Results 61 to 70 of about 602 (165)
Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC [PDF]
, 2008 A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines.
Paixão, Neuza +7 more
core +1 more source
Biotechnology and Bioengineering, Volume 123, Issue 4, Page 1036-1049, April 2026.ABSTRACT Isobutanol is a fusel alcohol that can be produced microbially for use as a biofuel or upgraded into sustainable aviation fuel (SAF). A key enzyme in the isobutanol biosynthetic pathway is 2‐ketoacid decarboxylase (KDC), which irreversibly decarboxylates 2‐ketoisovalerate (KIV) to yield isobutyraldehyde.
Joshua J. Dietrich +6 more
wiley +1 more source
Antecedents and Outcomes of Customer Experience: The Case of Wine Festivals
International Journal of Tourism Research, Volume 28, Issue 2, March/April 2026.ABSTRACT This study investigates visitors' cognitive and behavioural processes in the context of a wine festival, adopting the Stimulus‐Organism‐Response (SOR) theoretical framework to examine how internal and external stimuli can influence customer experience and response.
Giorgio Mina +2 more
wiley +1 more source
Where's the beef? The feminisation of weight‐loss dieting in Britain and Scandinavia c.1890–1925
Gender &History, Volume 38, Issue 1, Page 191-206, March 2026.Abstract Representations of the slim body have traditionally been at the centre of scholarly interest in dieting culture, whereas food often remains a shadowy presence compared with more persistent themes of body discipline, slenderness and anti‐fat messages.
Emma Hilborn
wiley +1 more source
Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions [PDF]
, 2011 As furfural (F) and 5-hydroxymethylfurfural (HMF) are essentially formed from sugar dehydration, especially in food submitted to heat, they can be found in beverages, as well as fortified sweet wines.
F.M. Albuquerque +9 more
core +1 more source
Индустрии впечатлений: Технологии социокультурных исследованийThe article analyzes the terroir of Koktebel in the context of the author’s approach «Mythopoetics of Wine». Analysis of historical data, study of the tradition of landscape painting, a number of legends, the poetic heritage of the Silver Age and, of ...
Oleg Shevchenko / Олег Константинович Шевченко +1 more
doaj +1 more source
Zoneamento Agroclimático da cultura da videira para a Ilha da Madeira - Portugal [PDF]
, 2020 A cultura da vinha possuiu uma elevada importância na produção de vinhos de qualidade na Ilha da Madeira. No entanto para que a produção da cultura venha a produzir de maneira mais satisfatória é extremamente necessário o conhecimento dos locais mais ...
Macedo, Fabrício Lopes +2 more
core +1 more source
Determinação de metais em vinho da Madeira e rum da Madeira [PDF]
, 2019 Vários trabalhos têm sido publicados sobre a composição mineral dos vinhos. Dos elementos mais estudados, destacam-se cobre e ferro (em vinhos e aguardentes) e sódio unicamente nos vinhos.
Granel, Nelson Luís da Silva
core
, 2014 In this study, the feasibility of solid-phase extraction combined with gas chromatography and mass spectrometry in tandem with partial least squares discriminant analysis was evaluated as a useful strategy to differentiate wines according to geographical
Perestrelo, Rosa +2 more
core +1 more source
Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns [PDF]
, 2007 Thirty-six Madeira wine samples from Boal, Malvazia, Sercial and Verdelho white grape varieties were analyzed in order to estimate the free fraction of monoterpenols and C13 norisoprenoids (terpenoid compounds) using dynamic headspace solid phase micro ...
Alves, Maria Arminda +5 more
core +1 more source