Статті в журналах з теми "Food and wine"
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Unwin, Tim. "UK wine: from table wines to quality wine?" Journal of Wine Research 2, no. 2 (January 1991): 143–50. http://dx.doi.org/10.1080/09571269108717898.
Повний текст джерелаBanerjee, Avishek, and Kannan Srinivasan. "WiNE." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 6, no. 3 (September 6, 2022): 1–24. http://dx.doi.org/10.1145/3550313.
Повний текст джерелаVillamor, Remedios R., and Carolyn F. Ross. "Wine Matrix Compounds Affect Perception of Wine Aromas." Annual Review of Food Science and Technology 4, no. 1 (February 28, 2013): 1–20. http://dx.doi.org/10.1146/annurev-food-030212-182707.
Повний текст джерелаDewi, Ni Kadek Jhiestany Nirmala. "Nasi goreng: food and wine pairing." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 5 (May 31, 2022): 1189–204. http://dx.doi.org/10.22334/paris.v1i5.83.
Повний текст джерелаAmiot-Carlin, M. J., F. Tourniaire, and A. Margotat. "FLAVONOIDS IN FOOD AND WINE." Acta Horticulturae, no. 744 (May 2007): 107–16. http://dx.doi.org/10.17660/actahortic.2007.744.10.
Повний текст джерелаYuan, Jingxue Jessica, Siu-Ian (Amy) So, and Sugato Chakravarty. "To Wine or Not to Wine." Journal of Nutrition in Recipe & Menu Development 3, no. 3-4 (March 2005): 62–79. http://dx.doi.org/10.1300/j071v03n03_06.
Повний текст джерелаBartkovský, Martin, Boris Semjon, Slavomír Marcinčák, Peter Turek, and Viera Baričičová. "Effect of wine maturing on the colour and chemical properties of Chardonnay wine." Czech Journal of Food Sciences 38, No. 4 (August 31, 2020): 223–28. http://dx.doi.org/10.17221/139/2019-cjfs.
Повний текст джерелаHarrington, Robert J., and Han-Seok Seo. "The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing." Journal of Foodservice Business Research 18, no. 5 (October 20, 2015): 489–501. http://dx.doi.org/10.1080/15378020.2015.1093455.
Повний текст джерелаGonzalez-San Jose, M. L., G. Santa-Maria, and C. Diez. "Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods." Journal of Food Composition and Analysis 3, no. 1 (March 1990): 54–66. http://dx.doi.org/10.1016/0889-1575(90)90009-b.
Повний текст джерелаDi Francesco, Gabriele. "Food and wine tourism and urban local development." Transnational Marketing Journal 4, no. 2 (October 31, 2016): 133–42. http://dx.doi.org/10.33182/tmj.v4i2.396.
Повний текст джерелаSzolnoki, Gergely, and Katharina Hauck. "Analysis of German wine consumers' preferences for organic and non-organic wines." British Food Journal 122, no. 7 (April 9, 2020): 2077–87. http://dx.doi.org/10.1108/bfj-10-2019-0752.
Повний текст джерелаAspøy, Håkon. "The notion of Mosel wine and its controversies." British Food Journal 121, no. 12 (November 21, 2019): 3076–88. http://dx.doi.org/10.1108/bfj-10-2018-0718.
Повний текст джерелаSigala, Marianna. "Food & Wine Tourism: Integrating Food, Travel and Tourism." Tourism Management 33, no. 4 (August 2012): 1001–2. http://dx.doi.org/10.1016/j.tourman.2011.10.004.
Повний текст джерелаWilkinson, Paul F. "Food and wine tourism: integrating food, travel and terroir." Anatolia 29, no. 1 (October 20, 2017): 151–53. http://dx.doi.org/10.1080/13032917.2017.1393718.
Повний текст джерелаCleave, Paul. "Food and Wine Tourism: Integrating Food, Travel and Territory." Tourism Geographies 13, no. 3 (August 2011): 504–5. http://dx.doi.org/10.1080/14616688.2011.575173.
Повний текст джерелаIssa-Issa, Hanán, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina, and David López-Lluch. "Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine." Beverages 7, no. 2 (June 4, 2021): 35. http://dx.doi.org/10.3390/beverages7020035.
Повний текст джерелаCravero, Maria Carla. "Wine Traceability." Beverages 5, no. 4 (October 9, 2019): 59. http://dx.doi.org/10.3390/beverages5040059.
