Found: 22
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Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 74, doi. 10.1016/j.fbp.2019.06.020
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- Article
STEVIOSIDE AS A REPLACEMENT OF SUCROSE IN PEACH JUICE: SENSORY EVALUATION.
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- Journal of Sensory Studies, 2001, v. 16, n. 5, p. 471, doi. 10.1111/j.1745-459X.2001.tb00314.x
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- Article
Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking.
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- Molecules, 2022, v. 27, n. 5, p. 1, doi. 10.3390/molecules27051671
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- Article
Breathing Rhythm Variations during Wash-In Do Not Influence Exhaled Volatile Organic Compound Profile Analyzed by an Electronic Nose.
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- Molecules, 2021, v. 26, n. 9, p. 2695, doi. 10.3390/molecules26092695
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- Article
Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds.
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- Molecules, 2021, v. 26, n. 9, p. 2624, doi. 10.3390/molecules26092624
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- Article
Intra-Laboratory Validation of Alpha-Galactosidase Activity Measurement in Dietary Supplements.
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- Molecules, 2021, v. 26, n. 6, p. 1566, doi. 10.3390/molecules26061566
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- Article
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products.
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- Molecules, 2020, v. 25, n. 19, p. 4460, doi. 10.3390/molecules25194460
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- Article
The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine.
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- Molecules, 2020, v. 25, n. 5, p. 1215, doi. 10.3390/molecules25051215
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- Article
Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins.
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- Molecules, 2019, v. 24, n. 16, p. 2925, doi. 10.3390/molecules24162925
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- Article
Simultaneous Analysis of Iridoid Glycosides and Anthraquinones in Morinda officinalis Using UPLC-QqQ-MS/MS and UPLC-Q/TOF-MSE.
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- Molecules, 2018, v. 23, n. 5, p. 1070, doi. 10.3390/molecules23051070
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- Article
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland.
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- Journal of Chemical Technology & Biotechnology, 2016, v. 91, n. 4, p. 876, doi. 10.1002/jctb.4652
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- Article
Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes.
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- Beverages, 2020, v. 6, n. 2, p. 1, doi. 10.3390/beverages6020034
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- Article
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting.
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- Beverages, 2018, v. 4, n. 1, p. 1, doi. 10.3390/beverages4010003
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- Article
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.
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- Foods, 2020, v. 9, n. 11, p. 1530, doi. 10.3390/foods9111530
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- Article
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry.
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- Foods, 2020, v. 9, n. 6, p. 728, doi. 10.3390/foods9060728
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- Article
Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15240
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- Article
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5382, doi. 10.1111/ijfs.15065
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- Article
Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 6, p. 1238, doi. 10.1002/jsfa.4688
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- Article
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.
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- Foods, 2024, v. 13, n. 12, p. 1947, doi. 10.3390/foods13121947
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- Article
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking.
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- European Food Research & Technology, 2018, v. 244, n. 7, p. 1301, doi. 10.1007/s00217-018-3045-0
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- Article
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections.
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- Food Analytical Methods, 2019, v. 12, n. 2, p. 347, doi. 10.1007/s12161-018-1366-z
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- Article
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges.
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- Food & Bioprocess Technology, 2022, v. 15, n. 4, p. 933, doi. 10.1007/s11947-022-02795-3
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- Article