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Results 1-10 of 11 (Search time: 0.005 seconds).

  Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine (Journal article)

  Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid (Journal article)

  Inhibition of the decrease of linalool in muscat wine by phenolic acids (Journal article)

  Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione and N-acetylcysteine (Journal article)

  Inhibition of the decrease of volatile esters and terpenes during storage of wines and a model wine medium by wine phenolic extracts (Journal article)

  Note: Influence of the packaging material on the major volatile compounds of tsipouro, a traditional Greek distillate (Journal article)

  Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives (Journal article)

  Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid (Journal article)

  Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis) (Journal article)

  Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts (Journal article)