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  Drying/encapsulation of red wine to produce ingredients for healthy foods

  Izmari Jasel Alvarez Gaona, Diego Rocha-Parra, Maria C. Zamora, Jorge Chirife

  26-03-2023

  https://doi.org/10.4081/ws.7126

  4143

  Downloads: 1444
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  Changes in the fecal profile of inflammatory markers after moderate consumption of red wine: a human trial study

  Irene Muñoz-González, Irene Espinosa-Martos, Juan M. Rodríguez, Ana Jiménez-Girón, Pedro J. Martín-Álvarez, Begoña Bartolomé, Ma. Victoria Moreno-Arribas

  18-12-2022

  https://doi.org/10.4081/ws.4815

  2207

  Downloads: 1430
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  Do weak stationary magnetic fields affect the perceived astringency of red wine?

  Stephen Wesley Rowcliffe

  26-03-2023

  https://doi.org/10.4081/ws.7172

  2274

  Downloads: 891
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  Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines

  Irina Balga, Attila Kiss, Lajos Gál, Annamária Leskó, Miklós Kállay

  17-12-2022

  https://doi.org/10.4081/ws.4469

  2636

  Downloads: 1355
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  Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

  Izmari Jasel Alvarez Gaona, Martín Fanzone, Santiago Sari , Anibal Catania, Ignacio Coronado, Viviana Jofré, María Clara Zamora, Mara V. Galmarini

  04-05-2023

  https://doi.org/10.4081/ws.10374

  2217

  Downloads: 540
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  Amino acid content in red wines obtained from grapevine nitrogen foliar treatments: consumption during the alcoholic fermentation

  Javier Portu, Rosa López, Isabel López-Alfaro, Lucía González-Arenzana, Pilar Santamaría, Teresa Garde-Cerdán

  05-12-2022

  https://doi.org/10.4081/ws.4475

  3583

  Downloads: 1717