Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Vicente Ferreira
Evaluation of the Impact of Initial Red Wine Composition on Changes in Color and Anthocyanin Content During Bottle Storage
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Development of a Robust HS-SPME-GC-MS Method for the Analysis of Solid Food Samples. Analysis of Volatile Compounds in Fresh Raw Beef of Differing Lipid Oxidation Degrees
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Related publications
Composition of Anthocyanin Pigments in Aromatic Red Rice and Its Wine.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Changes in the Composition of Squash During Storage
Plant Physiology
Plant Science
Genetics
Physiology
Short History of Red Wine Color
ACS Symposium Series
Chemistry
Chemical Engineering
The Effect of Grape Ripening Stage on Red Wine Color
Oeno One
Horticulture
Food Science
Changes in the Chemical Composition of Essential Oils During Storage
Plant Biology and Horticulture: theory, innovation
Anthocyanin Composition and Content of Blueberries From Around the World
Journal of Berry Research
Horticulture
Soil Science
Biochemistry
Crop Science
Food Science
Plant Science
Agronomy
Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage
The International Journal of Biotechnology
The Influence of Oenological Tannins on the Fermentation and Color Stability of a Romanian Red Wine
Romanian Biotechnological Letters
Applied Microbiology
Biotechnology
Agronomy
Crop Science
Genetics
Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
