Results 71 to 80 of about 51,122 (197)
Culinary Chemistry as a Platform for Interfacial Materials Design
Advanced Materials Interfaces, Volume 13, Issue 21, 6 November 2026.Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno +12 more
wiley +1 more source
Exogenous CO2 in South American sparkling wine
BIO Web of Conferences, 2016 The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow.
Leonardelli Susiane +5 more
doaj +1 more source
Environmental influence on sparkling wines’ market [PDF]
, 2015 RU: В статье рассмотрено влияние внешней среды на рынок игристых вин, исследования со-временного состояния макро- и микросреды на рынке игристых вин в условиях функционирования виноградарско-винодельческой отрасли в рыночных условиях.
Kulish, Tetiana +3 more
core +1 more source
Influence of the yeast autolysates addition on the volatile compounds of sparkling white wines
BIO Web of Conferences, 2014 During sparkling wine aging, different compounds such as polysaccharides can be released due to yeast autolysis that can cause important changes in wine composition. Yeast autolysis is a slow natural process that takes long time, and the addition of some
Pérez-Magariño Silvia +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
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
“Hold on, I'm comin'”: Copyright, political campaigns, and the limits of songwriter control
The Journal of World Intellectual Property, Volume 29, Issue 3, Page 605-625, November 2026.Abstract This article examines how songwriters in the United States object to the unwanted performance of their musical works at live political events, and the legal options available to challenge such uses. Prompted by the repeated use of ‘Hold On, I'm Comin'’ as outro music at Donald Trump's campaign events between 2020 and 2024, and the recent ...
Joel Cooper, Marie Hadley
wiley +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
Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region
Beverages, 2018 São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year.
Antonio Mendes de Souza Nascimento +3 more
doaj +1 more source
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