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food science & technology (43) 43
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wine (21) 21
chemistry, applied (20) 20
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proanthocyanidins (18) 18
wines (15) 15
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food science (7) 7
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plant sciences (5) 5
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-catechin (4) 4
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saccharomyces cerevisiae - metabolism (4) 4
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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2010, Volume 58, Issue 6, pp. 3729 - 3735
Red wine astringency has been associated with interactions of tannins with salivary proteins. Tannins are active protein precipitants. Not much evidence exists... 
Food Chemistry/Biochemistry | Alcohol | Astringency | Salivary proteins | Enological tannin | alcohol | salivary proteins | MOUTH | FOOD SCIENCE & TECHNOLOGY | AGRICULTURE, MULTIDISCIPLINARY | enological tannin | CHEMISTRY, APPLIED | Tannins | Humans | Ethanol - analysis | Taste Perception | Salivary Proteins and Peptides - chemistry | Taste | Wine - analysis
Journal Article
Food Research International, ISSN 0963-9969, 01/2012, Volume 45, Issue 1, pp. 402 - 414
Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as... 
Phenols | Polysaccharides | Commercial value | Cabernet Sauvignon | Red wine | Malbec | QUALITY | PROANTHOCYANIDINS | FOOD SCIENCE & TECHNOLOGY | COPIGMENTATION | WINEMAKING PROCESS | ASTRINGENCY | TEMPRANILLO | VITIS-VINIFERA L | SENSORY PROPERTIES | SPANISH RED WINES | MERLOT GRAPES | Wine
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2020, Volume 100, Issue 2, pp. 836 - 845
BACKGROUND A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers... 
Carménère cv | wine aroma | wine phenolic composition | wine polysaccharides | berry size | Fruit - growth & development | Terpenes - chemistry | Vitis - growth & development | Vitis - chemistry | Fruit - chemistry | Esters | Phenols - chemistry | Food Handling | Volatile Organic Compounds - chemistry | Wine - analysis
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2018, Volume 98, Issue 3, pp. 1140 - 1152
Journal Article
Ciencia e Investigacion Agraria, ISSN 0304-5609, 2017, Volume 44, Issue 1, pp. 83 - 93
Journal Article
Ciencia e investigación agraria, ISSN 0718-1620, 04/2017, Volume 44, Issue 1, pp. 83 - 93
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2015, Volume 95, Issue 10, p. 2132
  The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation... 
Wines | Yeast | Phenols | Food science | Fermentation
Journal Article
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2015, Volume 95, Issue 7, p. 1521
  Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties.... 
Antioxidants | Metabolites | Polyphenols | Molecular weight | Fruits
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2012, Volume 47, Issue 9, pp. 1918 - 1924
Journal Article
11/2012
High quality fruits are increasingly demanded along with the need to ensure this attribute to consumers. Thus, this study was aimed at characterizing a melting... 
sensory evaluation | (+)-catechin | Quality parameters | total phenols | HPLC
Web Resource
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 06/2013, Volume 93, Issue 8, p. 1928
  Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the... 
Wines | Carbon dioxide | Fermentation | Chemical compounds | Molecular weight | Fruits
Journal Article
Acta Agronómica, ISSN 0120-2812, 01/2018, Volume 67, Issue 1, p. 39
For the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective... 
Temperature | Physiological effects | Color | Containers | Firmness | Storage temperature | Aroma compounds | Fruits | Cutting | Storage | Acids | Temperature effects | Aroma | Pears | Sugar
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2014, Volume 94, Issue 4, pp. 666 - 676
Journal Article
Acta Agronómica, ISSN 0120-2812, 01/2018, Volume 67, Issue 1, pp. 39 - 45
En los frutos mínimamente procesados en fresco (MPF) el tipo de corte y la temperatura son factores por considerar para mantener una calidad y apariencia... 
browning | Aroma | sugar | organic acids | firmness
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2012, Volume 92, Issue 3, p. 704
Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool... 
Wines | Berries | Polyphenols | Food science | Functional foods & nutraceuticals
Journal Article
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