Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics

Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide

(2015) C. Delsart et al.   FOOD RESEARCH INTERNATIONAL

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

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

Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

(2013) Cristèle Delsart et al.   Food and Bioprocess Technology

Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

(2013) T. Garde-Cerdán et al.   Innovative Food Science & Emerging Technologies

Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment

(2012) C. Delsart et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing

(2012) Kang Huang et al.   JOURNAL OF FOOD ENGINEERING

Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

(2011) N. Boussetta et al.   FOOD CHEMISTRY

High hydrostatic pressure treatment of beer and wine: A review

(2011) Sencer Buzrul   Innovative Food Science & Emerging Technologies

Cross-flow microfiltration applied to oenology: A review

(2011) Y. El Rayess et al.   JOURNAL OF MEMBRANE SCIENCE

Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat

(2010) Ingrid Aguiló-Aguayo et al.   Innovative Food Science & Emerging Technologies

Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes

(2010) Francesco Donsì et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat

(2009) Ingrid Aguiló-Aguayo et al.   FOOD CHEMISTRY

Optimising the inactivation of grape juice spoilage organisms by pulse electric fields

(2009) À. Robert Marsellés-Fontanet et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pulsed electric fields inactivation of wine spoilage yeast and bacteria

(2009) E. Puértolas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields

(2009) Joaquín Giner-Seguí et al.   JOURNAL OF FOOD ENGINEERING

Characterization of gtf, a Glucosyltransferase Gene in the Genomes of Pediococcus parvulus and Oenococcus oeni, Two Bacterial Species Commonly Found in Wine

(2008) M. Dols-Lafargue et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms

(2007) A. Costa et al.   FOOD MICROBIOLOGY

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

(2007) M. Corrales et al.   Innovative Food Science & Emerging Technologies