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| Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| Total content and speciation of aluminium in tea leaves and tea infusions | | Food chemistry |
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| American Ginseng Berry Juice Intake Reduces Blood Glucose and Body Weight in ob/ob Mice | | Journal of food science |
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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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| Does the carotenoid neoxanthin occur in orange juice | | Food chemistry |
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| Effect of Citrus Sudden Death on Yield and Quality of Sweet Orange Cultivars in Brazil | | Plant disease |
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| Decreasing dislike for sour and bitter in children and adults | | Appetite |
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| Strawberry, loquat, mulberry, and bitter melon juices exhibit prophylactic effects on LPS-induced inflammation using murine peritoneal macrophages | | 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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| Safety and Antioxidant Activity of a Pomegranate Ellagitannin-Enriched Polyphenol Dietary Supplement in Overweight Individuals with Increased Waist Size | | Journal of agricultural and food chemistry |
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| Hairline, a postharvest cracking disorder in table grapes induced by sulfur dioxide | | Postharvest biology and technology |
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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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| Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality | | Phytopathology |
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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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| Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages | | Food quality and preference |
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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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| The effects of Morinda citrifolia L. (noni) on the immune system: Its molecular mechanisms of action | | Journal of ethnopharmacology |
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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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| Growth Behavior of Off-Flavor-Forming Microorganisms in Apple Juice | | Journal of agricultural and food chemistry |
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| Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium | | Journal of food engineering |
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| Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking | | International journal of food microbiology |
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| Molecular, biochemical and anatomical factors governing ethanol fermentation metabolism and accumulation of off-flavors in mandarins and grapefruit | | Postharvest biology and technology |
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| Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins | | Postharvest biology and technology |
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| Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers | | Food quality and preference |
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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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| Seed abortion of 'Tosa-Buntan' pummelo pollinated with soft-X-irradiated pollens | | Scientia horticulturae |
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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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| Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice | | Innovative food science and emerging technologies |
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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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| Fermentation of Opuntia stricta (Haw.) Fruits for Betalains Concentration | | Journal of agricultural and food chemistry |
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| Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species | | Journal of industrial microbiology and biotechnology |
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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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| Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must | | Journal of food engineering |
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| Cross-flow electro-ultrafiltration of mosambi (Citrus sinensis (L.) Osbeck) juice | | Journal of food engineering |
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| Composition and distribution of phenolic acids in Ponkan (Citrus poonensis Hort. ex Tanaka) and Huyou (Citrus paradisi Macf. Changshanhuyou) during maturity | | Journal of food composition and analysis |
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