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| engineering (6) |
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| Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp | | Journal of food biochemistry |
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| Rhodamine-pink as a genetic marker for yeast populations in wine fermentation | | Journal of agricultural and food chemistry |
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| Validation and comparison of analytical methods used to evaluate the nitrogen status of grape juice | | Food chemistry |
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| Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection | | Food chemistry |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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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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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| materials science (12) |
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| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
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| Optimization of hmf formation in white and red grape juice concentrates stored in various laminated films using response surface methodology | | Journal of food processing and preservation |
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| Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp | | Journal of food biochemistry |
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| Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality | | Innovative food science and emerging technologies |
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| mathematics and statistics (21) |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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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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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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| methodology (96) |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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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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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| research (17) |
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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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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes | | Journal of food processing and preservation |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data | | Food analytical methods |
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| Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments | | Journal of food engineering |
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| technology (187) |
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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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