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Results 1 to 25 of 2077

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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

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

The red wine reaction syndrome = Le syndrome de la réaction au vin rouge″MASYCZEK, R; OUGH, C. S.American journal of enology and viticulture. 1983, Vol 34, Num 4, pp 260-264, issn 0002-9254Article

Recherche sur les sels de xanthylium dans les vins vieux rouges bulgaresNATCHKOV, M; MIHAILOVA, K.Bulletin de la Société de pharmacie de Bordeaux. 1983, Vol 122, Num 1-2, pp 25-29, issn 0037-9093Article

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringencyQUIJADA-MORIN, Natalia; WILLIAMS, Pascale; RIVAS-GONZALO, Julián C et al.Food chemistry. 2014, Vol 154, pp 44-51, issn 0308-8146, 8 p.Article

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurementsGARCIA-MARINO, Matilde; LUISA ESCUDERO-GILETE, M; TERESA ESCRIBANO-BAILON, M et al.Food research international. 2013, Vol 50, Num 1, pp 20-30, issn 0963-9969, 11 p.Article

Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation indexGAMBUTI, Angelita; RINALDI, Alessandra; TIZIANA LISANTI, Maria et al.European food research & technology (Print). 2011, Vol 233, Num 4, pp 647-655, issn 1438-2377, 9 p.Article

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)YONGSHENG TAO; LI ZHANG.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 10, pp 1550-1556, issn 0023-6438, 7 p.Article

Partial characterization of peptides from red wines. Changes during malolactic fermentation and ageing with leesALCAIDE-HIDALGO, J. M; MORENO-ARRIBAS, M. V; POLO, M. C et al.Food chemistry. 2008, Vol 107, Num 2, pp 622-630, issn 0308-8146, 9 p.Article

The antioxidant capacity of red wine in relationship with its polyphenolic constituentsDI MAJO, Danila; LA GUARDIA, Maurizio; GIAMMANCO, Santo et al.Food chemistry. 2008, Vol 111, Num 1, pp 45-49, issn 0308-8146, 5 p.Article

A new vinylpyranoanthocyanin pigment occurring in aged red wineMATEUS, Nuno; OLIVEIRA, Joana; PISSARRA, Joao et al.Food chemistry. 2006, Vol 97, Num 4, pp 689-695, issn 0308-8146, 7 p.Article

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentationALVAREZ, Inmaculada; ALEIXANDRE, José Luis; GARCIA, Maria José et al.European food research & technology (Print). 2009, Vol 228, Num 4, pp 501-510, issn 1438-2377, 10 p.Article

Contribution of anthocyanin fraction to the antioxidant properties of wineRIVERO-PEREZ, M. D; MUNIZ, P; GONZALEZ-SANJOSE, M. L et al.Food and chemical toxicology. 2008, Vol 46, Num 8, pp 2815-2822, issn 0278-6915, 8 p.Article

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationshipsPICKERING, G. J; POUR NIKFARDJAM, M. S.European food research & technology (Print). 2008, Vol 227, Num 3, pp 925-931, issn 1438-2377, 7 p.Article

Binding of oak volatile compounds by wine lees during simulation of wine ageingMORENO, Nerea Jimenez; ANCIN AZPILICUETA, Carmen.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 4, pp 619-624, issn 0023-6438, 6 p.Article

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wineAKPINAR BORAZAN, Alev; BOZAN, Berrin.Food chemistry. 2013, Vol 138, Num 1, pp 389-395, issn 0308-8146, 7 p.Article

Neuroprotective properties of Spanish red wine and its isolated polyphenols on astrocytesMARTIN, Sara; GONZALEZ-BURGOS, Elena; CARRETERO, M. Emilia et al.Food chemistry. 2011, Vol 128, Num 1, pp 40-48, issn 0308-8146, 9 p.Article

Red Wine Phenolic Complexes and Their in Vitro Antioxidant ActivityBAOSHAN SUN; SPRINGER, Isabel; JINGYU YANG et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8623-8627, issn 0021-8561, 5 p.Article

Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciationMONAGAS, Maria; MARTIN-ALVAREZ, Pedro J; GOMEZ-CORDOVES, Carmen et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 1, pp 107-115, issn 0023-6438, 9 p.Article

An amperometric biosensor for polyphenolic compounds in red wineGOMES, S. A. S. S; NOGUEIRA, J. M. F; REBELO, M. J. F et al.Biosensors & bioelectronics. 2004, Vol 20, Num 6, pp 1211-1216, issn 0956-5663, 6 p.Conference Paper

Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon winesFANZONE, Martin; PENA-NEIRA, Alvaro; GIL, Mariona et al.Food research international. 2012, Vol 45, Num 1, pp 402-414, issn 0963-9969, 13 p.Article

Moderate consumption of red wine and human platelet responsivenessTOZZI CIANCARELLI, Maria Giuliana; MASSIMO, Caterina Di; AMICIS, Daniela De et al.Thrombosis research. 2011, Vol 128, Num 2, pp 124-129, issn 0049-3848, 6 p.Article

Ranking the efficacies of selected red wine phenolic anti-oxidants using reversed-phase HPLCSEEMUNGAL, Amanda; PETROCZI, Andrea; NAUGHTON, Declan P et al.European food research & technology (Print). 2011, Vol 233, Num 5, pp 781-789, issn 1438-2377, 9 p.Article

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