Found: 8
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Valorization applications of pineapple and papaya byproducts in food industry.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 3, p. 1, doi. 10.1111/1541-4337.13359
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- Article
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 7, p. 3613, doi. 10.1002/jsfa.12258
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- Article
Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example.
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- Antioxidants, 2022, v. 11, n. 8, p. N.PAG, doi. 10.3390/antiox11081552
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- Article
Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 11, p. 4735, doi. 10.1002/jsfa.11119
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- Article
Isolation of natural flavoring compounds from cooperage woods by pressurized hot water extraction (PHWE).
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- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2019, v. 73, n. 3, p. 295, doi. 10.1515/hf-2018-0112
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- Article
New Strategies to Improve Sensorial Quality of White Wines by Wood Contact.
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- Beverages, 2018, v. 4, n. 4, p. 1, doi. 10.3390/beverages4040091
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- Article
Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 15, p. 5795, doi. 10.1002/jsfa.9129
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- Article
Evaluation of Oak Chips Treatment on Volatile Composition and Sensory Characteristics of Merlot Wine.
- Published in:
- Journal of Food Quality, 2013, v. 36, n. 1, p. 1, doi. 10.1111/jfq.12012
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- Article