Found: 12
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Techno-economic analysis of a grape pomace biorefinery: Production of seed oil, polyphenols, and biochar.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 139, doi. 10.1016/j.fbp.2021.02.002
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- Article
Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components.
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- Foods, 2019, v. 8, n. 12, p. 667, doi. 10.3390/foods8120667
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- Article
Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa.
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- Foods, 2019, v. 8, n. 3, p. 102, doi. 10.3390/foods8030102
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- Article
Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.
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- Food Science & Nutrition, 2018, v. 6, n. 1, p. 119, doi. 10.1002/fsn3.536
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- Article
The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 2, p. 693, doi. 10.1002/jsfa.8096
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- Article
A Cyclobutanone Analogue Mimics Penicillin in Binding to Isopenicillin N Synthase.
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- ChemBioChem, 2007, v. 8, n. 16, p. 2003, doi. 10.1002/cbic.200700176
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- Article
Free amino acid composition of apple juices with potential for cider making as determined by UPLC‐PDA.
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- Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 467, doi. 10.1002/jib.519
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- Article
Hydrogen sulphide production during cider fermentation is moderated by pre-fermentation methionine addition.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 553, doi. 10.1002/jib.449
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- Article
Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques.
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- Journal of Sensory Studies, 2024, v. 39, n. 2, p. 1, doi. 10.1111/joss.12916
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- Article
Exploring cider website descriptions using a novel text mining approach.
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- Journal of Sensory Studies, 2023, v. 38, n. 5, p. 1, doi. 10.1111/joss.12854
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- Article
A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation.
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- European Food Research & Technology, 2019, v. 245, n. 2, p. 511, doi. 10.1007/s00217-018-3171-8
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- Article
Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.
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- Antioxidants, 2019, v. 8, n. 12, p. 635, doi. 10.3390/antiox8120635
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- Article