Results 191 to 200 of about 49,133 (225)

Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast

Food Chemistry, 2021
Scott R Lafontaine, HIldegarde Heymann, Ron C Runnebaum   +2 more
exaly  

Roman Noir

1989
openaire   +1 more source

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

Food Chemistry, 2016
Laura Culleré, Vicente Ferreira, Ana Escudero   +2 more
exaly  

Sur le roman noir

Neophilologus, 1926
openaire   +1 more source

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

Food Chemistry, 2015
Fang Yuan, Patricia A. Skinkis, Michael C Qian   +2 more
exaly  

Didier Daeninckx, Le roman noir de l’Histoire (2019): Dismantling the Tale of French History through Disseminated Micro-Histories

Crime files (Cham. Online), 2023
exaly  

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes

Food Chemistry, 2016
Fang Yuan, Michael C Qian
exaly  

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

Food Research International, 2020
Wendy V Parr, Claire H Grose, Oliver Masters   +2 more
exaly  

Le roman noir

2019
openaire   +1 more source

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

Food Chemistry, 2016
Sze Ying Leong, Indrawati Oey
exaly