Results 61 to 70 of about 174,988 (350)

Aromas e odores: ensino de funções orgânicas em sequência de ensino-aprendizagem

ACTIO: Docência em Ciências, 2018
Esta pesquisa é resultado do Trabalho de Conclusão de Docência (TCD) para a disciplina de Estágio Curricular Supervisionado II, caracterizando-se por uma pesquisa-ação realizada durante a regência de estágio.
Elton Kazmierczak, Rafael Novatski da Rocha, Tatiane Skeika Monteiro, Leila Ines Follmann Freire, Jeremias Borges da Silva   +4 more
doaj   +1 more source

Antibiofilm activity of a chionodracine‐derived peptide by NMR‐based metabolomics of cell‐free supernatant of Acinetobacter baumannii clinical strains

FEBS Open Bio, EarlyView.
KHS‐Cnd peptide is able to impair biofilm formation and disaggregate mature biofilms in Acinetobacter baumannii clinical isolates. Differences in extracellular metabolites reflect changes in biofilm metabolism due to KHS‐Cnd treatment. Among the differentially represented extracellular metabolites upon KHS‐Cnd treatment, the significantly altered ...
Fernando Porcelli, Enrico Landi, Francesco Maiurano, Irene Paris, Rosanna Papa, Marco Artini, Laura Selan, Stefano Borocci, Francesco Buonocore, Esther Imperlini   +9 more
wiley   +1 more source

Tracing Yoruba Heritage in Brazil Through Olfactory Landscapes: A Sensory Approach to Cultural Heritage

Heritage
This study explores the role of olfaction in linking Brazilian cultural expressions with Yoruba heritages. Brazilian culture is deeply rooted in African traditions brought across the Atlantic, and this connection is evident in its foods, celebrations ...
Bruno C. L. Rodrigues, Luana P. Queiroz, Bernardo Fleming, Noemi J. Vieira, Ronilda Iyakemi Ribeiro, Alcides S. Caldas, Mumin Enis Leblebici, Matija Strlic, Idelfonso B. R. Nogueira   +8 more
doaj   +1 more source

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

Foods, 2020
In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery
Daniela Fracassetti, Davide Camoni, Lodovico Montresor, Rebecca Bodon, Sara Limbo   +4 more
doaj   +1 more source

Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas.

Food Chemistry, 2019
Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rosé wines. It can modulate the intensity and hue of their pink color and prevent some organoleptic degradations.
Mélodie Gil, Philippe Louazil, Nerea Iturmendi, V. Moine, V. Cheynier, C. Saucier   +5 more
semanticscholar   +1 more source

Iklan Majalah dan Brosur Sebagai Sarana Promosi Aromas Café Di Legian Kuta Bali [PDF]

, 2011
I Iklan Majalah Pada sub ini mahasiswa akan membahas tentang visualisasi desain pembuatan media promosi Iklan Majalah yang digunakan sebagai salah satu media komunikasi visual sebagai sarana promosi Aromas Café di Jalan Legian Kuta-Bali.
I Ketut, Baskara
core  

Visual servoing of aerial manipulators [PDF]

, 2019
The final publication is available at link.springer.comThis chapter describes the classical techniques to control an aerial manipulator by means of visual information and presents an uncalibrated image-based visual servo method to drive the aerial ...
Andrade-Cetto, Juan, Lippiello, Vincenzo, Santamaria Navarro, Àngel   +2 more
core   +2 more sources

TMC4 localizes to multiple taste cell types in the mouse taste papillae

FEBS Open Bio, EarlyView.
Transmembrane channel‐like 4 (TMC4), a voltage‐dependent chloride channel, plays a critical role in amiloride‐insensitive salty taste transduction. TMC4 is broadly expressed in all mature taste cell types, suggesting a possible involvement of multiple cell types in this pathway.
Momo Murata, Yoshikazu Saito, Yoichi Kasahara, Wataru Fujii, Takumi Misaka, Tomiko Asakura, Masataka Narukawa   +6 more
wiley   +1 more source

High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality

Microorganisms
Malolactic fermentation (MLF), a key enological process for wine deacidification and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L.
Yongzhang Zhu, Ni Chen, Zhenghua Xu, Jingyue Liu, Shuwen Liu, Kan Shi   +5 more
doaj   +1 more source

The effects of a moderate grape temperature increase on berry secondary metabolites

OENO One, 2019
Context and purpose of the study: Like in other wine producing regions around the world, Bordeaux vineyards already experience the effects of climate change.
Jing Wu, Julie Drappier, Ghislaine Hilbert, Sabine Guillaumie, Zhanwu Dai, Laurence Geny, Serge Delrot, Philippe Darriet, Cécile Thibon, Philippe Pieri   +9 more
doaj   +1 more source