Results 151 to 160 of about 841,870 (213)

Effect of Adsorbent Pretreatments on Methanol Content and Quality of Jujube Wine. [PDF]

Foods
Li A, Guo J, Zhao W, Sun C.
europepmc   +1 more source

Comparative analysis of aroma profiles and determination of key constituents in organically and conventionally produced white wines. [PDF]

NPJ Sci Food
Bajer T, Šmejda P, Kubáleková J, Bajerová P.   +3 more
europepmc   +1 more source

Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds. [PDF]

Foods
Luchian CE, Focea EC, Buican BC, Vlase L, Scutarașu EC, Colibaba LC, Vlase AM, Cotea VV.   +7 more
europepmc   +1 more source

Phenolic, Polysaccharide, and Color Variability in Chilean Commercial Chardonnay Wines: Influence of Closure Type, Geographic Origin, and Vintage. [PDF]

Foods
Peña-Neira A, Estay K, Jara C, Flores-Cabrales M, Ubeda C, Gil-I-Cortiella M.   +5 more
europepmc   +1 more source

A Systematic Review on Chinese Baijiu Aging Process in Cellular Built Environment: States, Challenges, and Directions. [PDF]

Food Sci Nutr
Li J, Wen Y, Yi C, Zhou W, Zhang Y.
europepmc   +1 more source

Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the 'Stanley' Cultivar. [PDF]

Foods
Jevtovic V, Alabbosh KFS, Shankiti BAA, Alaskar TAM, Alyami RA, Stankov Jovanović V, Nikolić J, Mašković P, Mitić M.   +8 more
europepmc   +1 more source

Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine. [PDF]

Foods
Zhang X, Deng M, Lei Y, Tao Y, Li S, Huang R, Ao Z, Mao Q, Zhang X, Wang X, Liu S, Kuang B, Song C, Li D.   +13 more
europepmc   +1 more source

Forward-Backward-Flushing Valve-Assisted Selectivity Tuning (FBF-VAST) for LC × LC: Principles and Demonstration of a Modulation Mechanism. [PDF]

Anal Chem
Chobpradit P, Hamase K, Vimolmangkang S, Nhujak T, Kulsing C.   +4 more
europepmc   +1 more source

Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties. [PDF]

Curr Res Food Sci
Cui D, Cao Y, Huang Y, Yang W, Duan C, Ling M, Lan Y.   +6 more
europepmc   +1 more source

SO₂ Management and Yeast Inoculation Strategies (NoSO₂-Spont, NoSO₂Sc, SO₂Sc) During Fermentation Shape the Chemical, Polyphenolic, Microbiological, and Sensory Profiles of 'Solaris' White Wine. [PDF]

Molecules
Błaszak M, Ochmian I, Kapusta I, Lachowicz-Wiśniewska S.   +3 more
europepmc   +1 more source