Works matching IS 10820132 AND DT 2012 AND VI 18 AND IP 2
Results: 9
Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.).
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 151, doi. 10.1177/1082013211427782
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- Article
The antimicrobial effects of cranberry against Staphylococcus aureus.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 179, doi. 10.1177/1082013211415159
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- Article
The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 113, doi. 10.1177/1082013211414771
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- Article
Quality and sensory acceptability of a chilled functional apple ready-dessert.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 167, doi. 10.1177/1082013211415087
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- Article
Seasonal changes in composition, fatty acid, cholesterol and mineral content of six highly commercial fish species of Greece.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 139, doi. 10.1177/1082013211414785
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- Article
Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 129, doi. 10.1177/1082013211414783
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- Article
Preventing the wound-induced deterioration of Yali pears by chitosan coating treatments.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 123, doi. 10.1177/1082013211414774
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- Article
Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 187, doi. 10.1177/1082013211415137
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- Article
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 103, doi. 10.1177/1082013211414762
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- Article