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1.
Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition.
Food Res Int
; 167: 112660, 2023 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-37087247
2.
Wine features related to safety and consumer health: an integrated perspective.
Crit Rev Food Sci Nutr
; 52(1): 31-54, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-21991989
3.
Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.
Anal Bioanal Chem
; 401(5): 1497-512, 2011 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21573841
4.
Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine.
Front Microbiol
; 9: 2109, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-30237792
5.
Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
J Agric Food Chem
; 51(7): 2089-95, 2003 Mar 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-12643678
6.
Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.
J Agric Food Chem
; 52(5): 1300-6, 2004 Mar 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-14995137
7.
Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.
J Agric Food Chem
; 62(1): 66-73, 2014 Jan 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-24328128
8.
Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.
J Agric Food Chem
; 62(33): 8274-88, 2014 Aug 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-25075966
9.
Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging.
J Agric Food Chem
; 62(6): 1373-83, 2014 Feb 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-24460029
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