Results 61 to 70 of about 61,487 (265)

A review of the current knowledge of red wine colour.

OENO One, 2017
Anthocyanins are the main compounds present in young red wines, being responsible for their intense red colour. These pigments are mainly located in grape skins and their extractability during winemaking depends on many factors, such as their ...
Victor Armando Pereira de Freitas, Ana Fernandes, Joana Oliveira, Natércia Teixeira, Nuno Mateus   +4 more
doaj   +1 more source

Subterranean environments contribute to three‐quarters of classified ecosystem services

Biological Reviews, EarlyView.
ABSTRACT Beneath the Earth's surface lies a network of interconnected caves, voids, and systems of fissures forming in rocks of sedimentary, igneous, or metamorphic origin. Although largely inaccessible to humans, this hidden realm supports and regulates services critical to ecological health and human well‐being.
Stefano Mammola, David Brankovits, Tiziana Di Lorenzo, Isabel R. Amorim, Raluca Ioana Bancila, Adrià Bellvert, Enrico Bernard, Anna Blomberg, Paulo A.V. Borges, Martina Cappelletti, Rodrigo Lopes Ferreira, Rosalina Gabriel, Diana M. P. Galassi, Laura Garzoli, Vasilis Gerovasileiou, Grant C. Hose, Kathryn L. Korbel, Simone Martino, Ana Z Miller, Nataša Mori, Veronica Nanni, Giuseppe Nicolosi, Mattia Saccò, Troy S. Sakihara, Marconi Souza Silva, Anne E. Tamalavage, Maja Zagmajster, Efraín Chávez, Christian Griebler, Pedro Cardoso, Alejandro Martínez   +30 more
wiley   +1 more source

Exploring the Anti‐Diabetic Potential of Anthocyanins: From Biochemical Pathways to Human Trials

Chronic Diseases and Translational Medicine, EarlyView.
ABSTRACT Diabetes mellitus (DM) is a global health challenge with increasing prevalence rates, particularly in low‐ and middle‐income countries. Anthocyanins (ACs) are potential bioactive compounds found in various fruits and vegetables, attracting the attention of researchers due to their possible role in managing diabetes and its complications ...
Lakshay Panchal, Sangeeta Yadav, Akash Kumar, Tanbeer Kaur, Yashna Bawa, Sarvesh Rustagi, Rahul Mehra   +6 more
wiley   +1 more source

The EU's Strategy for Sustainability: A Landmark Turn With the European Green Deal?

European Policy Analysis, EarlyView.
ABSTRACT While the European Green Deal (EGD) has been widely recognized as a milestone in the EU's sustainability strategy, scholars disagree on the nature of the policy change it represents. Critics highlight its limited social and environmental ambitions, despite its portrayal as a “man on the moon” moment.
Ekaterina Domorenok, Franco Gatti
wiley   +1 more source

Microoxygenation of red wines

Acta agriculturae Slovenica, 2009
Microoxygenation is usually applied to red wines as a cheaper alternative to oak ageing. Utilization of wood cooperage for wine storage has several advantages. Among these are extractions of flavour and aroma active components, as well as controlled oxidative polymerization, a process commonly referred to as ageing.
Lesica, Marko, Košmerl, Tatjana
openaire   +4 more sources

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis

Flavour and Fragrance Journal, EarlyView.
The review explores machine learning integration in GC‐MS data analysis for the fragrance and flavour industry, highlighting recent advances and techniques in a context constrained by data scarcity and intellectual property concerns. ABSTRACT This review explores the integration of machine learning (ML) in the analysis of mass spectrometry data ...
Jean‐Baptiste Coffin, Romain Krafft, Sylvain Antoniotti, Sébastien Fiorucci   +3 more
wiley   +1 more source

Enhancing the Sensitivity of Colorimetric Aptasensor Through Cd2+‐Thymine Interactions in ssDNA Loops for Food Contaminant Detection

Food Safety and Health, EarlyView.
This picture illustrates a novel aptamer‐based colorimetric assay, which demonstrates that high sensitivity, selectivity, and reliability for the rapid detection of cadmium ions (Cd2+) in water. Molecular dynamics (MD) simulations have revealed that the complexes are more stable, with Cd2+ binding more tightly to the thymine (T) within the aptamer loop.
Xuyan Li, Xinyu Ni, Yue Li, Xusheng Li, Dongbao Cai, Jianxia Sun, Chao Wang, Weibin Bai   +7 more
wiley   +1 more source

Research progress on effect of maceration on the color quality of red wine [PDF]

Zhongguo niangzao
Color has become a major factor for consumers to choose a wine, and the main components that determine the color quality of wine are polyphenols, especially anthocyanins. Among the steps of winemaking, maceration is the most important extraction process,
LI Chao, WANG Jiaqi, WEI Binsheng, WEN Yun, FANG Yulin, SUN Xiangyu
doaj   +1 more source

Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Food Safety and Health, EarlyView.
Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra, Monika Bhadauria, Satendra Kumar Nirala   +2 more
wiley   +1 more source