Results 241 to 250 of about 61,487 (265)

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Food Microbiology, 2011
Francesca Comitini, Paola Domizio, Livio Lencioni   +2 more
exaly  

Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer

Nutrients, 2012
Gemma Chiva-Blanch, Rosa Lamuela-Raventos, Ramon Estruch   +2 more
exaly  

Investigating the role of festivalscape in culinary tourism: The case of food and wine events

Tourism Management, 2012
Michela Cesarina Mason
exaly  

HEADACHES AFTER RED WINE

The Lancet, 1981
GeoffreyH. Kalish, Herbert Kaufman
openaire   +1 more source

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

MBio, 2016
Nicholas A Bokulich, Susan E Ebeler, David A Mills   +2 more
exaly  

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry ( Vaccinium ashei ) wine pomace

Food Chemistry, 2016
Jin Liang
exaly  

Red wine polyphenols modulate fecal microbiota and reduce markers of the metabolic syndrome in obese patients

Food and Function, 2016
Isabel Moreno-Indias, Lidia Sánchez-Alcoholado, Pablo Pérez-Martínez   +2 more
exaly  

Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins

Food and Bioproducts Processing, 2017
Marina Cvjetko Bubalo, Mladen Brnčić
exaly  

Climate change associated effects on grape and wine quality and production

Food Research International, 2010
exaly  

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Molecules, 2017
Ignacio Belda, Javier Ruiz, Eva Navascués   +2 more
exaly