Found: 7
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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7608, doi. 10.1007/s13197-015-1908-y
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- Article
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 741, doi. 10.1002/jsfa.5785
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- Article
Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 3, p. 1271, doi. 10.1002/jsfa.13009
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- Article
Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.
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- Foods, 2021, v. 10, n. 2, p. 288, doi. 10.3390/foods10020288
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- Article
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.
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- Foods, 2020, v. 9, n. 4, p. 424, doi. 10.3390/foods9040424
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- Article
Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method.
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- Foods, 2020, v. 9, n. 3, p. 277, doi. 10.3390/foods9030277
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- Article
Use of Alternative Wood for the Ageing of Brandy de Jerez.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 250, doi. 10.3390/foods9030250
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- Publication type:
- Article