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Research, Technology and Engineering: technology > processing technology > bottling × 26 items, grouped by Biological Sciences (view ungrouped items) biochemistry (14)    (Click to View) Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo Bioresource technology (Click to View) Environmental analysis of Ribeiro wine from a timeline perspective: Harvest year matters when reporting environmental impacts Journal of environmental management (Click to View) Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process Food chemistry (Click to View) Changes in virgin olive oil characteristics during different storage conditions European journal of lipid science and technology (Click to View) Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines European food research and technology (Click to View) Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA) Australian journal of grape and wine research (Click to View) Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines Food chemistry (Click to View) General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins Journal of the science of food and agriculture (Click to View) Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters Food chemistry (Click to View) Community Structure and Diversity of Biofilms from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone Libraries Applied and environmental microbiology (Click to View) Storage stability of acerola tropical fruit juice obtained by hot fill method International journal of food science and technology (Click to View) The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics Journal of food composition and analysis (Click to View) Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers Food chemistry (Click to View) The influence of storage time on micronutrients in bottled tomato pulp Food chemistry botany (8)    (Click to View) Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process Food chemistry (Click to View) Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines European food research and technology (Click to View) Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines Food chemistry (Click to View) General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins Journal of the science of food and agriculture (Click to View) Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters Food chemistry (Click to View) Storage stability of acerola tropical fruit juice obtained by hot fill method International journal of food science and technology (Click to View) The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics Journal of food composition and analysis (Click to View) Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers Food chemistry evolution (1)    (Click to View) Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis Journal of food composition and analysis genetics (2)    (Click to View) Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA) Australian journal of grape and wine research (Click to View) Community Structure and Diversity of Biofilms from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone Libraries Applied and environmental microbiology microbiology (11)    (Click to View) Monitoring the bacteriological quality of Italian bottled spring water from dispensers Food control (Click to View) Bacteriological quality of bottled natural mineral waters commercialized in Hungary Food control (Click to View) Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo Bioresource technology (Click to View) Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process Food chemistry (Click to View) Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines European food research and technology (Click to View) Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA) Australian journal of grape and wine research (Click to View) Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters Food chemistry (Click to View) Community Structure and Diversity of Biofilms from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone Libraries Applied and environmental microbiology (Click to View) Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine Food microbiology (Click to View) The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics Journal of food composition and analysis (Click to View) Acetic acid bacteria spoilage of bottled red wine--A review International journal of food microbiology nutrition (1)    (Click to View) The influence of storage time on micronutrients in bottled tomato pulp Food chemistry organisms (7)    (Click to View) Monitoring the bacteriological quality of Italian bottled spring water from dispensers Food control (Click to View) Bacteriological quality of bottled natural mineral waters commercialized in Hungary Food control (Click to View) Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo Bioresource technology (Click to View) Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA) Australian journal of grape and wine research (Click to View) Community Structure and Diversity of Biofilms from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone Libraries Applied and environmental microbiology (Click to View) Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine Food microbiology (Click to View) Acetic acid bacteria spoilage of bottled red wine--A review International journal of food microbiology physiology (5)    (Click to View) Development of a quantitative sensory method for the description of young red wines from Rioja Alavesa Journal of sensory studies (Click to View) Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process Food chemistry (Click to View) Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines European food research and technology (Click to View) Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters Food chemistry (Click to View) The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics Journal of food composition and analysis taxonomy (1)    (Click to View) Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance Food quality and preference zoology (1)    (Click to View) Development of a quantitative sensory method for the description of young red wines from Rioja Alavesa Journal of sensory studies