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There are 6468 results for: content related to: A Fast Preparation of Skeletal Materials Using Enzyme Maceration *

  1. Assessment of Maceration Techniques Used to Remove Soft Tissue from Bone in Cut Mark Analysis

    Journal of Forensic Sciences

    Volume 60, Issue 1, January 2015, Pages: 124–135, Christine King and Wendy Birch

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1556-4029.12582

  2. Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 1, February 2015, Pages: 57–68, K.J. Olejar, B. Fedrizzi and P.A. Kilmartin

    Version of Record online : 20 JAN 2015, DOI: 10.1111/ajgw.12119

  3. Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan (Vitis vinifera L.) Grapes Grown in Arapgir, Turkey

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C556–C563, Murat Yilmaztekin, Nimet Kocabey and Ali Adnan Hayaloglu

    Version of Record online : 9 FEB 2015, DOI: 10.1111/1750-3841.12767

  4. ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION

    Journal of Food Processing and Preservation

    Volume 36, Issue 4, August 2012, Pages: 298–309, A.M. JORDÃO, S. SIMÕES, A.C. CORREIA and F.J. GONÇALVES

    Version of Record online : 24 OCT 2011, DOI: 10.1111/j.1745-4549.2011.00588.x

  5. Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 9, July 2005, Pages: 1527–1536, M Rosario Salinas, José Garijo, Francisco Pardo, Amaya Zalacain and Gonzalo L Alonso

    Version of Record online : 7 MAR 2005, DOI: 10.1002/jsfa.2133

  6. A Rapid Application to Flavor the Olive Oil with Dried Rosmarinus officinalis L. Leaves: Microwave-Assisted Maceration

    Journal of Food Processing and Preservation

    Volume 41, Issue 3, June 2017, Hasnia Benmoussa, Asma Farhat, Walid Elfalleh, Ilona Di Maio, Maurizio Servili and Mehrez Romdhane

    Version of Record online : 28 JUN 2016, DOI: 10.1111/jfpp.12885

  7. Relationship between maceration and wound healing on diabetic foot ulcers in Indonesia: a prospective study

    International Wound Journal

    Volume 14, Issue 3, June 2017, Pages: 516–522, Haryanto Haryanto, Defa Arisandi, Suriadi Suriadi, Imran Imran, Kazuhiro Ogai, Hiromi Sanada, Mayumi Okuwa and Junko Sugama

    Version of Record online : 10 JUL 2016, DOI: 10.1111/iwj.12638

  8. Impact of winemaking practices on the concentration and composition of tannins in red wine

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 601–614, P.A. Smith, J.M. McRae and K.A. Bindon

    Version of Record online : 9 NOV 2015, DOI: 10.1111/ajgw.12188

  9. The Effects of Chemical and Heat Maceration Techniques on the Recovery of Nuclear and Mitochondrial DNA from Bone

    Journal of Forensic Sciences

    Volume 51, Issue 1, January 2006, Pages: 11–17, Dawnie Wolfe Steadman, Lisa L. DiAntonio, Jeremy J. Wilson, Kevin E. Sheridan and Steven P. Tammariello

    Version of Record online : 22 DEC 2005, DOI: 10.1111/j.1556-4029.2005.00001.x

  10. Enzymes, Fruit Juice Processing

    Standard Article

    Encyclopedia of Bioprocess Technology

    Catherine Grassin and Pierre Fauquembergue

    Published Online : 15 OCT 2002, DOI: 10.1002/0471250589.ebt083

  11. Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: C258–C267, A. Baiano, C. Terracone, G. Gambacorta and E. La Notte

    Version of Record online : 20 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01101.x

  12. Backscattered electron image of osmium-impregnated/macerated tissues as a novel technique for identifying the cis-face of the Golgi apparatus by high-resolution scanning electron microscopy

    Journal of Microscopy

    Volume 263, Issue 1, July 2016, Pages: 87–96, D. KOGA, H. BOCHIMOTO, T. WATANABE and T. USHIKI

    Version of Record online : 25 JAN 2016, DOI: 10.1111/jmi.12379

  13. Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1886–1892, María Jesús Cejudo-Bastante, Belén Gordillo, Dolores Hernanz, María Luisa Escudero-Gilete, Maria Lourdes González-Miret and Francisco J. Heredia

    Version of Record online : 7 MAR 2014, DOI: 10.1111/ijfs.12523

  14. EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES

    Journal of Food Processing and Preservation

    Volume 33, Issue 3, June 2009, Pages: 296–311, HASIM KELEBEK, AHMET CANBAS and SERKAN SELLI

    Version of Record online : 8 JUN 2009, DOI: 10.1111/j.1745-4549.2008.00245.x

  15. Abscisic acid deficiency leads to rapid activation of tomato defence responses upon infection with Erwinia chrysanthemi

    Molecular Plant Pathology

    Volume 9, Issue 1, January 2008, Pages: 11–24, BOB ASSELBERGH, ANDREW ENOW ACHUO, MONICA HÖFTE and FRÉDÉRIQUE VAN GIJSEGEM

    Version of Record online : 25 SEP 2007, DOI: 10.1111/j.1364-3703.2007.00437.x

  16. Application of high-power ultrasounds during red wine vinification

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1314–1323, Ana Belén Bautista-Ortín, María Dolores Jiménez-Martínez, Ricardo Jurado, Juan Alberto Iniesta, Salvador Terrades, Ana Andrés and Encarna Gómez-Plaza

    Version of Record online : 27 APR 2017, DOI: 10.1111/ijfs.13411

  17. Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: C436–C440, Juana Mulero, Pilar Zafrilla, Jose M. Cayuela, Adela Martínez-Cachá and Francisco Pardo

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02104.x

  18. Enzymes, Fruit Juice Processing

    Standard Article

    Encyclopedia of Industrial Biotechnology

    Catherine Grassin and Pierre Fauquembergue

    Published Online : 15 APR 2010, DOI: 10.1002/9780470054581.eib292

  19. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 25–39, L. Federico Casassa, C.W. Beaver, M.S. Mireles and J.F. Harbertson

    Version of Record online : 21 JAN 2013, DOI: 10.1111/ajgw.12009

  20. Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1351–1356, Hande Tahmaz and Gökhan Söylemezoğlu

    Version of Record online : 4 MAY 2017, DOI: 10.1111/1750-3841.13724