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Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds.
- Published in:
- Biomolecules (2218-273X), 2020, v. 10, n. 6, p. 890, doi. 10.3390/biom10060890
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- Article
Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars.
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- Biomolecules (2218-273X), 2020, v. 10, n. 6, p. 853, doi. 10.3390/biom10060853
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- Article
The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.
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- Molecules, 2024, v. 29, n. 13, p. 1, doi. 10.3390/molecules29132972
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- Article
Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers.
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- Molecules, 2024, v. 29, n. 4, p. 844, doi. 10.3390/molecules29040844
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- Article
The Quality of Ciders Depends on the Must Supplementation with Mineral Salts.
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- Molecules, 2020, v. 25, n. 16, p. 3640, doi. 10.3390/molecules25163640
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- Article
Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies.
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- Molecules, 2020, v. 25, n. 14, p. 3127, doi. 10.3390/molecules25143127
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- Article
THE ANALYSIS OF CORRELATIONS BETWEEN TERPENE TRANSFORMATIONS AND FERMENTATION TYPE OF APPLE MUSTS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2022, v. 26, n. 1, p. 99, doi. 10.2478/aucft-2022-0008
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- Article
Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 4979, doi. 10.3390/app14124979
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- Article
How Different Fermentation Type Affects Volatile Composition of Plum Jerkums.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4658, doi. 10.3390/app11104658
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- Article
cereviThe influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties.
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- Journal of Food & Nutrition Research, 2019, v. 58, n. 4, p. 370
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- Article