Found: 17
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Use of Alternative Wood for the Ageing of Brandy de Jerez.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 250, doi. 10.3390/foods9030250
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- Publication type:
- Article
Effect of the harvesting period on the phenolic content and on antioxidant activity of two Algerian olive cultivars.
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- Rivista Italiana delle Sostanze Grasse, 2020, v. 97, n. 1, p. 51
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- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 3, p. 255, doi. 10.1007/s00217-002-0528-8
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- Article
Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 12, p. 5475, doi. 10.1002/jsfa.9808
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- Publication type:
- Article
Comparative study of submerged and surface culture acetification process for orange vinegar.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 1052, doi. 10.1002/jsfa.8554
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- Article
Chemical and sensory characteristics of orange based vinegar.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3147, doi. 10.1007/s13197-016-2288-7
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- Publication type:
- Article
Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying.
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- Journal of Food Science & Technology, 2016, v. 53, n. 6, p. 2519, doi. 10.1007/s13197-016-2192-1
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- Publication type:
- Article
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7608, doi. 10.1007/s13197-015-1908-y
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- Publication type:
- Article
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 6, p. 1284, doi. 10.1002/jsfa.5885
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- Publication type:
- Article
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 741, doi. 10.1002/jsfa.5785
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- Publication type:
- Article
Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices.
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- Journal of Separation Science, 2016, v. 39, n. 18, p. 3586, doi. 10.1002/jssc.201600590
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- Publication type:
- Article
Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. <i>Muscat</i> and fermented under different conditions.
- Published in:
- European Food Research & Technology, 2013, v. 237, n. 6, p. 905, doi. 10.1007/s00217-013-2061-3
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- Publication type:
- Article
Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips.
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- European Food Research & Technology, 2011, v. 232, n. 2, p. 241, doi. 10.1007/s00217-010-1372-x
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- Publication type:
- Article
Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products.
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- European Food Research & Technology, 2008, v. 228, n. 1, p. 1, doi. 10.1007/s00217-008-0900-4
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- Publication type:
- Article
Characterisation of the volatile fraction of Andalusian sweet wines.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1479
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- Publication type:
- Article
Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace.
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- 2018
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- Publication type:
- journal article
Determination of Antioxidant Activity of Brandy and Other Aged Beverages by Electrochemical and Photochemiluminescence Methods.
- Published in:
- Food Analytical Methods, 2017, v. 10, n. 4, p. 1045, doi. 10.1007/s12161-016-0667-3
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- Publication type:
- Article