Results 131 to 140 of about 1,402 (141)
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Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Food Chemistry, 2014
Jian Cai, Yibin Lan, Chang-Qing Duan
exaly  

The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

Food Chemistry, 2012
Encarna Gómez-Plaza
exaly  

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

European Food Research and Technology, 2015
Antonietta Baiano
exaly  

Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine

Food Chemistry, 2017
Igor Lukić   +2 more
exaly  

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

LWT - Food Science and Technology, 2012
Miriam Ortega-Heras   +2 more
exaly  

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

Journal of Dermatological Science, 2011
Takeo Minematsu   +2 more
exaly  

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Food Chemistry, 2016
Belén Gordillo   +2 more
exaly  

A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

LWT - Food Science and Technology, 2015
Maria L Gonzalez-Sanjose   +2 more
exaly  

The causes and prevention of maceration of the skin

Journal of Wound Care, 1999
K F Cutting
exaly  

Relationship between maceration and extraction yield in the production of Chinese herbal medicine

Food and Bioproducts Processing, 2016
Ka Y Fung, Ka M nG
exaly  
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