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Results for 'B. Hermosín'
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English-medium teaching in European higher education
Publication Year: 2006
DOI: https://doi.org/10.1017/s026144480600320x
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Interaction of Nanomaterials with Plants: What Do We Need for Real Applications in Agriculture?
Publication Year: 2017
DOI: https://doi.org/10.3389/fenvs.2017.00012
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Honey: Chemical composition, stability and authenticity
Publication Year: 2015
DOI: https://doi.org/10.1016/j.foodchem.2015.09.051
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Authors:
Priscila Missio da Silva
Sébastien Lecommandoux
Luciano Valdemiro Gonzaga
Ana Carolina Oliveira Costa
Roseane Fett
Honey: Chemical composition, stability and authenticity
Publication Year: 2016
DOI: https://doi.org/10.1016/j.foodchem.2015.09.051
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Authors:
Priscila Missio da Silva
Sébastien Lecommandoux
Luciano Valdemiro Gonzaga
Ana Carolina Oliveira Costa
Roseane Fett
Influence of berry size on red wine colour and composition
Publication Year: 2015
DOI: https://doi.org/10.1111/ajgw.12123
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Authors:
Mariona Gil
Olga Pascual
Sérgio Gómez-Alonso
Esteban García‐Romero
Isidro Hermosín‐Gutiérrez
Fernando Zamora
Joan Miquel Canals
Tropane alkaloid production by Agrobacterium rhizogenes transformed hairy root cultures of Atropa baetica Willk. (Solanaceae)
Publication Year: 1999
DOI: https://doi.org/10.1007/s002990050596
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Ellagitannins Renewed the Concept of Tannins
Publication Year: 2009
DOI: https://doi.org/10.1142/9789812797414_0001
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Authors:
Takuo Okuda
Takashi Yoshida
Tsutomu Hatano
Hideyuki Ito
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
Publication Year: 2005
DOI: https://doi.org/10.1016/j.foodchem.2004.07.023
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Authors:
Isidro Hermosín‐Gutiérrez
Encarnación Lorenzo
A. Vicario Espinosa
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
Publication Year: 2004
DOI: https://doi.org/10.1016/j.foodchem.2004.07.023
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Authors:
Isidro Hermosín‐Gutiérrez
Encarnación Lorenzo
A. Vicario Espinosa
Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
Publication Year: 2011
DOI: https://doi.org/10.1016/j.foodres.2011.01.049
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Authors:
Ismael Ivan Rockenbach
Luciano Valdemiro Gonzaga
Viviane Maria Rizelio
Any Elisa de Souza Schmidt Gonçalves
Maria Inés Genovese
Roseane Fett
Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract
Publication Year: 2016
DOI: https://doi.org/10.1016/j.foodchem.2016.01.086
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Authors:
Javier Portu
Rosa López
Elisa Baroja
Pilar Santamaría
Teresa Garde‐Cerdán
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
Publication Year: 2016
DOI: https://doi.org/10.1016/j.foodchem.2016.07.081
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Authors:
Poliana Moser
Vânia Regina Nicoletti
Nathália de Andrade Neves
Esteban García‐Romero
Sergio Gómez‐Alonso
Isidro Hermosín‐Gutiérrez
Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape
Publication Year: 2017
DOI: https://doi.org/10.1016/j.foodchem.2017.01.137
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Authors:
Carla Valéria da Silva Padilha
Gabriela Aquino Miskinis
Marcelo Eduardo Alves Olinda de Souza
G. E. Pereira
Débora de Olíveira
Marilde T. Bordignon‐Luiz
Marcos dos Santos Lima
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
Publication Year: 2017
DOI: https://doi.org/10.1016/j.foodchem.2016.07.081
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Authors:
Poliana Moser
Vânia Regina Nicoletti
Nathália de Andrade Neves
Esteban García‐Romero
Sergio Gómez‐Alonso
Isidro Hermosín‐Gutiérrez
Mineral composition of edible seaweed Porphyra vietnamensis
Publication Year: 2007
DOI: https://doi.org/10.1016/j.foodchem.2006.05.009
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Authors:
P. V. Subba Rao
Vaibhav A. Mantri
K. Ganesan
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