Works matching DE "MARC (Wine making)"
Results: 18
Inhibitory Effects of Actinidiamide from Actinidia polygama on Allergy and Inflammation.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 2, p. 289, doi. 10.1271/bbb.110654
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Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour.
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- International Journal of Food Engineering, 2010, v. 6, n. 3, p. 1, doi. 10.2202/1556-3758.1824
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Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 440, doi. 10.1002/j.2050-0416.2011.tb00491.x
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Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box-Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product.
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- Australian Journal of Grape & Wine Research, 2017, v. 23, n. 1, p. 5, doi. 10.1111/ajgw.12249
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Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging.
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- Australian Journal of Grape & Wine Research, 2016, v. 22, n. 1, p. 11, doi. 10.1111/ajgw.12165
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- Article
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.
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- Journal of Applied Microbiology, 2011, v. 111, n. 2, p. 382, doi. 10.1111/j.1365-2672.2011.05060.x
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Behaviour of some volatile compounds during distillation of fermented marc exposed to the smoking process.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 495, doi. 10.1111/j.1365-2621.2006.01479.x
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Grape marcs as unexplored source of new yeasts for future biotechnological applications.
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- World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 9, p. 1551, doi. 10.1007/s11274-013-1319-z
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EVALUATION OF SOME YEAST STRAINS TO OBTAIN FORAGE BIOMASS.
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- Banat's Journal of Biotechnology, 2013, v. 4, n. 8, p. 48, doi. 10.7904/2068-4738-iv(08)-48
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QUALITATIVE EVALUATION OF FRESH MARC-RAW MATERIAL WITH VALUABLE COMPOSITION.
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- Banat's Journal of Biotechnology, 2011, v. 2, n. 4, p. 18
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Applications of Wine Pomace in the Food Industry: Approaches and Functions.
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- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 1, p. 3, doi. 10.1111/1541-4337.12238
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Calorific evaluation and energy potential of grape pomace.
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- International Agrophysics, 2016, v. 30, n. 2, p. 261, doi. 10.1515/intag-2015-0082
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Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure.
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- Applied Microbiology & Biotechnology, 2014, v. 98, n. 13, p. 6015, doi. 10.1007/s00253-014-5795-3
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Chemical characterization and in vitro colonic fermentation of grape pomace extracts.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3433, doi. 10.1002/jsfa.8197
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First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters.
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- Food Technology & Biotechnology, 2014, v. 52, n. 4, p. 391, doi. 10.17113/ftb.52.04.14.3627
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New Approach to Enrich Pasta with Polyphenols from Grape Marc.
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- Journal of Chemistry, 2015, p. 1, doi. 10.1155/2015/734578
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THE INFLUENCE OF TEMPERATURE AND TIME ON THE STABILITY OF THE ANTIOXIDANT ACTIVITY AND COLOUR PARAMETERS OF GRAPE MARC ETHANOLIC EXTRACT.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2015, v. 39, n. 2, p. 96
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TREATMENT AND MANAGEMENT OF DISTILLERY FERMENTED FRUIT SPENT MARC. II. PROCESSING BY COMPOSTING.
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- Environmental Engineering & Management Journal (EEMJ), 2009, v. 8, n. 3, p. 595, doi. 10.30638/eemj.2009.082
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- Article