Results 61 to 70 of about 171,438 (190)
BIO Web of Conferences, 2016 In a previous study we reported that sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine.
Medina-Trujillo Laura +6 more
doaj +1 more source
The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names
Psychology &Marketing, Volume 43, Issue 11, Page 3065-3076, November 2026.ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley +1 more source
Influência da variedade de uva, do método de elaboração e envelhecimento sobre borras na composição química e sensorial de espumantes [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Dentre as diferentes técnicas de elaboração de vinhos destaca-se a elaboração de espumantes. O
Caliari, Vinícius
core
The Sommelier's Guide to Implementation Science: A Metaphor for Nurse‐Led Implementation
Nursing Open, Volume 13, Issue 11, November 2026.ABSTRACT The Practice‐Science Gap Implementation science (IS) is increasingly embedded in nursing practice, yet it remains poorly understood as a practical approach to understanding how evidence is adopted, adapted, and sustained in real‐world care. Many nurses and interdisciplinary partners remain uncertain about how IS applies to their work or the ...
Kylie K. Dougherty
wiley +1 more source
Radiocarbon 14C Differentiation of Sparkling and Carbonated Wines
Journal of AOAC INTERNATIONAL, 1985 Abstract Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976–1982.
G E, Martin +2 more
openaire +2 more sources
Beverages, 2017 The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d’expedition (dosage) solution on volatile aroma compounds (VOCs) in traditional method sparkling wine.
Belinda Kemp +4 more
doaj +1 more source
Chemistry – A European Journal, Volume 32, Issue 39, 22 October 2026.Surface‐bound ferulate phenolate complexes undergo styrene‐like polymerization on alumina, yielding a polymeric carbonaceous layer that progressively transforms into polyaromatic carbon domains with concomitant release of aromatic products, while parallel surface‐assisted decarboxylation produces 4‐vinylguaiacol. ABSTRACT A fundamental understanding of
Tetiana V. Kulik +11 more
wiley +1 more source
A sparkling apéritif or old wine in new bags?
Bilingualism: Language and Cognition, 2013 In the keynote article “Language contact outcomes as the result of bilingual optimization strategies” (Muysken, published online May 31, 2013; henceforth KA), I have tried to accomplish three things:(a)linking a number of fields of language contact research (code-switching, Creole studies, contact-induced language change, bilingual production), by(b ...
Muysken, Pieter
openaire +2 more sources
Agribusiness, Volume 42, Issue 4, Page 2375-2389, Autumn 2026.ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi +2 more
wiley +1 more source
Review on Gelling and Foaming Agents in Food: Mechanism and Applications
Food Science &Nutrition, Volume 14, Issue 10, October 2026.A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa +3 more
wiley +1 more source