X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (47) 47
antioxidant activity (25) 25
antioxidants (24) 24
polyphenols (23) 23
analysis (21) 21
index medicus (19) 19
grape (17) 17
red wines (17) 17
wine (16) 16
anthocyanins (14) 14
food science (14) 14
phenolic-compounds (13) 13
anthocyanin (12) 12
color (12) 12
grapes (12) 12
nutrition & dietetics (12) 12
wines (12) 12
bioactive compounds (11) 11
chemistry, applied (11) 11
phenolic compounds (11) 11
agriculture, multidisciplinary (10) 10
chemistry (10) 10
resveratrol (10) 10
agriculture (9) 9
fruit juices (9) 9
stability (9) 9
vitis - chemistry (9) 9
vitis-vinifera (9) 9
quality (8) 8
brazil (7) 7
cabernet-sauvignon (7) 7
chemistry, analytical (7) 7
humans (7) 7
milk (7) 7
phenolic composition (7) 7
wine - analysis (7) 7
analytical chemistry (6) 6
extracts (6) 6
grape juice (6) 6
juice industry (6) 6
minerals (6) 6
phenology (6) 6
temperature (6) 6
acid (5) 5
antioxidants - analysis (5) 5
capacity (5) 5
catechin (5) 5
catechins (5) 5
dehydration (5) 5
elemental composition (5) 5
evolution (5) 5
fermentation (5) 5
liquid chromatography (5) 5
methods (5) 5
organic acids (5) 5
oxidation (5) 5
principal component analysis (5) 5
red wine (5) 5
ripening (5) 5
storage (5) 5
transglutaminase (5) 5
vitis labrusca l (5) 5
acids (4) 4
anthocyanins - analysis (4) 4
aroma (4) 4
bioavailability (4) 4
biochemistry & molecular biology (4) 4
biotechnology (4) 4
chemical properties (4) 4
chemistry/food science, general (4) 4
classification (4) 4
climate (4) 4
compostos fenólicos (4) 4
enzymes (4) 4
extraction (4) 4
food and beverages (4) 4
mass spectrometry (4) 4
organic chemistry (4) 4
performance liquid-chromatography (4) 4
plant sciences (4) 4
proanthocyanidins (4) 4
products (4) 4
studies (4) 4
tannins (4) 4
traube (4) 4
vitis vinifera l (4) 4
volatile compounds (4) 4
white (4) 4
white wines (4) 4
animals (3) 3
antiageing-agents (3) 3
antioxidans (3) 3
antioxidant capacity (3) 3
antocianinas (3) 3
bioactive potential (3) 3
caffeic acid (3) 3
cross-linking (3) 3
estabilidade (3) 3
extract (3) 3
female (3) 3
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Scientia Agricola, ISSN 0103-9016, 02/2010, Volume 67, Issue 1, pp. 41 - 46
Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo... 
estabilidade | half-life time | pigmento | pigment | color retention | tempo de meia vida | stability | retenção de cor
Journal Article
Ciencia e investigación agraria, ISSN 0718-1620, 08/2010, Volume 37, Issue 2, pp. 61 - 75
This study investigated the phenology and the ripening characteristics of Vitis vinifera grapes Cabernet Franc, Merlot, Sangiovese and Syrah in two consecutive... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Journal International des Sciences de la Vigne et du Vin, ISSN 1151-0285, 07/2010, Volume 44, Issue 3, pp. 135 - 150
Santa Catarina State (SC) is a new grape growing region in Southern Brazil where 300 ha have been planted with Vitis vinifera L. since 2000. The annual... 
Ripening | Cabernet-sauvignon grapes | Phenology | Vineyard altitude | vineyard altitude | QUALITY | FOOD SCIENCE & TECHNOLOGY | phenology | MATURITY | HORTICULTURE | ANTHOCYANIN COMPOSITION | VITIS-VINIFERA L | CALIFORNIA | PINOT-NOIR GRAPES | TEMPERATURE | ripening | Cabernet-Sauvignon grapes | BORDEAUX | TEMPRANILLO GRAPES | CLIMATE
Journal Article
Scientia Agricola, ISSN 1678-992X, 02/2010, Volume 67, Issue 1, pp. 41 - 46
Anthocyanins show low-stability when exposed to different food processing conditions. Copigmentation is one of the main reactions contributing to the in vivo... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Food Science and Technology, ISSN 0101-2061, 12/2009, Volume 29, Issue 4, pp. 857 - 862
Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen,... 
