Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

(2012) Robert G. Dambergs et al.   APPLIED SPECTROSCOPY

Metabolism of SO2 binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine

(2012) J.N. Jackowetz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates

(2012) C. Curtin et al.   LETTERS IN APPLIED MICROBIOLOGY

Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking

(2011) David G. Takush et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Recent Studies Related to Microwave Processing of Fluid Foods

(2011) Claudia Salazar-González et al.   Food and Bioprocess Technology

Microwave-Assisted Extraction of Flavonoids: A Review

(2011) Winny Routray et al.   Food and Bioprocess Technology

Must treatments and wild yeast growth before and during alcoholic fermentation

(2010) Agostino Cavazza et al.   ANNALS OF MICROBIOLOGY

Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules

(2010) Laura Analía Campañone et al.   Food and Bioprocess Technology

Extraction of Antioxidants and Caffeine from Green Tea (Camelia sinensis) Leaves: Kinetics and Modeling

(2010) A. Ziaedini et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

(2010) Meagan D. Mercurio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques

(2010) Alessandro A. Casazza et al.   JOURNAL OF FOOD ENGINEERING

Microwave-assisted extraction of tea phenols: A phenomenological study

(2009) G. Spigno et al.   JOURNAL OF FOOD ENGINEERING

An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating

(2009) Qian Keying et al.   JOURNAL OF FOOD ENGINEERING

Comparison of analytical methods for the determination of condensed tannins in grape skin

(2008) T.J. SEDDON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

(2008) F. MATTIVI et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

Measurement of Condensed Tannins and Dry Matter in Red Grape Homogenates Using Near Infrared Spectroscopy and Partial Least Squares

(2008) Daniel Cozzolino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing

(2008) Kátia Nicolau Matsui et al.   JOURNAL OF FOOD ENGINEERING

Effect of Different Exposure Times on Microwave Irradiation on the Disinfection of a Hard Chairside Reline Resin

(2008) Ewerton G. Mima et al.   Journal of Prosthodontics-Implant Esthetic and Reconstructive Dentistry

A comparison of analytical methods for measuring the color components of red wines

(2007) Andrea Versari et al.   FOOD CHEMISTRY