Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Andrea Natolino"'
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
IntroductionFood security and waste management represent the main challenges that need to be addressed in the near future. The use of bioformulations and bioactive compounds obtained from agricultural wastes could represent some of the solutions for
Externí odkaz:
https://doaj.org/article/70d502bfbff24d42b40c705237d925b5
Autor:
Carla Da Porto, Andrea Natolino
Publikováno v:
Journal of CO2 Utilization, Vol 82, Iss , Pp 102762- (2024)
Supercritical carbon dioxide (SC-CO2) extraction of policosanol (PC) from grape marc was investigated for the first time. Employing the broken plus intact cells (BIC) model (Sovová's model) the investigation focused on analyzing the SC-CO2 process t
Externí odkaz:
https://doaj.org/article/ef0b9f97eb7f4c21a3bbbb8c050c498f
Publikováno v:
Fermentation, Vol 9, Iss 4, p 327 (2023)
The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much resea
Externí odkaz:
https://doaj.org/article/473c960368444352895ea2d28bc460cd
Publikováno v:
BIO Web of Conferences, Vol 56, p 02011 (2023)
The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union
Externí odkaz:
https://doaj.org/article/cdb0e7fed69f4675b4b3b5b53f91b293
Publikováno v:
Molecules, Vol 27, Iss 1, p 326 (2022)
The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valu
Externí odkaz:
https://doaj.org/article/8da9c036dcd04bc99b72516951b46317
Autor:
Emilio Celotti, Stefano Stante, Paola Ferraretto, Tomás Román, Giorgio Nicolini, Andrea Natolino
Publikováno v:
Foods, Vol 9, Iss 10, p 1344 (2020)
Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemakin
Externí odkaz:
https://doaj.org/article/eeb76c6335cc4bb2a61dafd554c2da3f
Publikováno v:
ACS Omega. 7:33845-33857
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fb871d7ee3d944de4104e67b8decbeb
https://doi.org/10.1021/acsomega.2c02631
https://doi.org/10.1021/acsomega.2c02631
Autor:
Ofélia Anjos, Rosa Arroyo-Garcia, Sophie Badland, João Luis Barroso, António Pedro Belchior, Andréa Moura Bernardes, Sara Bernardo, Josefina Bota, Charlotte Brault, Ignacio Buesa, Ilda Caldeira, Sara Canas, Cristina C.R. Carlos, Daniele Carullo, Sofia Catarino, Emilio Celotti, Angélique Christophe, Piergiorgio Comuzzo, Carlos Correia, J. Miguel Costa, Aude Coupel-Ledru, José António Couto, Maria Norberta de Pinho, Lia-Tânia Dinis, Agnès Doligez, Johanna Döring, Elizabeth Duarte, José M. Escalona, Capri Ettore, Tiago A. Fernandes, José Francisco Ferragolo da Veiga, Giovanna Ferrari, Rita Fragoso, Rui Fragoso, Matthias Friedel, Tommaso Frioni, Sigfredo Fuentes, Jorge Gago, Pilar Gago, Cristina Gazulla, Alexandre Giacobbo, Eric Giraud-Héraud, Elsa Gonçalves, Jean-Pascal Goutouly, Rino Gubiani, Maximilian Hendgen, Pedro Hipólito, Timothy Alun Hogg, Almudena Hospido, Diego S. Intrigliolo, Randolf Kauer, Milena Lambri, Eric Lebon, Meagan Littlejohn, Matia Mainardis, Ana Marta-Costa, Antero Martins, Albert Mas, Hipólito Medrano, José Moutinho-Pereira, José Muñoz-Rojas, Andrea Natolino, Margarida Oliveira, João Onofre, Gianpiero Pataro, Stéphanie Pérès, Marcus Pickens, Teresa Pinto-Correia, Fátima Poças, M. Carmen Portillo, Yann Raineau, Victoria Raw, Beatriz Rivela, María Rivera Méndez, Joel Rochard, Isabel Rodrigo, Elia Romanini, Pascual Romero-Azorín, Artur Saraiva, Alexandra Seabra Pinto, Thierry Simonneau, Manfred Stoll, Lily Stuart, Pierre-Louis Teissedre, Åke Thidell, Patrice This, Ignacio Tortosa, Ana Trigo, Maria do Carmo M. Val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::399788cb71f06115469799285269dd04
https://doi.org/10.1016/b978-0-323-85150-3.01002-1
https://doi.org/10.1016/b978-0-323-85150-3.01002-1
Publikováno v:
Improving Sustainable Viticulture and Winemaking Practices ISBN: 9780323851503
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31d04d058b2231e33bb46b5dcb8baa3a
http://hdl.handle.net/11390/1226024
http://hdl.handle.net/11390/1226024
Autor:
Andrea Natolino, Tomás Roman, Giorgio Nicolini, Emilio Celotti, Mónica Sofía Osorio Barahona, Elisabetta Bellantuono, Jorge Cardona
White wines can be negatively affected by the formation of an undesirable protein haze. This sensory defect is prevented by specific fining agents, principally bentonite, which can negatively affect wine sensory characteristics through the removal of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::507c865db749c1ada53498b73a834893
http://hdl.handle.net/11390/1207440
http://hdl.handle.net/11390/1207440