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Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine.
- Published in:
- Journal of Separation Science, 2014, v. 37, n. 14, p. 1867, doi. 10.1002/jssc.201400308
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- Article
Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products.
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- European Food Research & Technology, 2003, v. 216, n. 5, p. 445
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- Article
Evolution of Capsaicinoids in Peter Pepper ( Capsicum annuum var. annuum) During Fruit Ripening.
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- Chemistry & Biodiversity, 2016, v. 13, n. 8, p. 1068, doi. 10.1002/cbdv.201500503
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- Article
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 939, doi. 10.1002/jsfa.7818
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- Article
Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.).
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- Agronomy, 2020, v. 10, n. 2, p. 252, doi. 10.3390/agronomy10020252
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- Article
Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers.
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- Agronomy, 2019, v. 9, n. 10, p. 633, doi. 10.3390/agronomy9100633
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- Article
Evolution of grape seed flavan-3-ols during ripening of different grape cultivars.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 40, doi. 10.1111/j.1365-2621.2011.02804.x
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- Article
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2235, doi. 10.1002/jsfa.10843
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- Article
Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2512, doi. 10.1002/jsfa.10276
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- Article
An Electronic Nose Based Method for the Discrimination of Weathered Petroleum-Derived Products.
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- Sensors (14248220), 2018, v. 18, n. 7, p. 2180, doi. 10.3390/s18072180
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- Article
Effects of Fire Suppression Agents and Weathering in the Analysis of Fire Debris by HS-MS eNose.
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- Sensors (14248220), 2018, v. 18, n. 6, p. 1933, doi. 10.3390/s18061933
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- Article
Study of the Weathering Process of Gasoline by eNose.
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- Sensors (14248220), 2018, v. 18, n. 1, p. 139, doi. 10.3390/s18010139
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- Article
Characterization and Differentiation of Petroleum-Derived Products by E-Nose Fingerprints.
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- Sensors (14248220), 2017, v. 17, n. 11, p. 2544, doi. 10.3390/s17112544
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- Article
Determination of Ignitable Liquids in Fire Debris: Direct Analysis by Electronic Nose.
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- Sensors (14248220), 2016, v. 16, n. 5, p. 695, doi. 10.3390/s16050695
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- Article
Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.).
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- Molecules, 2018, v. 23, n. 11, p. 2992, doi. 10.3390/molecules23112992
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- Article
Tryptophan Levels during Grape Ripening: Effects of Cultural Practices.
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- Molecules, 2017, v. 22, n. 6, p. 941, doi. 10.3390/molecules22060941
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- Article
Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation.
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- Molecules, 2017, v. 22, n. 5, p. 736, doi. 10.3390/molecules22050736
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- Article
A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes.
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- Molecules, 2014, v. 19, n. 12, p. 21398, doi. 10.3390/molecules191221398
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- Article
Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound-Assisted Extraction Conditions.
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- Molecules, 2014, v. 19, n. 12, p. 21034, doi. 10.3390/molecules191221034
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- Article
Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of 'Cabernet Sauvignon' Wines.
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- Foods, 2021, v. 10, n. 5, p. 1053, doi. 10.3390/foods10051053
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- Article
Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes.
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- Foods, 2020, v. 9, n. 11, p. 1529, doi. 10.3390/foods9111529
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- Article
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.
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- Foods, 2020, v. 9, n. 4, p. 424, doi. 10.3390/foods9040424
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- Article
Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method.
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- Foods, 2020, v. 9, n. 3, p. 277, doi. 10.3390/foods9030277
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- Article
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction.
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- Foods, 2020, v. 9, n. 3, p. 255, doi. 10.3390/foods9030255
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- Article
Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin.
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- Foods, 2019, v. 8, n. 8, p. 341, doi. 10.3390/foods8080341
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- Article
Alternative Extraction Method of Bioactive Compounds from Mulberry (Morus nigra L.) Pulp Using Pressurized-Liquid Extraction.
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- Food Analytical Methods, 2018, v. 11, n. 9, p. 2384, doi. 10.1007/s12161-018-1218-x
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- Article