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Breaking the ice - simplified freeze-fracture of parasitic protists: a cost-effective approach without highly specialised equipment. [PDF]
Mem Inst Oswaldo CruzAttias M +7 more
europepmc +1 more source
Quercetin instability in red wines: Insights into precipitation and control approaches. [PDF]
Curr Res Food SciLuciano A, Moio L, Gambuti A.
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Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time [PDF]
Food Chemistry, 2016 [EN] Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour
BELÉN Gordillo +2 more
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Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration [PDF]
Food Chemistry, 2023 Carbonic maceration (CM) consists in placing intact grape bunches into a sealed tank to have a natural or artificially created carbon dioxide atmosphere. No articles have been published on the comparison between CM and nitrogen maceration (NM). Therefore,
Alessandro Bianchi +2 more
exaly +2 more sources
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Secretinite: a proposed new maceral of the inertinite maceral group
Fuel, 1986Abstract The new maceral secritinite (name derived from the word ‘secretory’) is proposed for subcircular, ovoid, crescent-shaped or oblong, commonly round on one or more sides, noncellular, highly reflective components of the inertinite maceral group.
Paul C. Lyons +2 more
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Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration
Ultrasonics Sonochemistry, 2020 The efficiency of conventional and ultrasound-assisted maceration was investigated in comparison to reduce the bitterness of green walnuts. Conventional maceration was studied at room temperature for 6, 8 and 10 days while ultrasound-assisted maceration (
Serdar Ugurlu +2 more
exaly +2 more sources