Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Farhana R Pinu"'
Publikováno v:
Fermentation, Vol 10, Iss 5, p 244 (2024)
There was a technical error in the calculation of yeast cell concentrations from cell numbers in the original publication [...]
Externí odkaz:
https://doaj.org/article/4b37c44a4602422eba4f2e62151c7a0a
Publikováno v:
Frontiers in Molecular Biosciences, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/e486d443aeab4338948664fe93166694
Publikováno v:
Fermentation, Vol 9, Iss 8, p 759 (2023)
Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produce
Externí odkaz:
https://doaj.org/article/08a0851393c64647bfce92e0c0191a10
Autor:
Emma Sherman, Muriel Yvon, Franzi Grab, Erica Zarate, Saras Green, Kyung Whan Bang, Farhana R. Pinu
Publikováno v:
Fermentation, Vol 9, Iss 4, p 357 (2023)
Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major g
Externí odkaz:
https://doaj.org/article/8fce0aea09674ea7baf1e10ee8d74287
Autor:
Brigitte Heike Schwendel, Farhana R. Pinu, Erica Zarate, Kyung Whan Bang, Angus C. Grey, George Guo, Praju Vikas Anekal
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:4918-4933
Previous commercial studies carried out in New Zealand showed that mechanical shaking significantly reduced the incidence of Botrytis cinerea infection in wine grapes. However, the reasons behind this reduction are not well understood. Here, we emplo
Publikováno v:
Metabolites, Vol 9, Iss 6, p 108 (2019)
Metabolomics is one of the latest omics technologies that has been applied successfully in many areas of life sciences. Despite being relatively new, a plethora of publications over the years have exploited the opportunities provided through this dat
Externí odkaz:
https://doaj.org/article/e2f1c9543a9b4d489ec481b5b13fb6de
Autor:
Farhana R. Pinu, David J. Beale, Amy M. Paten, Konstantinos Kouremenos, Sanjay Swarup, Horst J. Schirra, David Wishart
Publikováno v:
Metabolites, Vol 9, Iss 4, p 76 (2019)
The use of multiple omics techniques (i.e., genomics, transcriptomics, proteomics, and metabolomics) is becoming increasingly popular in all facets of life science. Omics techniques provide a more holistic molecular perspective of studied biological
Externí odkaz:
https://doaj.org/article/6be9a77123e943b1a3574081c12713c5
Autor:
Farhana R Pinu
Publikováno v:
Fermentation, Vol 4, Iss 4, p 92 (2018)
Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefo
Externí odkaz:
https://doaj.org/article/5870a9bf252d4358a954f480f958b389
Autor:
María Pérez-Jiménez, Emma Sherman, María Ángeles Pozo-Bayón, Carolina Muñoz-González, Farhana R. Pinu
Publikováno v:
Food chemistry. 403
We employed an untargeted volatile profiling approach in combination with spit off-odorant measurement procedure to investigate the fate of aroma compounds in mouth by determining how oral processing and intrinsic biological variables influence the o
Publikováno v:
Metabolites, Vol 7, Iss 4, p 53 (2017)
Sample preparation is one of the most important steps in metabolome analysis. The challenges of determining microbial metabolome have been well discussed within the research community and many improvements have already been achieved in last decade. T
Externí odkaz:
https://doaj.org/article/aecc8da7fa784962a8e35de37495813a