An Ultrasonically Powered Implantable Micro-Oxygen Generator (IMOG)
IEEE Transactions on Biomedical Engineering, 2011 In this paper, we present an ultrasonically powered implantable micro-oxygen generator (IMOG) that is capable of in situ tumor oxygenation through water electrolysis. Such active mode of oxygen generation is not affected by increased interstitial pressure or abnormal blood vessels that typically limit the systemic delivery of oxygen to hypoxic regions ...
Maleki, Teimour +5 more
openaire +4 more sources
Interdecadal changes in intensity of the oxygen minimum zone off Concepción, Chile (~ 36° S), over the last century [PDF]
Biogeosciences, 2015 We reconstructed oxygenation changes in the upwelling ecosystem off Concepción (36° S), Chile, using inorganic and organic proxies in a sediment core covering the last ca. 110 years of sedimentation in this area.
B. Srain +7 more
doaj +1 more source
Chemical evaluation of Carcavelos fortified wine aged in portuguese (Quercus pyrenaica) and french (Quercus robur) oak barrels at medium and high toast [PDF]
, 2019 Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida).
Lopes-Correia, Tiago +2 more
core +1 more source
OENO One, 2011 Aims: During wine making, oxygen and carbon dioxide are often simultaneously present in the liquid phase. We propose a simple rational approach, based on usual chemical engineering and thermodynamic principles, to provide understanding and practical ...
Audrey Devatine +2 more
doaj +1 more source
Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core +2 more sources
Research note: The influence of micro-oxygenation on the long-term ageing ability of Pinot noir wine [PDF]
, 2022 In this study, Pinot noir wines were bottle aged for 12 and 18 months after micro-oxygenation (MOX) applied before or after malolactic fermentation (MLF) at two doses (10.8 and 52.4 mg/L/month).
Deed, RC +3 more
core +2 more sources
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines [PDF]
, 2011 Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a byproduct of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, which can metabolize residual sugars ...
Chaves, S. R. +6 more
core +1 more source
Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage [PDF]
, 2013 The effects of red grape, wild grape and black raspberry wines on the quality of ground pork during a 15 days refrigerated storage period were investigated. The levels of phenolic compounds were the highest in black raspberry wine (P0.05).
B.K. Cho +25 more
core +1 more source
Membranes, 2022 Background: During Cardiopulmonary Bypass (CPB) gaseous micro-emboli (GMEs) decrease the quality of the blood flow and the capillary oxygen delivery, increasing the incidence of postoperative neurocognitive disorders (POCD) following cardiac surgery.
Ignazio Condello +5 more
doaj +1 more source
The Effect of Micro-oxygenation on the Phenolic Composition, Quality and Aerobic Wine-Spoilage Microorganisms of Different South African Red Wines [PDF]
, 2017 The effect of micro-oxygenation treatments on the composition of different South African red wines was evaluated. In some wines, micro-oxygenation led to an increase in colour density, with a corresponding change in colour, due to the formation of ...
du Toit, M. +3 more
core +2 more sources