Results 51 to 60 of about 48,792 (196)

Mechanistic Insights Into Sustainable Catalytic Pyrolysis of Biomass‐Derived Ferulic Acid: The Role of Alumina Regeneration

Chemistry – A European Journal, EarlyView.
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, Borys B. Palianytsia, Mykola M. Ilchenko, Nataliia S. Nastasiienko, David J. Morgan, Liudmila P. Storozhuk, David J. Willock, Greg Shaw, Duncan F. Wass, Rafael Luque, Philip R. Davies, Mykola T. Kartel   +11 more
wiley   +1 more source

Quantitative data independent acquisition glycoproteomics of sparkling wine [PDF]

Molecular & Cellular Proteomics, 2020
ABSTRACT Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product.
Cassandra L. Pegg, Toan K. Phung, Christopher H. Caboche, Suchada Niamsuphap, Marshall Bern, Kate Howell, Benjamin L. Schulz   +6 more
openaire   +6 more sources

Relação do aroma e da espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos [PDF]

, 2010
Doutoramento em QuímicaOs espumantes produzidos segundo o método Champanhês são obtidos após uma segunda fermentação em garrafa. Quando o vinho é vertido no copo, o CO2 produzido é libertado, sendo a espuma formada o resultado da sua interacção com os
Coelho, Elisabete Verde Martins
core  

A conversation with James V. Zidek

Canadian Journal of Statistics, EarlyView.
AbstractThis article documents a series of exchanges between the authors and the senior Canadian statistician Jim Zidek in early 2026. The interview traces his life trajectory, surveying his principal contributions to statistics while offering insights into his motivations, successes, and challenges. Zidek is a Fellow of the Royal Society of Canada and
Christian Genest, Nancy E. Heckman
wiley   +1 more source

Ultrasound‐assisted recirculation extraction as an innovative approach for obtaining bioactive compounds from grape pomace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior, Luiz Carlos Corrêa‐Filho, Dayvison Mendes Moreira, Renata Valeriano Tonon, Lourdes Maria Correa Cabral   +4 more
wiley   +1 more source

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

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, González-Royo Elena, Sieczkowski Nathalie, Heras José, Fort Francesca, Canals Joan Miquel, Zamora Fernando   +6 more
doaj   +1 more source

Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines

Beverages, 2020
The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS)
Lydia Hayward, Alanah Barton, Matthew B. McSweeney   +2 more
doaj   +1 more source

The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names

Psychology &Marketing, EarlyView.
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

INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY

Новые технологии, 2020
Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to ...
L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva   +2 more
doaj   +1 more source

Sparkling Wine International Market Structure and Competitiveness

Wine Economics and Policy, 2020
This paper aims to analyse the Sparkling Wine international market structure and competitiveness, focusing on the 2004–2018 period. It used the data regarding exports and imports of sparkling wine available in the International Trade Centre’s Trade Map database.
Thomé, Karim Marini, Paiva, Vitoria A. Leal   +1 more
openaire   +4 more sources