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1.
Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids.
Food Technol Biotechnol
; 55(3): 429-437, 2017 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-29089857
2.
The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Grasevina Wines.
Foods
; 12(5)2023 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-36900502
3.
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes.
Foods
; 12(20)2023 Oct 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-37893731
4.
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.
Foods
; 11(12)2022 Jun 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-35742003
5.
Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.
Foods
; 9(8)2020 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32752199
6.
Quality characteristics of white wine: The short- and long-term impact of high power ultrasound processing.
Ultrason Sonochem
; 68: 105194, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-32492528
7.
Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines.
J Agric Food Chem
; 68(11): 3302-3311, 2020 Mar 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-31515992
8.
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.
Foods
; 9(4)2020 Apr 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-32283874
9.
Green extraction of grape skin phenolics by using deep eutectic solvents.
Food Chem
; 200: 159-66, 2016 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26830574
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