Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Chantal Ghanem"'
Autor:
Youssef El Rayess, Lea Nehme, Chantal Ghanem, Marc El Beyrouthy, Carmen Sadaka, Samar Azzi-Achkouty, Nancy Nehme, Eda Sönmez Gürer, Javad Sharifi-Rad
Publikováno v:
BMC Chemistry, Vol 17, Iss 1, Pp 1-9 (2023)
Abstract Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and compari
Externí odkaz:
https://doaj.org/article/26a91bd68ba84fbc80e31cd95392bb8d
Autor:
Abdo Tannouri, Ziad Rizk, Marina Daccache, Chantal Ghanem, Valérie Azzi, Richard G. Maroun, Zeina Hobaika, Dominique Salameh
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2048 (2023)
Lignocellulosic is a carbon source biomass composed of cellulose, hemicelluloses, and lignin, which are strongly associated with each other. This fact makes them hardly degradable by produced microbial enzymes when introduced to compost piles. To add
Externí odkaz:
https://doaj.org/article/a7192a11b3124193aa4ab8fd0ec122f1
Autor:
Georges Mansour, Chantal Ghanem, Luca Mercenaro, Nadine Nassif, Georges Hassoun, Alessandra Del Caro
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
Of the geographical parameters in a winegrowing site, altitude is an important determinant of wine composition and quality. Grape polyphenols and volatiles comprise a large and varied group of compounds that contribute considerably to the sensory and
Externí odkaz:
https://doaj.org/article/fbb3664cf2494684b9df8c3abeda6338
Autor:
Abdo Tannouri, Ziad Rizk, Marina Al Daccache, Chantal Ghanem, Valérie Azzi, Rami Haddad, Richard G. Maroun, Zeina Hobaika, Rebecca Badra, Dominique Salameh
Publikováno v:
Agronomy, Vol 12, Iss 12, p 2977 (2022)
Several fecal and enteric pathogens are present within the primary organic raw materials that are introduced to compost piles. These pathogens may compete with the existing microbiota and limit their efficiency, yielding only partial decomposition of
Externí odkaz:
https://doaj.org/article/14c9b4177406436ba2563fb9c1355a5f
Publikováno v:
Fermentation, Vol 6, Iss 2, p 43 (2020)
In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-s
Externí odkaz:
https://doaj.org/article/60839d6d01d64abd90b571274e54ffcf
Autor:
Chantal Ghanem, Patricia Taillandier, Ziad Rizk, Nancy Nehme, Jean Pierre Souchard, Youssef El Rayess
Publikováno v:
Molecules, Vol 24, Iss 15, p 2845 (2019)
The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). Th
Externí odkaz:
https://doaj.org/article/2345266f051d44238ed2afba7c4cd3e4
Autor:
Chantal Ghanem, Jalloul Bouajila, Ziad Rizk, Marc El Beyrouthy, Carmen Sadaka, Eda Sönmez Gürer, Jean Pierre Souchard, Patricia Taillandier, Javad Sharifi-Rad, Nancy Nehme, Youssef El Rayess
Publikováno v:
Nutrire. 48
Publikováno v:
Fermentation, Vol 6, Iss 43, p 43 (2020)
Fermentation
Volume 6
Issue 2
Fermentation
Volume 6
Issue 2
In order to select Saccharomyces cerevisiae starter strains for &lsquo
&lsquo
Merwah&rsquo
&rsquo
wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from &lsquo
must and characterized at the lab
&lsquo
Merwah&rsquo
&rsquo
wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from &lsquo
must and characterized at the lab
Autor:
Nancy Nehme, Ziad Rizk, Florence Mathieu, Patricia Taillandier, Chantal Ghanem, Youssef El Rayess
Publikováno v:
FEMS Yeast Research
FEMS Yeast Research, Oxford University Press (OUP), 2018, 18 (7), pp.foy080. ⟨10.1093/femsyr/foy080⟩
FEMS Yeast Research, Oxford University Press (OUP), 2018, 18 (7), pp.foy080. ⟨10.1093/femsyr/foy080⟩
International audience; An oenological strain of Saccharomyces cerevisiae was previously shown to produce a 5–10 kDa peptidic fraction responsible for the inhibition of malolactic fermentation (MLF). In the present study, we aim to further purify t
Autor:
M. Rizk, Jean-Pierre Souchard, Nancy Nehme, Ziad Rizk, Y. El Rayess, Chantal Ghanem, Patricia Taillandier
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, 2017, 83, pp.101-109. ⟨10.1016/j.lwt.2017.05.009⟩
LWT-Food Science and Technology, Elsevier, 2017, 83, pp.101-109. ⟨10.1016/j.lwt.2017.05.009⟩
LWT-Food Science and Technology, 2017, 83, pp.101-109. ⟨10.1016/j.lwt.2017.05.009⟩
LWT-Food Science and Technology, Elsevier, 2017, 83, pp.101-109. ⟨10.1016/j.lwt.2017.05.009⟩
International audience; This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b480973954eed936bb2427c3c25cb85
https://hal.science/hal-01907320/document
https://hal.science/hal-01907320/document