Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Álvaro Peña Neira"'
Phenolic composition of Cryptocarya alba (Mol) Looser in different locations and seasons of the year
Autor:
Karen Angélica Peña-Rojas, Álvaro Peña Neira, Nicolás Pacheco Cruz, Sergio Donoso Calderon, Alejandro Riquelme Escobar, Rodrigo Gangas, Sergio Durán
Publikováno v:
Revista Cubana de Ciencias Forestales, Vol 9, Iss 1, Pp 17-34 (2021)
The phenolic composition of several plant species has been studied to know quantitatively and qualitatively the compounds present in them and to declare their use as raw material in the food, pharmacological and cosmetic industry, among others. In Ch
Externí odkaz:
https://doaj.org/article/576fb34c799040e5a2f8a5b59f94bad6
Publikováno v:
Seeds, Vol 2, Iss 4, Pp 474-495 (2023)
The genus Alstroemeria originates from South America, and Chile is one of the countries showing the highest number of taxa (49), of which 40 are endemic. However, anthropogenic and environmental factors are affecting the survival of these species; th
Externí odkaz:
https://doaj.org/article/d5f9e68d7d194e25b18cacc3bf24c2e7
Autor:
Javiera Rojas, Claudia Viacava, Cristina Ubeda, Álvaro Peña-Neira, Italo F. Cuneo, Nathalie Kuhn, Alejandro Cáceres-Mella
Publikováno v:
Foods, Vol 13, Iss 13, p 1991 (2024)
The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and S
Externí odkaz:
https://doaj.org/article/68229df616634b27a4ed752fb37751bc
Publikováno v:
Revista de la Facultad de Ciencias Agrarias, Vol 45, Iss 1 (2022)
El mercado actual exige, en gran parte, la disponibilidad de vinos estructurados con coloraciones intensas, razón por la cual los enólogos evalúan constantemente diversas variantes tecnológicas tendientes a satisfacer los requerimientos del consu
Externí odkaz:
https://doaj.org/article/51aa4d93dffa402d92638eeda52f2614
Autor:
Florencia Heller-Fuenzalida, Italo F. Cuneo, Nathalie Kuhn, Álvaro Peña-Neira, Alejandro Cáceres-Mella
Publikováno v:
Agronomy, Vol 13, Iss 10, p 2530 (2023)
Wine quality depends on grape quality, which is affected by many factors such as edaphic, climatic and genetic, i.e., cultivar and rootstock. Rootstocks have been selected in worldwide viticulture to confer to vines some adaptation to several types o
Externí odkaz:
https://doaj.org/article/79f71713c19f4a32afb9121a3ae8b731
Autor:
Luis Villalobos-González, Nicolás Alarcón, Roberto Bastías, Cristobal Pérez, René Sanz, Álvaro Peña-Neira, Claudio Pastenes
Publikováno v:
Plants, Vol 11, Iss 16, p 2096 (2022)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/5d11edecccda47ec9ed9f08389372d8c
Autor:
Javier Mauricio Obando Ulloa, Víctor Hugo Escalona Contreras, Alejandra Oyarzún, Alejandra Machuca, Luis Luchsinger, Álvaro Peña-Neira
Publikováno v:
Acta Agronómica, Vol 67, Iss 1, Pp 39-45 (2018)
En los frutos mínimamente procesados en fresco (MPF) el tipo de corte y la temperatura son factores por considerar para mantener una calidad y apariencia adecuada. El objetivo de este trabajo fue evaluar los efectos del corte y la temperatura de con
Externí odkaz:
https://doaj.org/article/fa8a409df5d44ff2ba01ce2077e805ea
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tan
Externí odkaz:
https://doaj.org/article/cb2bee58609f4ba393ce27c9e9b63570
Autor:
Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Publikováno v:
Molecules, Vol 24, Iss 13, p 2385 (2019)
The authors wish to make the following corrections to this paper [...]
Externí odkaz:
https://doaj.org/article/42ce35ff628347f293ed97c7c73834d5
Autor:
Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Publikováno v:
Molecules, Vol 24, Iss 8, p 1478 (2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on
Externí odkaz:
https://doaj.org/article/dcc369aacfb34807952f59d4b03f3f20