Studies on the Ethyl Carbamate Content of Fermented Beverages and Foods: A Review. [PDF]
FoodsSimion V +3 more
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Effect of the estufagem process on the chemical constituents of Madeira wines
, 2014 Madeira wine is a product of well-established reputation, whose aroma and flavour is the result of unique combinations. Particularly, its maturation may include estufagem, wherein wine is usually heated at 45 °C for three months. During this period, several chemical changes may occur, so it is essential to assess its impact on the wine.
openaire +1 more source
The Occurrence and Contamination Level of Ochratoxin A in Plant and Animal-Derived Food Commodities. [PDF]
Molecules, 2021 Li X, Ma W, Ma Z, Zhang Q, Li H.
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Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception. [PDF]
FoodsComan GȘ +3 more
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The role of soil temperature in mediterranean vineyards in a climate change context. [PDF]
Front Plant Sci, 2023 Costa JM +5 more
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Exploring the rich heritage and health benefits of diverse fruit wines and their production. [PDF]
J Food Sci TechnolBensi PS, Divakar S, Merrylin J.
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Review of Alzheimer's disease drugs and their relationship with neuron-glia interaction. [PDF]
IBRO Neurosci Rep, 2023 Ajenikoko MK +4 more
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<sup>137</sup>Cs Analysis by Gamma Spectrometry and Its Potential for Dating Portuguese Old Wines. [PDF]
J Agric Food ChemThanasi V +7 more
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Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines. [PDF]
Food Sci Nutr, 2021 Núñez L +5 more
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The Potential of Microextraction Techniques for the Analysis of Bioactive Compounds in Food. [PDF]
Front Nutr, 2022 Pereira JAM +3 more
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