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Results 1 to 25 of 9667

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Contribution and importance of wine spirit to the port wine final quality : initial approachPISSARRA, Joao; LOURENCO, Sandra; MACHADO, José Maria et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 7, pp 1091-1097, issn 0022-5142, 7 p.Article

Effect of Wine pH and Bottle Closure on TanninsMcRAE, Jacqui M; KASSARA, Stella; KENNEDY, James A et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 47, pp 11618-11627, issn 0021-8561, 10 p.Article

Measurement of the colour of white and rosé wines in visual tasting conditionsSAENZ GAMASA, Carlos; HERNANDEZ, Begoña; DE SANTIAGO, Juan Vicente et al.European food research & technology (Print). 2009, Vol 229, Num 2, pp 263-276, issn 1438-2377, 14 p.Article

Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processesZEA, Luis; MOYANO, Lourdes; MEDINA, Manuel et al.European food research & technology (Print). 2008, Vol 227, Num 6, pp 1687-1692, issn 1438-2377, 6 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

Les douceurs angevines du Layon = Angevin sweetnesses of LayonSMITH, M.Revue française d'oenologie. 1995, Vol 35, Num 154, pp 4-5, issn 0395-899XArticle

Influence of two pressing processes on the quality of must in white wine productionDARIAS-MARTIN, Jacinto; DIAZ-GONZALEZ, Damian; DIAZ-ROMERO, Carlos et al.Journal of food engineering. 2004, Vol 63, Num 3, pp 335-340, issn 0260-8774, 6 p.Article

The impact of base wine filtration on Champagne foam behaviorVIAUX, L; MORARD, C; ROBILLARD, B et al.American journal of enology and viticulture. 1994, Vol 45, Num 4, pp 407-409, issn 0002-9254Article

Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditionsPEREIRA, V; ALBUQUERQUE, F. M; FERREIRA, A. C et al.Food research international. 2011, Vol 44, Num 1, pp 71-76, issn 0963-9969, 6 p.Article

A re-examination of varietal table wine processing practices in California. I. Grape standards, grape and juice treatment, and fermentation = Réexamen des techniques de fabrication de divers types de vin de table en Californie. I. Variétés standards de raisin, traitements des raisins et du jus, fermentationCOOKE, G. M; BERG, H. W.American journal of enology and viticulture. 1983, Vol 34, Num 4, pp 249-256, issn 0002-9254Article

The use of phenol compounds as parameters for distinguished red and rose wines from pale wines in multivariate analysis = Les composés phénoliques comme paramètres de distinction, par analyse à variables multiples, des vins rouges et rosés et des vins clairetsSANTA-MARIA, G; GARRIDO, J. L; DIEZ, C et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 182, Num 2, pp 112-114, issn 0044-3026Article

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

Mise au point d'une méthode pour la caractérisation et la différenciation des vins clairets = Development of a method for the characterization and differentiation of «Clairet» winesGARCIA-JARES, C. M; MEDINA, B; SUDRAUD, P et al.Revue française d'oenologie. 1993, Vol 33, Num 140, pp 19-24, issn 0395-899XArticle

Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine ProfessionalsLANGLOIS, Jennifer; BALLESTER, Jordi; CAMPO, Eva et al.American journal of enology and viticulture. 2010, Vol 61, Num 1, pp 15-22, issn 0002-9254, 8 p.Article

Sensory attribute evolution in bottled young red wines from Rioja AlavesaETAIO, Inaki; PEREZ ELORTONDO, Francisco José; ALBISU, Marta et al.European food research & technology (Print). 2009, Vol 228, Num 5, pp 695-705, issn 1438-2377, 11 p.Article

Kombination von Schätzungskarte und Bodenkarte für das Projektqebiet Retz und Darstellung mittels eines Geo-Informationssystems (GIS) = Combination of soil mapping and soil appraisal applied to a project in the Retz region using a geographical information system (GIS)JABOREK, Ch.Bulletin de l'OIV. 2005, Vol 78, Num 897-98, pp 723-735, issn 0029-7127, 13 p.Article

Morphological changes in autolytic wine yeast during aging in two model systemsMARTINEZ-RODRIGUEZ, A. J; GONZALEZ, R; CARRASCOSA, A. V et al.Journal of food science. 2004, Vol 69, Num 8, pp M233-M239, issn 0022-1147Article

Determination of the hydrophilic and lipophilic antioxidant activity of white- and red wines during the wine-making processALCOLEA, J. F; CANO, A; ACOSTA, M et al.Italian journal of food science. 2003, Vol 15, Num 2, pp 207-214, issn 1120-1770, 8 p.Article

Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrelsDEL ALAMO SANZA, M; FERNANDEZ ESCUDERO, J. A; DE CASTRO TORIO, R et al.Food science and technology international. 2004, Vol 10, Num 4, pp 233-241, issn 1082-0132, 9 p.Article

Influence of wine turbidity on the accumulation of biogenic amines during agingJIMENEZ MORENO, Nerea; ANCIN AZPILICUETA, Carmen.Journal of the science of food and agriculture. 2004, Vol 84, Num 12, pp 1571-1576, issn 0022-5142, 6 p.Article

Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling winesGALLART, Magdalena; TOMAS, Xavier; SUBERBIOLA, Gabriel et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 2, pp 127-133, issn 0022-5142, 7 p.Article

Identification of Organic Acids in Wine That Stimulate Mechanisms of Gastric Acid SecretionLISZT, Kathrin Ingrid; WALKER, Jessica; SOMOZA, Veronika et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 28, pp 7022-7030, issn 0021-8561, 9 p.Article

Examination of the sulfur dioxide-ascorbic acid anti-oxidant system in a model white wine matrixBRADSHAW, Mark P; SCOLLARY, Geoffrey R; PRENZLER, Paul D et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 4, pp 318-324, issn 0022-5142, 7 p.Article

The effects of consumption of organic and nonorganic red wine on low-density lipoprotein oxidation and antioxidant capacity in humansAKCAY, Yasemin Delen; YILDIRIM, Hatice Kalkan; GÜVENC, Ulgar et al.Nutrition research (New York, NY). 2004, Vol 24, Num 7, pp 541-554, issn 0271-5317, 14 p.Article

Influence of some white and red wines on the oxidative stress induced by experimental atheromatosisCOTEA, Irina Anca; NEACSU, Ion; COLIBABA, Cintia et al.Bulletin de l'OIV. 2008, Vol 81, Num 923-925, pp 57-64, issn 0029-7127, 8 p.Article

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