Повний текст джерелаMarković, Suzana, Srđan Mitrović, and Aleksandar Racz. "Who are the wine and food festival visitors?" Ekonomski pregled 70, no. 2 (April 2, 2019): 209–35. http://dx.doi.org/10.32910/ep.70.2.3.
Повний текст джерелаHarrington, Robert J. "The Wine and Food Pairing Process." Journal of Culinary Science & Technology 4, no. 1 (December 2005): 101–12. http://dx.doi.org/10.1300/j385v04n01_11.
Повний текст джерелаStockley, C. S., and D. L. Johnson. "Adverse food reactions from consuming wine." Australian Journal of Grape and Wine Research 21 (September 22, 2015): 568–81. http://dx.doi.org/10.1111/ajgw.12171.
Повний текст джерелаBencivenga, Angelo, Paloma Dalterio Vollaro, Francesco Forte, Anna Maria Giampietro, and Annalisa Percoco. "Food and Wine Tourism in Basilicata." Agriculture and Agricultural Science Procedia 8 (2016): 176–85. http://dx.doi.org/10.1016/j.aaspro.2016.02.091.
Повний текст джерелаStapley, L. "Drinking wine might increase food intake." Trends in Endocrinology and Metabolism 12, no. 6 (August 1, 2001): 242. http://dx.doi.org/10.1016/s1043-2760(01)00450-7.
Повний текст джерелаBurlingame, Barbara. "Wine: Food of poets and scientists." Journal of Food Composition and Analysis 21, no. 8 (December 2008): 587–88. http://dx.doi.org/10.1016/j.jfca.2008.08.001.
Повний текст джерелаBode, W. K. H. "The Marriage of Food and Wine." International Journal of Wine Marketing 4, no. 2 (February 1992): 15–20. http://dx.doi.org/10.1108/eb008595.
Повний текст джерелаLučan, Ž. D., and A. Palič. "Total acids determination in wine with different methods." Food / Nahrung 38, no. 4 (1994): 427–33. http://dx.doi.org/10.1002/food.19940380413.
Повний текст джерелаArvanitoyannis, I., P. Fronimos, and E. Psomiadou. "Influence of the concentration of the main organic acids of wine on the cations adsorption of bentonites in synthetic wine." Food / Nahrung 35, no. 5 (1991): 475–83. http://dx.doi.org/10.1002/food.19910350510.
Повний текст джерелаGago, Diana, Ricardo Chagas, and Luísa M. Ferreira. "The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine." Beverages 7, no. 3 (August 7, 2021): 57. http://dx.doi.org/10.3390/beverages7030057.
Повний текст джерелаWongprawmas, Rungsaran, and Roberta Spadoni. "Is innovation needed in the Old World wine market? The perception of Italian stakeholders." British Food Journal 120, no. 6 (June 4, 2018): 1315–29. http://dx.doi.org/10.1108/bfj-07-2017-0409.
Повний текст джерелаBarisan, Luigino, Vasco Boatto, Luca Rossetto, and Luigi Salmaso. "The knowledge of Italian wines on export markets." British Food Journal 117, no. 1 (January 5, 2015): 117–38. http://dx.doi.org/10.1108/bfj-07-2013-0192.
Повний текст джерелаCehula, Marcela, Mojmir Baron, Tunde Jurikova, Adrian Alumbro, Methusela Perrocha, Ivo Ondrasek, Jiri Mlcek, Anna Adamkova, and Jiri Sochor. "The study of selected components of grape and fruit wines." Potravinarstvo Slovak Journal of Food Sciences 14 (September 28, 2020): 759–66. http://dx.doi.org/10.5219/1390.
Повний текст джерелаDuarte Alonso, Abel. "Wine as a unique and valuable resource." British Food Journal 117, no. 11 (November 2, 2015): 2757–76. http://dx.doi.org/10.1108/bfj-03-2015-0085.
Повний текст джерелаSerra, Manuel, Nuno Antonio, Claudia Henriques, and Carlos M. Afonso. "Promoting Sustainability through Regional Food and Wine Pairing." Sustainability 13, no. 24 (December 13, 2021): 13759. http://dx.doi.org/10.3390/su132413759.
Повний текст джерелаRabadán, Adrián. "Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine." Foods 10, no. 6 (June 12, 2021): 1363. http://dx.doi.org/10.3390/foods10061363.
Повний текст джерелаForoudi, Pantea, Maria Teresa Cuomo, Matteo Rossi, and Giuseppe Festa. "Country-of-origin effect and millennials’ wine preferences–a comparative experiment." British Food Journal 122, no. 8 (December 12, 2019): 2425–41. http://dx.doi.org/10.1108/bfj-06-2019-0468.
