v. 27, n. 1, p. 42, doi. 10.1111/ajgw.12470
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- Article
Low-resolution remotely sensed images of winegrape vineyards map spatial variability in planimetric canopy area instead of leaf area index.
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- Australian Journal of Grape & Wine Research, 2008, v. 14, n. 1, p. 9, doi. 10.1111/j.1755-0238.2008.00002.x
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- Article
Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations.
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- Canadian Journal of Microbiology, 2009, v. 55, n. 3, p. 326, doi. 10.1139/W08-140
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- Article
Towards a geography of tourism and agrarian initiatives. The case of Lamego and Távora.
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- Pasos: Revista de Turismo y Patrimonio Cultural, 2022, v. 20, p. 1163, doi. 10.25145/j.pasos.2022.20.078
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- Article
Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae : FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 11, p. 5627, doi. 10.3390/ijms25115627
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- Article
THE REGRETTABLE INCIDENT AT HEREFORD.
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- 2011
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- Essay
WHATON EARTH IS DADHI?
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- 2011
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- Essay
Construction of "fungi house": an architectural approach for fabrication of carbon microspheres with superior capacitive and salt removal performance.
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- Journal of Materials Science, 2021, v. 56, n. 20, p. 11907, doi. 10.1007/s10853-021-06065-z
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- Article
REINVENTING THE TRADITIONAL PRODUCTS - THE CASE OF BLACKBERRY WINE.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 1, p. 58
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- Article
猕猴桃生香酵母筛选鉴定及其发酵特性.
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- Journal of Henan Agricultural Sciences, 2021, v. 50, n. 8, p. 166, doi. 10.15933/j.cnki.1004‑3268.2021.08.020
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- Article
Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking.
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- Foods, 2025, v. 14, n. 4, p. 581, doi. 10.3390/foods14040581
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- Article
Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota.
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- Foods, 2025, v. 14, n. 4, p. 553, doi. 10.3390/foods14040553
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- Article
Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate.
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- Foods, 2024, v. 13, n. 9, p. 1335, doi. 10.3390/foods13091335
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- Article
Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.
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- Foods, 2024, v. 13, n. 7, p. 1095, doi. 10.3390/foods13071095
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- Article
Process Optimization for Production of Persimmon Wine with Lower Methanol.
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- Foods, 2024, v. 13, n. 5, p. 748, doi. 10.3390/foods13050748
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- Article
The Effect of Co-Culture with Different Pichia kluyveri and Saccharomyces cerevisiae on Volatile Compound and Characteristic Fingerprints of Mulberry Wine.
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- Foods, 2024, v. 13, n. 3, p. 422, doi. 10.3390/foods13030422
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- Article
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation.
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- Foods, 2023, v. 12, n. 21, p. 3925, doi. 10.3390/foods12213925
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- Article
Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites.
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- Foods, 2023, v. 12, n. 15, p. 2934, doi. 10.3390/foods12152934
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- Article
Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping.
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- Foods, 2023, v. 12, n. 9, p. 1844, doi. 10.3390/foods12091844
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- Article
Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action.
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- Foods, 2023, v. 12, n. 6, p. 1246, doi. 10.3390/foods12061246
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- Article
Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine.
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- Foods, 2023, v. 12, n. 4, p. 868, doi. 10.3390/foods12040868
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- Article
Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.
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- Foods, 2023, v. 12, n. 3, p. 491, doi. 10.3390/foods12030491
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- Article
Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation.
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- Foods, 2022, v. 11, n. 23, p. 3789, doi. 10.3390/foods11233789
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- Article
Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of 'Cabernet Sauvignon' Grape Fruits and Wines in Northwest China.
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- Foods, 2022, v. 11, n. 22, p. 3730, doi. 10.3390/foods11223730
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- Article
Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata , Pichia anomala , and Wickerhamomyces anomalus.
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- Foods, 2022, v. 11, n. 22, p. 3655, doi. 10.3390/foods11223655
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- Article
Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS.
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- Foods, 2022, v. 11, n. 22, p. 3619, doi. 10.3390/foods11223619
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- Article
Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis.
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- Foods, 2022, v. 11, n. 20, p. 3273, doi. 10.3390/foods11203273
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- Article
Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines.
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- Foods, 2022, v. 11, n. 19, p. 3047, doi. 10.3390/foods11193047
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- Article
Widely Targeted Metabolomics Profiling Reveals the Effect of Powdery Mildew on Wine Grape Varieties with Different Levels of Tolerance to the Disease.
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- Foods, 2022, v. 11, n. 16, p. 2461, doi. 10.3390/foods11162461
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- Article
Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound.
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- Foods, 2022, v. 11, n. 16, p. 2435, doi. 10.3390/foods11162435
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- Article
Simultaneous Monitoring of the Evolution of Chemical Parameters in the Fermentation Process of Pineapple Fruit Wine Using the Liquid Probe for Near-Infrared Coupled with Chemometrics.
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- Foods, 2022, v. 11, n. 3, p. 377, doi. 10.3390/foods11030377
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- Article
VOLATILE COMPOUNDS IN FRESHLY DISTILLED ŠAMPION APPLE WINES.
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- Annals: Food Science & Technology, 2016, v. 17, n. 1, p. 109
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- Article