Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Eduardo Vela"'
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
Six different remediation procedures for removing hydrogen sulfide (H2S) and methanethiol (MeSH) from a small selection of wines have been studied. Procedures include three modifications of classical copper fining (two precipitation adjuvants and fil
Externí odkaz:
https://doaj.org/article/b97b7c7c238d4d61b3c2aee84680e199
Autor:
Davide Slaghenaufi, Giovanni Luzzini, Giulia Avrini, Stefano Marconcini, Eduardo Vela, Maurizio Ugliano
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Lugana wines are produced in the winemaking regions of Veneto and Lombardia, employing Turbiana grapes grown in the proximity of the Garda Lake. Methyl salicylate (MeSA) has been reported as a potentially impactful compound in Lugana wines. The aim o
Externí odkaz:
https://doaj.org/article/f2c8f5e303044ad3860a819bc8061718
La motivacion ha sido uno de los objetos de estudio de la psicologia, pues la presencia de este componente se encuentra inmerso en todas las areas donde el ser humano tiene actividad. El presente trabajo investigativo se enfoco en estudiar la motivac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e17493864e6dfd4c04ae91df736de3b
https://doi.org/10.15332/tg.pre.2021.00381
https://doi.org/10.15332/tg.pre.2021.00381
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
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Three different procedures for the quantitative assessment of free and metal complexed volatile sulfur compounds (VSCs) and for the determination of truly free SO 2 have been developed, taking advantage of a GC-sulfur chemiluminescent detector system
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe6293002cf848e685420aafa299777d
http://zaguan.unizar.es/record/88163
http://zaguan.unizar.es/record/88163
Publikováno v:
Food Chemistry. 243:222-230
This work seeks to assess the effects of micro-oxygenation (MOX) on the present and potential levels of Volatile Sulfur Compounds (VSCs) of wine. With such purpose, three red wines with a tendency to develop sulfury off-odors were subjected to three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::288dccddda45883bfc64888824d45210
https://doi.org/10.1016/j.foodchem.2017.09.122
https://doi.org/10.1016/j.foodchem.2017.09.122
Autor:
Xurxo Barral‐Pintos, Miguel Arévalo, Karla Escalante, Martín Arenas, Rodrigo Morones, Eduardo Velazquez, Gabriela Gaxiola
Publikováno v:
Journal of the World Aquaculture Society, Vol 55, Iss 2, Pp n/a-n/a (2024)
Abstract The growth of shrimp production through aquaculture has led to efforts to optimize processes such as nutrition during the prematuration and reproductive phases. This study sought an optimal culture system and diet to enhance the reproductive
Externí odkaz:
https://doaj.org/article/c475a12f2f154c4d822f4e466ae4e643
Publikováno v:
Journal of High Energy Physics, Vol 2023, Iss 8, Pp 1-27 (2023)
Abstract For unimodular gravity, we work out, by using dimensional regularization, the complete one-loop correction to the graviton propagator in any space-time dimension. The computation is carried out within the framework where unimodular gravity h
Externí odkaz:
https://doaj.org/article/e7427abafbb24346a1ac94bee12983f6
Autor:
Miguel A Ortega, Luis Cayuela, Daniel M Griffith, Angélica Camacho, Indiana M Coronado, Rafael F Del Castillo, Blanca L Figueroa-Rangel, William Fonseca, Cristina Garibaldi, Daniel L Kelly, Susan G Letcher, Jorge A Meave, Luis Merino-Martín, Víctor H Meza, Susana Ochoa-Gaona, Miguel Olvera-Vargas, Neptalí Ramírez-Marcial, Fernando J Tun-Dzul, Mirna Valdez-Hernández, Eduardo Velázquez, David A White, Guadalupe Williams-Linera, Rakan A Zahawi, Jesús Muñoz
Publikováno v:
PLoS ONE, Vol 19, Iss 2, p e0297840 (2024)
Global biodiversity is negatively affected by anthropogenic climate change. As species distributions shift due to increasing temperatures and precipitation fluctuations, many species face the risk of extinction. In this study, we explore the expected
Externí odkaz:
https://doaj.org/article/e2ee62307fbd4e9aaa736aec80026bda
Autor:
Ricardo López, Vicente Ferreira, Purificación Hernández-Orte, Eduardo Vela, Ernesto Franco-Luesma
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
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This paper summarizes, discusses, and complements recent findings about the fate of H2S and methanethiol (MeSH) during wine storage. Analytical assays to determine free volatile sulfur compounds (VSCs) and brine-releasable (BR-) VSCs in combination w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbfe99392272f179f37fb013a9533ce6
http://zaguan.unizar.es/record/75371
http://zaguan.unizar.es/record/75371
Publikováno v:
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
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Bentonite fining is the most common process used in the wine industry to remove proteins from wine. Herein, the influence of fermentative and post-fermentative fining on aroma compounds found in Sauvignon blanc wines was studied. Sauvignon blanc must
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef53a09daab1101744357a810c87ba31
http://zaguan.unizar.es/record/60965
http://zaguan.unizar.es/record/60965