about
Changes in volatile composition and sensory attributes of wines during alcohol content reduction.Screening of whey protein isolate hydrolysates for their dual functionality: influence of heat pre-treatment and enzyme specificity.Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre type.Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol WinesEffect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus musclesA comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
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Q38813315-574E333F-C47E-4365-967F-DBCB14CFB1ECQ43667752-07C85D9C-730D-43E7-9D82-B040CACE5DB8Q47750968-66C7F52F-0484-479A-8D1F-52A0343C4F68Q48145222-2F804851-BD9A-48D0-AFFE-EB20F40511BAQ58789612-B92901AC-04A5-43C9-876B-F154A0334DD2Q58874470-C59FC574-2070-4A07-9CC6-0B2E19BCA4E5Q88607534-4F939C4E-D520-4206-8F99-066568215362
P50
description
investigador
@es
researcher
@en
wetenschapper
@nl
name
P J Torley
@en
P J Torley
@nl
type
label
P J Torley
@en
P J Torley
@nl
prefLabel
P J Torley
@en
P J Torley
@nl
P31
P496
0000-0001-6508-0185