Results 201 to 210 of about 846,557 (340)

Long term compositional profiling of historical tokaji aszú wines. [PDF]

NPJ Sci Food
Ragyák Á, Sajtos Z, Baranyai E, László E.   +3 more
europepmc   +1 more source

Wine Cellar Opened [PDF]

, 1921
D Beaman
openalex   +1 more source

Success and Failure of Blockchain Technology Providers: Founders' Power, Beyond‐Blockchain Exploration and Centralized Decision‐Making

Journal of Operations Management, EarlyView.
ABSTRACT Despite a growing focus on blockchain adoption within operations and supply chains, these initiatives exhibit an exceedingly high failure rate, with many failing to achieve sustainable success. Why are enterprise blockchain adoptions highly susceptible to failure?
Yuanzhu Zhan, Andy C. L. Yeung, Kim Hua Tan, Yu Xiong, Xinjie Xing, Fei Ye   +5 more
wiley   +1 more source

Apparatus for use in the determination of volatile acids in wines and vinegars

, 1909
H. C. Gore
openalex   +2 more sources

State‐of‐the‐art review of blenderized diets—Status and future directions

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract This state‐of‐the‐art review was produced by a multidisciplinary team composed of pediatric gastroenterology and nutrition healthcare providers to provide a comprehensive overview of the use of blenderized tube feeds (BTFs). The team developed 12 vital questions to address gaps in the current understanding and practice of using BTFs, then ...
Sharon Weston, Anushree Algotar, Sara Karjoo, Megan Gabel, Patrice Kruszewski, Debora Duro, Senthilkumar Sankararaman, Danielle Wendel, Shweta S. Namjoshi, Ruba A. Abdelhadi, David Kawatu, Mark R. Corkins, Timothy Sentongo   +12 more
wiley   +1 more source

The Effect of Varying Durations of Post-Harvest Cryogenic Treatments on the Quality of Cabernet Sauvignon Wines. [PDF]

Foods
Deng Z, Cheng G, Li W, Yang P, Zhang K, Chen K, Fang Y.   +6 more
europepmc   +1 more source

Report on Wine [PDF]

Journal of AOAC INTERNATIONAL, 1915
openaire   +1 more source

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

Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of <i>Verdejo</i> and <i>Sauvignon blanc</i> Wines. [PDF]

Foods
Rubén DB, Maria DA, María MA, Miriam GL, Ignacio N.   +4 more
europepmc   +1 more source

The determinations of freezing points of wine, soy, champagne cider etc

, 1911
Jaqueline Kiyomi Yamada
openalex   +2 more sources