Zobrazeno 1 - 10
of 238
pro vyhledávání: '"Fernando M, Nunes"'
Publikováno v:
Foods, Vol 13, Iss 17, p 2734 (2024)
The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate cry
Externí odkaz:
https://doaj.org/article/d658e1d930ae4dadb0de52d65fefc9fa
Publikováno v:
Molecules, Vol 29, Iss 13, p 2954 (2024)
The effects of normal (NA) and controlled atmosphere (CA) storage and postharvest treatment with 1-methylcyclopropene (1-MCP) before CA storage for 5 months on the volatilome, biochemical composition and quality of ‘Golden Delicious’ (GD) and ‘
Externí odkaz:
https://doaj.org/article/c4896d543d2947bd97c439f88ebbd423
Publikováno v:
Foods, Vol 13, Iss 12, p 1880 (2024)
The instability of calcium tartrate (CaT) in wines occurs when the effective concentration of ions surpasses the solubility product, leading to the formation of CaT crystals. Unlike potassium hydrogen tartrate (KHT), temperature has little effect on
Externí odkaz:
https://doaj.org/article/1d249f6426c345d1915270a8e20030cb
Publikováno v:
Foods, Vol 13, Iss 12, p 1937 (2024)
Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...]
Externí odkaz:
https://doaj.org/article/25b5ee33aa8c4c4285f616e8443f2030
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic c
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 10, p 5343 (2024)
Natural products are generally considered safe for human consumption, but this classification is often based on ethnobotanical surveys or their use in traditional medicine over a long period of time. However, edaphoclimatic factors are known to produ
Externí odkaz:
https://doaj.org/article/1dcc6c135bbb403ca8c5ab3890b77544
Publikováno v:
Foods, Vol 13, Iss 8, p 1187 (2024)
This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red
Externí odkaz:
https://doaj.org/article/b65a4f0a236e465a89e7d0d20346daab
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 65 (2024)
Food intake is a basic need to sustain life, but foodborne pathogens and food-related xenobiotics are also the main health concerns regarding intestinal barrier homeostasis. With a predominant role in the well-being of the entire human body, intestin
Externí odkaz:
https://doaj.org/article/fc10f4e039b3497bbb1c0e546059d185
Autor:
Sandra Martins, Cátia Brito, Ermelinda Silva, Alexandre Gonçalves, Margarida Arrobas, Ermelinda Pereira, Manuel Ângelo Rodrigues, Fernando M. Nunes, Carlos M. Correia
Publikováno v:
Agronomy, Vol 13, Iss 11, p 2674 (2023)
Soil degradation and climate change are threatening the sustainability of Mediterranean olive orchards, typically grown under rainfed conditions and conventional soil tillage. Thus, implementing sustainable soil management practices is crucial to pre
Externí odkaz:
https://doaj.org/article/3f893dde008f46dcb0df4baf95011903
Autor:
Lara Dias, Juliana Milheiro, Miguel Ribeiro, Cristina Fernandes, Nuno Neves, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes
Publikováno v:
Foods, Vol 12, