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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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| Cell wall polysaccharides in black currants and bilberries--characterisation in berries, juice, and press cake | | Carbohydrate polymers |
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| Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water | | Carbohydrate polymers |
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| Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure | | International journal of food microbiology |
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| Occurrence of ochratoxin A in wine and ochratoxigenic mycoflora in grapes and dried vine fruits in South America | | International journal of food 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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| Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals | | International journal of food microbiology |
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| Chemical Composition of Clarified Bayberry (Myrica rubra Sieb. et Zucc.) Juice Sediment | | Journal of agricultural and food chemistry |
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| Quality and shelf life of orange juice aseptically packaged in PET bottles | | Journal of food engineering |
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| Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain | | Food chemistry |
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| Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage | | Food chemistry |
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| Formation of apocarotenals and epoxycarotenoids from β-carotene by chemical reactions and by autoxidation in model systems and processed foods | | Food chemistry |
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| Retronasal odor dependence on tastants in profiling studies of beverages | | Food quality and preference |
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| Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid | | Journal of the science of food and agriculture |
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| Storage stability of acerola tropical fruit juice obtained by hot fill method | | International journal of food science and technology |
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| The quality of white wines fermented in Croatian oak barrels | | Food chemistry |
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| Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid | | Food chemistry |
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| Convenient quantification of methanol in juices by methanol oxidase in combination with basic fuchsin | | Food chemistry |
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| Sparger effects during the concentration of synthetic fruit juices by direct-contact evaporation | | Journal of food engineering |
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| Ultrasonic velocity measurements in frozen model food solutions | | Journal of food engineering |
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| Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling | | Journal of food engineering |
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| Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration | | Journal of food engineering |
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| Concentration of clarified kiwifruit juice by osmotic distillation | | Journal of food engineering |
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| Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production | | Journal of food engineering |
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| Absorption, Metabolism, and Antioxidant Effects of Pomegranate (Punica granatum L.) Polyphenols after Ingestion of a Standardized Extract in Healthy Human Volunteers | | Journal of agricultural and food chemistry |
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| Occurrence of Ochratoxin A- and Aflatoxin B1-Producing Fungi in Lebanese Grapes and Ochratoxin A Content in Musts and Finished Wines during 2004 | | Journal of agricultural and food chemistry |
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| Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes | | Journal of agricultural and food chemistry |
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| Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant | | Food chemistry |
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| Oxidative stability of olive oil-lemon juice salad dressings stabilized with polysaccharides | | Food chemistry |
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| Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer | | Journal of ethnopharmacology |
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| Effect of ascorbic acid on the odours of cloudy apple juice | | Food chemistry |
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| Determination of flavonoids and ascorbic acid in grapefruit peel and juice by capillary electrophoresis with electrochemical detection | | Food chemistry |
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| Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide | | Food chemistry |
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| Pomegranate as a cosmeceutical source: Pomegranate fractions promote proliferation and procollagen synthesis and inhibit matrix metalloproteinase-1 production in human skin cells | | Journal of ethnopharmacology |
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| Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice | | Food chemistry |
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| A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties | | Food chemistry |
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| Diversity of Saccharomyces strains on grapes and winery surfaces: Analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years | | Food microbiology |
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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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