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Five‐year tomographic and clinical evaluation of the socket shield technique: Case report
Clinical Advances in Periodontics, EarlyView.Abstract Background The socket shield technique, one modality of partial extraction therapy, aims to preserve periodontal tissues and maintain the buccal alveolar bone volume following immediate implant placement or in prosthetic pontic sites, by the strategic maintenance of a tooth root fragment.
Renan Dalla +3 more
wiley +1 more source
Catheterization and Cardiovascular Interventions, EarlyView.ABSTRACT Background Mitral regurgitation (MR) is the valent type of valvular heart disease, caused by primary leaflet lesions or annular dilatation secondary to left ventricular dysfunction. It can lead to a series of complications such as volume overload, exacerbated pulmonary congestion, and heart failure, significantly impacting patient prognosis ...
Juelian Li +4 more
wiley +1 more source
Effects of Animal Diet and Processing Methods on the Quality Traits of Dry-Cured Ham Produced from Turopolje Pigs. [PDF]
Animals (Basel)Karolyi D +7 more
europepmc +1 more source
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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
openaire +4 more sources
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 ...
Kennison, K. +4 more
openaire +5 more sources
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 ...
Kennison, K. +4 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
Assessing Smoke Taint in Grapes and Wine
2012When 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
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First Application of Ozone Postharvest Fumigation to Remove Smoke Taint from Grapes
Ozone: Science & Engineering, 2020Smoke taint is becoming a worldwide problem for wine production because of the increasing number of fires in wine regions.
A. Antolini +5 more
openaire +2 more sources