Results 131 to 140 of about 841,870 (213)

Organolead in wine [PDF]

Nature, 1994
Łobinski, R., Witte, C., Adams, F., Teissedre, P.-L., Cabanis, J.-C., Boutron, C.F.   +5 more
openaire   +3 more sources

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. [PDF]

Compr Rev Food Sci Food Saf
Machado Dos Santos JR, Kempka AP.
europepmc   +1 more source

Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging. [PDF]

Foods
Zhang Y, Zhang Q, Liu J, Nan Y, Cheng X, Fang Y, Sun X, Li J.   +7 more
europepmc   +1 more source

Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration. [PDF]

Food Chem X
Wang Q, Chen Q, Zhang X, Bai Y, Liu X, Yue W, Shi Z, Yang L, Cheng Y, Du J, Han F.   +10 more
europepmc   +1 more source

Safety of acute exposure to the food additive glycerol (E 422) from beverages. [PDF]

EFSA J
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Turk D, Wright M, Civitella C, Gergelova P, Tosato A, Rincon AM.   +22 more
europepmc   +1 more source

From Waste to Taste: Dynamic Interaction of Grape Stems with Wine Off-Odors. [PDF]

Foods
Luzzini G, Samaniego Solis JA, Bergamo JN, Prévide Bernardo N, Slaghenaufi D.   +4 more
europepmc   +1 more source

Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine. [PDF]

Foods
Chu X, Zhang A, Su Y, Sun X.
europepmc   +1 more source

Popularizing Wine Tasting Evaluation: An Adaptation of Mouthfeel Terminology. [PDF]

Foods
Moreno Rodríguez L, Fernández Martín A, Díaz Armas R.   +2 more
europepmc   +1 more source

Wine Bottle Refinement: A Review of Emerging Aging Strategies. [PDF]

Foods
Mercanti N, Lanza G, Pouzalgues N, Macaluso M, Palla F, Verdini PG, Zinnai A.   +6 more
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