Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

(2019) Fracassetti et al.   Metabolites

Optimization of a Process for Preparation of Base Wine for Cider Vinegar Production

(2018) Vinod K. Joshi et al.   Proceedings of the National Academy of Sciences, India. Section B

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

(2017) Jose Luis Aleixandre-Tudo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine

(2017) William Tchabo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation

(2017) Rocco Longo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality enhancement of prickly pears ( Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

(2017) Sandeep K. Panda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

(2016) Ana Ljevar et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Vacuum-assisted block freeze concentration applied to wine

(2016) Guillermo Petzold et al.   Innovative Food Science & Emerging Technologies

Investigation of technological approaches for reduction of methanol formation in plum wines

(2016) Uroš Miljić et al.   JOURNAL OF THE INSTITUTE OF BREWING

Manufacture of a beverage from cactus pear juice using “tea fungus” fermentation

(2015) Lamia Ayed et al.   ANNALS OF MICROBIOLOGY

Effect of adding ball-milled achenes to must on bioactive compounds and antioxidant activities in fruit wine

(2015) Pao-Ju Lee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Response surface methodology for optimization of fermentation process parameters for improving apple wine quality

(2015) Bangzhu Peng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

(2015) Alloysius Chibuike Ogodo et al.   SpringerPlus

Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

(2013) Je-Hyuk Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A Strategy to Design Efficient Fermentation Processes for Traditional Beverages Production: Prickly Pear Wine

(2013) J.L. Navarrete-Bolaños et al.   JOURNAL OF FOOD SCIENCE

A Novel Visible Spectrophotometric Method for the Determination of Methanol Using Sodium Nitroprusside as Spectroscopic Probe

(2013) Yan-Yan Zhan et al.   JOURNAL OF THE CHINESE CHEMICAL SOCIETY

Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants

(2013) S.K. Panda et al.   Food Bioscience

Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

(2012) Rodrigo Scherer et al.   FOOD CHEMISTRY

Phytochemical characterization and in vitro antioxidant properties of Lantana camara L. and Lantana montevidensis Briq

(2012) Erlânio O. Sousa et al.   INDUSTRIAL CROPS AND PRODUCTS

PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATAS L.) WINE

(2012) SANDEEP K. PANDA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations

(2011) Mickael C. Santos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Anti-diabetic potential of ursolic acid stearoyl glucoside: A new triterpenic gycosidic ester from Lantana camara

(2011) Imran Kazmi et al.   FITOTERAPIA

Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines

(2011) Hasim Kelebek et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ingestion of Lantana camara Is Not Associated With Significant Effects in Children

(2010) S. D. Carstairs et al.   PEDIATRICS

Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

(2009) R. A. Chavez-Santoscoy et al.   PLANT FOODS FOR HUMAN NUTRITION

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

(2008) Hasim Kelebek et al.   MICROCHEMICAL JOURNAL