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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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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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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal | | European journal of nutrition |
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| Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people | | Journal of sensory studies |
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| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Effect of different pineapple juice (ananas comosus l.) preparations on the microstructure, staling and textural properties of wheat bread | | Journal of food process engineering |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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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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| Effects of preservation liquid on vitamin c, instrumental color, carotenoids and sensory quality of canned satsuma mandarin | | Journal of food process engineering |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
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| Investigation of a multienzyme based amperometric biosensor for determination of sucrose in fruit juices | | European food research and technology |
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| Chemical compositions and thermal properties of the josapine variety of pineapple fruit (ananas comosus l.) in different storage systems | | Journal of food process engineering |
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| Rapid Multiplication and Induction of Early In Vitro Flowering in Dendrobium Primulinum Lindl | | Journal of plant biochemistry and biotechnology |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? | | European journal of nutrition |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices | | Food chemistry |
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| Evaluation of Antioxidant Activity and Antiproliferative Effect of Fruit Juices Enriched with Pycnogenol® in Colon Carcinoma Cells. The Effect of In Vitro Gastrointestinal Digestion | | Phytotherapy research |
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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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| Storage stability of a stimulant coconut water-cashew apple juice beverage | | Journal of food processing and preservation |
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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
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| Relationship between vitamin D deficiency, bone remodelling and iron status in iron-deficient young women consuming an iron-fortified food | | European journal of nutrition |
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| Moderate effects of apple juice consumption on obesity-related markers in obese men: impact of diet–gene interaction on body fat content | | European journal of nutrition |
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| Yoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans | | Molecular nutrition and food research |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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