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Wyszukujesz frazę ""Wine"" wg kryterium: Temat


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Tytuł:
Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine.
Autorzy:
Liang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
Zhang P; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
Ma W; School of Food and Wine, Ningxia University, Yinchuan, China.
Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: .
Fang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137748. Date of Electronic Publication: 2023 Oct 19.
Typ publikacji:
Journal Article
MeSH Terms:
Antioxidants*/chemistry
Wine*/analysis
Tandem Mass Spectrometry ; Phenols/analysis ; Tea/chemistry
Czasopismo naukowe
Tytuł:
Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact.
Autorzy:
Yao XC; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China.
Zhang HL; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China.
Ma XR; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xia NY; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China.
Duan CQ; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China.
Yang WM; Chateau Zhihui Yuanshi Co. Ltd., 750026 Yinchuan, Ningxia, China.
Pan QH; Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137727. Date of Electronic Publication: 2023 Oct 10.
Typ publikacji:
Journal Article
MeSH Terms:
Wine*/analysis
Vitis*/metabolism
Anthocyanins/analysis ; Odorants/analysis ; Fermentation ; Seeds/chemistry ; Alcohols/metabolism ; Aldehydes/metabolism
Czasopismo naukowe
Tytuł:
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin.
Autorzy:
Samaniego Solis JA; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy.
Luzzini G; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy.
Slaghenaufi D; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy.
Ugliano M; Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy.
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Źródło:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jan 31; Vol. 72 (4), pp. 1978-1984. Date of Electronic Publication: 2023 Apr 21.
Typ publikacji:
Journal Article
MeSH Terms:
Wine*/analysis
Vitis*/chemistry
Sulfides/analysis
Czasopismo naukowe
Tytuł:
Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine.
Autorzy:
Yang Y; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China.
Li S; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China.
Xia Y; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China.
Wang G; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China.
Ni L; Institute of Food Science and Technology, Fuzhou University, Fuzhou, People's Republic of China.
Zhang H; Shanghai Jinfeng Wine Co. Ltd, Shanghai, People's Republic of China.
Ai L; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China.
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Źródło:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jan 15; Vol. 104 (1), pp. 421-430. Date of Electronic Publication: 2023 Sep 07.
Typ publikacji:
Journal Article
MeSH Terms:
Lactobacillales*/classification
Wine*/analysis
Wine*/microbiology
Taste*
Fermentation
Czasopismo naukowe
Tytuł:
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
Autorzy:
Han X; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China.
Shen C; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China.
Wang X; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China.
Ye X; Medical School, Shaoxing University, Shaoxing, China.
Zhou J; Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China.
Qian B; Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China.
Tian R; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China.
Xiao C; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
Lu W; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
Yang H; School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China.
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Źródło:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Mar 30; Vol. 104 (5), pp. 3027-3038. Date of Electronic Publication: 2024 Jan 10.
Typ publikacji:
Journal Article
MeSH Terms:
Wine*/analysis
Oryza*/chemistry
Antioxidants ; Temperature ; Flavonoids ; Ethanol
Czasopismo naukowe
Tytuł:
Destructive and non-destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high-quality wines.
Autorzy:
Modesti M; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Alfieri G; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Chieffo C; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Mencarelli F; Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy.
Vannini A; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Catalani A; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Chilosi G; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
Bellincontro A; Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy.
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Źródło:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Mar 15; Vol. 104 (4), pp. 2314-2325. Date of Electronic Publication: 2023 Nov 23.
Typ publikacji:
Journal Article
MeSH Terms:
Vitis*/chemistry
Wine*/analysis
Botrytis/physiology ; Spectroscopy, Near-Infrared ; Fruit/chemistry
SCR Organism:
Botrytis cinerea
Czasopismo naukowe
Tytuł:
The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking.
Autorzy:
Tian MB; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Hu RQ; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Liu ZL; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Shi N; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Lu HC; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Duan CQ; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Wang J; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Sun YF; Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China.
Kong QS; Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China.
He F; Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 15; Vol. 436, pp. 137730. Date of Electronic Publication: 2023 Oct 12.
Typ publikacji:
Journal Article
MeSH Terms:
Vitis*
Wine*/analysis
Ethanol/analysis ; Odorants/analysis ; Fermentation ; Hydrogen-Ion Concentration
Czasopismo naukowe
Tytuł:
Petrol Note in Riesling - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Selectively Activates Human Odorant Receptor OR8H1.
Autorzy:
Haag F; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.
Frey T; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.; TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
Ball L; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.; TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
Hoffmann S; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.
