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| Activated carbons from sisal waste by chemical activation with K₂CO₃: Kinetics of paracetamol and ibuprofen removal from aqueous solution | | Bioresource technology |
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| anatomy and morphology (20) |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Nutrient composition of leaves and fruit juice of grapevine as affected by soil and nitrogen fertilization | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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| The effect of scale on gene expression: commercial versus laboratory wine fermentations | | Applied microbiology and biotechnology. |
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| An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice | | Food quality and preference |
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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation | | Food microbiology |
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| Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from a Tunisian vineyard | | International journal of food microbiology |
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| Toward the Authentication of Wines of Nemea Denomination of Origin through Cleaved Amplified Polymorphic Sequence (CAPS)-Based Assay | | Journal of agricultural and food chemistry |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| botany (47) |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Nutrient composition of leaves and fruit juice of grapevine as affected by soil and nitrogen fertilization | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
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| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” | | Food microbiology |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity | | International journal of food microbiology |
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| Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality | | Phytopathology |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| genetics (38) |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| microbiology (151) |
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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
|
(Click to View)
| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| mycology (2) |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture | | Journal of industrial microbiology and biotechnology |
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| Effects of dietary yeast Saccaromyces cerevisiae on the antioxidant system in the liver of juvenile sea bass Dicentrarchus labrax | | Fish physiology and biochemistry |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae | | Food research international |
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| The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds | | Antonie van Leeuwenhoek |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
|
(Click to View)
| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
|
(Click to View)
| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| physiology (149) |
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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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(Click to View)
| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
|
(Click to View)
| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| psychology (3) |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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(Click to View)
| The effect of scale on gene expression: commercial versus laboratory wine fermentations | | Applied microbiology and biotechnology. |
|
(Click to View)
| An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice | | Food quality and preference |
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| taxonomy (7) |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines | | International journal of food microbiology |
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| Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar | | Food microbiology |
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| zoology (19) |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
|
(Click to View)
| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
|
(Click to View)
| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
|
(Click to View)
| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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