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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > fermented foods > wines > fortified wines > port wines × 9 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (2)    (Click to View) Statistical modelling of grapevine yield in the Port Wine region under present and future climate conditions International journal of biometeorology (Click to View) Ensemble projections for wine production in the Douro Valley of Portugal Climatic change biochemistry (4)    (Click to View) Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine Food chemistry (Click to View) Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma Journal of food science (Click to View) Reaction between Hydroxycinnamic Acids and Anthocyanin-Pyruvic Acid Adducts Yielding New Portisins Journal of agricultural and food chemistry (Click to View) Study of major aromatic compounds in port wines from carotenoid degradation Food chemistry botany (4)    (Click to View) Statistical modelling of grapevine yield in the Port Wine region under present and future climate conditions International journal of biometeorology (Click to View) Ensemble projections for wine production in the Douro Valley of Portugal Climatic change (Click to View) Reaction between Hydroxycinnamic Acids and Anthocyanin-Pyruvic Acid Adducts Yielding New Portisins Journal of agricultural and food chemistry (Click to View) Study of major aromatic compounds in port wines from carotenoid degradation Food chemistry microbiology (1)    (Click to View) Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine Food chemistry physiology (5)    (Click to View) Statistical modelling of grapevine yield in the Port Wine region under present and future climate conditions International journal of biometeorology (Click to View) Ensemble projections for wine production in the Douro Valley of Portugal Climatic change (Click to View) The hedonic response to chocolate and beverage pairing: A preliminary study Food research international (Click to View) Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine Food chemistry (Click to View) Modelling and monitoring the decision process of wine tasting panellists Food quality and preference zoology (2)    (Click to View) The hedonic response to chocolate and beverage pairing: A preliminary study Food research international (Click to View) Modelling and monitoring the decision process of wine tasting panellists Food quality and preference