Found: 22
Select item for more details and to access through your institution.
Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 7, p. 343, doi. 10.3390/fermentation10070343
- By:
- Publication type:
- Article
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
- Published in:
- Molecules, 2021, v. 26, n. 15, p. 4452, doi. 10.3390/molecules26154452
- By:
- Publication type:
- Article
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.
- Published in:
- Molecules, 2021, v. 26, n. 4, p. 1193, doi. 10.3390/molecules26041193
- By:
- Publication type:
- Article
Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines.
- Published in:
- Molecules, 2019, v. 24, n. 13, p. 2423, doi. 10.3390/molecules24132423
- By:
- Publication type:
- Article
Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes.
- Published in:
- International Journal of Molecular Sciences, 2016, v. 17, n. 1, p. 123, doi. 10.3390/ijms17010123
- By:
- Publication type:
- Article
Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MS<sup>n</sup>.
- Published in:
- International Journal of Molecular Sciences, 2015, v. 16, n. 1, p. 805, doi. 10.3390/ijms16010805
- By:
- Publication type:
- Article
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2236, doi. 10.3390/foods12112236
- By:
- Publication type:
- Article
The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking.
- Published in:
- Foods, 2022, v. 11, n. 1, p. 19, doi. 10.3390/foods11010019
- By:
- Publication type:
- Article
Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins.
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1275, doi. 10.3390/foods9091275
- By:
- Publication type:
- Article
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 726, doi. 10.3390/foods9060726
- By:
- Publication type:
- Article
Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168164
- By:
- Publication type:
- Article
Toward the enrichment of dietary proanthocyanidins: In vitro investigation of their concentration‐dependent complexation with β‐casein.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.14992
- By:
- Publication type:
- Article
Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 5, p. 1633, doi. 10.1111/ijfs.14038
- By:
- Publication type:
- Article
Application of high-power ultrasounds during red wine vinification.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1314, doi. 10.1111/ijfs.13411
- By:
- Publication type:
- Article
The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 13, p. 6616, doi. 10.1002/jsfa.12757
- By:
- Publication type:
- Article
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 7, p. 3613, doi. 10.1002/jsfa.12258
- By:
- Publication type:
- Article
The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines.
- Published in:
- Biomolecules (2218-273X), 2020, v. 10, n. 1, p. 1, doi. 10.3390/biom10010036
- By:
- Publication type:
- Article
Changes in skin cell wall composition during the maturation of four premium wine grape varieties.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 3, p. 420, doi. 10.1002/jsfa.3102
- By:
- Publication type:
- Article
Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1761, doi. 10.3390/foods13111761
- By:
- Publication type:
- Article
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1306, doi. 10.3390/foods13091306
- By:
- Publication type:
- Article
The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 3, p. 641, doi. 10.1007/s00217-022-04159-9
- By:
- Publication type:
- Article
Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 8, p. 1330, doi. 10.1007/s11947-019-02303-0
- By:
- Publication type:
- Article