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PubPharm (55)
11
Arginase Activity Characterization During Alcoholic Fermentation by Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeast
enthalten in:
Food and bioprocess technology
| 2021
von
Benucci, I.
|
Esti, M.
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12
Arginase Activity Characterization During Alcoholic Fermentation by Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeast
enthalten in:
Food and bioprocess technology
| 2021
von
Benucci, I.
|
Esti, M.
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13
Betalain Extracts from Beetroot as Food Colorants : Effect of Temperature and UV-Light on Storability
enthalten in:
Plant foods for human nutrition (Dordrecht, Netherlands)
| 2021
von
Lombardelli, C.
|
Benucci, I.
|
Mazzocchi, C.
| +1
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14
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability
enthalten in:
Plant foods for human nutrition
| 2021
von
Lombardelli, C.
|
Benucci, I.
|
Mazzocchi, C.
| +1
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15
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability
enthalten in:
Plant foods for human nutrition
| 2021
von
Lombardelli, C.
|
Benucci, I.
|
Mazzocchi, C.
| +1
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16
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability
enthalten in:
Plant foods for human nutrition
| 2021
von
Lombardelli, C.
|
Benucci, I.
|
Mazzocchi, C.
| +1
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17
Novel microencapsulated yeast for the primary fermentation of green beer : kinetic behavior, volatiles and sensory profile
enthalten in:
Food chemistry
| 2021
von
Benucci, I.
|
Cecchi, T.
|
Lombardelli, C.
| +3
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18
A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction
enthalten in:
Foods (Basel, Switzerland)
| 2021
von
Lombardelli, C.
|
Benucci, I.
|
Mazzocchi, C.
| +1
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19
Papain Covalently Immobilized on Chitosan-Clay Nanocomposite Films : Application in Synthetic and Real White Wine
enthalten in:
Nanomaterials (Basel, Switzerland)
| 2020
von
Benucci, I.
|
Lombardelli, C.
|
Cacciotti, I.
| +1
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20
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite
enthalten in:
Journal of the science of food and agriculture
| 2020
von
Pati, S.
|
Crupi, P.
|
Savastano, M.
| +2
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23
Journal Article
4
0UZA3422Q4
4
Betacyanins
4
Betaxanthins
4
Chitosan beads
4
Covalent immobilisation
4
Covalent immobilization
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Degradation kinetic
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Native plant cysteine proteases
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Storage stability
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Sulfur Dioxide
4
Total wine proteins
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Vegetable pigments
4
Visual color attribute
4
Wine hazing potential
3
3K9958V90M
3
C-phycocyanin
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Erscheinungszeitraum
21
2020-
34
2010-2019
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