Showing 1 - 7 results of 7 for search 'CHEMICAL ANALYSIS OF FOOD', query time: 0.86s Refine Results
  1. 1
    Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain)
    Subjects: “...simple sequence repeat analysis...”
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    Article
  2. 2
    Preliminary Study of Somatic Variants of Palomino Fino (<i>Vitis vinifera</i> L.) Grown in a Warm Climate Region (Andalusia, Spain)
    Subjects: “...simple sequence repeat analysis...”
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    Article
  3. 3
    Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines
    “...Foods...”
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    Article
  4. 4
    A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators
    “...Foods...”
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    Article
  5. 5
    Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation
    “... of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase...”
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    Article
  6. 6
    Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (<i>Vitis vinifera</i> L.)
    “... malic acid content compared to &#8217;Palomino Fino&#8217; must, while the analysis of the grape berry...”
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    Article
  7. 7
    Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines
    “.... Sensory analysis showed that low bee pollen doses increase wine&#8217;s biological aging attributes...”
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    Article
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