Results 301 to 310 of about 846,557 (340)

Comparative Analysis of the Color Stability of Different Ceramic Materials After Exposure to Staining Solutions.

J Pharm Bioallied Sci
Aneja S, Painuly H, Gajdhar SK, Gajdhar S, Rao V, Kaur J.   +5 more
europepmc   +1 more source

Validation of Enzytec™ Liquid D-Glucose/D-Fructose for Enzymatic Determination of D-Glucose and D-Fructose in Selected Foods and Beverages: Official Method 2024.04 First Action. [PDF]

J AOAC Int
Lacorn M, Hektor T.
europepmc   +1 more source

Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method. [PDF]

Foods
Gil M, Rudy M, Duma-Kocan P, Stanisławczyk R, Wolińska A, Krajewska A, Dziki D.   +6 more
europepmc   +1 more source

Impact of Melatonin Application in Winemaking on Phenolic Content, Tryptophan Metabolites, and Bioactivity of Red Wine. [PDF]

Antioxidants (Basel)
Đorđević N, Todorović Vukotić N, Perić I, Keta O, Petković V, Pajović SB, Nastasijević B.   +6 more
europepmc   +1 more source

Chemical Traits and Microbial Population Characterization of 'Asprinio' Grape Must, a Local Vine Cultivated in Campania Region (Italy). [PDF]

Foods
Landi N, Scognamiglio M, Muscariello L, Marasco R, Palazzo A, De Chiara I, Ragucci S, Pedone PV, Fiorentino A, Di Maro A.   +9 more
europepmc   +1 more source

Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS. [PDF]

Foods
Sun Y, Yuan P, Liu G, Yang Y, Shu N, Lu W.   +5 more
europepmc   +1 more source

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To Wine or Not to Wine

Journal of Nutrition in Recipe & Menu Development, 2005
This paper examines wine consumers' personal involvement with wine. We use the notion of a Personal Involvement Inventory (PII) to segment wine consumers into wine enthusiasts (those highly involved with wine) and wine novices (those with limited personal involvement).
Sugato Chakravarty, Jingxue Jessica Yuan, Siu-Ian (Amy) So   +2 more
openaire   +2 more sources

A celebration of wine: wine IS medicine

Inflammopharmacology, 2008
Wine describes a diverse commodity class composed of the yeast fermentation products of the must, or juice, pressed from grapes, the fruit of genus Vitis, but both in animal and human studies, wine demonstrates beneficial properties that are independent from the presence of alcohol.
openaire   +3 more sources