Found: 16
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Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 6, p. n/a, doi. 10.1002/ejlt.201600239
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- Article
Direct quantitative indices for ripening of olive oil fruits to predict harvest time.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 8, p. 1202, doi. 10.1002/ejlt.201500317
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- Article
Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 11, p. N.PAG, doi. 10.1002/ejlt.201900195
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- Article
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 4, p. N.PAG, doi. 10.1002/ejlt.201800449
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- Article
Kinetic modeling of a Sangiovese wine's chemical and physical parameters during one-year aging in different tank materials.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1525, doi. 10.1007/s00217-022-03982-4
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- Article
Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni.
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- Australian Journal of Grape & Wine Research, 2003, v. 9, n. 3, p. 194, doi. 10.1111/j.1755-0238.2003.tb00270.x
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- Article
Evaluation of potential side activities of commercial enzyme preparations used in winemaking.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 8, p. 1902, doi. 10.1111/ijfs.12508
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- Article
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 10, p. 2080, doi. 10.1111/j.1365-2621.2010.02374.x
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- Article
Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace ('alperujo') under different storage conditions.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2515, doi. 10.1002/jsfa.11593
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- Article
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution.
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- Antioxidants, 2023, v. 12, n. 7, p. 1399, doi. 10.3390/antiox12071399
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- Article
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products.
- Published in:
- Molecules, 2020, v. 25, n. 19, p. 4460, doi. 10.3390/molecules25194460
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- Article
Impact of Thermally Inactivated Non- Saccharomyces Yeast Derivatives on White Wine.
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- Foods, 2024, v. 13, n. 16, p. 2640, doi. 10.3390/foods13162640
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- Article
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples.
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- Foods, 2023, v. 12, n. 11, p. 2191, doi. 10.3390/foods12112191
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- Article
A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG.
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- Foods, 2021, v. 10, n. 8, p. 1894, doi. 10.3390/foods10081894
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- Article
Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy.
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- Foods, 2020, v. 9, n. 8, p. 1088, doi. 10.3390/foods9081088
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- Article
The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine.
- Published in:
- International Journal of Wine Research, 2020, v. 12, p. 1, doi. 10.2147/IJWR.S245183
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- Article