Found: 19
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Ellagitannins from Portuguese oak wood (Quercus pyrenaicaWilld.) used in cooperage: influence of geographical origin, coarseness of the grain and toasting level.
- Published in:
- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2007, v. 61, n. 2, p. 155
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- Article
Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics.
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- European Food Research & Technology, 2023, v. 249, n. 10, p. 2689, doi. 10.1007/s00217-023-04324-8
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- Article
Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics.
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- European Food Research & Technology, 2021, v. 247, n. 12, p. 3037, doi. 10.1007/s00217-021-03854-3
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- Article
Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 61, doi. 10.1007/s00217-015-2434-x
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- Article
Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking.
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- European Food Research & Technology, 2012, v. 235, n. 5, p. 817, doi. 10.1007/s00217-012-1803-y
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- Article
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3588, doi. 10.1002/jsfa.9580
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- Article
Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4847, doi. 10.1002/jsfa.8355
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- Article
General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 10, p. 2486, doi. 10.1002/jsfa.6064
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- Article
Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines ( Bairrada Appellation of Origin).
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 12, p. 2144, doi. 10.1002/jsfa.4064
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- Article
Alternate Wetting and Drying in the Center of Portugal: Effects on Water and Rice Productivity and Contribution to Development.
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- Sensors (14248220), 2022, v. 22, n. 10, p. 3632, doi. 10.3390/s22103632
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- Article
Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines.
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- Processes, 2022, v. 10, n. 2, p. 284, doi. 10.3390/pr10020284
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- Article
Global Phenolic Composition and Antioxidant Capacity of Extracts from the Endophytic Fungi Cophinforma mamane with Potential Use in Food Systems: The Effects of Time, Temperature, and Solvent on the Extraction Process.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 19, p. 8784, doi. 10.3390/app14198784
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- Article
The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 6, p. 3179, doi. 10.3390/app12063179
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- Article
Implementation of rotation/succession as Soil-Improving Cropping Systems for corn grain and rice production. What benefits for soils and crop productivity?
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- Geophysical Research Abstracts, 2018, v. 20, p. 6468
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- Article
Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage ( Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process.
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- Journal of Wood Science, 2006, v. 52, n. 6, p. 514, doi. 10.1007/s10086-005-0796-6
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- Article
Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers.
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- Beverages, 2023, v. 9, n. 3, p. 79, doi. 10.3390/beverages9030079
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- Article
Phenolic Compounds in Fruit Beverages.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020035
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- Article
Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.
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- Molecules, 2020, v. 25, n. 5, p. 1236, doi. 10.3390/molecules25051236
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- Article
Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions.
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- Foods, 2019, v. 8, n. 7, p. 254, doi. 10.3390/foods8070254
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- Article