Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Elvira, Manjón"'
Publikováno v:
Foods, Vol 13, Iss 6, p 862 (2024)
Since the initial findings that food tannin/salivary protein interaction and subsequent precipitation is the main cause of the astringency development, numerous studies have concentrated on the supramolecular characterization of these bindings. Most
Externí odkaz:
https://doaj.org/article/14036a53964e4035a502aaef5e94e760
Publikováno v:
Foods, Vol 12, Iss 19, p 3623 (2023)
Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand,
Externí odkaz:
https://doaj.org/article/7285594c020b434e9fbf1bae57197fd5
Publikováno v:
eLife, Vol 9 (2020)
In fission yeast, the septation initiation network (SIN) ensures temporal coordination between actomyosin ring (CAR) constriction with membrane ingression and septum synthesis. However, questions remain about CAR regulation under stress conditions. W
Externí odkaz:
https://doaj.org/article/30624517bb8e4fdf8bf4325bfa3b6fd2
Autor:
Bárbara Torres-Rochera, Elvira Manjón, Natércia F Brás, María Teresa Escribano-Bailón, Ignacio García-Estévez
Publikováno v:
Journal of Agricultural and Food Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f8979ea0469e6d03fba2dd4a592f071
https://doi.org/10.1021/acs.jafc.2c08502
https://doi.org/10.1021/acs.jafc.2c08502
Autor:
Francisco Chamizo-González, Ignacio García Estévez, Belén Gordillo, Elvira Manjón, M.T. Escribano-Bailón, Francisco J. Heredia, M. Lourdes González-Miret
Publikováno v:
Food Chemistry. 413:135591
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac612bec6c31d52947aa1e02c82ce3e9
https://doi.org/10.1016/j.foodchem.2023.135591
https://doi.org/10.1016/j.foodchem.2023.135591
Autor:
Elvira, Manjón, Siyu, Li, Montserrat, Dueñas, Ignacio, García-Estévez, María Teresa, Escribano-Bailón
Publikováno v:
Food Chemistry. 400:134110
Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and it se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04d4e6b9461c46e6fa1a381889ea742e
https://doi.org/10.1016/j.foodchem.2022.134110
https://doi.org/10.1016/j.foodchem.2022.134110
Publikováno v:
LWT. 172:114219
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7705a3384f1ede67c2976ad33e2455f8
https://doi.org/10.1016/j.lwt.2022.114219
https://doi.org/10.1016/j.lwt.2022.114219
Publikováno v:
eLife
Digital.CSIC. Repositorio Institucional del CSIC
instname
eLife, Vol 9 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
eLife, Vol 9 (2020)
In fission yeast, the septation initiation network (SIN) ensures temporal coordination between actomyosin ring (CAR) constriction with membrane ingression and septum synthesis. However, questions remain about CAR regulation under stress conditions. W
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40f7517fe824d529dd4b7341652996a8
https://pubmed.ncbi.nlm.nih.gov/33103994
https://pubmed.ncbi.nlm.nih.gov/33103994