Results 231 to 240 of about 9,961 (296)

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

From Concept to Practice: Implementing a Knowledge-Driven Decision Support Platform for Sustainable Viticulture in Montenegro. [PDF]

Sensors (Basel)
Racković T, Ratković K, Simeunović M, Kovač N, Menz C, Fraga H, Malheiro AC, Fernandes A, Santos JA.   +8 more
europepmc   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of <i>Verdejo</i> and <i>Sauvignon blanc</i> Wines. [PDF]

Foods
Rubén DB, Maria DA, María MA, Miriam GL, Ignacio N.   +4 more
europepmc   +1 more source

Challenges and opportunities: computational biology and the future of agriculture. [PDF]

Bioinform Adv
Gomes-Neto JC, Crook A, Hestrin R, Li G, Liew CS, Rosa G, Singh KD, Tuggle CK, Summers KL, Valdes C, Fahlgren N, Clarke J.   +11 more
europepmc   +1 more source

Lipidomic Insight Across 48 <i>Saccharomyces cerevisiae</i> Wine Yeast Strains Revealed Novel N-Acyl Lysophosphatidylethanolamines. [PDF]

Microorganisms
Malek MA, Jayaprakash J, Huynh KS, Gowda D, Sone T, Hui SP, B Gowda SG.   +6 more
europepmc   +1 more source

Red Wine Aging Techniques in Spring Water. [PDF]

Foods
Rabino D, Allochis D, Gerbi G.
europepmc   +1 more source

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Tanunda Winery

International Journal of Wine Marketing, 2000
The Tanunda Winery is a made‐up company facing a series of real world wine marketing issues. It has been successful domestically, but has not really looked to the global marketplace for growth. This case focuses on the decisions a medium sized winery must face when assessing the international marketplace and deciding which countries to enter.
Gordon McDougall, Larry Lockshin
openaire   +1 more source