Results 141 to 150 of about 6,388 (224)

Shedding Light on Metals Release from Chestnut Wood to Wine Spirit Using ICP-MS. [PDF]

Foods, 2022
Catarino S, Thanasi V, Morin G, Anjos O, Fernandes TA, Caldeira I, Fargeton L, Boissier B, Canas S.   +8 more
europepmc   +1 more source

Draft genomes of four Kluyveromyces marxianus isolates retrieved from the elaboration process of henequen (Agave fourcroydes) mezcal. [PDF]

Microbiol Resour Announc
Lozano-Aguirre L, Avitia M, Lappe-Oliveras P, Licona-Cassani C, Cevallos MA, Le Borgne S.   +5 more
europepmc   +1 more source

Microbial Communities in Agave Fermentations Vary by Local Biogeographic Regions. [PDF]

Environ Microbiol Rep
Jara-Servin A, Alcaraz LD, Juarez-Serrano SI, Espinosa-Jaime A, Barajas I, Morales L, DeLuna A, Hernández-López A, Mancera E.   +8 more
europepmc   +1 more source

Roadmapping 5.0 Technologies in Agriculture: A Technological Proposal for Developing the Coffee Plant Centered on Indigenous Producers' Requirements from Mexico, via Knowledge Management. [PDF]

Plants (Basel), 2022
Contreras-Medina DI, Medina-Cuéllar SE, Rodríguez-García JM.   +2 more
europepmc   +1 more source

N-doped oxidized carbon dots for methanol sensing in alcoholic beverages. [PDF]

RSC Adv, 2020
Latha M, Aruna-Devi R, Bogireddy NKR, Rios SES, Mochan WL, Castrellon-Uribe J, Agarwal V.   +6 more
europepmc   +1 more source

Diversity and Ecology of Fungi from Underexplored and Extreme Environments. [PDF]

J Fungi (Basel)
Isola D, Prenafeta-Boldú FX.
europepmc   +1 more source

Thriving in Adversity: Yeasts in the Agave Fermentation Environment. [PDF]

Yeast
Colón-González M, Aguirre-Dugua X, Guerrero-Osornio MG, Avelar-Rivas JA, DeLuna A, Mancera E, Morales L.   +6 more
europepmc   +1 more source

Percepción del concepto mezcal entre consumidores de bebidas alcohólicas y evaluación de la preferencia en mezcal

, 2017
"Actualmente el mercado de las bebidas alcoholicas en México ha experimentado un crecimiento. Dentro de este dinamismo se encuentra el mezcal. Para toda industria es importante aumentar o al menos mantener dichos niveles de consumo. Por lo cual es necesario conocer que espera, piensa o prefiere el consumidos de un producto. En este sentido este trabajo
openaire   +1 more source

Scientists and stakeholders learn to listen to one another [PDF]

, 2010
Prat, Christian
core  

Agave angustifolia Haw. Leaves as a Potential Source of Bioactive Compounds: Extraction Optimization and Extract Characterization. [PDF]

Molecules
Bermúdez-Bazán M, Estarrón-Espinosa M, Castillo-Herrera GA, Escobedo-Reyes A, Urias-Silvas JE, Lugo-Cervantes E, Gschaedler-Mathis A.   +6 more
europepmc   +1 more source