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| Isolation, purification and determination of some biochemical properties of β-glucosidase from Muscat of Bornova grape | | European food research and technology |
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| An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract | | European food research and technology |
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| Simultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice | | Journal of industrial microbiology and biotechnology |
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| Grape skins as a natural support for yeast immobiliztion | | Biotechnology letters |
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| Dielectric characteristics of grape juice and wine | | Biosystems engineering |
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| Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay | | Applied and environmental microbiology |
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| Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation | | Letters in applied microbiology |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Temporal aspects of hedonic and intensity responses | | Food quality and preference |
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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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| Influence of yeast strain on ochratoxin A content during fermentation of white and red must | | Food microbiology |
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| Thermal and high pressure inactivation kinetics of Victoria grape polyphenol oxidase: from model systems to grape must | | Journal of food process engineering |
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| Absorption of isoflavones in humans: effects of food matrix and processing | | Journal of nutritional biochemistry |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations | | International journal of food microbiology |
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| Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae | | International journal of food microbiology |
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| Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations | | International journal of food microbiology |
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| Effect of flash release treatment on phenolic extraction and wine composition | | Journal of agricultural and food chemistry |
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| Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects | | American journal of clinical nutrition |
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| Vacuolar citrate/H+ symporter of citrus juice cells | | Planta |
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| Effects of prefermentative skin contact conditions on colour and phenolic content of white wines | | Journal of food engineering |
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| Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations | | European food research and technology |
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| Influence of technological practices on biogenic amine contents in red wines | | European food research and technology |
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| Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing | | European food research and technology |
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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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| Acute intake of phenolic-rich juice improves antioxidant status in healthy subjects | | Nutrition research |
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| Consumption of Juice Fortified with Oregano Extract Markedly Increases Excretion of Phenolic Acids but Lacks Short- and Long-Term Effects on Lipid Peroxidation in Healthy Nonsmoking Men | | Journal of agricultural and food chemistry |
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| Sulfur and Adenine Metabolisms Are Linked, and Both Modulate Sulfite Resistance in Wine Yeast | | Journal of agricultural and food chemistry |
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| Yeast species associated with the spontaneous fermentation of cider | | Food microbiology |
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| Modulation of Key Elements of the Wnt Pathway by Apple Polyphenols | | Journal of agricultural and food chemistry |
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| Effect of Clarification Techniques and Rat Intestinal Extract Incubation on Phenolic Composition and Antioxidant Activity of Black Currant Juice | | Journal of agricultural and food chemistry |
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| Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols | | Journal of agricultural and food chemistry |
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| Bioavailability of zinc from infant foods by in vitro methods (solubility, dialyzability and uptake and transport by Caco-2 cells) | | Journal of the science of food and agriculture |
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| Time Course of the Evolution of Malic and Lactic Acids in the Alcoholic and Malolactic Fermentation of Grape Must by Quantitative 1H NMR (qHNMR) Spectroscopy | | Journal of agricultural and food chemistry |
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| Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains | | Journal of agricultural and food chemistry |
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| Reduced-calorie orange juice beverage with plant sterols lowers C-reactive protein concentrations and improves the lipid profile in human volunteers | | American journal of clinical nutrition |
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| Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes | | Applied and environmental microbiology |
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| The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes | | International journal of food microbiology |
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| Retronasal odor dependence on tastants in profiling studies of beverages | | Food quality and preference |
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| The quality of white wines fermented in Croatian oak barrels | | Food chemistry |
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