(Click to View)
| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
|
(Click to View)
| In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.) | | Food control |
|
(Click to View)
| Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates | | World journal of microbiology and biotechnology |
|
(Click to View)
| Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation | | European food research and technology |
|
(Click to View)
| NMR metabolite profiling of Greek grape marc spirits | | Food chemistry |
|
(Click to View)
| The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria | | International journal of food microbiology |
|
(Click to View)
| Evolution of the pathogen content during co-composting of winery and distillery wastes | | Bioresource technology |
|
(Click to View)
| Influence of biodynamic preparations on compost development and resultant compost extracts on wheat seedling growth | | Bioresource technology |
|
(Click to View)
| Applicability of enzymatic extracts obtained by solid state fermentation on grape pomace and orange peels mixtures in must clarification | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Gut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products | | Food chemistry |
|
(Click to View)
| Characters of compost teas from different sources and their suppressive effect on fungal phytopathogens | | World journal of microbiology and biotechnology |
|
(Click to View)
| The evaluation of grape pomace distillates from selected red grape varieties | | International journal of food science and technology |
|
(Click to View)
| Effects of prefermentative skin contact conditions on colour and phenolic content of white wines | | Journal of food engineering |
|
(Click to View)
| Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef | | Food microbiology |
|
(Click to View)
| Fate of Ochratoxin A during Vinification of Semillon and Shiraz Grapes | | Journal of agricultural and food chemistry |
|
(Click to View)
| Tomato Fusarium wilt suppressiveness. The relationship between the organic plant growth media and their microbial communities as characterised by Biolog | | Soil biology and biochemistry |
|
(Click to View)
| Thermal stability of antioxidants obtained from wood and industrial wastes | | Food chemistry |
|
(Click to View)
| Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage | | Food chemistry |
|
(Click to View)
| Physiological Effects of Extraction Juices from Apple, Grape, and Red Beet Pomaces in Rats | | Journal of agricultural and food chemistry |
|
(Click to View)
| Evolution of ochratoxin A content during red and rose vinification | | Journal of the science of food and agriculture |
|
(Click to View)
| Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation | | Journal of agricultural and food chemistry |
|
(Click to View)
| Determination of Ochratoxin A in Grapes, Dried Vine Fruits, and Winery Byproducts by High-Performance Liquid Chromatography with Fluorometric Detection (HPLC-FLD) and Immunoaffinity Cleanup | | Journal of agricultural and food chemistry |
|
(Click to View)
| Minerals and Organic Nitrogen Present in Grape Marc Hydrolyzates Enhance Xylose Consumption by Lactobacillus pentosus | | Applied biochemistry and biotechnology |
|
(Click to View)
| Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace | | Journal of food engineering |
|