Vitis vinifera L | xanthan gum | rheological behavior | goma xantana | antocianina | anthocyanin | comportamento reológico | Vitis labrusca L
Journal Article
Food Science and Technology, ISSN 0101-2061, 12/2008, Volume 28, Issue 4, pp. 973 - 978
O objetivo deste trabalho consiste em validar uma otimização para uma metodologia tradicional de determinação de cálcio em produtos cárneos. No Brasil, esta... 
produtos cárneos | meat products | validation methods | calcium | validação de metodologia | cálcio
Journal Article
Journal of Inclusion Phenomena and Macrocyclic Chemistry, ISSN 0923-0750, 8/2001, Volume 40, Issue 4, pp. 291 - 295
This work evaluates the influence of the β- and γ-cyclodextrin (CD) cavity size on the association constant (KCDA) with decanoate (C10) and octanoate (C8)... 
Chemistry | decanoate anion | Food Science | fatty acids | association constant | phenolphthalein | cyclodextrin | Crystallography | Organic Chemistry | octanoate anion | Association constant | Cyclodextrin | Phenolphthalein | Octanoate anion | Fatty acids | Decanoate anion | COMPLEXES | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
Food Science and Technology, ISSN 0101-2061, 09/2007, Volume 27, Issue 3, pp. 637 - 642
Antocianinas são pigmentos fenólicos com potencial para substituição dos corantes artificiais vermelhos; porém, estes se apresentam instáveis frente ao... 
uva | antocianinas | anthocyanins | atividade antioxidante | estabilidade | compostos fenólicos | phenolic compounds | grape | antioxidant activity | stability
Journal Article
Journal International des Sciences de la Vigne et du Vin, ISSN 1151-0285, 07/2008, Volume 42, Issue 3, pp. 133 - 145
Aims: Volatile fractions were characterized for Cabernet Sauvignon wines from four different sites in Santa Catarina State. Brazil, a new grape grownig region.... 
Wine | Gas chromatography | Volatiles | Cabernet-sauvignon | Principal component analysis | VARIETIES | AROMA | Cabernet-Sauvignon | gas chromatography | QUANTITATIVE-DETERMINATION | RED WINES | HORTICULTURE | BETA-IONONE | SULFUR-COMPOUNDS | IMPACT ODORANTS | SOIL | VITIS-VINIFERA | wine | principal component analysis | volatiles | WATER STATUS
Journal Article
Ciencia e investigación agraria, ISSN 0718-1620, 12/2008, Volume 35, Issue 3, pp. 321 - 332
The wine grape (Vitis vinifera) cv. Cabernet Sauvignon has recently been introduced at a 1160 m altitude in the São Joaquim área (Santa Catarina State,... 
AGRICULTURE, MULTIDISCIPLINARY
Journal Article
Inorganica Chimica Acta, ISSN 0020-1693, 1999, Volume 287, Issue 2, pp. 134 - 141
Journal Article
OENO One, 09/2008, Volume 42, Issue 3, pp. 133 - 145
Aims: Volatile fractions were characterized for Cabernet Sauvignon wines from four different sites in Santa Catarina State, Brazil, a new grape growing region.... 
Cabernet-Sauvignon | gas chromatography | wine | principal component analysis | volatiles
Journal Article
OENO One, 09/2010, Volume 44, Issue 3, pp. 135 - 150
Santa Catarina State (SC) is a new grape growing region in Southern Brazil where 300 ha have been planted with Vitis vinifera L. since 2000. The annual... 
vineyard altitude | ripening | Cabernet-Sauvignon grapes | phenology
Journal Article
Ciência e Tecnologia de Alimentos, ISSN 0101-2061, 12/2003, Volume 23, Issue 3, pp. 317 - 322
Journal Article
British Food Journal, ISSN 0007-070X, 05/2001, Volume 103, Issue 4, pp. 281 - 290
Sensory analysis shows that the addition of 0.4 per cent (w v) of the macrocyclic -cyclodextrin ( CD) to goat's milk improves the flavour and reduces its goaty... 
Studies | Taste | Food science | Food processing industry | Milk
Journal Article
British Food Journal, ISSN 0007-070X, 05/2001, Volume 103, Issue 4, pp. 281 - 290
Journal Article
British Food Journal, ISSN 0007-070X, 05/2001, Volume 103, Issue 4
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic -cyclodextrin (CD) to goats milk improves the flavour and reduces its goaty... 
Journal Article
British Food Journal, ISSN 0007-070X, 01/2001, Volume 103, Issue 4, pp. 281 - 290
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic betaszlig;-cyclodextrin (betaszlig;CD) to goat's milk improves the flavor and... 
Journal Article
No results were found for your search.

Cannot display more than 1000 results, please narrow the terms of your search.