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Now showing items 11-20 of 28
Secondary aroma: influence of wine microorganisms in their aroma profile
- article
- Química analítica e alimentaria
Wine aging technology: fundamental role of wood barrels
- article
- Química analítica e alimentaria
Biological evaluation, DFT calculations and molecular docking studies on the antidepressant and cytotoxicity activities of Cycas pectinata buch.-ham. compounds
- article
- Química analítica e alimentaria
Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: a review
- article
- Química analítica e alimentaria
GC-MS phytochemical profiling, pharmacological properties, and in silico studies of Chukrasia velutina leaves: a novel source for bioactive agents
- article
- Química analítica e alimentaria
Polyphenols in farm animals: source of reproductive gain or waste?
- article
- Química analítica e alimentaria
Biochemical and computational approach of selected phytocompounds from Tinospora crispa in the management of COVID-19
- article
- Química analítica e alimentaria
Bioactive compounds and quality of extra virgin olive oil
- article
- Química analítica e alimentaria
- Bioquímica, xenética e inmunoloxía
Scientific approaches on extraction, purification and stability for the commercialization of fucoxanthin recovered from brown algae
- article
- Química analítica e alimentaria