Works matching DE "PHENOL content in beverages"
Results: 13
Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030069
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Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030061
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- Article
CHROMATOGRAPHIC DETECTION OF RUTIN IN THE AROMATIC AND SEMI AROMATIC ROMANIAN AUTOCHTHONOUS MUSTS VARIETY.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2014, v. 18, n. 1, p. 47, doi. 10.2478/aucft-2014-0005
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Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production.
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- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/8647262
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A Comparative Study of Phenols in Apulian Italian Wines.
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- Foods, 2017, v. 6, n. 4, p. 24, doi. 10.3390/foods6040024
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- Article
Influence of roasting degrees on the antioxidant and anti-angiogenic effects of Coffea liberica.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4030, doi. 10.1007/s11694-021-00987-7
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Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3047, doi. 10.1002/jsfa.7476
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Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages - a Review.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 4, p. 243, doi. 10.1515/pjfns-2015-0011
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Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation.
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1631, doi. 10.1007/s00217-016-2662-8
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Effects of cluster thinning on wine quality of Syrah cultivar ( Vitis vinifera L.).
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1719, doi. 10.1007/s00217-016-2671-7
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Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine.
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- European Food Research & Technology, 2016, v. 242, n. 6, p. 825, doi. 10.1007/s00217-015-2588-6
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RESEARCH REGARDING THE PHENOLIC MATURITY OF THE RED WINE VARIETIES IN THE DEALU BUJORULUI VINEYARD.
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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, 2018, v. 42, n. 1, p. 77
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Residues and contaminants in tea and tea infusions: a review.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2014, v. 31, n. 11, p. 1794, doi. 10.1080/19440049.2014.958575
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