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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines.
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- Molecules, 2022, v. 27, n. 1, p. 235, doi. 10.3390/molecules27010235
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- Article
Chemical Composition and Larvicidal Activity of Essential Oils from Different Mentha L. and Pulegium Species against Culex quinquefasciatus Say (Diptera: Culicidae).
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- Plant Protection Science, 2014, v. 50, n. 1, p. 36, doi. 10.17221/48/2013-pps
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- Article
Authentication of Riesling Wines from the Czech Republic on the Basis of the Non-flavonoid Phenolic Compounds.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 5, p. 474, doi. 10.17221/40/2013-cjfs
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- Article
Effect of the Period of Maceration on the Content of Antioxidant Substances in Grape Juice.
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- Erwerbs-Obstbau, 2018, v. 60, n. 1, p. 37, doi. 10.1007/s10341-018-0385-7
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- Article
Study on Antioxidant Components in Rosé Wine Originating from the Wine Growing Region of Moravia, Czech Republic.
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- Erwerbs-Obstbau, 2017, v. 59, n. 4, p. 253, doi. 10.1007/s10341-016-0317-3
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- Article
Use of Anthocyanin Profiles When Differentiating Individual Varietal Wines and Terroirs.
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- Food Technology & Biotechnology, 2014, v. 52, n. 4, p. 383, doi. 10.17113/b.52.04.14.3650
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- Article
A Study of Condensates Collected during the Fermentation of Grape Must.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 206, doi. 10.3390/fermentation10040206
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- Article
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 122, doi. 10.3390/fermentation10030122
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- Article
EFFECT OF YEASTS ON THE AROMA PROFILE OF SAUVIGNON BLANC VARIETAL WINE.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2018, v. 66, n. 4, p. 889, doi. 10.11118/actaun201866040889
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- Article
DETERMINATION OF SELECTED TERPENIC SUBSTANCES IN GRAPES AND WINE OF THE CULTIVAR PÁLAVA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1137, doi. 10.5219/1396
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- Article
Capture of Fermentation Gas from Fermentation of Grape Must.
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- Foods, 2023, v. 12, n. 3, p. 574, doi. 10.3390/foods12030574
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- Article
Study of carbonyl compounds in white wine production.
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- Food Science & Nutrition, 2020, v. 8, n. 11, p. 5850, doi. 10.1002/fsn3.1855
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- Article
Phenolic profile in Czech white wines from different terroirs.
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- Food Science & Biotechnology, 2012, v. 21, n. 6, p. 1593, doi. 10.1007/s10068-012-0212-0
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- Article
DETERMINATION OF SELECTED TERPENIC SUBSTANCES IN GRAPES AND WINE OF THE CULTIVAR PÁLAVA.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 1137, doi. 10.5219/1396
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- Publication type:
- Article
Polyphenolic composition of grape stems.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2020, v. 48, n. 3, p. 1543, doi. 10.15835/nbha48311936
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- Article
Effect of Pre-fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017, v. 45, n. 1, p. 105, doi. 10.15835/nbha45110531
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- Article
Capture of hydrogen sulfide from wine fermentation gas for use in the food industry.
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- Journal of Food & Nutrition Research, 2023, v. 62, n. 4, p. 384
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- Article