Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging

Oxidation mechanisms occurring in wines

(2011) Carla Maria Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

(2011) I.M. Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Changes in aroma profile of sherry wines during the oxidative ageing

(2010) Luis Zea et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Develop a Novel Method for Removing Fusel Alcohols from Rice Spirits Using Nanofiltration

(2010) Chang-Wei Hsieh et al.   JOURNAL OF FOOD SCIENCE

Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines

(2009) I. Nevares et al.   ANALYTICA CHIMICA ACTA

Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2009) Y. Zhao et al.   JOURNAL OF FOOD SCIENCE

Volatiles Evaluation and Dielectric Properties Measurements of Chinese Spirits for Quality Assessment

(2008) Zhenfeng Li et al.   Food and Bioprocess Technology

Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

(2008) P. Hernández-Orte et al.   FOOD RESEARCH INTERNATIONAL

The effects of AC electric field on wine maturation

(2008) Xin An Zeng et al.   Innovative Food Science & Emerging Technologies

Performance of a rotating zigzag bed—A new HIGEE

(2007) G.Q. Wang et al.   CHEMICAL ENGINEERING AND PROCESSING

Performance of rotating packed beds in removing ozone from gaseous streams

(2007) Chia-Chang Lin et al.   SEPARATION AND PURIFICATION TECHNOLOGY