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V Felipe Laurie

Showing results (1-10 of 30) with videos related to

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Journal of Agricultural and Food Chemistry|June 22, 2006
Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine colorV Felipe Laurie, Andrew L Waterhouse
Journal of Agricultural and Food Chemistry|November 23, 2006
Glyceraldehyde bridging between flavanols and malvidin-3-glucoside in model solutionsV Felipe Laurie, Andrew L Waterhouse
Journal of Agricultural and Food Chemistry|April 13, 2006
A simple method to separate red wine nonpolymeric and polymeric phenols by solid-phase extractionManuel Pinelo, V Felipe Laurie, Andrew L Waterhouse
Frontiers in Microbiology|June 1, 2016
Microbial Terroir in Chilean Valleys: Diversity of Non-conventional YeastCarla Jara, V Felipe Laurie, Albert Mas, et al.
Journal of Agricultural and Food Chemistry|January 8, 2013
Investigation of ethyl radical quenching by phenolics and thiols in model wineGal Y Kreitman, V Felipe Laurie, Ryan J Elias
Journal of the Science of Food and Agriculture|July 22, 2014
Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanksMaría del Alamo-Sanza, V Felipe Laurie, Ignacio Nevares
Journal of the Science of Food and Agriculture|May 9, 2022
Quinoa protein extract: an effective alternative for the fining of wine phenolicsLiudis L Pino-Ramos, Paula A Peña-Martínez, V Felipe Laurie
Toxins|April 21, 2022
Removal of Ochratoxin A from Red Wine Using Alginate-PVA-<i>L. plantarum</i> (APLP) Complexes: A Preliminary StudyRicardo Ignacio Castro, V Felipe Laurie, Carlos Padilla, et al.
Toxins|January 24, 2025
Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box-Behnken Design)Verónica Carrasco-Sánchez, V Felipe Laurie, Marcelo Muñoz-Vera, et al.
Food Chemistry|April 8, 2021
Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blancIrina Díaz, Ricardo I Castro, Cristina Ubeda, et al.
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|June 22, 2006
Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. Potential effects on wine colorV Felipe Laurie, Andrew L Waterhouse
Journal of Agricultural and Food Chemistry|November 23, 2006
Glyceraldehyde bridging between flavanols and malvidin-3-glucoside in model solutionsV Felipe Laurie, Andrew L Waterhouse
Journal of Agricultural and Food Chemistry|April 13, 2006
A simple method to separate red wine nonpolymeric and polymeric phenols by solid-phase extractionManuel Pinelo, V Felipe Laurie, Andrew L Waterhouse
Frontiers in Microbiology|June 1, 2016
Microbial Terroir in Chilean Valleys: Diversity of Non-conventional YeastCarla Jara, V Felipe Laurie, Albert Mas, et al.
Journal of Agricultural and Food Chemistry|January 8, 2013
Investigation of ethyl radical quenching by phenolics and thiols in model wineGal Y Kreitman, V Felipe Laurie, Ryan J Elias
Journal of the Science of Food and Agriculture|July 22, 2014
Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanksMaría del Alamo-Sanza, V Felipe Laurie, Ignacio Nevares
Journal of the Science of Food and Agriculture|May 9, 2022
Quinoa protein extract: an effective alternative for the fining of wine phenolicsLiudis L Pino-Ramos, Paula A Peña-Martínez, V Felipe Laurie
Toxins|April 21, 2022
Removal of Ochratoxin A from Red Wine Using Alginate-PVA-<i>L. plantarum</i> (APLP) Complexes: A Preliminary StudyRicardo Ignacio Castro, V Felipe Laurie, Carlos Padilla, et al.
Toxins|January 24, 2025
Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box-Behnken Design)Verónica Carrasco-Sánchez, V Felipe Laurie, Marcelo Muñoz-Vera, et al.
Food Chemistry|April 8, 2021
Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blancIrina Díaz, Ricardo I Castro, Cristina Ubeda, et al.
Pageof 3