Results 111 to 120 of about 2,096 (174)

The Electrochemical Detection of Bisphenol A and Catechol in Red Wine. [PDF]

Foods
Wang C, Wu X, Lin X, Zhu X, Ma W, Chen J.   +5 more
europepmc   +1 more source

Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis. [PDF]

Molecules
Durante C, Morelli L, D'Eusanio V, Tassi L, Marchetti A.   +4 more
europepmc   +1 more source

The 'Criaderas and Solera' System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges-A Review. [PDF]

Foods
García-García JC, Mauricio JC, García-Martínez T, Carbonero-Pacheco J.   +3 more
europepmc   +1 more source

Exploring Ultrasound and Microwave-Assisted Accelerated Aging of Jerez Vinegar: Impacts on Phenolic, Volatile, Colorimetric, and Sensory Properties. [PDF]

Foods
Uysal RS, Issa-Issa H, Carbonell-Barrachina ÁA, Sendra E.   +3 more
europepmc   +1 more source

Influence of Jackfruit Wood Barrels and Chips During Aging on the Quality and Phenolic Compounds of Cachaça. [PDF]

Foods
Santos WA, Bonfim GBR, Jesus JS, Fonseca RFS, da Conceição MFB, Sousa LS, Soares SAR, Mendes BA, Anjos JP, Dala-Paula BM, Gloria MBA, Mamede MEO.   +11 more
europepmc   +1 more source

Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine. [PDF]

Foods
Martínez-Gil AM, Del Alamo-Sanza M, Asensio-Cuadrado M, Del Barrio-Galán R, Nevares I.   +4 more
europepmc   +1 more source

A Comprehensive Structural and Functional Analysis of <i>Saccharomyces</i> Killer Toxins. [PDF]

Toxins (Basel)
Creagh JW, Givens LL, Reetz DC, Coss SA, Bizarria R, Alias SA, Rizman-Idid M, Patel JS, Rodrigues A, Ytreberg FM, Rowley PA.   +10 more
europepmc   +1 more source

Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey. [PDF]

Int J Food Sci
Kazak A, Grishin Y, Johnson JB, Oleinikov N, Rudenko M, Mayorova A, Dorofeeva A, Frolova K.   +7 more
europepmc   +1 more source

Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez. [PDF]

Curr Res Food Sci
Trillo-Ollero R, Trillo-Gutiérrez LM, García-Moreno MV, Rodríguez-Dodero MC, Guillén-Sánchez DA.   +4 more
europepmc   +1 more source