Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by M. Luz Silva
Effects of Time of Grape Pomace Fermentation and Distillation Cuts on the Chemical Composition of Grape Marcs
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Related publications
Effect of Grape Variety (Vitis Vinifera L.) and Grape Pomace Fermentation Conditions on Some Volatile Compounds of the Produced Grape Pomace Distillate
Oeno One
Horticulture
Food Science
Differentiation of Spanish Alcoholic Drinks,Orujo, Obtained From Red and White Grape Pomace Distillation: Volatile Composition
International Journal of Food Properties
Food Science
Electrohydrodynamic (EHD) Drying of Grape Pomace
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Utilising Grape Pomace for Ethanol Production
South African Journal of Enology & Viticulture
Chemical Composition of Seeds of Four Bulgarian Grape Varieties
Ciência e Técnica Vitivinícola
Chemical Composition and Bioactive Compounds of Grape Pomace (Vitis Vinifera L.), Benitaka Variety, Grown in the Semiarid Region of Northeast Brazil
Food Science and Technology
Biotechnology
Food Science
Effect of Grape Pomace Inclusion on the Production and Quality of Sheep Meat
Trends in Applied Sciences Research
Effects of Irrigation and Cluster Thinning on Tempranillo Grape and Wine Composition
South African Journal of Enology and Viticulture
Influence of Acidity and Extraction Time on the Recovery of Flavonoids From Grape Skin Pomace Optimized by Response Surface Methodology
Chemical and Biochemical Engineering Quarterly
Biochemistry
Technology
Chemistry
Process Chemistry