Effect of Different Extractant Concentrations on the Content of Biologically Active Substances in Motherwort Tincture by E. P. Rogozhnikova, P. G. Mizina, S. G. Mardanly

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Influence of Pectolytic Enzymes on the Quality of Wine Maceration by Ioana REBENCIUC, Ovidiu TIȚA

Subjects: “…pectolyticenzymes, maceration, terpenols…”
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Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability by Chrysoula Kaloteraki, Panoraia Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Olga Papagianni, Fotini Sfikti, Elina Dimitsa, Dimitra Tsami, Anastasia Grammatiki Sarivasilleiou, Haralabos C. Karantonis, Dimitrios Skalkos, Aikaterini Kandyliari, Antonios E. Koutelidakis

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Holstein irkı bir İnekte karşılaşılan erken dönem fetal maserasyon olgusu by HASAN ORAL, MUSHAP KURU, SEMRA KAYA

Subjects: “…fetal maceration…”
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La macération carbonique et les vins de Châteauneuf-du-Pape by P. ANDRÉ

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Recherches technologiques sur composés phénoliques des vins rouges II- Les facteurs de dissolution des composés phénoliques by Pascal RIBEREAU-GAYON, P. SUDRAUD, J.C. MILHE, A. CANBAS

Subjects: “…maceration…”
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Antibacterial Activity of Ethanol Extracts of Sempur Air (Dillenia suffruticosa) and Akar Kaik-kaik (Uncaria cordata) Leaves Against Shigella dysentriae and Salmonella typhimurium by Vilya Syafriana, Lidia Anggita Ramadhani, Fitria Helma, Wirna Ningsih, Suyatno Suyatno

Subjects: “…antibacterial, ethanol, leaves, maceration…”
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Comparison of Staining Efficacy between Turmeric and Eosin: A Histological Study by Marin Abraham, Shwetha Nambiar, Vanishri Charagannavar, Dominic Augustine, SV Sowmya, Ashok Babu, Roopa S Rao

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A Comparative Bio-Evaluation and Chemical Profiles of <i>Calendula officinalis</i> L. Extracts Prepared via Different Extraction Techniques by Gunes Ak, Gokhan Zengin, Kouadio Ibrahime Sinan, Mohamad Fawzi Mahomoodally, Marie Carene Nancy Picot-Allain, Oguz Cakır, Souheir Bensari, Mustafa Abdullah Yılmaz, Monica Gallo, Domenico Montesano

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Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile by Nicola Mastrangelo, Alessandro Bianchi, Stefano Pettinelli, Gregorio Santini, Giorgio Merlani, Andrea Bellincontro, Federico Baris, Fabio Chinnici, Fabio Mencarelli

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Optimizing the Operation of Maceration to Obtain Quality White Wines by Stegărus Diana, Lengyel Ecaterina, Sandru Daniela, Mutu Dan, Iancu Ramona, Tiţa Ovidiu

Subjects: “…maceration…”
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Experiments with the use of stems in Pinot noir winemaking by Danila Chiotti, Ulrich Pedri, Christof Sanoll, Eva Überegger

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Antifungal (in vitro) activity of plant extracts for the control of anthracnose (Colletotrichum acutatum) by Villacís-Aldaz Luis Alfredo, León-Gordon Olguer, Santana-Mayorga Rita, Mangui-Tobar José, Carranza Galo, Pazmiño-Miranda Pilar

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Analysis of growth of prenatal mandible by different parameters by Anjali G Gosavi, Sarita R Margam

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Efficacy of Kumkum as a Surrogate for Eosin in Routine Histological Sections: An Observational Study by Ayeesha Sithika Thajudeen, Rameejan Begum, S Nivetha, J Jayapriya

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Characteristics of red wines depending on the applied maceration method by Jovanović-Cvetković Tatjana, Savić Aleksandar, Starčević Danijela, Grbić Rada, Sefo Semira

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Flavonoid extraction from Ficus carica leaves using different techniques and solvents by Trifunschi Svetlana I., Ardelean Dorina G.

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Effects of different crop load of vine and length of maceration on polyphenolic content of Vranac cultivar by Milanov Goran, Beleski Klime, Nedelkovksi Duško, Ristov G.

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Copigmentation and color of Brazilian Merlot wines. I. Influence of skin contact time by Aline de Oliveira Fogaça, Carlos Eugenio Daudt

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Preliminary Investigation of the Effect of Maceration Procedures on Bone Metabolome and Lipidome by Andrea Bonicelli, William Cheung, Sheree Hughes, Daniel J. Wescott, Noemi Procopio

Subjects: “…maceration…”
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