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Index « ISSN » - entrée « Eur Food Res Technol »
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List of bibliographic references

Number of relevant bibliographic references: 8.
Ident.Authors (with country if any)Title
000C14 (2013) Joyce Kheir [France, Liban] ; Dominique Salameh [Liban] ; Pierre Strehaiano [France] ; Cédric Brandam [France] ; Roger Lteif [Liban]Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
000C31 (2013) A. Baiano [Italie] ; G. Varva [Italie] ; A. De Gianni [Italie] ; C. Terracone [Italie] ; I. Viggiani [Italie] ; M. A. Del Nobile [Italie]Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines
000F87 (2012) Silvia Guidoni [Italie] ; Jacobus J. Hunter [Afrique du Sud]Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99
001229 (2011) P. Garijo [Espagne] ; R. L Pez [Espagne] ; P. Santamaría [Espagne] ; E. Oc N [Espagne] ; C. Olarte [Espagne] ; S. Sanz [Espagne] ; A. R. Gutiérrez [Espagne]Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period
001252 (2011) André Barata [Portugal] ; Alda Pais [Portugal] ; Manuel Malfeito-Ferreira [Portugal] ; Virgílio Loureiro [Portugal]Influence of sour rotten grapes on the chemical composition and quality of grape must and wine
002098 (2007) María Carmen Del Llaudy [Espagne] ; Roser Canals [Espagne] ; Joan Miquel Canals [Espagne] ; Fernando Zamora [Espagne, Canada]Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations
002106 (2007) Elisabeth Koussissi [Royaume-Uni, Grèce] ; Alistair Paterson [Royaume-Uni] ; Yiannis Paraskevopoulos [Grèce]Factors influencing sensory quality in red wines of the variety Aghiorghitiko ( Vitis vinifera L.) from Nemea
002767 (2005) Jonathan Rason [France] ; Laurent Léger [France] ; Eric Dufour [France] ; Annick Lebecque [France]Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France

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