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GOMMES DE CELLULOSES: INTERETS ET LIMITES POUR LA STABILISATION TARTRIQUE DES VINS MEDITERRANEENSPIC, Lucile; GRANES, Daniel.Bulletin de l'OIV. 2014, Vol 87, Num 995-96-97, pp 5-14, issn 0029-7127, 10 p.Article

LA PARTICIPACIÓN DE LA MUJER EN LA ORGANIZACIÓN FAMILIAR DEL TRABAJO PARA LA ELABORACIÓN DE VINOS CASEROSLAFALLA MANZANO, Laura P.Bulletin de l'OIV. 2014, Vol 87, Num 998-99-00, pp 207-214, issn 0029-7127, 8 p.Article

Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White WinemakingVAN SLUYTER, Steven C; WARNOCK, Nicholas I; SCHMIDT, Simon et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 40, pp 9705-9711, issn 0021-8561, 7 p.Article

Changes in RNA Catabolites of Sparkling Wines During the Biological AgingTUDELA, Rebeca; RIU-AUMATELL, Montserrat; CASTELLARI, Massimo et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 25, pp 6028-6035, issn 0021-8561, 8 p.Article

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varietiesGARCIA-MARINO, Matilde; ESCUDERO-GILETE, Maria Luisa; HEREDIA, Francisco José et al.Food research international. 2013, Vol 51, Num 1, pp 123-131, issn 0963-9969, 9 p.Article

Comparative Study of Microbial-Derived Phenolic Metabolites in Human Feces after Intake of Gin, Red Wine, and Dealcoholized Red WineJIMENEZ-GIRON, Ana; QUEIPO-ORTUNO, Maria Isabel; BARTOLOME, Begoña et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 16, pp 3909-3915, issn 0021-8561, 7 p.Article

Determination of the Complexing Capacity of Wine for Zn Using the Absence of Gradients and Nernstian Equilibrium Stripping TechniqueCHITO, Diana; GALCERAN, Josep; COMPANYS, Encarnació et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 5, pp 1051-1059, issn 0021-8561, 9 p.Article

Development of a γ-alumina-nanoparticle-functionalized porous polymer monolith for the enrichment of Sudan dyes in red wine samplesWANJUN LI; XIAO ZHOU; JUANJUAN YE et al.Journal of separation science (Print). 2013, Vol 36, Num 20, pp 3330-3337, issn 1615-9306, 8 p.Article

Effect of Metal Chelators on the Oxidative Stability of Model WineKREITMAN, Gal Y; CANTU, Annegret; WATERHOUSE, Andrew L et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 39, pp 9480-9487, issn 0021-8561, 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

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo winesPUERTAS, Belén; JIMENEZ, Maria J; CANTOS-VILLAR, Emma et al.International journal of food science & technology. 2013, Vol 48, Num 4, pp 835-842, issn 0950-5423, 8 p.Article

Evolution of quality parameters during red wine dealcoholization by osmotic distillationLIGUORI, Loredana; RUSSO, Paola; ALBANESE, Donatella et al.Food chemistry. 2013, Vol 140, Num 1-2, pp 68-75, issn 0308-8146, 8 p.Article

Identification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact MacerationGÜRBÜZ, Ozan; ROUSEFF, June; TALCOTT, Stephen T et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 3, pp 532-539, issn 0021-8561, 8 p.Article

Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometryNAUDE, Yvette; ROHWER, Egmont R.Journal of chromatography. 2013, Vol 1271, pp 176-180, issn 0021-9673, 5 p.Article

Microbial Metabolomic Fingerprinting in Urine after Regular Dealcoholized Red Wine Consumption in HumansBOTO-ORDONEZ, María; URPI-SARDA, Mireia; QUEIPO-ORTUNO, María Isabel et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 38, pp 9166-9175, issn 0021-8561, 10 p.Article

Sweet Wine Production by Two Osmotolerant Saccharomyces cerevisiae StrainsGARCIA-MARTINEZ, Teresa; DE LERMA, Nieves López; MORENO, Juan et al.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, M874-M879Article

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

Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditionsDIAS, Daniel A; CLARK, Andrew C; SMITH, Trevor A et al.Food chemistry. 2013, Vol 138, Num 4, pp 2451-2459, issn 0308-8146, 9 p.Article

DEVELOPPEMENT D'UN PROCEDE DE DESACIDIFICATION DES VINS PAR ELECTRODIALYSE A MEMBRANE BIPOLAIRE: ÉTUDE DE FAISABILITE A L'ECHELLE LABORATOIREROZOY, Elodie; BAZINET, Laurent; GAGNE, Fabien et al.Bulletin de l'OIV. 2013, Vol 86, Num 986-88, pp 187-208, issn 0029-7127, 22 p.Article

WHERE IN THE WORLD ARE VARIOUS WINEGRAPE VARIETIES GROWN? EVIDENCE FROM A NEW DATABASEANDERSON, Kym; ARYAL, Nanda.Bulletin de l'OIV. 2013, Vol 86, Num 992-94, pp 461-483, issn 0029-7127, 23 p.Article

THE INFLUENCE OF MALOLACTIC FERMENTATION ON THE SENSORIAL PROFILE OF RED WINES VARIETIESCROITORU, Constantin.Bulletin de l'OIV. 2013, Vol 86, Num 983-85, pp 93-102, issn 0029-7127, 10 p.Article

A Novel Extracellular β-Glucosidase from Trichosporon asahii: Yield Prediction, Evaluation and Application for Aroma Enhancement of Cabernet SauvignonYUXIA WANG; YAN XU; JIMING LI et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, M505-M515Article

'BIO' OU LE MOT JUSTE...MAIS PAS JUSTE LE MOT !ALAIN CARBONNEAU, Professeur.Revue française d'oenologie. 2012, Num 253, pp 65-69, issn 0395-899X, 5 p.Article

L'ANALYSE SENSORIELLE: UNE ÉCOLE DE COMPLEXITÉ ET D'HUMILITÉ..CARBONNEAU, Alain.Revue française d'oenologie. 2012, Num 255, pp 353-355, issn 0395-899X, 3 p.Article

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrelsHERNANDEZ-ORTE, P; PENA, A; PARDO, I et al.Food science and technology international. 2012, Vol 18, Num 2, pp 103-112, issn 1082-0132, 10 p.Article

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