Results 161 to 170 of about 9,961 (296)

LIST OF WINERIES [PDF]

, 2019
openaire   +1 more source

Decoding Cretan Wines: Phenolic Profiling of Greek Indigenous Wine Varieties Using LC-QTOF-MS. [PDF]

Molecules
Lekka P, Dimitropoulou M, Rousali A, Kiose AM, Basalekou M, Thomaidis N, Dasenaki M.   +6 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

The Use of Purified and Modified Cellulose in Wine Production and Analysis. [PDF]

J Food Sci
Sommer S.
europepmc   +1 more source

Meet the editorial team. An interview with Ralph Marcucio, Assistant Editor, University of California San Francisco, United States

Developmental Dynamics, EarlyView.
Paul Trevorrow, Ralph Marcucio
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

From the margins to the mainstream: Entrepreneurial theorization and the spread of a new collective identity within a mature organizational field. [PDF]

Strateg Organ
Ierfino-Blachford L, David RJ.
europepmc   +1 more source

Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

Flavour and Fragrance Journal, EarlyView.
This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley   +1 more source

Multi-factor analysis of the quality of cellar mud of Luzhou-flavor liquor in Yibin production area. [PDF]

Food Sci Nutr
Han B, Zhou W, Chen R, Tian S, Gong H, Wang Y, Xu Q, Bian M.   +7 more
europepmc   +1 more source

Meniscus‐guided organic semiconductor single crystals: From fluid dynamics to morphology control and multifunctional applications

FlexMat, EarlyView.
Centered on the multiscale meniscus, this review dissects mass transport in meniscus‐guided coating into parallel and lateral components. By analyzing the balance of multiple factors during crystallization, it establishes a clear morphology‐performance relationship.
Yumeng Wang, Shengnan Chen, Lutong Guo, Lujing Shao, Zhenhua Li, Hao Liu, Yanlin Song, Yali Qiao   +7 more
wiley   +1 more source