Results 61 to 70 of about 3,960 (144)
Brettanomyces bruxellensis biofilms: a mode of life to withstand environmental stresses?
IVES Technical Reviews, 2020 Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis.
Sandrine Rousseaux +6 more
doaj
Applied Economic Perspectives and Policy, Volume 48, Issue 4, Page 1069-1088, September 2026.ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
wiley +1 more source
Current Trends and Future Research in Management Control for Sustainability in Retail
Business Strategy and the Environment, Volume 35, Issue 6, Page 8972-9005, September 2026.ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley +1 more source
Food Frontiers, Volume 7, Issue 5, September 2026.Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang +6 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
The Brettanomyces bruxellensis Contamination of Wines: A Case Study of Moldovan Micro-Winery
BeveragesBrettanomyces bruxellensis yeasts cause wine spoilage by producing volatile phenol compounds with specific off-odors. Assessing the propagation of this species is challenging, especially for micro-wineries. In this study, wines produced in a micro-winery
Irina Mitina +9 more
doaj +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 678-705, September 2026.Abstract This review evaluates the integrated applications of the Internet of Things (IoT) and blockchain technologies in enhancing food audit systems, authenticity verification, and supply chain traceability, transparency, and data reliability. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic review
S. Sriranjani +1 more
wiley +1 more source
Wine acidification methods: a review
OENO One, 2023 Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role in various ...
Claire Payan +4 more
doaj
Food Science &Nutrition, Volume 14, Issue 9, September 2026.An increase in the fluorescence intensity of anthocyanins in the extracts of chokeberry fruits or their lyophilizates at the “oxidation band” (520–530 nm for the excitation wavelength of 460 nm) was a regular function of the time of fruit drying at 60°C and of the time of lyophilizate storage at 22°C and 37°C with air access, confirming the usefulness ...
Małgorzata Rak +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt +4 more
wiley +1 more source