Results 61 to 70 of about 3,726,756 (291)
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
Advanced Science, EarlyView.KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang +5 more
wiley +1 more source
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
Moderate Champagne consumption promotes an acute improvement in acute endothelial-independent vascular function in healthy human volunteers [PDF]
, 2009 Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of CVD. However, Champagne wine has not been fully investigated for its cardioprotective potential. In order to assess whether acute and moderate
David Vauzour +42 more
core +1 more source
Ex‐Ante Assessment of Farm Resilience to Institutional Shocks: A Modeling Approach
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Using the agent‐based model SWISSland, we simulate farm‐level responses and interactions under two institutional shocks: tariff reductions and direct payment reductions. Using a framework we developed, we assess resilience capacities, resilience attributes, and the provision of private and public goods, following the shock.
Nadja El Benni, Gabriele Mack
wiley +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
AgriFood: Journal of Agricultural Products for Food, EarlyView.Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie +12 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
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