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| The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics | | Journal of food composition and analysis |
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| Primary study of enological variability of wines from different clones of Vitis vinifera L cv. Albarino grown in Mision Biologica de Galicia (CSIC) | | Journal of food composition and analysis |
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| Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing | | Food research international |
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| Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice | | Journal of food engineering |
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| An overview of ochratoxin A in beer and wine | | International journal of food microbiology |
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| Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must | | Journal of agricultural and food chemistry |
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| Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines | | Journal of agricultural and food chemistry |
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| The development of varietal aroma from non-floral grapes by yeasts of different genera | | Food chemistry |
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| Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines | | Food research international |
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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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| Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado | | Journal of industrial microbiology and biotechnology |
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| Fractionation of Monomeric and Polymeric Anthocyanins from Concord Grape (Vitis labrusca L.) Juice by Membrane Ultrafiltration | | Journal of agricultural and food chemistry |
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| Physico-chemical Characteristics of Nanovesicle-Carbohydrate Complexes in Grape Juice Concentrate | | Journal of agricultural and food chemistry |
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| Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States | | Journal of agricultural and food chemistry |
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| Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds | | International journal of food microbiology |
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| Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels | | Food chemistry |
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| Flow cytometric analysis of Saccharomyces cerevisiae populations in high-sugar Chardonnay fermentations | | Journal of the science of food and agriculture |
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| Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions | | Journal of agricultural and food chemistry |
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| Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry | | Journal of chromatography |
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| Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation | | International journal of food microbiology |
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| Evaluation of Exopolysaccharide Production by Leuconostoc mesenteroides Strains Isolated from Wine | | Journal of food science |
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| Quantification of Cysteine S-Conjugate of 3-Sulfanylhexan-1-ol in Must and Wine of Petite Arvine Vine by Stable Isotope Dilution Analysis | | Journal of agricultural and food chemistry |
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| Extremely Low Temperature Fermentations of Grape Must by Potato-Supported Yeast, Strain AXAZ-1. A Contribution Is Performed for Catalysis of Alcoholic Fermentation | | Journal of agricultural and food chemistry |
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| Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must | | International journal of food microbiology |
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| Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS | | Journal of food science |
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| Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features | | International journal of food microbiology |
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| Analysis of proteins responsive to acetic acid in Acetobacter: Molecular mechanisms conferring acetic acid resistance in acetic acid bacteria | | International journal of food microbiology |
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| Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking | | International journal of food microbiology |
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| Influence of Prefermentative Treatments to the Major Volatile Compounds of Assyrtiko Wines | | Journal of agricultural and food chemistry |
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| Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño | | Journal of industrial microbiology and biotechnology |
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| Determination of cyprodinil and fludioxonil in the fermentative process of must by high-performance liquid chromatography-diode array detection | | Journal of the science of food and agriculture |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Occurrence of biogenic amines in wine: The role of grapes | | Food chemistry |
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| Changes in the Chemical Composition of Reduced Cooked Musts during the Heating Process | | Journal of agricultural and food chemistry |
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| Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation | | Food research international |
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| Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage | | Food chemistry |
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| Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine | | Bioresource technology |
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| Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO₂ | | Innovative food science and emerging technologies |
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| Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes | | Innovative food science and emerging technologies |
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| Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke | | Journal of agricultural and food chemistry |
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