Krautwurst D; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.
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Źródło:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Mar 06; Vol. 72 (9), pp. 4888-4896. Date of Electronic Publication: 2024 Feb 23.
Typ publikacji:
Journal Article
MeSH Terms:
Wine*/analysis
Receptors, Odorant*/genetics
Vitis*/chemistry
Naphthalenes*
Humans ; HEK293 Cells ; Australia ; Odorants/analysis ; Fruit/chemistry
Czasopismo naukowe
Tytuł:
Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation.
Autorzy:
Delaiti S; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.; Center Agriculture Food Environment (C3A), Via E. Mach 1, 38010, San Michele all'Adige, Trentino, Italy.
Nardin T; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.
Roman T; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.
Pedò S; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.
Larcher R; Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy.
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Źródło:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Mar 06; Vol. 72 (9), pp. 4918-4927. Date of Electronic Publication: 2024 Feb 23.
Typ publikacji:
Journal Article
MeSH Terms:
Wine*/analysis
Fermentation ; Antioxidants
Czasopismo naukowe
Tytuł:
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine.
Autorzy:
Balmaseda A; Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain. Electronic address: .
Miot-Sertier C; Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France.
Lytra G; Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France.
Poulain B; Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France.
Reguant C; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain.
Lucas P; Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France.
Nioi C; Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France.
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Źródło:
International journal of food microbiology [Int J Food Microbiol] 2024 Mar 02; Vol. 413, pp. 110583. Date of Electronic Publication: 2024 Jan 19.
Typ publikacji:
Journal Article
MeSH Terms:
Wine*/microbiology
Lactobacillales*
Oenococcus*
Fermentation ; Malates
Czasopismo naukowe
Tytuł:
Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines.
Autorzy:
Kuhlman B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: .
Aleixandre-Tudo JL; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: .
Moore JP; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: .
du Toit W; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa. Electronic address: .
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Źródło:
Food chemistry [Food Chem] 2024 Mar 01; Vol. 435, pp. 137625. Date of Electronic Publication: 2023 Sep 29.
Typ publikacji:
Journal Article
MeSH Terms:
Proanthocyanidins*/analysis
Wine*/analysis
Astringents/analysis ; Saliva/chemistry ; Tannins/chemistry ; Salivary Proteins and Peptides ; Polysaccharides/chemistry ; Perception
Czasopismo naukowe
Tytuł:
Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine.
Autorzy:
Fu Y; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Gao Y; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Yang M; Sichuan Sports College Rehabilitation Research Center, Chengdu 610093, China.
Chen J; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Zhu C; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Tang J; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Chen L; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
Cai Z; College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.
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Źródło:
Molecules (Basel, Switzerland) [Molecules] 2024 Feb 27; Vol. 29 (5). Date of Electronic Publication: 2024 Feb 27.
Typ publikacji:
Journal Article
MeSH Terms:
Saccharomyces*
Wine*/analysis
Saccharomyces cerevisiae ; Fermentation ; Ethanol/analysis
Czasopismo naukowe
Tytuł:
Site-Directed Mutagenesis of VvCYP76F14 (Cytochrome P450) Unveils Its Potential for Selection in Wine Grape Varieties Linked to the Development of Wine Bouquet.
Autorzy:
Peng B; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Cocodala Vocational and Technical College, Cocodala 853213, China.; Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212499, China.
Ran J; Cocodala Vocational and Technical College, Cocodala 853213, China.
Li Y; Cocodala Vocational and Technical College, Cocodala 853213, China.
Tang M; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Yantai Academy of Agricultural Sciences, Yantai 265599, China.
Xiao H; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Yantai Academy of Agricultural Sciences, Yantai 265599, China.
Shi S; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K.
Ning Y; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K.
Dark A; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K.
Li J; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Shandong Technology Innovation Center of Wine Grape and Wine/COFCO Great Wall Wine (Penglai) Co., Ltd, Yantai 264000, China.
Guan X; Yantai Academy of Agricultural Sciences, Yantai 265599, China.; Shandong Technology Innovation Center of Wine Grape and Wine/COFCO Great Wall Wine (Penglai) Co., Ltd, Yantai 264000, China.
Song Z; The Engineering Research Institute of Agriculture and Forestry, Ludong University, Yantai 264025, China.; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, U.K.
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Źródło:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Feb 21; Vol. 72 (7), pp. 3683-3694. Date of Electronic Publication: 2024 Feb 09.
