Results 261 to 270 of about 19,221 (285)

Quality Evolution of Turpan Dry Red Wine During Aging Under Controlled Micro‐Oxygenation

Journal of Food Science
ABSTRACT During the aging process, oxygen regulation was applied to Cabernet Sauvignon dry red wine (CSDRW) from the Turpan region. Through physicochemical analysis, headspace solid‐phase microextraction and gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), combined with differential ...
Ya Chen, Weijia Lian, Ke Li, Chen Han, Wei Liu, Ayijiamali Japar, Jing Lei   +6 more
openaire   +1 more source

The Micro-Lung for Artificial Respiration, 'From Micro-Oxygenator to UMMOX'

2004
No summary ...
Kalkman, C.J., Saumer, M., Sillen, R.M.J., Christiani, J., Bargman, N., Bouwes, H., Bons, P., Huinck, J., Swinkels, E., Oostveen, M., Kuik, L., KleinSoetebier, F., Houston, R.   +12 more
openaire  

A new micro oxygen electrode

Marine Pollution Bulletin, 1986
openaire   +1 more source

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

Food Chemistry, 2011
Encarna Gómez-Plaza
exaly  

Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine

Food Chemistry, 2007
Giuseppe Arfelli
exaly  

Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents

Journal of Agricultural and Food Chemistry, 2008
Cédric Saucier, Pierre-Louis Teissedre, Encarna Gómez-Plaza   +2 more
exaly  

Effect of Micro-Oxygenation and Wood Type on the Phenolic Composition and Color of an Aged Red Wine

Journal of Agricultural and Food Chemistry, 2009
Maria L Gonzalez-Sanjose, Silvia Pérez-Magariño, Mirian Ortega-Heras   +2 more
exaly  

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

Food Chemistry, 2011
María Jesús Cejudo-Bastante, Isidro Hermosín-Gutiérrez   +1 more
exaly  

A transmitting monometer for micro oxygen uptake experiments.

The Analyst, 2008
J T, STOCK, M A, FILL
openaire   +1 more source

The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

Journal of Food Composition and Analysis, 2009
Silvia Pérez-Magariño, Mirian Ortega-Heras, Maria L Gonzalez-Sanjose   +2 more
exaly