Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

(2015) Raúl F. Guerrero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

(2014) Antonio Morata et al.   Food and Bioprocess Technology

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

(2014) I. Loira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of electron-beam irradiation on blueberries inoculated with Escherichia coli and their nutritional quality and shelf life

(2014) Qiulian Kong et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Saccharomyces strains on the quality of red wines aged on lees

(2013) I. Loira et al.   FOOD CHEMISTRY

Sterilization treatments on polysaccharides: Effects and side effects on pectin

(2012) Fabiola Munarin et al.   FOOD HYDROCOLLOIDS

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

(2012) A. Morata et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines

(2011) Diego Abalos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New trends in yeast selection for winemaking

(2011) J.A. Suárez-Lepe et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

History and future of food irradiation

(2010) József Farkas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biogenic Amines in Wines

(2009) R. Ertan Anlı et al.   FOOD REVIEWS INTERNATIONAL

Effects of radiation processing on phytochemicals and antioxidants in plant produce

(2009) Mohammad Alothman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY