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| Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition | | European food research and technology |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley | | Journal of food composition and analysis |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Carotenoid composition of mango (mangifera indica l.) wine and its antioxidant activity | | Journal of food biochemistry |
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| Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate | | Food chemistry |
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| Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria | | International journal of food microbiology |
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| Berry nitrogen status altered by cover cropping: Effects on berry hormone dynamics, growth and amino acid composition of Pinot Noir | | Food chemistry |
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| Polyphenolic content of Vranec wines produced by different vinification conditions | | Food chemistry |
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| Prediction of red wine colour and phenolic parameters from the analysis of its grape extract | | International journal of food science and technology |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage | | European food research and technology |
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| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) | | Journal of the science of food and agriculture |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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| Immunoregulatory effects of the flavonol quercetin in vitro and in vivo | | European journal of nutrition |
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| Valuable Polyphenolic Antioxidants from Wine Vinasses | | Food and bioprocess technology |
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| Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage | | Food chemistry |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| Determination of optimum fermentation quality of capers (capparis ovata desf. var. canescens) in different brine conditions | | Journal of food processing and preservation |
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| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine | | European food research and technology |
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| Functional unfold principal component analysis for automatic plant-based stress detection in grapevine | | Functional plant biology |
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| Effect of catechin/epicatechin dietary intake on endothelial dysfunction biomarkers and proinflammatory cytokines in aorta of hyperhomocysteinemic mice | | European journal of nutrition |
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| Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines | | Food chemistry |
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| Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste | | Bioresource technology |
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| Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines | | Food chemistry |
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| Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China | | Food chemistry |
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| Phenolic constituents of extract from mao luang seeds and skin–pulp residue and its antiradical and antimicrobial capacities | | Journal of food biochemistry |
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| Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction | | European food research and technology |
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| Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry | | Food chemistry |
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| Optimization of process parameters for the osmotic dehydration of beetroot in sugar solution | | Journal of food process engineering |
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| Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason | | Food chemistry |
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| Transformation of stacked π–π-stabilized malvidin-3-O-glucoside — Catechin complexes towards polymeric structures followed by anisotropy decay study | | Food research international |
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| Purification, characterisation and application of α‐l‐rhamnosidase from Penicillium citrinum MTCC‐8897 | | International journal of food science and technology |
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| Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines | | International journal of food science and technology |
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| Statistical modelling of grapevine yield in the Port Wine region under present and future climate conditions | | International journal of biometeorology |
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| Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines | | Lebensmittel-Wissenschaft |
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| Phenolic composition of Tempranillo wines following early defoliation of the vines | | Journal of the science of food and agriculture |
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| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts | | Lebensmittel-Wissenschaft |
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| Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents | | Food chemistry |
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