Results 261 to 270 of about 50,833 (303)

Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration

Analytica Chimica Acta, 2004
Celestino Santos-Buelga, Julian-Carlos Rivas-Gonzalo, Susana González-Manzano   +2 more
exaly  

maceral

2014
openaire   +1 more source

Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique

Food Chemistry, 2016
Katarina Šavikin, Gordana Zdunić, Teodora Janković   +2 more
exaly  

Influence of skin maceration time on the proanthocyanidin content of red wines

European Food Research and Technology, 2012
Encarna Gómez-Plaza, R Gil-Muñoz
exaly  

maceration

2007
openaire   +1 more source

Maceration and Fermentation

2019
Antonio Morata, Carmen González, Wendu Tesfaye, Iris Loira, Jose A. Suárez-Lepe   +4 more
openaire   +1 more source

Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

European Food Research and Technology, 2015
Antonietta Baiano, Antonio de Gianni
exaly  

Aging enhances maceration-induced ultrastructural alteration of the epidermis and impairment of skin barrier function

Journal of Dermatological Science, 2011
Takeo Minematsu, Kotaro Yoshimura, Gojiro Nakagami   +2 more
exaly  

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Food Chemistry, 2014
Yi-Bin Lan, Chang-Qing Duan, Malcolm J Reeves   +2 more
exaly  

resinite (maceral)

2014
openaire   +1 more source