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Effects of selective logging on genetic diversity and population structure of a keystone mistletoe

Population ecology, 2024-04, Vol.66 (2), p.86-92

2024

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Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

European food research & technology, 2006, Vol.222 (1-2), p.15-25

2006

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Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

European food research & technology, 2008-06, Vol.227 (2), p.401-408

2008

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Salt-sensitive hypertension in GR mutant rats is associated with altered plasma polyunsaturated fatty acid levels and aortic vascular reactivity

Pflügers Archiv, 2024-09

2024

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How well can near infrared reflectance spectroscopy (NIRS) measure sediment organic matter in multiple lakes?

Journal of paleolimnology, 2020-08, Vol.64 (2), p.59-69

2020

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Theoretical studies of organotin(IV) complexes derived from ONO-donor type schiff base ligands

Journal of molecular modeling, 2015-09, Vol.21 (9), p.221-221, Article 221

2015

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Herbivore Effects on Ecosystem Process Rates in a Low-Productive System

Ecosystems (New York), 2019-06, Vol.22 (4), p.827-843

2019

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How well can near infrared reflectance spectroscopy (NIRS) measure sediment organic matter in multiple lakes?

Journal of paleolimnology, 2020

2020

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Increased bioethanol production from commercial tobacco cultivars overexpressing thioredoxin f grown under field conditions

Molecular breeding, 2014-08, Vol.34 (2), p.457-469

2014

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Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1998-02, Vol.206 (2), p.143-147

1998

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Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae

European food research & technology, 1999-01, Vol.210 (2), p.133-138

1999

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Effect of S. cerevisiae selected killer strains on the volatile composition of rosé wines

European food research & technology, 2001-08, Vol.213 (2), p.126-131

2001

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Synthesis and characterization of diorganotin(IV) complexes of tridentate Schiff bases: crystal structure of [N-(3-hydroxypyridine-2-yl)-5-chlorosalicylideneiminato]dimethyltin(IV)

Structural chemistry, 2007-11, Vol.18 (5), p.667-675

2007

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Synthesis, structural, and spectral studies of N,N′-bis- (5-methylsalicylidene)-2,2′-diamino-4-4′-di-(trifloromethyl)-diphenyl disulfide

Structural chemistry, 2007-06, Vol.18 (3), p.347-352

2007

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Influence of SO sub(2) on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

European food research & technology, 2008-06, Vol.227 (2), p.401-408

2008

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Effects of selective logging on genetic diversity and population structure of a keystone mistletoe

Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

Salt-sensitive hypertension in GR mutant rats is associated with altered plasma polyunsaturated fatty acid levels and aortic vascular reactivity

How well can near infrared reflectance spectroscopy (NIRS) measure sediment organic matter in multiple lakes?

Theoretical studies of organotin(IV) complexes derived from ONO-donor type schiff base ligands

Herbivore Effects on Ecosystem Process Rates in a Low-Productive System

How well can near infrared reflectance spectroscopy (NIRS) measure sediment organic matter in multiple lakes?

Increased bioethanol production from commercial tobacco cultivars overexpressing thioredoxin f grown under field conditions

Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae

Effect of S. cerevisiae selected killer strains on the volatile composition of rosé wines

Synthesis and characterization of diorganotin(IV) complexes of tridentate Schiff bases: crystal structure of [N-(3-hydroxypyridine-2-yl)-5-chlorosalicylideneiminato]dimethyltin(IV)

Synthesis, structural, and spectral studies of N,N′-bis- (5-methylsalicylidene)-2,2′-diamino-4-4′-di-(trifloromethyl)-diphenyl disulfide

Influence of SO sub(2) on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

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