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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > fruit products > fruit juices > grape juice × Research, Technology and Engineering: materials science × 12 results Group by: Economics, Business and Industry, Research, Technology and Engineering   (Click to View) Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles Food research international (Click to View) Optimization of hmf formation in white and red grape juice concentrates stored in various laminated films using response surface methodology Journal of food processing and preservation (Click to View) Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp Journal of food biochemistry (Click to View) Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality Innovative food science and emerging technologies (Click to View) Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection International journal of food microbiology (Click to View) Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation International journal of food microbiology (Click to View) Mass and heat transfer analysis in fructose concentration by osmotic distillation process using hollow fibre module Journal of food engineering (Click to View) Heat-induced chemical, physical and functional changes during grape must cooking Food chemistry (Click to View) Physico-chemical Characteristics of Nanovesicle-Carbohydrate Complexes in Grape Juice Concentrate Journal of agricultural and food chemistry (Click to View) Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels Food chemistry (Click to View) Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine Bioresource technology (Click to View) Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging Journal of agricultural and food chemistry