Results 201 to 210 of about 791 (219)
Cytometry Part B: Clinical Cytometry, EarlyView.Abstract Our knowledge of the immune system continues to expand at a rapid pace, and this coupled with technological advances now enables us to interrogate both the breadth and the depth of the immune response at levels without precedent. This has also facilitated rapidly integrating some of this carefully vetted knowledge into clinical practice ...
Aaruni Khanolkar, Aisha Ahmed
wiley +1 more source
Diagnostic Cytopathology, EarlyView.ABSTRACT Background Anal cancer rates are rising among women, immunocompromised individuals, and Men who have sex with Men (MSM), independent of HIV status. While high‐resolution anoscopy remains the diagnostic standard, limited access has increased interest in alternative screening.
Daisy Maharjan +5 more
wiley +1 more source
Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine [PDF]
Journal of Agricultural and Food Chemistry, 2007 Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory ...
Kerry Wilkinson
exaly +5 more sources
Assessing Smoke Taint in Grapes and Wine [PDF]
, 2012 When wildfires or controlled burns occur in proximity to wine regions, there is potential for vineyard exposure to smoke and consequently, for ‘smoky’, ‘ashy’ sensory attributes, i.e. ‘smoke taint’, to appear in resultant wines. This paper concerns the quantification of glycoconjugates of guaiacol for the assessment of smoke taint in grapes and wine ...
Wilkinson, K. +4 more
openaire +3 more sources
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The use of smoke as a strategy for masking boar taint in sausages and bacon
Food Research International, 2018Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke). In streaky bacon from entire male pigs with skatole concentrations of up to 0.6 μg/g and
Margit Dall Aaslyng, Anette Granly Koch
exaly +3 more sources
First Application of Ozone Postharvest Fumigation to Remove Smoke Taint from Grapes [PDF]
Ozone: Science & Engineering, 2020 Smoke taint is becoming a worldwide problem for wine production because of the increasing number of fires in wine regions.
A. Antolini +5 more
openaire +4 more sources
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke [PDF]
Journal of Agricultural and Food Chemistry, 2008 The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and eugenol were determined by gas chromatography-mass spectrometry and found to increase throughout the winemaking ...
Kennison, Kristen +3 more
openaire +5 more sources
Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics
Journal of Agricultural and Food Chemistry, 2011In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed
Fudge, Anthea L. +3 more
openaire +4 more sources
Amelioration of Smoke Taint Poster Langa McKay
2018Nongcebo Langa, Mckay, Marianne
openaire +1 more source