Results 141 to 150 of about 202,300 (267)

Forecasting Bordeaux wine prices using state-space methods

, 2018
Stephen Bazen, Jean‐Marie Cardebat
openalex   +2 more sources

Effects of catechins, resveratrol, silymarin components and some of their conjugates on xanthine oxidase‐catalyzed xanthine and 6‐mercaptopurine oxidation

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2765-2776, 30 March 2025.
Abstract BACKGROUND Over the past two decades, the global incidence of gout has markedly increased, affecting people worldwide. Considering the side effects of xanthine oxidase (XO) inhibitor drugs (e.g. allopurinol and febuxostat) used in the treatment of hyperuricemia and gout, the potential application of phytochemicals has been widely studied.
Tímea Bencsik, Orsolya Balázs, Róbert G Vida, Balázs Z Zsidó, Csaba Hetényi, Kateřina Valentová, Miklós Poór   +6 more
wiley   +1 more source

Red Wine May Mitigate the Risk of Intracerebral Hemorrhage by Preventing Hypertension-A Mendelian Randomization Study Combining CHARLS. [PDF]

Food Sci Nutr
Zhang F, Ding N, Zhang L, Zhang P, Liu R, Chen Z, Chen J, Li H, Yao S.   +8 more
europepmc   +1 more source

Does barrel size influence white wine aging quality?

, 2020
María Reyes González-Centeno, Cécile Thibon, Pierre‐Louis Teissèdre, Kléopatra Chira   +3 more
openalex   +2 more sources

NEW KINDS OF WINES OF THE VERMOUTH TYPE BASED ON AROMATIC PLANT RAW MATERIALS

, 2021
O.O. MATIEHA, I.V. Balian, L.TS. ZHUKOVSKA, L.V. FODOR   +3 more
openalex   +1 more source

The contribution of vibrational spectroscopy and data analytics towards the achievement of the global sustainability goals

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri‐food sector has become a key enabler in increasing the ...
Daniel Cozzolino, Louwrens C Hoffman
wiley   +1 more source

Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeast Strains. [PDF]

Foods
Zhang X, Lv Z, Yang W, Liu H, Zhang Q, Liu J, Jiao Z.   +6 more
europepmc   +1 more source

Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

, 2013
Pedro Adrián Aredes Fernández, Marı́a C. Manca de Nadra, María José Rodríguez-Vaquero   +2 more
openalex   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

A New Approach to the Determination of Biogenic Amines in Wine. [PDF]

Molecules
Salimova A, Vasilieva A, Belyaev E, Sakharov K, Andreev S.   +4 more
europepmc   +1 more source