Results 91 to 100 of about 22,146 (103)

Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

Journal of Food Engineering, 2010
Casimiro Mantell, Ildefonso Caro
exaly  

Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the CIELAB color space

Scientia Horticulturae, 2019
José M Brotons-Martínez
exaly  

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

Food Research International, 2018
Antonio Amores Arrocha, Ildefonso Caro
exaly  

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

Journal of Agricultural and Food Chemistry, 2008
Vicente Ferreira
exaly  

Response to drought and salt stress of lemon ‘Fino 49’ under field conditions: Water relations, osmotic adjustment and gas exchange

Scientia Horticulturae, 2009
Juan Gabriel Pérez-Pérez
exaly  

The FinO family of bacterial RNA chaperones

Plasmid, 2015
J N Mark Glover, Laura S Frost
exaly  

Aroma series as fingerprints for biological ageing in fino sherry‐type wines

Journal of the Science of Food and Agriculture, 2007
Luis Zea, Lourdes Moyano
exaly  

Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region

International Journal of Food Microbiology, 2017
Ramón Ramos Barrales, José I Ibeas
exaly  

Differentiation of ‘two Andalusian DO ‘fino’ wines according to their metal content from ICP-OES by using supervised pattern recognition methods

Microchemical Journal, 2007
Isabel M Moreno
exaly  

Resveratrol Content ofPalomino finoGrapes:  Influence of Vintage and Fungal Infection

Journal of Agricultural and Food Chemistry, 2003
Victor Palacios, Ildefonso Caro
exaly