Results 171 to 180 of about 13,388 (200)

Small molecule activators of sirtuins extend Saccharomyces cerevisiae lifespan

Nature, 2003
Dudley Lamming, David A Sinclair
exaly  

Spirit of Wine

2011
openaire   +1 more source

From Pinot to Xinomavro in the world's future wine-growing regions

Nature Climate Change, 2018
Elizabeth M Wolkovich, Ignacio Morales-Castilla, Kimberly A Nicholas   +2 more
exaly  

Consumers’ perceptions, preferences and willingness-to-pay for wine with sustainability characteristics: A review

Journal of Cleaner Production, 2017
Ulrich Hamm
exaly  

Of Wines and Spirits

2014
openaire   +1 more source

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Comprehensive Reviews in Food Science and Food Safety, 2017
Javier García-Lomillo
exaly  

Adulteration of wine and spirits

The Analyst, 1906
openaire   +1 more source

A review on astringency and bitterness perception of tannins in wine

Trends in Food Science and Technology, 2014
Hua Li
exaly  

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

Trends in Food Science and Technology, 2019
Iva Fernandes, Nuno Mateus
exaly  

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

Trends in Food Science and Technology, 2015
Ra\u00fal F Guerrero
exaly