Results 121 to 130 of about 3,964,194 (143)

Wines, Red

2015
openaire   +1 more source

The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging

Food Research International, 2018
Xin-Ke Zhang, Xu Zhao, Chang-Qing Duan
exaly  

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

Food Chemistry, 2009
Montserrat Duenas-Paton, Celestino Santos-Buelga, Maria Teresa Escribano-Bailón   +2 more
exaly  

Red Wine

2011
openaire   +1 more source

Free radical scavenging and antibacterial activities of southern Serbian red wines

Food Chemistry, 2009
Branimir Jovančićević
exaly  

Red Wine Bottling and Packaging

2019
openaire   +1 more source

Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution

Food Chemistry, 2007
Jesus Simal-Gandara, Elena Martínez-Carballo, C Pérez-Lamela   +2 more
exaly  

Spoilage yeasts in red wines

2019
openaire   +1 more source

Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines

Food Chemistry, 2014
Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez, Dora Blanco-Vega   +2 more
exaly  

Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods

Food Chemistry, 2011
Lidija Jakobek, Ivana Novak, Marijan Šeruga   +2 more
exaly