Results 161 to 170 of about 1,643 (216)

Mold Odor from Wood Treated with Chlorophenols despite Mold Growth That Can Only Be Seen Using a Microscope. [PDF]

Microorganisms
Lorentzen JC, Ekberg O, Alm M, Björk F, Harderup LE, Johanson G.   +5 more
europepmc   +1 more source

Three decades of research on wine marketing. [PDF]

Heliyon
Martínez-Navarro J, Sellers-Rubio R.
europepmc   +1 more source

Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu. [PDF]

Int J Syst Evol Microbiol
Yang F, Wang H, Chen LQ, Zhou N, Lu JJ, Pu XX, Wan B, Wang L, Liu SJ.   +8 more
europepmc   +1 more source

The Wine Museum Concept in Wine Tourism: Study Case of Cálem Cellar

, 2020
openaire   +2 more sources

Highly parallelized laboratory evolution of wine yeasts for enhanced metabolic phenotypes. [PDF]

Mol Syst Biol
Ghiaci P, Jouhten P, Martyushenko N, Roca-Mesa H, Vázquez J, Konstantinidis D, Stenberg S, Andrejev S, Grkovska K, Mas A, Beltran G, Almaas E, Patil KR, Warringer J.   +13 more
europepmc   +1 more source

Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives. [PDF]

Microb Cell Fact
Ogawa M, Moreno-García J, Barzee TJ.
europepmc   +1 more source

Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels. [PDF]

Foods
Pichler A, Ivić I, Babić J, Mesić J, Ćorković I, Marković T, Kopjar M.   +6 more
europepmc   +1 more source

Swiss national radon database: impact of building and environmental factors. [PDF]

Front Public Health
Rey JF, Berlusconi C, Pampuri L, Goyette Pernot J.   +3 more
europepmc   +1 more source

Wine tourist profiling in the Porto wine cellars: segmentation based on wine product involvement [PDF]

Anatolia, 2020
This paper segments a sample of 918 Porto wine cellars visitors based on their wine product involvement. A segmentation methodology was applied to the wine product involvement of wine tourists. Three clusters were identified with high, medium and low wine product involvement levels. The relevant theoretical contribution of this study was to provide new
Vasco Santos, Paulo Ramos, Nuno Almeida   +2 more
exaly   +12 more sources