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Antonio Morata

Showing results (1-10 of 45) with videos related to

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Frontiers in Nutrition|December 21, 2020
Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO<sub>2</sub>Antonio Morata, Buenaventura Guamis
Frontiers in Microbiology|August 22, 2024
Editorial: Microbial modulation to mitigate the impact of climate change on wine productionAlice Vilela, Paola Domizio, Antonio Morata
Comprehensive Reviews in Food Science and Food Safety|May 27, 2025
Innovative Applications of High Hydrostatic Pressure in WinemakingLaura Otero, Lucía Del Prado, Antonio Morata
Frontiers in Nutrition|June 24, 2022
Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory PropertiesYasmina Bendaali, Cristian Vaquero, Carmen González, et al.
Food Science & Nutrition|June 15, 2022
Elaboration of an organic beverage based on grape juice with positive nutritional propertiesYasmina Bendaali, Cristian Vaquero, Carmen González, et al.
International Journal of Food Microbiology|February 17, 2007
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acidsAntonio Morata, Carmen González, José Antonio Suárez-Lepe
Frontiers in Nutrition|September 13, 2021
Editorial: Non-thermal TechnologiesFabiano A N Fernandes, Antonio Morata, Sueli Rodrigues
Molecules (Basel, Switzerland)|August 7, 2021
Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in WinesAntonio Morata, Iris Loira, Carmen González, et al.
Antioxidants (Basel, Switzerland)|July 29, 2025
Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i>Rubén Bartolomé, Elena Alonso, Antonio Morata, et al.
ACS Omega|June 6, 2022
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-<i>Saccharomyces</i> YeastsRosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, et al.
Pageof 5

Showing results (1-10 of 45) with videos related to

Sort By:
Pageof 5
Frontiers in Nutrition|December 21, 2020
Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO<sub>2</sub>Antonio Morata, Buenaventura Guamis
Frontiers in Microbiology|August 22, 2024
Editorial: Microbial modulation to mitigate the impact of climate change on wine productionAlice Vilela, Paola Domizio, Antonio Morata
Comprehensive Reviews in Food Science and Food Safety|May 27, 2025
Innovative Applications of High Hydrostatic Pressure in WinemakingLaura Otero, Lucía Del Prado, Antonio Morata
Frontiers in Nutrition|June 24, 2022
Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory PropertiesYasmina Bendaali, Cristian Vaquero, Carmen González, et al.
Food Science & Nutrition|June 15, 2022
Elaboration of an organic beverage based on grape juice with positive nutritional propertiesYasmina Bendaali, Cristian Vaquero, Carmen González, et al.
International Journal of Food Microbiology|February 17, 2007
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acidsAntonio Morata, Carmen González, José Antonio Suárez-Lepe
Frontiers in Nutrition|September 13, 2021
Editorial: Non-thermal TechnologiesFabiano A N Fernandes, Antonio Morata, Sueli Rodrigues
Molecules (Basel, Switzerland)|August 7, 2021
Non-<i>Saccharomyces</i> as Biotools to Control the Production of Off-Flavors in WinesAntonio Morata, Iris Loira, Carmen González, et al.
Antioxidants (Basel, Switzerland)|July 29, 2025
Production of Lambic-like Fruit Sour Beer with <i>Lachancea thermotolerans</i>Rubén Bartolomé, Elena Alonso, Antonio Morata, et al.
ACS Omega|June 6, 2022
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-<i>Saccharomyces</i> YeastsRosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, et al.
Pageof 5