Results 41 to 50 of about 3,739,826 (289)

Construction of Physicochemical Indexes-Sensory Evaluation Model for Dry Red Wine [PDF]

Zhongguo niangzao
To overcome the limitation that single-dimensional evaluation systems cannot fully characterize the quality of dry red wine and establish a scientific and efficient quality evaluation method, 16 physicochemical indicators of 39 dry red wine samples were ...
JIANG Zhuo, KONG Yinuo, SHI Jingnan, SHA Kun
doaj   +1 more source

Czech wine consumers: maturing with age? [PDF]

, 2015
The purpose of this study is to identify the most important motivations for drinking wine and the factors influencing wine purchase in the Czech Republic and to ascertain if there are significant differences between genders and age groups.
Anchor, John R., Anchor, J.R, Lacinová, Tereza   +2 more
core   +1 more source

Cyclodextrin‐Functionalized Light‐Driven Cu2O Micromotors for Simultaneous Capture and Degradation of Bisphenol A

Advanced Robotics Research, EarlyView.
Fuel‐free Cu2O‐based micromotors functionalized with β‐cyclodextrin actively remove bisphenol A from water under visible light. The cyclodextrin shell captures BPA and enhances micromotor motility, leading to faster degradation and higher overall removal than nonfunctionalized Cu2O and Cu2O@Au.
Luisa Natalia Cordoba Urresti, Rebeca Ferrer Campos, Yufen Chen, Katherine Villa   +3 more
wiley   +1 more source

Comparative Analysis on the Copigmentation Effeet of Two Grape-Derived Tannins in Red Wines [PDF]

Zhongguo niangzao
To investigate the effect of different grapes derived tannins on the copigmentation and quality of red wines, different concentration of grape seed tannin (SD) and grape skin tannin (SN) were added after fermentation of Cabernet Sauvignon dry red wine ...
LIU Xia, LIU Qingnan, WANG Haili, YANG Xin, GAO Xiaocui, YANG Bin
doaj   +1 more source

Neuromorphic Near‐Sensor and In‐Sensor Computing Enabled by Next‐Generation Material‐Based Sensors

Advanced Science, EarlyView.
This Review presents a structural framework that classifies neuromorphic sensing into near‐sensor and in‐sensor architectures, clarifying physical coupling between sensing and computation. The framework connects neural and synaptic device functions with recent advances in optical, mechanical, and chemical sensing, compares energy consumption and ...
Su Yeon Jung, Gwang Ya Kim, Sejin Kim, Hyunjong Seo, Se Gi Lee, Sang Min Won, Dongjoon Rhee, Joohoon Kang   +7 more
wiley   +1 more source

Chemometric Characterization of Slovenian Red Wines

Acta Chimica Slovenica, 2017
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, Ivanović, Milena, Kolar, Mitja, Petek, Anja   +3 more
openaire   +5 more sources

Analysis of membrane fouling during cross-flow microfiltration of wine [PDF]

, 2012
The aim of this study was to investigate the individual impact on wine molecules as tannins, pectins and mannoproteins on multichannel ceramic membrane fouling during wine cross-flow microfiltration.
Devatine, Audrey, El Rayess, Youssef, Bacchin, Patrice, Albasi, Claire, Taillandier, Patricia, Patricia Taillandier, Audrey Devatine, Mietton-Peuchot, Martine, Claire Albasi, Patrice Bacchin, Martine Mietton-Peuchot, Youssef El Rayess   +11 more
core   +1 more source

SPSB1 Promotes Subcutaneous Adipose Hyperplasia in Facial Port‐Wine Stains by Controlling HDAC1 Degradation and Stability Through Two Distinct Proteolytic Pathways

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, Bin Sun, Yajing Qiu, Chen Hua, Xiaoxi Lin, Wei Gao   +5 more
wiley   +1 more source

Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans

Nutrition Journal, 2007
Background Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease.
Lexis Louise, Micallef Michelle, Lewandowski Paul   +2 more
doaj   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

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, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source