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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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| Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treatment in an orange juice-milk beverage | | Journal of food engineering |
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| Characterization of α-Terpineol as an Anti-inflammatory Component of Orange Juice by in Vitro Studies Using Oral Buccal Cells | | Journal of agricultural and food chemistry |
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| Cutinase Inhibition by Means of Insecticidal Organophosphates and Carbamates. 3. Oxidation of Phosphorothionates by Chloroperoxidase from Caldariomyces fumago | | 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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| Antioxidant Activity, Polyphenol Content, and Related Compounds in Different Fruit Juices and Homogenates Prepared from 29 Different Pomegranate Accessions | | Journal of agricultural and food chemistry |
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| Kinetic Study of the Activation of Banana Juice Enzymatic Browning by the Addition of Maltosyl-β-cyclodextrin | | 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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| Distribution of Flavonoids and Furocoumarins in Juices from Cultivars of Citrus bergamia Risso | | Journal of agricultural and 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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| Adsorption of naringin on nonionic (neutral) macroporus adsorbent resin from its aqueous solutions | | Journal of food engineering |
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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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| Overexpression of the plg1 gene encoding pectin lyase in Penicillium griseoroseum | | Journal of industrial microbiology and biotechnology |
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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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| Impact of Noncovalent Interactions between Apple Condensed Tannins and Cell Walls on Their Transfer from Fruit to Juice: Studies in Model Suspensions and Application | | Journal of agricultural and food chemistry |
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| Identification of TLC Markers and Quantification by HPLC-MS of Various Constituents in Noni Fruit Powder and Commercial Noni-Derived Products | | Journal of agricultural and food chemistry |
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| Flavonoid and Hydroxycinnamate Profiles of English Apple Ciders | | Journal of agricultural and food chemistry |
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| Proanthocyanidin Profile and ORAC Values of Manitoba Berries, Chokecherries, and Seabuckthorn | | Journal of agricultural and food chemistry |
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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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| Use of Cyclodextrins as Secondary Antioxidants to Improve the Color of Fresh Pear Juice | | 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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| Trends in non-dairy probiotic beverages | | Food research international |
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| Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts | | Food chemistry |
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| Determination of total phenols in tea infusions, tomato and apple juice by terbium sensitized fluorescence method as an alternative approach to the Folin-Ciocalteu spectrophotometric method | | Food chemistry |
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| Characterisation by liquid chromatography coupled to electrospray ionisation ion trap mass spectrometry of phloroglucinol and 4-methylcatechol oxidation products to study the reactivity of epicatechin in an apple juice model system | | Journal of chromatography |
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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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| Antioxidant capacity of Spanish honeys and its correlation with polyphenol content and other physicochemical properties | | Journal of the science of food and agriculture |
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| Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice | | Journal of the science of food and agriculture |
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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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| Pomegranate juice is potentially better than apple juice in improving antioxidant function in elderly subjects | | Nutrition research |
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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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