Showing 1 - 20 results of 31 for search 'Jofré, Viviana Patricia', query time: 0.07s Refine Results
  1. 1
    Determinación simultánea de carotenoides y fenoles en subproductos agroalimentarios: Microextracción Líquido-Sólido Asistida por Ultrasonido optimizada por metodologías de diseño experimental
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  2. 2
    Determination of alkaloids in onion nectar by micellar electrokinetic chromatography
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  3. 3
    Efecto de la técnica de sangrado sobre la composición fenólica de vinos cv. Malbec = Effect of saignée on phenolic composition of Malbec wines
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  4. 4
    Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4‑ethylphenol production
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  5. 5
    Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools
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  6. 6
    Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
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  7. 7
    Promising olive varieties for extra virgin oil production in Mendoza, Argentina
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  8. 8
    Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
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  9. 9
    Direct analysis of néctar and floral volatile organic compounds in hybrid onions by HS-SPME/GC-MS: Relationship with pollination and seed production
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  10. 10
    Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
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  11. 11
    Carotenoid profile produced by Bacillus licheniformis Rt4M10 isolated from grapevines grown in high altitude and their antioxidant activity
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  12. 12
    Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
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  13. 13
    Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
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  14. 14
    Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot
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  15. 15
    Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard
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  16. 16
    Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
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  17. 17
    Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
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  18. 18
    Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
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  19. 19
    Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
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  20. 20
    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)
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