Results 171 to 180 of about 1,957 (216)

Yeast encapsulation and sparkling wines production

Sparkling wine production involves a complex and labour-intensive process, which may represent a true challenge for winemakers to reliably produce high-quality products. Encapsulation, a technique that involves coating substances within a protective layer, is a promising technology that can help to improve the efficiency and quality of the secondary ...
Presutto E., Fragasso M., Grieco F., Spano G., Russo P., Capozzi V.   +5 more
openaire   +2 more sources

Integrative oncology: Addressing the global challenges of cancer prevention and treatment

Ca-A Cancer Journal for Clinicians, 2022
Jun J Mao,, Msce, Lorenzo Cohen, Karen M Mustian   +2 more
exaly  

MAKING SPARKLING WINES

2023
openaire   +1 more source

[Microbiological aspects of sparkling wine processing].

Microbiologia (Madrid, Spain), 1995
The production of cava (sparkling wine produced according to the rules of the cava appellation, in i.e. Catalonia and La Rioja, Spain) involves several microbial factors such as growth, fermentation and death of yeast cells (Saccharomyces cerevisiae).
openaire   +1 more source

WINES | Production of Sparkling Wines

2003
S. Buxaderas, E. López-Tamames
openaire   +1 more source

SPARKLING AND CARBONATED WINES

2023
openaire   +1 more source

SPARKLING WINES.

The Lancet, 1896
openaire   +1 more source

Managing the quality of sparkling wines

2022
S. Buxaderas, M. Riu-Aumatell, E. López-Tamames   +2 more
openaire   +1 more source

Sparkling wine production

Trends in Food Science & Technology, 1997
openaire   +1 more source

Obesity and adverse breast cancer risk and outcome: Mechanistic insights and strategies for intervention

Ca-A Cancer Journal for Clinicians, 2017
Cynthia Morata-Tarifa, Joyce M Slingerland   +1 more
exaly