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INFLUENCE OF MAIN PRODUCTION VARIABLES ON NUTRITIONAL CHARACTERISTICS OF WINERY EFFLUENT KOMBUCHA.
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- Chemical Industry & Chemical Engineering Quarterly, 2024, v. 30, n. 4, p. 285, doi. 10.2298/CICEQ231002001V
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- Article
Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content.
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- Beverages, 2024, v. 10, n. 2, p. 31, doi. 10.3390/beverages10020031
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- Article
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters.
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- Beverages, 2024, v. 10, n. 2, p. 44, doi. 10.3390/beverages10020044
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- Article
Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes.
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- Foods, 2024, v. 13, n. 11, p. 1761, doi. 10.3390/foods13111761
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- Article
Fabrication of Magnetic Molecularly Imprinted Polymers for Selective Extraction of Dibutyl Phthalates in Food Matrices.
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- Foods, 2024, v. 13, n. 9, p. 1397, doi. 10.3390/foods13091397
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- Article
Simultaneous determination of six catechins and caffeine in tea and wine using salting‐out assisted liquid–liquid extraction and high‐performance liquid chromatography with ultraviolet detection.
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- Journal of Separation Science, 2024, v. 47, n. 9, p. 1, doi. 10.1002/jssc.202400142
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- Article
Sounds too feminine? Blind tastings, phonetic gender scores, and the impact on professional critics.
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- Journal of Wine Economics, 2024, v. 19, n. 2, p. 113, doi. 10.1017/jwe.2024.8
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- Article
Decoding the Volatile Profile of White Romanian Fetească Wines.
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- Separations (2297-8739), 2024, v. 11, n. 5, p. 141, doi. 10.3390/separations11050141
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- Article
The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars.
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- Australian Journal of Grape & Wine Research, 2024, v. 2024, p. 1, doi. 10.1155/2024/9843225
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- Article
Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 210, doi. 10.3390/fermentation10040210
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- Article
Biocontrol and Enzymatic Activity of Non- Saccharomyces Wine Yeasts: Improvements in Winemaking.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 218, doi. 10.3390/fermentation10040218
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- Article
Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2736, doi. 10.1002/fsn3.3954
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- Article
ELEMENTAL ANALYSIS OF CZECH WINES INCLUDING WINES FROM ORGANIC PRODUCTION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 5, p. 1, doi. 10.55251/jmbfs.10219
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- Article
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans.
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- Microorganisms, 2024, v. 12, n. 4, p. 786, doi. 10.3390/microorganisms12040786
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- Article
Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine.
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- Nanomaterials (2079-4991), 2024, v. 14, n. 7, p. 588, doi. 10.3390/nano14070588
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- Article
The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study.
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- Antioxidants, 2024, v. 13, n. 3, p. 364, doi. 10.3390/antiox13030364
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- Article
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact.
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- Beverages, 2024, v. 10, n. 1, p. 3, doi. 10.3390/beverages10010003
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- Article
Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines.
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- Beverages, 2024, v. 10, n. 1, p. 6, doi. 10.3390/beverages10010006
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- Article
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability.
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- Beverages, 2024, v. 10, n. 1, p. 21, doi. 10.3390/beverages10010021
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- Article
A Closed-Loop Biorefinery Approach for the Valorization of Winery Waste: The Production of Iron-Sulfonated Magnetic Biochar Catalysts and 5-Hydroxymethyl Furfural from Grape Pomace and Stalks.
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- Catalysts (2073-4344), 2024, v. 14, n. 3, p. 185, doi. 10.3390/catal14030185
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- Article
Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 122, doi. 10.3390/fermentation10030122
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- Article
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 148, doi. 10.3390/fermentation10030148
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- Article
Spatiotemporal Dynamics of Assyrtiko Grape Microbiota.
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- Microorganisms, 2024, v. 12, n. 3, p. 577, doi. 10.3390/microorganisms12030577
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- Article
Minerality in Wine: Textual Analysis of Chablis Premier Cru Tasting Notes.
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- Australian Journal of Grape & Wine Research, 2024, v. 2024, p. 1, doi. 10.1155/2024/4299446
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- Article
Effect of Non- Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1522, doi. 10.3390/app14041522
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- Article
Lithium Content and Its Nutritional Beneficence, Dietary Intake, and Impact on Human Health in Edibles from the Romanian Market.
