Found: 74
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
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 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
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
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 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
Grape Pulp Fiber as Possible Fining Agents for Red Wine.
- Published in:
- Biomolecules (2218-273X), 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/biom12101519
- 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
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
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
Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency Between Fig Peels and Pulps: Chemical and Chemometric Approach.
- Published in:
- Molecules, 2021, v. 26, n. 9, p. 2574, doi. 10.3390/molecules26092574
- By:
- Publication type:
- Article
Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes.
- Published in:
- Molecules, 2021, v. 26, n. 6, p. 1798, doi. 10.3390/molecules26061798
- By:
- Publication type:
- Article
A Review on Stems Composition and Their Impact on Wine Quality.
- Published in:
- Molecules, 2021, v. 26, n. 5, p. 1240, doi. 10.3390/molecules26051240
- By:
- Publication type:
- Article
The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma.
- Published in:
- Molecules, 2021, v. 26, n. 5, p. 1288, doi. 10.3390/molecules26051288
- 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
Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 554, doi. 10.3390/molecules26030554
- By:
- Publication type:
- Article
Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 718, doi. 10.3390/molecules26030718
- By:
- Publication type:
- Article
The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 770, doi. 10.3390/molecules26030770
- By:
- Publication type:
- Article
Ellagitannin–Lipid Interaction by HR-MAS NMR Spectroscopy.
- Published in:
- Molecules, 2021, v. 26, n. 2, p. 373, doi. 10.3390/molecules26020373
- By:
- Publication type:
- Article
Biochemistry of Wine and Beer.
- Published in:
- 2021
- By:
- Publication type:
- Editorial
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
Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety.
- Published in:
- Molecules, 2021, v. 26, n. 1, p. 214, doi. 10.3390/molecules26010214
- By:
- Publication type:
- Article
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile.
- Published in:
- Molecules, 2020, v. 25, n. 24, p. 5790, doi. 10.3390/molecules25245790
- By:
- Publication type:
- Article
Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine.
- Published in:
- Molecules, 2020, v. 25, n. 23, p. 5737, doi. 10.3390/molecules25235737
- By:
- Publication type:
- Article
Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties.
- Published in:
- Molecules, 2020, v. 25, n. 21, p. 5054, doi. 10.3390/molecules25215054
- By:
- Publication type:
- Article
The Effects of Temperature and Ethanol on Proanthocyanidin Adsorption to Grape Cell Wall Material in the Presence of Anthocyanins.
- Published in:
- Molecules, 2020, v. 25, n. 18, p. 4139, doi. 10.3390/molecules25184139
- By:
- Publication type:
- Article
Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle.
- Published in:
- Molecules, 2020, v. 25, n. 18, p. 4276, doi. 10.3390/molecules25184276
- By:
- Publication type:
- Article
Volatile Profile Characterization of Croatian Commercial Sparkling Wines.
- Published in:
- Molecules, 2020, v. 25, n. 18, p. 4349, doi. 10.3390/molecules25184349
- 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
Physicochemical, Spectroscopic, and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of the Geographical Origin of Greek Graviera Cheeses.
- Published in:
- Molecules, 2020, v. 25, n. 15, p. 3507, doi. 10.3390/molecules25153507
- By:
- Publication type:
- Article
Taste Processing: Insights from Animal Models.
- Published in:
- Molecules, 2020, v. 25, n. 14, p. 3112, doi. 10.3390/molecules25143112
- By:
- Publication type:
- Article
Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate.
- Published in:
- Molecules, 2020, v. 25, n. 14, p. 3312, doi. 10.3390/molecules25143312
- By:
- Publication type:
- Article
The Sensory Significance of Apocarotenoids in Wine: Importance of Carotenoid Cleavage Dioxygenase 1 (CCD1) in the Production of β-Ionone.
- Published in:
- Molecules, 2020, v. 25, n. 12, p. 2779, doi. 10.3390/molecules25122779
- By:
- Publication type:
- Article
Hairy Garlic (Allium subhirsutum) from Sicily (Italy): LC-DAD-MSn Analysis of Secondary Metabolites and In Vitro Biological Properties.
- Published in:
- Molecules, 2020, v. 25, n. 12, p. 2837, doi. 10.3390/molecules25122837
- 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
Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability.
- Published in:
- Molecules, 2020, v. 25, n. 11, p. 2624, doi. 10.3390/molecules25112624
- By:
- Publication type:
- Article
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts.
- Published in:
- Molecules, 2020, v. 25, n. 11, p. 2665, doi. 10.3390/molecules25112665
- By:
- Publication type:
- Article
Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments.
- Published in:
- Molecules, 2020, v. 25, n. 5, p. 1238, doi. 10.3390/molecules25051238
- 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
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production.
- Published in:
- Molecules, 2020, v. 25, n. 1, p. 120, doi. 10.3390/molecules25010120
- By:
- Publication type:
- Article
Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.
- Published in:
- Molecules, 2019, v. 24, n. 24, p. 4578, doi. 10.3390/molecules24244578
- 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
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
Wine Fining with Plant Proteins.
- Published in:
- Molecules, 2019, v. 24, n. 11, p. 2186, doi. 10.3390/molecules24112186
- 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
Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1018, doi. 10.1111/ijfs.13881
- By:
- Publication type:
- Article
Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2846, doi. 10.1002/jsfa.9496
- By:
- Publication type:
- Article
Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 11, p. 1933, doi. 10.1007/s00217-017-2900-8
- By:
- Publication type:
- Article
The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 12, p. 4029, doi. 10.1002/jsfa.8270
- By:
- Publication type:
- Article