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Journal Abstract Search

152 related items for PubMed ID: 21356459

  • 1. Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines.
    Fredericks IN, du Toit M, Krügel M.
    Food Microbiol; 2011 May; 28(3):510-7. PubMed ID: 21356459
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  • 3. A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice.
    Ukuku DO, Geveke DJ.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):50-5. PubMed ID: 20116875
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  • 4. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
    Patel P, Herbst-Johnstone M, Lee SA, Gardner RC, Weaver R, Nicolau L, Kilmartin PA.
    J Agric Food Chem; 2010 Jun 23; 58(12):7280-8. PubMed ID: 20486689
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  • 5. Detection of ochratoxin A in tropical wine and grape juice from Brazil.
    Terra MF, Prado G, Pereira GE, Ematné HJ, Batista LR.
    J Sci Food Agric; 2013 Mar 15; 93(4):890-4. PubMed ID: 22836915
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  • 7. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin.
    Almeida CM, Vasconcelos MT.
    J Agric Food Chem; 2003 Jul 30; 51(16):4788-98. PubMed ID: 14705914
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  • 8. Removal of ochratoxin A from contaminated red wines by repassage over grape pomaces.
    Solfrizzo M, Avantaggiato G, Panzarini G, Visconti A.
    J Agric Food Chem; 2010 Jan 13; 58(1):317-23. PubMed ID: 19919032
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  • 13. The role of processing on ochratoxin A content in Italian must and wine: a study on naturally contaminated grapes.
    Grazioli B, Fumi MD, Silva A.
    Int J Food Microbiol; 2006 Sep 01; 111 Suppl 1():S93-6. PubMed ID: 16714068
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  • 14. Survival and growth of Aspergillus carbonarius on wine grapes before harvest.
    Leong SL, Hocking AD, Scott ES.
    Int J Food Microbiol; 2006 Sep 01; 111 Suppl 1():S83-7. PubMed ID: 16707180
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  • 15. Ultraviolet-C and induced stilbenes control ochratoxigenic Aspergillus in grapes.
    Selma MV, Freitas PM, Almela L, González-Barrio R, Espín JC, Suslow T, Tomás-Barberán F, Gil MI.
    J Agric Food Chem; 2008 Nov 12; 56(21):9990-6. PubMed ID: 18841974
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  • 16. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M, Winz R, Kilmartin PA, Trought MC, Nicolau L.
    J Agric Food Chem; 2007 Dec 12; 55(25):10281-8. PubMed ID: 18020411
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  • 17. Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection.
    Janes L, Lisjak K, Vanzo A.
    Anal Chim Acta; 2010 Aug 03; 674(2):239-42. PubMed ID: 20678636
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  • 18. Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution.
    Pedroza MA, Carmona M, Salinas MR, Zalacain A.
    J Agric Food Chem; 2011 Oct 26; 59(20):10976-86. PubMed ID: 21910420
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  • 20. New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity.
    Caridi A.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):167-72. PubMed ID: 17888539
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