Results 51 to 60 of about 61,487 (265)
Chemometric Characterization of Slovenian Red Wines
Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total SO2, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine ...
Islamčević Razboršek, Maša +3 more
openaire +5 more sources
CAUIM: Amazonian Cassava‐Based Programmable Biocolloid
Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan +5 more
wiley +1 more source
Background: Mitochondria are a source of reactive oxygen species (ROS), and several natural compounds are used as antioxidant agents. This study aimed to investigate and compare the effects of fresh grape juice red wine on oxidative stress biomarkers in ...
Amir Keshavarzi +5 more
doaj
Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati +6 more
wiley +1 more source
Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa
Consumers’ mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences.
Samantha Fairbairn +4 more
doaj +1 more source
ABSTRACT In Vietnam, traditional distilled rice alcohol is often produced at the household scale with limited sanitary conditions, leading to low yield, unstable, and moderate‐quality alcohol products. No‐cook or Simultaneous liquefaction, saccharification, and fermentation (SLSF) technology has shown to be very promising thanks to its advantages such ...
Van‐Thai Hoang +4 more
wiley +1 more source
Bleached and unbleached nanocelluloses were produced from the exhausted grape pomace and applied as coatings on PLA substrates for sustainable food packaging. Unbleached nanocelluloses were more hydrophobic and amorphous than bleached ones. The resulting bio‐based bleached nanocellulose‐coated PLA films showed a 68% reduction in O2 permeability ...
Jingwen Chen +6 more
wiley +1 more source
Advancing Cave Survey Methods: High‐Precision Mapping in Drakotrypa Cave, Greece
ABSTRACT Cave floor mapping plays a vital role across various scientific disciplines by enabling the identification and interpretation of features shaped by both natural processes and human activity. In cave archaeology, floor mapping is crucial to decode and reconstruct human‐induced morphological features.
Christos Pennos +5 more
wiley +1 more source
Effects of wine on cellular and endocellular membranes in vitro
Several observations suggest that wine consumption could have beneficial effects on health by preventing cardiovascular diseases. Apparently, ethanol is not the only component responsible for these effects, phenolic substances: tanins, flavonoids may ...
Robert Wattiaux +2 more
doaj +1 more source
The impacts of biological invasions
ABSTRACT The Anthropocene is characterised by a continuous human‐mediated reshuffling of the distributions of species globally. Both intentional and unintentional introductions have resulted in numerous species being translocated beyond their native ranges, often leading to their establishment and subsequent spread – a process referred to as biological
Phillip J. Haubrock +42 more
wiley +1 more source