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- Foods, 2024, v. 13, n. 4, p. 592, doi. 10.3390/foods13040592
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- Article
Maturation of wine in underwater springs as a novel wine production process.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 615, doi. 10.1007/s00217-023-04410-x
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- Article
Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry.
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- Foods, 2024, v. 13, n. 2, p. 186, doi. 10.3390/foods13020186
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- Article
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.
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- Foods, 2024, v. 13, n. 2, p. 310, doi. 10.3390/foods13020310
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- Article
A rationally designed fluorescent probe for sulfur dioxide and its derivatives: applications in food analysis and bioimaging.
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- Analytical & Bioanalytical Chemistry, 2024, v. 416, n. 2, p. 533, doi. 10.1007/s00216-023-05060-4
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- Article
Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 1, p. 19, doi. 10.3390/app14010019
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- Article
Photoelectrochemical Enzyme Biosensor for Malate Using Quantum Dots on Indium Tin Oxide/Plastics as a Sensing Surface.
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- Biosensors (2079-6374), 2024, v. 14, n. 1, p. 11, doi. 10.3390/bios14010011
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- Article
Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry.
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- European Food Research & Technology, 2024, v. 250, n. 1, p. 69, doi. 10.1007/s00217-023-04366-y
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- Article
Use of Non- Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 17, doi. 10.3390/fermentation10010017
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- Article
Causal Artificial Intelligence Models of Food Quality Data.
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- Food Technology & Biotechnology, 2024, v. 62, n. 1, p. 102, doi. 10.17113/ftb.62.01.24.8301
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- Article
New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color.
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- Molecules, 2024, v. 29, n. 1, p. 231, doi. 10.3390/molecules29010231
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- Article
Testing the Interaction between Fungal Diseases in Grapevine.
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- ProEnvironment Promediu, 2024, v. 17, n. 57, p. 25
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- Article
Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.
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- Foods, 2023, v. 12, n. 24, p. 4468, doi. 10.3390/foods12244468
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- Article
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry.
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- Foods, 2023, v. 12, n. 24, p. 4496, doi. 10.3390/foods12244496
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- Article
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non- Saccharomyces , or with a High-Glutathione-Producing Saccharomyces Yeast.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1023, doi. 10.3390/fermentation9121023
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- Article
The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds.
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- Journal of Adnan Menderes University, Agricultural Faculty, 2023, v. 20, n. 2, p. 311, doi. 10.25308/aduziraat.1406041
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- Article
Evaluation of antioxidant capacity in different food matrices through differential pulse voltammetry and its correlation with spectrophotometric methods.
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- Journal of Applied Electrochemistry, 2023, v. 53, n. 12, p. 2495, doi. 10.1007/s10800-023-01933-9
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- Article
Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-46203-y
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- Article
In vitro effect of beer, red and white wine on the morphology and surface roughness of human enamel.
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- Advances in Clinical & Experimental Medicine, 2023, v. 32, n. 11, p. 1241, doi. 10.17219/acem/161856
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- Article
Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 977, doi. 10.3390/fermentation9110977
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- Article
Clustering of Organoleptic Quality Evaluations of Red and White Wines by Physicochemical Parameters Using STATISTICA Software.
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- Russian Journal of General Chemistry, 2023, v. 93, n. 11, p. 2851, doi. 10.1134/S1070363223110142
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- Article
THE MIGRATION OF ELEMENTS IN WINE TREATED WITH BENTONITES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 419, doi. 10.17306/j.afs.1182
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- Article
Oxidation of Wine Polyphenols by Electrochemical Means in the Presence of Glutathione.
- Published in:
- Antioxidants, 2023, v. 12, n. 10, p. 1891, doi. 10.3390/antiox12101891
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- Article
IDENTIFICATION OF PHENOLIC COMPOUNDS AND CHANGES IN THEIR CONTENT DURING PROCESSES OF WHITE WINES.
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- Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 4, p. 217, doi. 10.34302/crpjfst/2023.15.4.17
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- Article
Solid-Phase Extraction Followed by Gas Chromatography–Mass Spectrometry for Revealing the Effects of the Application of Bentonite, Tannins, and Their Combination during Fermentation in the Production of White Wine.
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- Chemosensors, 2023, v. 11, n. 10, p. 545, doi. 10.3390/chemosensors11100545
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- Article