Related content

Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds ( Vitis vinifera )

By Krishnaswamy Kiruba  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 441-455

Springer Publishing Company

Access to resources Recommend Favorite

Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace

By Maier Thorsten   Göppert Anne   Kammerer Dietmar   Schieber Andreas   Carle Reinhold  

European Food Research and Technology A, Vol. 227, Iss. 1, 2008-05 ,pp. : 267-275

Springer Publishing Company

Access to resources Recommend Favorite

Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications

By Ortega-Regules Ana   Ros-García José   Bautista-Ortín Ana   López-Roca José   Gómez-Plaza Encarna  

European Food Research and Technology A, Vol. 227, Iss. 1, 2008-05 ,pp. : 223-231

Springer Publishing Company

Access to resources Recommend Favorite

First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain)

By Vilanova Mar   Martínez Carmen  

European Food Research and Technology A, Vol. 224, Iss. 4, 2007-02 ,pp. : 431-436

Springer Publishing Company

Access to resources Recommend Favorite

Rate of degradation of  -cyhalothrin and methomyl in grapes ( Vitis vinifera L.)

By Banerjee Kaushik   Upadhyay Ajay Kumar   Adsule Pandurang G.   Patil Sangram H.   Oulkar Dasharath P.   Jadhav Deepak R.  

Food Additives and Contaminants, Vol. 23, Iss. 10, 2006-10 ,pp. : 994-999

Taylor & Francis Ltd

Access to resources Recommend Favorite