Detalhe da pesquisa
1.
Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
J Sci Food Agric
; 102(6): 2515-2525, 2022 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-34676895
2.
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products.
Molecules
; 25(19)2020 Sep 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-32998387
3.
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution.
Antioxidants (Basel)
; 12(7)2023 Jul 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-37507938
4.
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples.
Foods
; 12(11)2023 May 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-37297437
5.
A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG.
Foods
; 10(8)2021 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-34441671
6.
Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy.
Foods
; 9(8)2020 Aug 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-32784991
7.
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes.
Food Chem
; 315: 126291, 2020 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-32018082
8.
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage.
J Agric Food Chem
; 67(9): 2647-2659, 2019 Mar 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-30758205
9.
Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides.
Int J Food Microbiol
; 137(2-3): 303-7, 2010 Feb 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-20071047
10.
Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
J Chromatogr A
; 1216(15): 3012-22, 2009 Apr 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-19233370