Results 121 to 130 of about 482 (166)

Dynamic and selective engrams emerge with memory consolidation. [PDF]

Nat Neurosci
Tomé DF, Zhang Y, Aida T, Mosto O, Lu Y, Chen M, Sadeh S, Roy DS, Clopath C.   +8 more
europepmc   +1 more source

Are the Targets of the Nature Restoration Regulation Achievable at a Regional Scale? An Analysis of Natura 2000 Sites on the Island of Sardinia. [PDF]

Environ Manage
Defraia M, Bazzato E, Marignani M.
europepmc   +1 more source

Pesquisa de resíduos de fungicidas no mosto e no vinho

, 2000
Pinto, Miguel, Pereira, Sandra, Fernandes, Conceição, Andrade, João Verdial, Estevinho, Leticia M.   +4 more
openaire   +1 more source

Avaliação de mosto de uva fermentado [PDF]

Food Science and Technology, 2007
The aim of this study was to determine the concentration of volatile compounds in Chardonnay and Pinot Noir grape musts. The study also aims to analyze yeast growth phases during fermentation at 15 and 20 °C. Major volatile compounds of fermentation such as ethanol, ethyl acetate, isoamyl acetate, acetaldehyde, 1-propanol, 3-methyl butanol and 2-methyl
Maria Eugenia De Oliveira Mamede, Glaucia Maria Pastore, Pastore Glaucia Maria   +2 more
exaly   +4 more sources

Some of the next articles are maybe not open access.

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Mosto, Ottavio

2011
exaly   +2 more sources

Mosto, Anton Wenzel

2011
exaly   +2 more sources

Mosto, Giovanni Battista

2001
Denis Arnold, Tiziana Morsanuto
exaly   +2 more sources

Gli enzimi pectolitici del mosto

2017
Nel mosto d'uva esiste una pectinmetilesterasi aspecifica, la quale determina la demetossilazione sia delle pectine del mosto, sia di pectine di altra origine aggiunte al mosto. L'andamento della demetossilazione è quello di una reazione monomolecolare con coefficiente di temperatura Q10<2.
Usseglio-Tomasset, L., Tarantola, C.
openaire   +1 more source