Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 10, 2015-08 ,pp. : 2132-2144

John Wiley & Sons Inc

Access to resources Recommend Favorite

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

By  

JOURNAL OF FOOD BIOCHEMISTRY (ELECTRONIC), Vol. 42, Iss. 1, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 10, 2015-08 ,pp. : 2071-2080

John Wiley & Sons Inc

Access to resources Recommend Favorite

The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae, Kluyveromyces lactis, and Candida utilis on the chemical and microbial composition of products

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Chemical thinning of apple with new compounds

By Dorigoni Alberto   Lezzer Paolo  

Erwerbs-Obstbau, Vol. 49, Iss. 3, 2007-09 ,pp. : 93-96

Springer Publishing Company

Access to resources Recommend Favorite