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1.
Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar.
J Sci Food Agric
; 104(3): 1271-1281, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-37756429
2.
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
J Food Sci Technol
; 52(12): 7608-24, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26604338
3.
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
J Sci Food Agric
; 93(4): 741-8, 2013 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-22806566
4.
Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use.
Foods
; 10(2)2021 Jan 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-33572649
5.
Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines.
Foods
; 9(4)2020 Apr 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-32260147
6.
Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar.
Ultrason Sonochem
; 69: 105244, 2020 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-32623345
7.
Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels.
Food Res Int
; 133: 109165, 2020 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32466925
8.
Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method.
Foods
; 9(3)2020 Mar 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-32138227
9.
Use of Alternative Wood for the Ageing of Brandy de Jerez.
Foods
; 9(3)2020 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-32110968
10.
Optimizing the process of making sweet wines to minimize the content of ochratoxin A.
J Agric Food Chem
; 58(24): 13006-12, 2010 Dec 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-21121626
11.
Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits.
J Agric Food Chem
; 58(22): 11814-20, 2010 Nov 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-21080728
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