Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Vino tinto")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 1270

  • Page / 51
Export

Selection :

  • and

Persicher Wein : ein vergessenes Kapitel Weingeschichte = Persian wine: a forgotten wine's story chapterCAESAR, W.Deutsche Lebensmittel-Rundschau. 1995, Vol 91, Num 2, pp 44-49, issn 0012-0413Article

Astringency response of red wines: Potential role of molecular assemblySCOLLARY, Geoffrey R; PASTI, Gyorgy; KALLAY, Miklós et al.Trends in food science & technology (Regular ed.). 2012, Vol 27, Num 1, pp 25-36, issn 0924-2244, 12 p.Article

A research note. Partial concentration of red wine by reverse osmosis = Note de recherche. Concentration partielle du vin rouge par osmose inverseBUI, K; DICK, R; MOULIN, G et al.Journal of food science. 1988, Vol 53, Num 2, pp 647-648, issn 0022-1147Article

Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factorsARGYRI, Konstantina; PROESTOS, Charalampos; KOMAITIS, Michael et al.International journal of food sciences and nutrition. 2005, Vol 56, Num 3, pp 213-222, issn 0963-7486, 10 p.Article

Identification and physiological characteristics of heterofermentative strains of Lactobacillus from South African red wines = Identification et caractéristiques physiologiques des souches hétérofermentaires de Lactobacillus isolées de vins rouges sud-africainsDICKS, L. M. T; VAN VUUREN, H. J. J.Journal of applied bacteriology. 1988, Vol 64, Num 6, pp 505-513, issn 0021-8847Article

Isolation and identification of rutin as the major mutagen of red wineCHUN-LI YU; SWAMINATHAN, B; BUTLER, L. G et al.Mutation research. 1986, Vol 170, Num 3, pp 103-113, issn 0027-5107Article

Potential applications of PEF to improve red wine qualityPUERTOLAS, E; LOPEZ, N; CONDON, S et al.Trends in food science & technology (Regular ed.). 2010, Vol 21, Num 5, pp 247-255, issn 0924-2244, 9 p.Article

DEUX LEVURES PEUVENT-ELLES PRODUIRE DEUX VINS ROUGES DIFFERENTS ?USCIDDA, Nathalie.Revue française d'oenologie. 2009, Num 238, pp 9-15, issn 0395-899X, 7 p.Article

Formation of biogenic amines throughout the industrial manufacture of red wineMARCOBAL, A; MARTIN-ALVAREZ, P. J; POLO, M. C et al.Journal of food protection. 2006, Vol 69, Num 2, pp 397-404, issn 0362-028X, 8 p.Article

Effect of maceration on the making of Fetească neagra winesBICHESCU, Cezar; BAHRIM, Gabriela; STANCIUC, Nicoleta et al.International journal of food, agriculture and environment (Print). 2013, Vol 11, Num 1, pp 273-277, issn 1459-0255, 5 p., 1Article

LA STABILISATION DE LA MATIÈRE COLORANTE DES VINS ROUGES: IMPACT POSITIF DE L'AJOUT D'UN TANNIN 100 % RAISIN DE FAIBLE DEGRÉ DE POLYMÉRISATION (DEGRÉ DE POLYMÉRISATION MOYEN OU DPM ≤ 3)MORGE, Christophe.Revue française d'oenologie. 2011, Num 248, pp 26-29, issn 0395-899X, 4 p.Article

Pricing strategies for Italian red wineBRENTARI, Eugenio; LEVAGGI, Rosella; ZUCCOLOTTO, Paola et al.Food quality and preference. 2011, Vol 22, Num 8, pp 725-732, issn 0950-3293, 8 p.Conference Paper

Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentationNO, Jae-Duck; LEE, Dae-Hyoung; HWANG, Young-Soo et al.Han'gug mi'saengmul saengmyeong gong haghoeji. 2008, Vol 36, Num 1, pp 67-71, issn 1598-642X, 5 p.Article

The antioxidant activity of Californian red wines does not correlate with wine ageROGINSKY, Vitaly; DE BEER, Dalene; HARBERTSON, James F et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 5, pp 834-840, issn 0022-5142, 7 p.Article

Association between in vitro antiradical activity and ferric reducing power in aged red wines: A mechanistic approachMAKRIS, D. P; KEFALAS, P.Food science and technology international. 2005, Vol 11, Num 1, pp 11-18, issn 1082-0132, 8 p.Article

Apports récents à l'étude du collage des vins rouges = Red wines' finingLAGUNE-AMMIRATI, L; LARTIGUE, L; GLORIES, Y et al.Revue française d'oenologie. 1996, Num 161, pp 17-28, issn 0395-899X, 8 p.Article

Solid phase extraction of trans-resveratrol from wines for HPLC analysisMATTIVI, F.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1993, Vol 196, Num 6, pp 522-525, issn 0044-3026Article

Effect of Red Wine Consumption on Biomarkers of Oxidative StressSCHRIEKS, Ilse C; DEN BERG, Robin Van; SIERKSMA, Aafje et al.Alcohol and alcoholism (Oxford). 2013, Vol 48, Num 2, pp 153-159, issn 0735-0414, 7 p.Article

Sensory drivers of intrinsic quality of red wines Effect of culture and level of expertiseSAENZ-NAVAJAS, María-Pilar; BALLESTER, Jordi; PECHER, Christelle et al.Food research international. 2013, Vol 54, Num 2, pp 1506-1518, issn 0963-9969, 13 p.Article

Absorption and metabolism of red wine polyphenols and their potential health benefits in cardiovascular functionXINGBIN YANG.The American journal of clinical nutrition. 2012, Vol 95, Num 6, pp 1496-1497, issn 0002-9165, 2 p.Article

Chocolate and red wine - A comparison between flavonoids contentARAUJO PIMENTEL, Fernanda; NITZKE, Julio Alberto; BLAUTH KLIPEL, Cláudia et al.Food chemistry. 2010, Vol 120, Num 1, pp 109-112, issn 0308-8146, 4 p.Article

Influence of co-winemaking technique in sensory characteristics of new Spanish red winesGOMEZ GARCIA-CARPINTERO, E; SANCHEZ-PALOMO, E; GONZALEZ VINAS, M. A et al.Food quality and preference. 2010, Vol 21, Num 7, pp 705-710, issn 0950-3293, 6 p.Conference Paper

The magnitude of copigmentation in the colour of aged red wines made in the Canary IslandsDARIAS-MARTIN, Jacinto; CARRILLO-LOPEZ, Marta; ECHAVARRI-GRANADO, José Federico et al.European food research & technology (Print). 2007, Vol 224, Num 5, pp 643-648, issn 1438-2377, 6 p.Article

Acute effects of lyophilised red wine on total antioxidant capacity in healthy volunteersALBERTI-FIDANZA, A; BURINI, G; ANTONELLI, G et al.Diabetes, nutrition & metabolism (Testo stampato). 2003, Vol 16, Num 1, pp 65-71, issn 0394-3402, 7 p.Article

An analytical method for studying the volatile compounds of Merlot noir clone winesKOTSERIDIS, Y; ANOCIBAR BELOQUI, A; BERTRAND, A et al.American journal of enology and viticulture. 1998, Vol 49, Num 1, pp 44-48, issn 0002-9254Article

  • Page / 51