E-LIB Suche - Ergebnisse für: Tesfaye, W

1

Contributors:

, In: Value-Added Ingredients and Enrichments of Beverages,

Akbarian, Shahab-Aldin ; Alwazeer, Duried ; Álzate, Carlos Eduardo Orrego... - p. xiii-xvi , 2019

Link: https://doi.org/10.1016/..

2

Anthocyanins as Natural Pigments in Beverages:

, In: Value-Added Ingredients and Enrichments of Beverages,

Morata, A. ; López, C. ; Tesfaye, W... - p. 383-428 , 2019

Link: https://doi.org/10.1016/..

3

Contributors:

, In: Milk-Based Beverages,

Akal, Ceren ; Aydeniz Guneser, Buket ; Balasubramanyam, B.V.... - p. xiii-xv , 2019

Link: https://doi.org/10.1016/..

4

Dairy and Nondairy-Based Beverages as a Vehicle for Probiot..:

, In: Milk-Based Beverages,

Tesfaye, W. ; Suarez-Lepe, J.A. ; Loira, I... - p. 473-520 , 2019

Link: https://doi.org/10.1016/..

5

SUN-222 MEDICATION BURDEN AND PATIENT-CENTRED OUTCOMES IN A..:

Tesfaye, W. ; McKercher, C. ; Wimmer, B.C....
Kidney International Reports. 4 (2019) 7 - p. S251 , 2019

Link: https://doi.org/10.1016/..

6

Characterization of polymeric pigments and pyranoanthocyani..:

Escott, C. ; Morata, A. ; Loira, I...
Journal of Applied Microbiology. 121 (2016) 5 - p. 1346-1356 , 2016

Link: https://doi.org/10.1111/..

7

Influence of sequential fermentation with Torulaspora delbr..:

Loira, I. ; Vejarano, R. ; Bañuelos, M.A....
LWT - Food Science and Technology. 59 (2014) 2 - p. 915-922 , 2014

Link: https://doi.org/10.1016/..

8

Reduction of 4-ethylphenol production in red wines using HC..:

Morata, A. ; Vejarano, R. ; Ridolfi, G....
Enzyme and Microbial Technology. 52 (2013) 2 - p. 99-104 , 2013

Link: https://doi.org/10.1016/..

9

Cold pasteurisation of red wines with high hydrostatic pres..:

Morata, A. ; Benito, S. ; González, M. C....
European Food Research and Technology. 235 (2012) 1 - p. 147-154 , 2012

Link: https://doi.org/10.1007/..

10

Effect of barrel design and the inoculation of Acetobacter ..:

Hidalgo, C. ; Vegas, C. ; Mateo, E....
International Journal of Food Microbiology. 141 (2010) 1-2 - p. 56-62 , 2010

Link: https://doi.org/10.1016/..

11

DESCRIPTIVE SENSORY ANALYSIS OF WINE VINEGAR: TASTING PROCE..:

TESFAYE, W. ; MORALES, M.L. ; CALLEJÓN, R.M....
Journal of Sensory Studies. 25 (2010) 2 - p. 216-230 , 2010

Link: https://doi.org/10.1111/..

12

Effect on the autolysis process and the colouring matter of..:

Palomero, F. ; Benito, S. ; Morata, A....
European Food Research and Technology. 229 (2009) 4 - p. 585-592 , 2009

Link: https://doi.org/10.1007/..

13

Volatile compounds in red wine vinegars obtained by submerg..:

Callejón, R.M. ; Tesfaye, W. ; Torija, M.J....
Food Chemistry. 113 (2009) 4 - p. 1252-1259 , 2009

Link: https://doi.org/10.1016/..

14

HPLC determination of amino acids with AQC derivatization i..:

Callejón, R. M. ; Tesfaye, W. ; Torija, M. J....
European Food Research and Technology. 227 (2007) 1 - p. 93-102 , 2007

Link: https://doi.org/10.1007/..

15

Evolution of wine vinegar composition during accelerated ag..:

Tesfaye, W ; Morales, M.L ; Benı́tez, B..
Analytica Chimica Acta. 513 (2004) 1 - p. 239-245 , 2004

Link: https://doi.org/10.1016/..