Results 41 to 50 of about 63,708 (265)
Molecules, 2019 This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values
Yu-Shu Zhang +10 more
doaj +1 more source
From bench to bar side: Evaluating the red wine storage lesion
Open Life Sciences, 2021 Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting storage lesion has particular significance in perioperative medicine ...
Klaschik Sven +4 more
doaj +1 more source
Advanced Science, EarlyView.A unique mechanism of catalytic bias regulated by diaphorase‐like subunit in formate dehydrogenase from Rhodobacter aestuarii is revealed. The diaphorase‐like subunit functions act as a biological “voltage rheostat” that controls the slow release of NADH to regulate redox balance, biasing the enzyme's catalytic preference toward CO2 reduction over ...
Kuncheng Zhang +7 more
wiley +1 more source
Characterization of Phenolic Compounds in Wine Lees
Antioxidants, 2018 The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging ...
Ye Zhijing +3 more
doaj +1 more source
High Free‐Volume Imidazole‐Based Ionomers for High‐Temperature Proton Exchange Membrane Fuel Cells
Advanced Science, EarlyView.High free‐volume imidazole‐based ionomers (PF4IM‐72) enable enhanced phosphoric acid uptake and efficient proton transport, delivering peak power densities of 0.645 W cm−2 at 160 °C and 0.838 W cm−2 at 200 °C in HT‐PEMFCs. This work highlights a promising platform for next‐generation ionomers with improved high‐temperature performance and stability ...
Ge Chao +7 more
wiley +1 more source
Spectrophotometric characterization of red wine color from the vineyard region of Metohia [PDF]
Journal of Agricultural Sciences (Belgrade), 2016 Five types of red wine produced from the grape varieties from the Metohia region (vintage 2014) were characterized on the basis of their chromatic properties.
Babincev Ljiljana M. +2 more
doaj +1 more source
Artificial intelligence to estimate wine volume from single-view images
Heliyon, 2022 In this paper, we present a method to determine the volume of wine in different types of glass liquid containers from a single-view image. The proposed model predicts red wine volume from a photograph of the glass containing the wine.
Miriam Cobo +9 more
doaj +1 more source
Advanced Science, EarlyView.Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen +12 more
wiley +1 more source
Advanced Science, EarlyView.In PWS‐ASPCs, FOSL1 drives the expression of SPSB1. SPSB1, as part of the ESC complex, further binds to HDAC1 and promotes K29‐linked and K48‐linked polyubiquitination of HDAC1. These modifications facilitate the degradation of HDAC1 through the ALP and UPS pathways, respectively.
Hongrui Chen +5 more
wiley +1 more source
Agribusiness, EarlyView.ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi +2 more
wiley +1 more source