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Results 1 to 25 of 1898

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Elevage en barrique des vins rouges méditerranéens : quelques points clés de maîtriseBLATEYRON, Lucite; DELTEIL, D; GRANES, D et al.Revue française d'oenologie. 2004, Num 205, pp 20-24, issn 0395-899X, 5 p.Article

Intérêt de l'élevage des vins rouges en fût de chêne. Application au nielluccio et au SciaccarelloRETALI, E.Revue française d'oenologie. 2003, Num 203, pp 22-26, issn 0395-899X, 5 p.Article

Red wine asthma: a controlled challenge studyDAHL, R; HENRIKSEN, J. M; HARVING, H et al.Journal of allergy and clinical immunology. 1986, Vol 78, Num 6, pp 1126-1129, issn 0091-6749Article

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

Les bactéries lactiques: amies ou ennemies de l'arôme fruité des vins rouges?ANTALICK, Guillaume.Liquides & conditionnement. 2012, Num 360, pp 35-37, issn 1299-6793, 3 p.Article

Is dopamine behind the health benefits of red wine?DE LA TORRE, Rafael; COVAS, Maria Isabel; PUJADAS, Maria Antonia et al.European journal of nutrition (Print). 2006, Vol 45, Num 5, pp 307-310, issn 1436-6207, 4 p.Article

Measuring perceptions of quality in food products: the case of red wineVERDU JOVER, Antonio J; LLORENS MONTES, Francisco Javier; FUENTES FUENTES, Maria Del et al.Food quality and preference. 2004, Vol 15, Num 5, pp 453-469, issn 0950-3293, 17 p.Article

Intégration des notions de charge macromoléculaire et de structure colloïdale dans la conduite de l'élevage des vins rouges : incidence sur l'aptitude à l'oxydation et les caractères gustatifs des tanins. 2ème partie : Interprétations et perspectives technologiquesVIVAS, N; VIVAS DE GAULEJAC, Nathalie; NONIER, Marie-Francoise et al.Revue française d'oenologie. 2004, Num 207, pp 29-34, issn 0395-899X, 6 p.Article

Ampelographical characterisation of red Vitis vinifera L. cultivars preserved in RiojaMARTINEZ DE TODA, F; SANCHA, J. C.Bulletin de l'OIV. 1997, Vol 70, Num 793-94, pp 220-234, issn 0029-7127Article

Temporal perception of astringency and sweetness in red wineISHIKAWA, T; NOBLE, A. C.Food quality and preference. 1995, Vol 6, Num 1, pp 27-33, issn 0950-3293Article

Proposal of a method for fluorimetric analysis of malvin in red winesGUTIERREZ-FERNANDEZ, Y; RIVAS-GONZALO, J. C; BUELGA, C. S et al.Vitis. 1993, Vol 32, Num 2, pp 119-124, issn 0042-7500Article

Freie Aminosäuren in Rotweinen aus dem Gebiet der Kleinen Karpaten der SlowakeiDRDAK, M; RAJNIAKOVA, A; KAROVICOVA, J et al.Mitteilungen Klosterneuburg Rebe und Wein, Obstbau und Früchteverwertung. 1992, Vol 42, Num 4, pp 161-164, issn 0007-5922Article

Polyphenol interactions. Anthocyanins co-pigmentation and colour changes in red winesHUA LIAO; YA CAI; HASLAM, E et al.Journal of the science of food and agriculture. 1992, Vol 59, Num 3, pp 299-305, issn 0022-5142Article

Microfiltration tangentielle d'un vin rouge sur membranes minérales : étude du colmatage au cours du temps = Tangential microfiltration of red wine on mineral membranes: time-study of cloggingBEN AMAR, R; FAJJRIN, M. Y.Entropie (Paris). 1989, Vol 25, Num 149, pp 34-40, issn 0013-9084Article

Fractionation of phenolic compounds in red wine = Fractionnement de composés phénoliques du vin rougeOSZMIANSKI, J; RAMOS, T; BOURZEIX, M et al.American journal of enology and viticulture. 1988, Vol 39, Num 3, pp 259-262, issn 0002-9254Article

Multivariate data analysis applied to the definition of two Catalan viticultural regions. 1. Cluster analysis = Application de l'analyse à multivariables à la définition de deux régions viticoles catalanes. 1. Analyse «en grappe»LARRECHI, M. S; RIUS, F. X.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 185, Num 3, pp 181-184, issn 0044-3026Article

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

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