相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。CLARIFICATION OF THE ALGERIAN GRAPE JUICE AND THEIR EFFECTS ON THE JUICE QUALITY
Soraya Mazrou et al.
BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA (2020)
Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization
Leonor M. Gaspar et al.
FRONTIERS IN MICROBIOLOGY (2019)
Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
Juntong Wang et al.
FOOD CHEMISTRY (2018)
Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan
Jiao Ge et al.
FOOD HYDROCOLLOIDS (2018)
Effect of bentonite clarification on concentration of anthocyanins and colour intensity of red and rosé wines
J. Balík
HORTICULTURAL SCIENCE (2018)
Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines
Leticia Martinez-Lapuente et al.
FOOD RESEARCH INTERNATIONAL (2017)
Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes
Plinio R. F. Campos et al.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS (2016)
The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice
Martina Cerreti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes
Fernando Jorge Gonçalves et al.
OENO One (2016)
A new method of protein extraction from red wines
Anne-Claire Silvestri et al.
OENO One (2016)
Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice
Betul Erkan-Koc et al.
FOOD CHEMISTRY (2015)
Effects of condensed tannins on anthocyanins and colour of authentic pomegranate (Punica granatum L.) juices
Meltem Turkplrnaz et al.
FOOD CHEMISTRY (2014)
Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity
Nihal Muhacir-Guzel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices
Meltem Turkyilmaz et al.
FOOD CHEMISTRY (2013)
Changes in polyphenol content during production of grape juice concentrate
Esra Capanoglu et al.
FOOD CHEMISTRY (2013)
Effect of Black Grape Juice against Heart Damage from Acute Gamma TBI in Rats
Robson Borba de Freitas et al.
MOLECULES (2013)
Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice
Meltem Turkyilmaz et al.
FOOD CHEMISTRY (2012)
INFLUENCE OF AGE ON RED WINE COLOUR DURING FINING WITH BENTONITE AND GELATIN
Snezana Stankovic et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)
Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices
Ulrike A. Fischer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
Ozge Turfan et al.
FOOD CHEMISTRY (2011)
Interactions of aromatic acids with montmorillonite: Ca2+- and Fe3+-saturated clays versus Fe3+-Ca2+-clay system
Benny Chefetz et al.
GEODERMA (2011)
Colour, phenolic content and antioxidant activity of grape juice
Vivian Maria Burin et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)
Phenolic compounds and colour stability of vinhao wines: Influence of wine-making protocol and fining agents
J. X. Castillo-Sanchez et al.
FOOD CHEMISTRY (2008)
Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods
Jungmin Lee et al.
FOOD CHEMISTRY (2008)
Interactions between protein fining agents and proanthocyanidins in white wine
F. Cosme et al.
FOOD CHEMISTRY (2008)
Effects of tea polyphenols on the activities of alpha-amylase, pepsin, trypsin and lipase
Qiang He et al.
FOOD CHEMISTRY (2007)
Poly(L-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio
C Poncet-Legrand et al.
FOOD HYDROCOLLOIDS (2006)
Application of fungal chitosan for clarification of apple juice
V Rungsardthong et al.
PROCESS BIOCHEMISTRY (2006)
Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid
Y Yilmaz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Nonenzymatic browning and chemical changes during grape juice storage
M Buglione et al.
JOURNAL OF FOOD SCIENCE (2002)
Berry phenolics and their antioxidant activity
MP Kähkönen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
The wine proteins
RB Ferreira et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
Removal of selected metal ions from aqueous solutions using chitosan flakes
R Bassi et al.
SEPARATION SCIENCE AND TECHNOLOGY (2000)