Typ publikacji:
Journal Article
MeSH Terms:
Vitis*/chemistry
Wine*/analysis
Molecular Docking Simulation ; Cytochrome P-450 Enzyme System/genetics ; Cytochrome P-450 Enzyme System/metabolism ; Lactones/metabolism ; Mutagenesis, Site-Directed ; Amino Acids/metabolism
Czasopismo naukowe
Tytuł:
Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes.
Autorzy:
Tatay-Núñez J; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain.
Albi-Puig J; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain.
Garrigós V; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain.
Orejas-Suárez M; Institute of Agrochemistry and Food Technology, IATA-CSIC, Valencia, Spain.
Matallana E; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain.
Aranda A; Institute for Integrative Systems Biology, CSIC-University of Valencia, I2SysBio. Av. Agustín Escardino 9, Paterna, 46980, Spain. .
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Źródło:
World journal of microbiology & biotechnology [World J Microbiol Biotechnol] 2024 Feb 09; Vol. 40 (3), pp. 88. Date of Electronic Publication: 2024 Feb 09.
Typ publikacji:
Journal Article
MeSH Terms:
Metschnikowia*/metabolism
Wine*/analysis
Saccharomyces cerevisiae/metabolism ; Fruit ; Lipids
Czasopismo naukowe
Tytuł:
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production.
Autorzy:
Tyibilika V; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Setati ME; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Bloem A; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France.
Divol B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Camarasa C; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: .
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Źródło:
International journal of food microbiology [Int J Food Microbiol] 2024 Feb 02; Vol. 411, pp. 110537. Date of Electronic Publication: 2023 Dec 21.
Typ publikacji:
Journal Article
MeSH Terms:
Saccharomyces cerevisiae*/metabolism
Wine*/analysis
NAD/analysis ; NAD/metabolism ; Glycerol/metabolism ; Fermentation ; NADP/analysis ; NADP/metabolism ; Phylogeny ; Oxidation-Reduction ; Sugars/metabolism
Czasopismo naukowe
Tytuł:
Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance.
Autorzy:
Kamer DDA; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
Kaynarca GB; Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey.
Yılmaz OŞ; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
Gümüş T; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Electronic address: .
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Źródło:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Feb; Vol. 259 (Pt 2), pp. 129342. Date of Electronic Publication: 2024 Jan 11.
Typ publikacji:
Journal Article
MeSH Terms:
Hydrogels*/chemistry
Wine*
Polysaccharides, Bacterial/chemistry ; Temperature ; Rheology
Czasopismo naukowe
Tytuł:
Efficacy and influential factors of hematoporphyrin monomethyl ether mediated photodynamic therapy in the treatment for port-wine stains.
Autorzy:
Yu Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China; Department of Oncology, The General Hospital of Western Theater Command, Chengdu, Sichuan 610083, China.
Tang S; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China.
Luo Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China.
Zheng M; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China.
He W; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China.
Liu Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China.
Xiao Y; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China.
Yin R; Department of Dermatology, Southwest Hospital, Army Medical University (Third Military Medical University), Chongqing 400038, China. Electronic address: .
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Źródło:
Photodiagnosis and photodynamic therapy [Photodiagnosis Photodyn Ther] 2024 Feb; Vol. 45, pp. 103933. Date of Electronic Publication: 2023 Dec 12.
Typ publikacji:
Journal Article
MeSH Terms:
Photochemotherapy*/methods
Port-Wine Stain*/drug therapy
Adult ; Humans ; Photosensitizing Agents/therapeutic use ; Hematoporphyrins/therapeutic use ; Treatment Outcome
Czasopismo naukowe
Tytuł:
Enrichment of grape berries and tomato fruit with health-promoting tartaric acid by expression of the Vitis vinifera transketolase VvTK2 gene.
Autorzy:
Su J; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Li M; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Yang H; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Shu H; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Yu K; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Cao H; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Xu G; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Wang M; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Zhu Y; College of Plant protection, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Zhu Y; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
Ma C; College of Landscape and Horticulture, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address: .
Shao J; College of Plant protection, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address: .
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Źródło:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Feb; Vol. 257 (Pt 2), pp. 128734. Date of Electronic Publication: 2023 Dec 10.
Typ publikacji:
Journal Article
MeSH Terms:
Vitis*/genetics
Vitis*/metabolism
Solanum lycopersicum*
Wine*/analysis
Tartrates*
Fruit/chemistry ; Transketolase/analysis ; Transketolase/metabolism ; Oxidoreductases/metabolism
Czasopismo naukowe

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