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1-10 of 56718 results for must

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Select article: Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

Retricted access

Research article

First published 2008-10

Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

A. Puig, P. Olmos, J.M. Quevedo [...]

Food Science and Technology International

Select article: Why Rhodes Must Fall

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Research article

First published 2016-10

Why Rhodes Must Fall

John Newsinger

Race & Class

Select article: Research in Psychiatry Medical Education through “MUST Enrich Grant”: A Scoping Review

Open access

Review article

First published 2024-9

Research in Psychiatry Medical Education through “MUST Enrich Grant”: A Scoping Review

Nitisha Verma, Snehil Gupta, Pooja Shatadal

Indian Journal of Psychological Medicine

Select article: Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

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Research article

First published 1996-4

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

M. Dizy, M.C. Polo

Food Science and Technology International

Select article: Review: Ochratoxin A (OTA) in Wines,Musts and Grape Juices: Occurrence,Regulations and Methods of Analysis

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Review article

First published 2002-12

Review: Ochratoxin A (OTA) in Wines,Musts and Grape Juices: Occurrence,Regulations and Methods of Analysis

N. Bellí, S. Marín, V. Sanchis [...]

Food Science and Technology International

Select article: Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

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Research article

First published 1998-12

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

P. Hernandez Orte, A. Guitart, V. Ferreira [...]

Food Science and Technology International

Select article: Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

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Research article

First published 1999-12

Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

D. Torrea Goñi, A. García Sotro, C. Ancín Azpilicueta

Food Science and Technology International

Select article: Whatever Must Be,Must Be: Translating the Imperative in Luke 7.7

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Research article

First published 2014-4

Whatever Must Be,Must Be: Translating the Imperative in Luke 7.7

Robert P. Miller

The Bible Translator

Select article: Controlling Healthcare Costs: Who Must Act,and What They Must Do

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Research article

First published 1990-12

Controlling Healthcare Costs: Who Must Act,and What They Must Do

Carson E. Beadle

Compensation & Benefits Review

Select article: Influencia de la filtración a vacío en el contenido de cationes de un mosto de la variedad Viura y en su evolución durante la fermentación y conservación del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine

Retricted access

Research article

First published 1999-8

Influencia de la filtración a vacío en el contenido de cationes de un mosto de la variedad Viura y en su evolución durante la fermentación y conservación del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine

L. Zufía López, A. García Sotro, C. Ancín Azpilicueta

Food Science and Technology International

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