Results 151 to 160 of about 7,358 (304)

Oenological Potential of <i>Lachancea thermotolerans</i> and <i>Hanseniaspora uvarum</i> from High-Sugar Musts: Impacts on Fermentation and Wine Volatilome. [PDF]

Microorganisms
Alcalá-Jiménez MT, García-García JC, Mauricio JC, Moreno J, Peinado RA, García-Martínez T.   +5 more
europepmc   +1 more source

The EU's Strategy for Sustainability: A Landmark Turn With the European Green Deal?

European Policy Analysis, EarlyView.
ABSTRACT While the European Green Deal (EGD) has been widely recognized as a milestone in the EU's sustainability strategy, scholars disagree on the nature of the policy change it represents. Critics highlight its limited social and environmental ambitions, despite its portrayal as a “man on the moon” moment.
Ekaterina Domorenok, Franco Gatti
wiley   +1 more source

The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines. [PDF]

Food Chem X
Wang M, Huang X, Zhou J, Liu Y, Bai Y, Sun Y.   +5 more
europepmc   +1 more source

A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation

Food Chemistry International, EarlyView.
Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee, Tien‐Fen Kuo, Chun‐Yen Yang, Greta Yang, Wen‐Chin Yang   +4 more
wiley   +1 more source

Microbiome and Microbiota Within Wineries: A Review. [PDF]

Microorganisms
Aires C, Maioto R, Inês A, Dias AA, Rodrigues P, Egas C, Sampaio A.   +6 more
europepmc   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Volatilome Analysis for Differentiating Terroir Expression: A Case Study of Three Wineries in a Limestone-Rich, Warm-Climate Region. [PDF]

Molecules
Fuentes-Espinosa JM, Muñoz-Castells R, Moreno-García J, García-Martínez T, Mauricio JC, Moreno J.   +5 more
europepmc   +1 more source

Application of water-soluble conjugated polymers in intelligent measurement and control of food microbial fermentation process. [PDF]

Front Chem, 2023
Liu C, Tang Y.
europepmc   +1 more source

GOOGLE+: ARE WINERIES WILLING TO ADOPT?

, 2012
This study was performed in order to assess wineries’ willingness to adopt the social media platform Google+ as a way to market to consumers. More specifically, the study examined current social media use along with different types of brand personality ...
Witherwax, Michelle
core  

Screening Interactive Impact of Dietary Bivalent Metallic Ions on S. anguivi Bioactive Components: Bitterness Attenuation and Antioxidant Activities Augmentation

Food Chemistry International, EarlyView.
Unpleasant bitterness associated with bioactive components of S. anguivi, a vegetal fruit with many therapeutics functionalities, was attenuated on interaction with dietary bivalent metallic ions with concomitant augmentation of antioxidant activity. ABSTRACT Bioactive components of S.
Daramola Bode
wiley   +1 more source