Results 161 to 170 of about 1,290 (195)

Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

LWT - Food Science and Technology, 2015
Raffaele Romano, Ignacio García-Estévez, Cristina Alcalde-Eon   +2 more
exaly  

Toasting

2015
openaire   +1 more source

The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation

Journal of Food Engineering, 2004
Geronimo Arámbula-Villa, Abraham Méndez-Albores   +1 more
exaly  

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

European Food Research and Technology, 2014
Kleopatra Chira, Pierre-Louis Teissedre   +1 more
exaly  

Toast

2016
openaire   +1 more source

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Food Science and Technology International, 2000
Agusti Romero, Antonio Valero, Luis Guerrero   +2 more
exaly  

The Toasts

2010
openaire   +1 more source

A TOAST

2021
openaire   +2 more sources

Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

Food Research International, 2016
Sérgio Gómez-Alonso, Fernando Zamora, Isidro Hermosín-Gutiérrez   +2 more
exaly  

Toast

Progress in Polymer Science, 1994
openaire   +1 more source