Повний текст джерелаBoucheron, Philippe. "Wine and health: red wine in a balanced, healthy diet." British Food Journal 97, no. 9 (October 1995): 41–43. http://dx.doi.org/10.1108/00070709510100172.
Повний текст джерелаMann, Stefan, Silviu Beciu, and Antanas Karbauskas. "Globalising chains – decoupling grape production, wine production and wine exports." British Food Journal 120, no. 3 (March 5, 2018): 703–13. http://dx.doi.org/10.1108/bfj-05-2017-0270.
Повний текст джерелаPickering, Gary J., Gillian Dale, and Belinda Kemp. "Optimization and Application of the Wine Neophobia Scale." Beverages 7, no. 2 (June 17, 2021): 41. http://dx.doi.org/10.3390/beverages7020041.
Повний текст джерелаA, Vimalarani. "Types of Food of Tamils and the Hospitality attribute of the King." International Research Journal of Tamil 4, S-8 (July 20, 2022): 79–85. http://dx.doi.org/10.34256/irjt22s811.
Повний текст джерелаRoussis, Ioannis G., Ioannis Lambropoulos, Panagiotis Tzimas, Anna Gkoulioti, Vasilios Marinos, Dimitrios Tsoupeis, and Ioannis Boutaris. "Antioxidant activities of some Greek wines and wine phenolic extracts." Journal of Food Composition and Analysis 21, no. 8 (December 2008): 614–21. http://dx.doi.org/10.1016/j.jfca.2008.02.011.
Повний текст джерелаHawkins, Anthony J. "Wine communicating via computers and the world wide web." Journal of Wine Research 7, no. 1 (April 1996): 47–53. http://dx.doi.org/10.1080/09571269608718060.
Повний текст джерелаKlosse, Peter. "Food and wine pairing: A new approach." Research in Hospitality Management 1, no. 1 (September 2011): 5–8. http://dx.doi.org/10.1080/22243534.2011.11828269.
Повний текст джерелаGattuso, Jean-Pierre, Markus Weinbauer, and Peter Bossard. "ASLO NICE 2009: FOOD, WINE AND COMPANY." Limnology and Oceanography Bulletin 16, no. 3 (September 2007): 62–63. http://dx.doi.org/10.1002/lob.200716362.
Повний текст джерелаSchiemann, Konrad. "Wine and Food in European Union Law." ERA Forum 12, S1 (May 2011): 241–54. http://dx.doi.org/10.1007/s12027-011-0210-3.
Повний текст джерелаParrilla, M. C. García, F. J. Heredia, and Ana M. Troncoso. "Phenolic composition of wine vinegars produced by traditional static methods." Food / Nahrung 41, no. 4 (1997): 232–35. http://dx.doi.org/10.1002/food.19970410410.
Повний текст джерелаDrdák, M., P. Daučik, I. Karovičová, P. Šimko, A. Rajniaková, and E. Mórová. "Analysis of anthocyanins in red wine by HPLC using alkylamines." Food / Nahrung 36, no. 5 (1992): 497–99. http://dx.doi.org/10.1002/food.19920360513.
Повний текст джерелаSacks, Gavin L., and Anna Katharine Mansfield. "Managing Wine Quality: Viticulture and Wine Quality (Volume 1)." Journal of Wine Research 22, no. 1 (March 2011): 87–89. http://dx.doi.org/10.1080/09571264.2011.550994.
Повний текст джерелаUnwin, Tim. "European wine sector policy and the UK wine industry." Journal of Wine Research 5, no. 2 (January 1994): 135–46. http://dx.doi.org/10.1080/09571269408717992.
Повний текст джерелаWatanabe-Saito, Fumie, Youji Nakagawa, Munekazu Kishimoto, Masashi Hisamoto, and Tohru Okuda. "Influence of wine components on pellicle formation by pellicle-forming yeasts." OENO One 55, no. 3 (September 28, 2021): 363–75. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4730.
Повний текст джерелаGang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.
Повний текст джерелаRodrigues, Heber, Julien Rolaz, Ernesto Franco-Luesma, María-Pilar Sáenz-Navajas, Jorge Behrens, Dominique Valentin, and Nicolas Depetris-Chauvin. "How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair." Food Research International 137 (November 2020): 109480. http://dx.doi.org/10.1016/j.foodres.2020.109480.
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