281 related articles for article (PubMed ID: 12017992)
1. Effect of bottle colour and storage conditions on browning of orange wine.
Selli S; Canbaş A; Unal U
Nahrung; 2002 Apr; 46(2):64-7. PubMed ID: 12017992
[TBL] [Abstract][Full Text] [Related]
2. Changes in the polyphenolic and volatile contents of "fino" sherry wine exposed to ultraviolet and visible radiation during storage.
Benítez P; Castro R; García Barroso C
J Agric Food Chem; 2003 Oct; 51(22):6482-7. PubMed ID: 14558766
[TBL] [Abstract][Full Text] [Related]
3. Impact of storage position on oxygen ingress through different closures into wine bottles.
Lopes P; Saucier C; Teissedre PL; Glories Y
J Agric Food Chem; 2006 Sep; 54(18):6741-6. PubMed ID: 16939334
[TBL] [Abstract][Full Text] [Related]
4. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
Gliguem H; Birlouez-Aragon I
J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
[TBL] [Abstract][Full Text] [Related]
5. Fluorescence, browning index, and color in infant formulas during storage.
Ferrer E; Alegría A; Farré R; Clemente G; Calvo C
J Agric Food Chem; 2005 Jun; 53(12):4911-7. PubMed ID: 15941335
[TBL] [Abstract][Full Text] [Related]
6. Stability of ascorbic acid in orange juice exposed to light and air during storage.
Andrews FE; Driscoll PJ
J Am Diet Assoc; 1977 Aug; 71(2):140-2. PubMed ID: 881533
[TBL] [Abstract][Full Text] [Related]
7. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.
Lopes P; Silva MA; Pons A; Tominaga T; Lavigne V; Saucier C; Darriet P; Teissedre PL; Dubourdieu D
J Agric Food Chem; 2009 Nov; 57(21):10261-70. PubMed ID: 19886682
[TBL] [Abstract][Full Text] [Related]
8. Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated apples.
Lavelli V
J Agric Food Chem; 2009 Dec; 57(24):11491-7. PubMed ID: 19911808
[TBL] [Abstract][Full Text] [Related]
9. Wine bottle colour and oxidative spoilage: whole bottle light exposure experiments under controlled and uncontrolled temperature conditions.
Dias DA; Clark AC; Smith TA; Ghiggino KP; Scollary GR
Food Chem; 2013 Jun; 138(4):2451-9. PubMed ID: 23497908
[TBL] [Abstract][Full Text] [Related]
10. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine.
Hopfer H; Buffon PA; Ebeler SE; Heymann H
J Agric Food Chem; 2013 Apr; 61(13):3320-34. PubMed ID: 23458342
[TBL] [Abstract][Full Text] [Related]
11. Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life.
Fu Y; Lim LT; McNicholas PD
J Food Sci; 2009 Oct; 74(8):C608-18. PubMed ID: 19799657
[TBL] [Abstract][Full Text] [Related]
12. Quality changes in fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents, and storage atmosphere.
Rojas-Graü MA; Grasa-Guillem R; Martín-Belloso O
J Food Sci; 2007 Jan; 72(1):S036-43. PubMed ID: 17995895
[TBL] [Abstract][Full Text] [Related]
13. Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.
Gómez-López VM; Ragaert P; Ryckeboer J; Jeyachchandran V; Debevere J; Devlieghere F
Int J Food Microbiol; 2007 Jun; 117(1):91-8. PubMed ID: 17459505
[TBL] [Abstract][Full Text] [Related]
14. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam.
Turker N; Aksay S; Ekiz HI
J Agric Food Chem; 2004 Jun; 52(12):3807-13. PubMed ID: 15186101
[TBL] [Abstract][Full Text] [Related]
15. The role of light, temperature and wine bottle colour on pigment enhancement in white wine.
Dias DA; Smith TA; Ghiggino KP; Scollary GR
Food Chem; 2012 Dec; 135(4):2934-41. PubMed ID: 22980893
[TBL] [Abstract][Full Text] [Related]
16. Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa).
Petri E; Arroqui C; Angós I; Vírseda P
J Food Sci; 2008 Apr; 73(3):C122-6. PubMed ID: 18387087
[TBL] [Abstract][Full Text] [Related]
17. A proteomic approach to study flesh browning in stored 'conference' pears.
Pedreschi R; Vanstreels E; Carpentier S; Robben J; Noben JP; Nicolai B
Commun Agric Appl Biol Sci; 2006; 71(1):275-80. PubMed ID: 17191521
[No Abstract] [Full Text] [Related]
18. Industrially processed vacuum-packed peeled Kennebec potatoes: process optimization, sensory evaluation, and consumer response.
Montouto-Graña M; Cabanas-Arias S; Vázquez-Odériz ML; Arbones-Maciñeira E; Romero-Rodríguez MA
J Food Sci; 2011; 76(5):S314-8. PubMed ID: 22417446
[TBL] [Abstract][Full Text] [Related]
19. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
Zafrilla P; Morillas J; Mulero J; Cayuela JM; Martínez-Cachá A; Pardo F; López Nicolás JM
J Agric Food Chem; 2003 Jul; 51(16):4694-700. PubMed ID: 14705898
[TBL] [Abstract][Full Text] [Related]
20. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]