Erscheinungsjahr
Fach
Format
Lizenz
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Thermal degradation kinetics of anthocyanins in grape juice and concentrate
British Library Online Contents | 2011| -
Off-vine grape dehydration process under controlled conditions: effect on organic acid content of musts and wines
British Library Conference Proceedings | 2017| -
The effect of transglutaminase on the properties of milk gels and processed cheese
British Library Online Contents | 2010| -
Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation
British Library Online Contents | 2016| -
Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods
British Library Online Contents | 2010| -
Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents
British Library Online Contents | 2012| -
Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging
British Library Online Contents | 2013| -
Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology
British Library Online Contents | 2013| -
Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods
British Library Online Contents | 2014| -
Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools
British Library Online Contents | 2015| -
Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems
British Library Online Contents | 2007| -
Optimization of microbial transglutaminase activity in ice cream using response surface methodology
British Library Online Contents | 2011| -
Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing
British Library Online Contents | 2011| -
Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry)
British Library Online Contents | 2008| -
Brazilian fortified wines: Chemical composition, chromatic properties and antioxidant activity
British Library Online Contents | 2013| -
Physical properties of yoghurt manufactured with milk whey and transglutaminase
British Library Online Contents | 2009| -
Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems
British Library Online Contents | 2007| -
Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system
British Library Online Contents | 2007|
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