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Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines.
- Published in:
- Molecules, 2022, v. 27, n. 1, p. 1, doi. 10.3390/molecules27010326
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- Article
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1344, doi. 10.3390/foods9101344
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- Publication type:
- Article
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1344, doi. 10.3390/foods9101344
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- Publication type:
- Article
Evidence of the Possible Interaction between Ultrasound and Thiol Precursors.
- Published in:
- Foods, 2020, v. 9, n. 1, p. 104, doi. 10.3390/foods9010104
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- Article
Sustainable Organic Dyes from Winemaking Lees for Photoelectrochemical Dye-Sensitized Solar Cells.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 6, p. 2149, doi. 10.3390/app10062149
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- Article
Organic vs. conventional: impact of cultivation treatments on the soil microbiota in the vineyard.
- Published in:
- Frontiers in Microbiology, 2023, p. 01, doi. 10.3389/fmicb.2023.1242267
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- Article
Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 425, doi. 10.1007/s00217-023-04396-6
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- Article
Study of the ultrasound effects on yeast lees lysis in winemaking.
- Published in:
- European Food Research & Technology, 2013, v. 236, n. 2, p. 311, doi. 10.1007/s00217-012-1893-6
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- Article