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Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.
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- Foods, 2024, v. 13, n. 11, p. 1761, doi. 10.3390/foods13111761
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- Article
The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines.
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- Foods, 2024, v. 13, n. 9, p. 1306, doi. 10.3390/foods13091306
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- Article
The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 13, p. 6616, doi. 10.1002/jsfa.12757
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- Article
High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
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- Foods, 2023, v. 12, n. 11, p. 2236, doi. 10.3390/foods12112236
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- Article
Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 7, p. 3613, doi. 10.1002/jsfa.12258
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- Article
The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 641, doi. 10.1007/s00217-022-04159-9
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- Article
Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168164
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- Article
The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking.
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- Foods, 2022, v. 11, n. 1, p. 19, doi. 10.3390/foods11010019
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- Article
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.
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- Molecules, 2021, v. 26, n. 15, p. 4452, doi. 10.3390/molecules26154452
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- Article
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.
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- Molecules, 2021, v. 26, n. 4, p. 1193, doi. 10.3390/molecules26041193
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- Article
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds.
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- Foods, 2020, v. 9, n. 6, p. 726, doi. 10.3390/foods9060726
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- Article