Results 221 to 230 of about 3,726,950 (290)

Rapid Colorimetric Detection of Sulfite in Red Wine Using Alginate-Copper Laccase Nanozyme with Smartphone as an Optical Readout. [PDF]

ACS Meas Sci Au
Gutema KF, Mekonnen ML, Yilma BT, Asrat TE, Dellith J, Diegel M, Csáki A, Fritzsche W.   +7 more
europepmc   +1 more source

Allergenicity of α‐Gal‐Containing Products

Allergy, EarlyView.
Frederik Bloch Mangaard, Esben Eller, Per Stahl Skov, Charlotte G. Mørtz, Carsten Bindslev‐Jensen   +4 more
wiley   +1 more source

‘I like to dance with the flowers!’: Exploring the possibilities for biodiverse futures in an urban forest school

Children &Society, EarlyView.
Abstract This article explores the ways in which ‘forest school’, an educational approach where children engage in creative and play based activities in a ‘natural’ environment, can contribute towards Sustainable Development Goal 15 (SDG 15) by promoting sustainable use of terrestrial ecosystems and by helping address biodiversity loss. Drawing on data
Hannah Hogarth
wiley   +1 more source

¹H NMR Spectroscopy Primitivo Red Wine Screening After Grape Pomace Repassage for Possible Toxin Contamination Removal. [PDF]

Foods
Del Coco L, Girelli CR, Gambacorta L, Solfrizzo M, Fanizzi FP.   +4 more
europepmc   +1 more source

Powdered hibiscus anthocyanin‐nanofibril complexes as natural colourants: Stability and application in yoghurt and soft candy

Coloration Technology, EarlyView.
Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants. [PDF]

Foods
Gabler AM, Ludwig A, Biener F, Waldner M, Dawid C, Frank O.   +5 more
europepmc   +1 more source

Studying how dry extract can affect the aroma release and perception in different red wine styles. [PDF]

J Sci Food Agric
Piombino P, Lisanti MT, Pittari E, Gambuti A, Moio L.   +4 more
europepmc   +1 more source

Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California. [PDF]

Sci Rep
Lim LX, Medina-Plaza C, Arías-Perez I, Wen Y, Neupane B, Lerno L, Guinard JX, Oberholster A.   +7 more
europepmc   +1 more source

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis. [PDF]

Foods
Prezioso I, Corcione G, Digiorgio C, Fioschi G, Paradiso VM.   +4 more
europepmc   +1 more source

Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products. [PDF]

Foods
Radeka S, Orbanić F, Rossi S, Bestulić E, Horvat I, Ilak Peršurić AS, Lukić I, Plavša T, Bubola M, Jeromel A.   +9 more
europepmc   +1 more source