Results 101 to 110 of about 130,545 (166)

Editorial: Advances in microbial-based solutions: food coloring, flavoring and fragrance. [PDF]

Front Microbiol
Dufossé L, Kumar R, Kossalbayev BD.
europepmc   +1 more source

Coupling EPR spin trapping of hydroxyethyl radicals and Strecker aldehydes analysis for predicting oxidative susceptibility of Chardonnay wines. [PDF]

Curr Res Food Sci
Han P, Pons A.
europepmc   +1 more source

Influence of Cherry Cultivar and Ethanol Concentration on the Oenological Properties of Fermented Cherry Wines. [PDF]

Molecules
Wang C, Li M, Li L, Wang X, Li B, Yu Y.
europepmc   +1 more source

Predicting leaf traits in wine grapes with reflectance spectroscopy. [PDF]

PLoS One
Mariani RO, Isaac ME, Cathline KA, Robertson G, Martin AR.   +4 more
europepmc   +1 more source

Dissipation behavior and dietary risk assessment of pesticide residues during the winemaking of <i>Fetească neagră</i> and C<i>abernet</i> <i>S</i> <i>auvignon</i>. [PDF]

Food Chem X
Gabur GD, Cotea VV, Fighir D, Teodosiu C, Gabur I.   +4 more
europepmc   +1 more source

Ethnomedicinal plants used by Guoshan Yao minority communities in the foothills of Nanling Mountain, Guangdong, China. [PDF]

J Ethnobiol Ethnomed
Khadka D, Chen B, Xie Y, Shui K, Zhang X, Liu Z, Song L, Zhang C, Li Y, Lee TM, Liao W, Shi S, Fan Q.   +12 more
europepmc   +1 more source

Adult-onset acquired port-wine stain in the absence of trauma: A case report. [PDF]

JAAD Case Rep
Almesfer AM, Wani ZA, Alobaid AS, Alrubaiaan MT, Alanazi WT.   +4 more
europepmc   +1 more source

Influence of different yeast mannoprotein extracts on the evolution and stability of vitisins. [PDF]

Food Chem X
Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I.   +3 more
europepmc   +1 more source

Correction: Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities. [PDF]

Front Microbiol
Esteves M, Lage P, Sousa J, Centeno F, Teixeira MF, Tenreiro R, Mendes-Ferreira A.   +6 more
europepmc   +1 more source

Enhancement of "Laohan" melon wine quality via co-fermentation with <i>Saccharomyces cerevisiae</i> and lactic acid bacteria. [PDF]

Food Chem X
Hu Y, Xie Y, Chen Y, Li Y, Jiang J, Cui M, Niu J, Cheng W, Shi X, Gao F.   +9 more
europepmc   +1 more source