Search research articles
Contact Us
Filters
Showing results (1-10 of 33) with videos related to
Page
of 4
Sort By:
Journal of Industrial Microbiology & Biotechnology
|
August 16, 2006
Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño
Mar Vilanova, Carmen Sieiro
Journal of the Science of Food and Agriculture
|
November 23, 2019
Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes
Mar Vilanova, Encarnación Fernández-Fernández, Jesús Yuste
Food Chemistry
|
November 3, 2024
Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
Liliana Martínez, Bianca S da Costa, Mar Vilanova
Food Chemistry
|
December 26, 2018
Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño
Mar Vilanova, María Fandiño, Samuel Frutos-Puerto, et al.
Plants (Basel, Switzerland)
|
March 10, 2022
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
Debora Iorio, Giuseppe Gambacorta, Luigi Tarricone, et al.
Phytochemistry
|
November 11, 2011
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
Mar Vilanova, Zlatina Genisheva, Lorenzo Bescansa, et al.
Journal of the Science of Food and Agriculture
|
July 14, 2016
The combined effect of water status and crop level on Tempranillo wine volatiles
Inmaculada Talaverano, Esperanza Valdés, Daniel Moreno, et al.
Food Research International (Ottawa, Ont.)
|
June 15, 2017
Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles
Daniel Moreno, Esperanza Valdés, David Uriarte, et al.
Molecules (Basel, Switzerland)
|
July 19, 2020
Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile
Eduardo Coelho, Lina F Ballesteros, Lucília Domingues, et al.
Journal of the Science of Food and Agriculture
|
October 5, 2011
Early leaf removal impact on volatile composition of Tempranillo wines
Mar Vilanova, Maria Paz Diago, Zlatina Genisheva, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 33) with videos related to
Sort By:
Page
of 4
Journal of Industrial Microbiology & Biotechnology
|
August 16, 2006
Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño
Mar Vilanova, Carmen Sieiro
Journal of the Science of Food and Agriculture
|
November 23, 2019
Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes
Mar Vilanova, Encarnación Fernández-Fernández, Jesús Yuste
Food Chemistry
|
November 3, 2024
Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS
Liliana Martínez, Bianca S da Costa, Mar Vilanova
Food Chemistry
|
December 26, 2018
Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño
Mar Vilanova, María Fandiño, Samuel Frutos-Puerto, et al.
Plants (Basel, Switzerland)
|
March 10, 2022
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
Debora Iorio, Giuseppe Gambacorta, Luigi Tarricone, et al.
Phytochemistry
|
November 11, 2011
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
Mar Vilanova, Zlatina Genisheva, Lorenzo Bescansa, et al.
Journal of the Science of Food and Agriculture
|
July 14, 2016
The combined effect of water status and crop level on Tempranillo wine volatiles
Inmaculada Talaverano, Esperanza Valdés, Daniel Moreno, et al.
Food Research International (Ottawa, Ont.)
|
June 15, 2017
Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles
Daniel Moreno, Esperanza Valdés, David Uriarte, et al.
Molecules (Basel, Switzerland)
|
July 19, 2020
Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile
Eduardo Coelho, Lina F Ballesteros, Lucília Domingues, et al.
Journal of the Science of Food and Agriculture
|
October 5, 2011
Early leaf removal impact on volatile composition of Tempranillo wines
Mar Vilanova, Maria Paz Diago, Zlatina Genisheva, et al.
Page
of 4