UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6616-6624

2023

Volltextzugriff (PDF)

Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Two Different Elicitors: Methyl Jasmonate versus Benzothiadiazole

Journal of agricultural and food chemistry, 2012-02, Vol.60 (5), p.1283-1290

2012

Volltextzugriff (PDF)

Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines

Journal of the science of food and agriculture, 2023-05, Vol.103 (7), p.3613-3620

2023

Volltextzugriff (PDF)

Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

Journal of agricultural and food chemistry, 2024-01, Vol.72 (4), p.1928-1937

2024

Volltextzugriff (PDF)

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

Journal of the science of food and agriculture, 2019-04, Vol.99 (6), p.2846-2854

2019

Volltextzugriff (PDF)

Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition

Journal of agricultural and food chemistry, 2018-10, Vol.66 (42), p.11151-11157

2018

Volltextzugriff (PDF)

Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13439-13449

2020

Volltextzugriff (PDF)

The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4029-4035

2017

Volltextzugriff (PDF)

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.1193

2021

Volltextzugriff (PDF)

Application of high‐power ultrasounds during red wine vinification

International journal of food science & technology, 2017-06, Vol.52 (6), p.1314-1323

2017

Volltextzugriff (PDF)

Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines

Journal of agricultural and food chemistry, 2010-11, Vol.58 (21), p.11333-11339

2010

Volltextzugriff (PDF)

Elicitors: A Tool for Improving Fruit Phenolic Content

Agriculture, 2013-03, Vol.3 (1), p.33-52

2013

Volltextzugriff (PDF)

Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content

International journal of food science & technology, 2019-04, Vol.54 (4), p.1018-1026

2019

Volltextzugriff (PDF)

Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4452

2021

Volltextzugriff (PDF)

Increasing the Phenolic Compound Content of Grapes by Preharvest Application of Abcisic Acid and a Combination of Methyl Jasmonate and Benzothiadiazole

Journal of agricultural and food chemistry, 2013-04, Vol.61 (16), p.3978-3983

2013

Volltextzugriff (PDF)

Effect of elicitors on the evolution of grape phenolic compounds during the ripening period

Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.977-983

2017

Volltextzugriff (PDF)

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5450-5455

2011

Volltextzugriff (PDF)

Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

Molecules (Basel, Switzerland), 2019-07, Vol.24 (13), p.2423

2019

Volltextzugriff (PDF)

Biochemistry of Wine and Beer

Biomolecules (Basel, Switzerland), 2021-01, Vol.11 (1), p.59

2021

Volltextzugriff (PDF)

Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions

International journal of food science & technology, 2019-05, Vol.54 (5), p.1633-1641

2019

Volltextzugriff (PDF)

The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix

Molecules (Basel, Switzerland), 2021-02, Vol.26 (3), p.770

2021

Volltextzugriff (PDF)

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Biomolecules (Basel, Switzerland), 2019-12, Vol.10 (1), p.36

2019

Volltextzugriff (PDF)

Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production

Journal of agricultural and food chemistry, 2015-01, Vol.63 (2), p.620-633

2015

Volltextzugriff (PDF)

Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time

Applied sciences, 2022-08, Vol.12 (16), p.8164

2022

Volltextzugriff (PDF)

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

Journal of agricultural and food chemistry, 2013-03, Vol.61 (10), p.2538-2547

2013

Volltextzugriff (PDF)

1 – 25 von 114

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(105)
Mit Volltextzugriff
(93)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(103)
Life Sciences & Biomedicine
(100)
Food Science & Technology
(91)
Chemistry
(58)
Wine
(54)
Wines
(47)
Agriculture
(46)
Physical Sciences
(46)
Chemistry, Applied
(38)
Biological And Medical Sciences
(35)
Fundamental And Applied Biological Sciences. Psychology
(32)
Grapes
(32)
Phenolic Compounds
(31)
Food Industries
(30)
Anthocyanins
(27)
Tannins
(27)
Wine - Analysis
(27)
Vitaceae
(26)
Color
(25)
Fermented Food Industries
(23)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

Improving Grape Phenolic Content and Wine Chromatic Characteristics through the Use of Two Different Elicitors: Methyl Jasmonate versus Benzothiadiazole

Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines

Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition

Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles

The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Application of high‐power ultrasounds during red wine vinification

Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines

Elicitors: A Tool for Improving Fruit Phenolic Content

Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content

Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

Increasing the Phenolic Compound Content of Grapes by Preharvest Application of Abcisic Acid and a Combination of Methyl Jasmonate and Benzothiadiazole

Effect of elicitors on the evolution of grape phenolic compounds during the ripening period

The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

Biochemistry of Wine and Beer

Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions

The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production

Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

Suchergebnisse filtern