Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Beatriz Quintanilla‐Casas"'
Autor:
Ramón Aparicio-Ruiz, Enrico Casadei, Clemente Ortiz-Romero, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi
Publikováno v:
MethodsX, Vol 10, Iss , Pp 101972- (2023)
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of
Externí odkaz:
https://doaj.org/article/f9d19d4c6be947ed8d6ef4fa181c59ae
Autor:
Scott Simonin, Chloé Roullier-Gall, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been propose
Externí odkaz:
https://doaj.org/article/1bd2b4639bbf47e0b7bbca06afe30c3c
Autor:
Fanny Bordet, Chloé Roullier-Gall, Jordi Ballester, Stefania Vichi, Beatriz Quintanilla-Casas, Régis D. Gougeon, Anne Julien-Ortiz, Philippe Schmitt Kopplin, Hervé Alexandre
Publikováno v:
Microorganisms, Vol 9, Iss 11, p 2327 (2021)
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial
Externí odkaz:
https://doaj.org/article/2f8b509399f44d788c512c81e91e5228
Autor:
Beatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, Diego Luis García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
Publikováno v:
Foods, Vol 9, Iss 10, p 1509 (2020)
The commercial category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that can be analysed daily by a sensory panel, an instrum
Externí odkaz:
https://doaj.org/article/5f8ae1ea556546bb89b42e906ce3ec00
Autor:
Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Beatriz Quintanilla-Casas, Diego Luis García-González, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 9, Iss 7, p 862 (2020)
This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin oli
Externí odkaz:
https://doaj.org/article/205253b4319349698e8a508fb6a14d5c
Autor:
Stefania Vichi, Morgana N. Mayer, Maria G. León-Cárdenas, Beatriz Quintanilla-Casas, Alba Tres, Francesc Guardiola, Ignasi Batlle, Agustí Romero
Publikováno v:
Foods, Vol 9, Iss 6, p 747 (2020)
Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the progenitors’ genotype. Currently, the latter is dedu
Externí odkaz:
https://doaj.org/article/9d27a91b9e9d428998134535c71ccf32
Autor:
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi, Hervé Alexandre
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
Externí odkaz:
https://doaj.org/article/c19327c6e2d348df87c80ace26f4971a
Publikováno v:
Journal of the Science of Food and Agriculture. 103:3295-3305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4490ed264fa03db18d8f16017cb576ed
https://doi.org/10.1002/jsfa.12506
https://doi.org/10.1002/jsfa.12506
The present protocol provides general guidelines for users working with PARADISe, a deconvolution and identification system for processing GC-MS data. This tool allows users to perform untargeted analysis of large datasets efficiently and minimizes i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3bd08b82e32ba78495d25d153f8fccd
https://doi.org/10.21203/rs.3.pex-2143/v1
https://doi.org/10.21203/rs.3.pex-2143/v1
Autor:
Enrico Casadei, Diego Luis García-González, Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Valli, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Anastasios Koidis, Paul Brereton, Alessandra Bendini, Tullia Gallina Toschi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::a380861b2aba3a7c32de18a6ee99e54b
https://hdl.handle.net/11585/891336
https://hdl.handle.net/11585/891336