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Critical Reviews in Food Science and Nutrition
|
February 9, 2018
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines
Belinda Kemp, Bruna Condé, Sandrine Jégou, et al.
Journal of the Science of Food and Agriculture
|
July 1, 2017
Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir Torrico, et al.
Frontiers in Chemistry
|
July 25, 2017
The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of <i>Vitis vinifera</i> cv. Shiraz Grapes and Wine
Pangzhen Zhang, Xiwen Wu, Sonja Needs, et al.
Journal of Food Science
|
April 1, 2018
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, et al.
Data in Brief
|
November 6, 2019
Dataset of concentrations of free terpenes at different phenological stages in <i>Vitis vinifera</i> L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris
Jiaqiang Luo, Jessica Brotchie, Meng Pang, et al.
Food Chemistry
|
July 20, 2019
Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars
Jiaqiang Luo, Jessica Brotchie, Meng Pang, et al.
Food Chemistry
|
November 2, 2022
Flavones interact with fiber to affect fecal bacterial communities in vitro
Yit Tao Loo, Kate Howell, Hafiz Suleria, et al.
Food Chemistry
|
March 17, 2022
Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model
Yit Tao Loo, Kate Howell, Hafiz Suleria, et al.
BMJ Open
|
August 2, 2019
Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol
Miin Chan, Helen Baxter, Nadja Larsen, et al.
Physiology & Behavior
|
March 5, 2018
Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers
Claudia Gonzalez Viejo, Sigfredo Fuentes, Kate Howell, et al.
Page
of 5
Search research articles
Search
Showing results (21-30 of 49) with videos related to
Sort By:
Page
of 5
Critical Reviews in Food Science and Nutrition
|
February 9, 2018
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines
Belinda Kemp, Bruna Condé, Sandrine Jégou, et al.
Journal of the Science of Food and Agriculture
|
July 1, 2017
Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir Torrico, et al.
Frontiers in Chemistry
|
July 25, 2017
The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of <i>Vitis vinifera</i> cv. Shiraz Grapes and Wine
Pangzhen Zhang, Xiwen Wu, Sonja Needs, et al.
Journal of Food Science
|
April 1, 2018
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, et al.
Data in Brief
|
November 6, 2019
Dataset of concentrations of free terpenes at different phenological stages in <i>Vitis vinifera</i> L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris
Jiaqiang Luo, Jessica Brotchie, Meng Pang, et al.
Food Chemistry
|
July 20, 2019
Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars
Jiaqiang Luo, Jessica Brotchie, Meng Pang, et al.
Food Chemistry
|
November 2, 2022
Flavones interact with fiber to affect fecal bacterial communities in vitro
Yit Tao Loo, Kate Howell, Hafiz Suleria, et al.
Food Chemistry
|
March 17, 2022
Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model
Yit Tao Loo, Kate Howell, Hafiz Suleria, et al.
BMJ Open
|
August 2, 2019
Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol
Miin Chan, Helen Baxter, Nadja Larsen, et al.
Physiology & Behavior
|
March 5, 2018
Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers
Claudia Gonzalez Viejo, Sigfredo Fuentes, Kate Howell, et al.
Page
of 5