Results 81 to 90 of about 48,792 (196)

Socioeconomic Status, Alcohol Use, and Mortality: Results From a Prospective Cohort Study

open access: yesAlcohol, Clinical and Experimental Research, Volume 50, Issue 9, September 2026.
This study examines associations of income and education, self‐reported alcohol use and alcohol biomarkers with all‐cause mortality using data from the Study of Health in Pomerania (SHIP). We observed a social gradient that was attenuated, but not fully explained by alcohol use, biomarkers, and further risk factors.
Ida Butovetsky   +6 more
wiley   +1 more source

Aroma profile of Zagreb County sparkling wines [PDF]

open access: yes, 2019
U ukupnoj svjetskoj proizvodnji vina, pjenušava vina zauzimaju oko 10 % udjela, od čega se više od 80 % proizvodi u Europi. Istovremeno, prodaja pjenušavih vina je prema podacima iz 2019.
Ana Jeromel   +5 more
core   +1 more source

The ORCA‐TWIN qCMOS Experiment I. Science Case and Commissioning at Calar Alto Observatory

open access: yesAstronomische Nachrichten, Volume 347, Issue 7, August 2026.
ABSTRACT We describe a pilot study to explore a new generation of fast and low noise CMOS image sensors for time domain astronomy, using two remote telescopes with a baseline of 1635 km. The experiment involves direct imaging with novel qCMOS image sensor technology that combines fast readout with sub‐electron readout noise.
Martin M. Roth   +20 more
wiley   +1 more source

Evaluation of Color Stability of PEEK and PEKK Dental Materials: A Systematic Review

open access: yesClinical and Experimental Dental Research, Volume 12, Issue 4, August 2026.
ABSTRACT Objectives Polyetheretherketone (PEEK) and polyetherketoneketone (PEKK) are two members of the polyaryletherketone (PAEK) family. PEEK is a high‐performance thermoplastic material increasingly used in dental restorations due to its favorable mechanical properties and biocompatibility.
Parsa Boustani   +2 more
wiley   +1 more source

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

open access: yesOENO One
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine.
Gustavo Postingher   +5 more
doaj   +1 more source

Environmental influence on sparkling wines’ market [PDF]

open access: yes, 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

A Multicenter, Open‐Label, Phase 2 Trial Comparing Crizanlizumab Combined With Standard Therapy to Standard Therapy Alone on Renal Function in Patients With Sickle Cell Nephropathy (STEADFAST)

open access: yes
American Journal of Hematology, Volume 101, Issue 10, Page 2666-2671, October 2026.
Kenneth I. Ataga   +8 more
wiley   +1 more source

Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety

open access: yesOENO One
The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen.
Dimitrios Miliordos   +6 more
doaj   +1 more source

Creating a Concept for Pairing of Thai Street Foods with Sparkling Wines [PDF]

open access: yes, 2022
This research-based thesis aims to create a concept for pairing of Thai street foods with sparkling wines. This concept will be used in the “Chiangmai cottage in the northern Thailand by the Taeng River” (CTT).
Thanuddhanusilp, Niramon
core  

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

open access: yesCzech Journal of Food Sciences, 2004
Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár).
L. Simon-Sarkadi, E. Szőke, A. Kerekes
doaj   +1 more source

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