all items  in current results   Refine your search within these categories: Animal Science and Animal Products (group results) zoology (1) Biological Sciences anatomy and morphology (2) biochemistry (11) botany (5) cell biology (2) evolution (1) genetics (2) microbiology (8) organisms (3) physiology (7) zoology (1) Breeding and Genetic Improvement (group results) breeding (3) genetic resources (3) genetic techniques and protocols (1) Calendar Year (group results) Year (12) Economics, Business and Industry: all > products and commodities > agricultural products > plant products > fruit products > fruit wines Farms and Farming Systems (group results) farming systems (1) Food and Human Nutrition (group results) food science (5) foods (12) Forest Science and Forest Products Geographical Locations Government, Law and Regulations Health and Pathology (group results) animal and human health (2) Insects and Entomology Natural Resources, Earth and Environmental Sciences (group results) natural resources (3) Physical and Chemical Sciences (group results) chemical substances (12) chemistry (7) physics (3) Plant Science and Plant Products (group results) botany (5) horticulture (1) plant breeding (3) plant products (12) plant residues (1) plants (1) Reference Types (group results) Journal (12) Research, Technology and Engineering (group results) equipment (1) information science (1) mathematics and statistics (2) methodology (5) research (1) technology (9) Rural and Agricultural Sociology Taxa - Algae Taxa - Animalia Taxa - Archaea, Cyanobacteria and Bacteria (group results) Eubacteria (1) Taxa - Fungi, Yeasts, Molds and Mildews (group results) Deuteromycotina (1) Dikarya (1) Taxa - Plantae (group results) Magnoliophyta (5) Taxa - Viruses and Viroids Time Periods Recently Viewed Items Go to Item History

These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > fruit products > fruit wines × 12 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (2)    (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta (Click to View) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry biochemistry (11)    (Click to View) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences International journal of food microbiology (Click to View) Assessment of the melatonin production in pomegranate wines Lebensmittel-Wissenschaft (Click to View) Pomegranate varietal wines: Phytochemical composition and quality parameters Food chemistry (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta (Click to View) Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Food research international (Click to View) α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel International journal of food science and technology (Click to View) Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture International journal of food science and technology (Click to View) Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage European food research and technology (Click to View) Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids European food research and technology (Click to View) Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources Journal of food composition and analysis (Click to View) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry botany (5)    (Click to View) Pomegranate varietal wines: Phytochemical composition and quality parameters Food chemistry (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta (Click to View) α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel International journal of food science and technology (Click to View) Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources Journal of food composition and analysis (Click to View) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry cell biology (2)    (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta (Click to View) Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture International journal of food science and technology evolution (1)    (Click to View) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences International journal of food microbiology genetics (2)    (Click to View) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences International journal of food microbiology (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta microbiology (8)    (Click to View) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences International journal of food microbiology (Click to View) Pomegranate varietal wines: Phytochemical composition and quality parameters Food chemistry (Click to View) Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Food research international (Click to View) α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel International journal of food science and technology (Click to View) Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture International journal of food science and technology (Click to View) Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage European food research and technology (Click to View) Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids European food research and technology (Click to View) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry organisms (3)    (Click to View) Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences International journal of food microbiology (Click to View) Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Food research international (Click to View) α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel International journal of food science and technology physiology (7)    (Click to View) Pomegranate varietal wines: Phytochemical composition and quality parameters Food chemistry (Click to View) Neutral invertases in grapevine and comparative analysis with Arabidopsis, poplar and rice Planta (Click to View) Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Food research international (Click to View) Improving acetic acid production of Acetobacter pasteurianus AC2005 in hawthorn vinegar fermentation by using beer for seed culture International journal of food science and technology (Click to View) Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage European food research and technology (Click to View) Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids European food research and technology (Click to View) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation Food chemistry zoology (1)    (Click to View) Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Food research international