Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

Published:2012-10 Issue: Volume:16 Page:409-416
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tao Yang,Sun Da-Wen,Górecki Adrian,Błaszczak Wioletta,Lamparski Grzegorz,Amarowicz Ryszard,Fornal Józef,Jeliński Tomasz

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference54 articles.

1. Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment;Błaszczak;Food Research Intentional,2007

2. Kinetics of the formation of radicals in meat during high pressure processing;Bolumar;Food Chemistry,2012

3. High hydrostatic pressure treatment of beer and wine: a review;Buzrul;Innovative Food Science and Emerging Technologies,2012

4. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat;Chan;Innovative Food Science and Emerging Technologies,2011

5. The effects of gamma irradiation on rice wine maturation;Chang;Food Chemistry,2003

Cited by 79 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties;Heliyon;2024-08

2. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits;Comprehensive Reviews in Food Science and Food Safety;2024-04-29

3. Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation;LWT;2024-01

4. Research on the Determination of the Physicochemical and Sensory Characteristics of the Wine Produced by Malolactic Fermentation from Sauvignon Blanc, Merlot and Kalecik Karası Grapes;Clinical and Experimental Health Sciences;2023-12-29

5. Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2;Foods;2023-08-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3