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Publications by Mar Vilanova
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Evaluation of PFGE and mtDNA Restriction Analysis Methods to Detect Genetic Diversity of Saccharomyces Cerevisiae Strains Associated to Vitis Vinifera
Oeno One
Horticulture
Food Science
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Technological Parameter of Red Wine Production in Czechoslovakia.
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Colour, Phenolic Content and Antioxidant Activity of the Slovak Alibernet Red Wine Samples
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Biotechnology
Molecular Biology
Microbiology
Food Science
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
Savremene tehnologije
Composition of Anthocyanin Pigments in Aromatic Red Rice and Its Wine.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration
BIO Web of Conferences
The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac
BIO Web of Conferences
Timing of Leaf Removal Modifies Chemical and Phenolic Composition of Sauvignon Blanc Wine
BIO Web of Conferences
Going Through the Wine Fining: Intimate Dialogue Between Organics and Clays
Colloids and Surfaces B: Biointerfaces
Surfaces
Colloid
Interfaces
Theoretical Chemistry
Medicine
Biotechnology
Surface Chemistry
Physical
Characterization of Phenolic Compounds in Wine Lees
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
