Results 191 to 200 of about 18,915 (244)

Engineering and Biological Mechanisms of Microalgal CO₂ Fixation: A Review from Molecular Regulation to System Optimization. [PDF]

Microorganisms
Sun Z, Chen W, Xie Y, Guo S, Sun L, Wang Q.   +5 more
europepmc   +1 more source

Breast Tumor Blood Flow, Disease Progression, and Treatment Response: The Role of Exercise. [PDF]

Sports Med
Ruberti OM, Telles GD, Derchain SFM, Araújo RB, Lima D, Bortolozo H, Sarian LOZ, Zopf E, Jales RM, Conceição MS.   +9 more
europepmc   +1 more source

Multimodal Magnetic Resonance Imaging in Diabetic Kidney Disease: From Pathophysiological Insights to Clinical Applications. [PDF]

Diagnostics (Basel)
Ni M, Huang B.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Micro-Oxygenation of Red Wine: Techniques, Applications, and Outcomes

Critical Reviews in Food Science and Nutrition, 2011
Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner designed to ensure that complete mass transfer of molecular oxygen from gaseous to dissolved state occurs. MOX was initially developed to improve the body, structure, and fruitfulness in red wines with high concentrations of tannins and anthocyanins, by replicating ...
Leigh Schmidtke, Andrew Clark
exaly   +3 more sources

Micro-oxygenation of wine in presence of dissolved carbon dioxide

Chemical Engineering Science, 2007
Techniques for micro-oxygenation of wines are now accepted practices in wine manufacturing. But, at present time, only wine tasting and empirical know-how are used to control the oxygen input. Our work aims at a better control of oxygen input in wine, where oxygen plays a role through its solubilization and its consumption by various substrates in the ...
Igor Chiciuc
exaly   +2 more sources

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

Food Chemistry, 2011
Abstract Micro-oxygenation is the process of deliberately introducing minute, measured amounts of oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and texture. It involves the use of specialised equipment to regulate the doses of oxygen that are administered.
Encarna Gómez-Plaza
exaly   +2 more sources

Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation

Journal of Agricultural and Food Chemistry, 2011
The presence of oxygen in red wine leads to the transformation of ethanol into ethanal, which after capturing a proton will react with flavanols to start the process of forming ethyl bridges between flavanols and between flavanols and anthocyanins. Wine pH also conditions the equilibrium between the different anthocyanin structures and may thus affect ...
Fort Francesca, Mariona H Gil Cortiella, Fernando Zamora   +2 more
exaly   +3 more sources

Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents

Journal of Agricultural and Food Chemistry, 2008
Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var.
Cedric Saucier, Pierre-Louis Teissedre, Encarna Gómez-Plaza   +2 more
exaly   +3 more sources