Results 171 to 180 of about 188,216 (302)

Feasibility assessment of a low‐cost near‐infrared spectroscopy‐based prototype for monitoring polyphenol extraction in fermenting musts

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The winemaking industry increasingly relies on non‐destructive techniques to support processing activities, particularly in response to climate change‐induced imbalances between technological and phenolic grape maturity. Spectroscopy‐based instruments have become widely available for monitoring key parameters such as total ...
Gianmarco Alfieri, Riccardo Riggi, Margherita Modesti, Andrea Bellincontro, Francesco Renzi, Jose Luis Aleixandre‐Tudo   +5 more
wiley   +1 more source

The impact of spectral data pre‐processing on the assessment of red wine vintage through spectroscopic methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Red wine is a common target of fraudulent acts considering its high market value and popularity. Although there has been much effort to assess the geographical and varietal origin of wine, this is not the case for wine vintage.
Aristeidis S Tsagkaris, Natasa Kalogiouri, Viola Tokarova, Jana Hajslova   +3 more
wiley   +1 more source

Anxiety for the planet, health for the body: the relationship between eco‐anxiety and the Mediterranean diet in Turkish young adults

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Eco‐anxiety is a psychological state that expresses concerns about climate change and is thought to affect individuals' adherence to the Mediterranean diet; however, no study has examined this relationship. This study aimed to examine the relationship between eco‐anxiety and adherence to the Mediterranean diet in young adults, one ...
Cansu Memiç‐İnan, Ceren Şarahman‐Kahraman, İrem Topal, Simge Toptaş   +3 more
wiley   +1 more source

Advancing Stable Isotope Analysis for Alcoholic Beverages' Authenticity: Novel Approaches in Fraud Detection and Traceability. [PDF]

Foods
Ma Y, Li Y, Shao F, Lu Y, Meng W, Rogers KM, Sun D, Wu H, Peng X.   +8 more
europepmc   +1 more source

Research on taste-active compounds of oak wood responsible for wines and spirits taste balance

, 2019
Delphine Winstel
openalex   +1 more source

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid‐derived compounds, mainly originating from fatty acids oxidation, to this defect.
Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi, Vito Michele Paradiso   +5 more
wiley   +1 more source

Understanding and improving the mental health of refugees and asylum‐seekers: Reflections from the closing panel of the 2024 International Society for Traumatic Stress Studies Annual Meeting

Journal of Traumatic Stress, EarlyView.
Abstract Forcible displacement due to war and persecution has reached unprecedented heights across the globe. The mental health impact of trauma and displacement on refugee communities is profound. Although there are several evidence‐based therapies that are efficacious in reducing symptoms of posttraumatic stress disorder and depression in refugees ...
Angela Nickerson, B. Heidi Ellis, Naser Morina, Frank Neuner, Lori Zoellner   +4 more
wiley   +1 more source

Alcohol consumption and DNA methylation: an epigenome-wide association study within the French E3N cohort. [PDF]

Clin Epigenetics
Dragic D, Artaud F, Karimi M, Truong T, Baglietto L, Deleuze JF, Diorio C, Severi G.   +7 more
europepmc   +1 more source

Estimation of alcohol content of wine, beer and spirits to evaluate exposure risk in pregnancy: Pilot study using a questionnaire and pouring task in England

, 2013
Raja Mukherjee, Elizabeth Wray, Leopold Curfs, Sheila Hollins   +3 more
openalex   +2 more sources

Theoretical Kinetics Study of the OH + CH3SH Reaction Based on an Analytical Full‐Dimensional Potential Energy Surface

International Journal of Chemical Kinetics, EarlyView.
ABSTRACT Based on a recently developed full‐dimensional analytical potential energy surface, named PES‐2024, which was fitted to high‐level ab initio calculations, three different kinetic theories were used for the computation of thermal rate constants: variational transition state theory (VTST), quasi‐classical trajectory theory (QCT) and ring polymer
Joaquin Espinosa‐Garcia, Cipriano Rangel   +1 more
wiley   +1 more source