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

Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria

(2011) Almudena García-Ruiz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

(2011) Xiamin Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Yeasts and wine off-flavours: a technological perspective

(2010) Manuel Malfeito-Ferreira   ANNALS OF MICROBIOLOGY

β-1,3-Glucanase fromDelftia tsuruhatensisStrain MV01 and Its Potential Application in Vinification

(2010) V. Blättel et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Wine Oxidation and the Role of Cork

(2010) Thomas Karbowiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines

(2010) Ilse N. Fredericks et al.   FOOD MICROBIOLOGY

UVC-treated skin-contact effect on both white wine quality and resveratrol content

(2010) Raúl F. Guerrero et al.   FOOD RESEARCH INTERNATIONAL

Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase

(2010) Ângelo C. Salvador et al.   GREEN CHEMISTRY

Resveratrol and red wine, healthy heart and longevity

(2010) Dipak K. Das et al.   HEART FAILURE REVIEWS

Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels

(2010) E. Puértolas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simulation and evaluation of pilot-scale pulsed electric field (PEF) processing

(2010) Roman Buckow et al.   JOURNAL OF FOOD ENGINEERING

High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice

(2010) Ingrid Aguiló-Aguayo et al.   JOURNAL OF FOOD SCIENCE

Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines

(2010) M.J. Cejudo-Bastante et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

(2010) Sónia M. Castro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

(2010) Isabel Correia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties

(2010) Víctor Falguera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential applications of PEF to improve red wine quality

(2010) E. Puértolas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasonic processing on food enzymes of industrial importance

(2010) C.P. O’Donnell et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibitory effect of hydroxycinnamic acids on Dekkera spp.

(2009) Victoria Harris et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine

(2009) V. Blättel et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Clinical effects of sulphite additives

(2009) H. Vally et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Sulfite content in some Brazilian wines: analytical determination and estimate of dietary exposure

(2009) Rita Margarete Donato Machado et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

(2009) Tatiana Koutchma   Food and Bioprocess Technology

Effects of sulfur dioxide derivatives on expression of oncogenes and tumor suppressor genes in human bronchial epithelial cells

(2009) Guohua Qin et al.   FOOD AND CHEMICAL TOXICOLOGY

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

(2009) E. Puértolas et al.   FOOD CHEMISTRY

Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

(2009) A. Puig et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives

(2009) Lara Manzocco et al.   Innovative Food Science & Emerging Technologies

Induction of stilbenes in grapes by UV-C: Comparison of different subspecies of Vitis

(2009) Raúl F. Guerrero et al.   Innovative Food Science & Emerging Technologies

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

Cell membrane damage induced by phenolic acids on wine lactic acid bacteria

(2009) F.M. Campos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of sonication on orange juice quality parameters during storage

(2009) Brijesh K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardiiandPediococcus pentosaceus) by wine phenolic compounds

(2009) A. García-Ruiz et al.   JOURNAL OF APPLIED MICROBIOLOGY

Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles

(2009) Elisa Helena da Rocha Ferreira et al.   JOURNAL OF FOOD ENGINEERING

β-Glucanases as a Tool for the Control of Wine Spoilage Yeasts

(2009) M. Enrique et al.   JOURNAL OF FOOD SCIENCE

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

(2009) Isabel López et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

(2009) Francesca Sonni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bacterial spoilage of wine and approaches to minimize it

(2009) E.J. Bartowsky   LETTERS IN APPLIED MICROBIOLOGY

Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

(2009) Noelia López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg

(2009) Patrick Weber et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

(2008) Jonathan Mosqueda-Melgar et al.   FOOD MICROBIOLOGY

Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method

(2008) N BASARANAKGUL et al.   FOOD MICROBIOLOGY

Inactivation of food spoilage fungi by ultra violet (UVC) irradiation

(2008) M BEGUM et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine

(2007) Vincent Renouf et al.   FOOD CONTROL

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

(2007) A. García-Ruiz et al.   FOOD CONTROL

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

(2007) A. Costa et al.   FOOD MICROBIOLOGY

Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

(2007) Maricel Keyser et al.   Innovative Food Science & Emerging Technologies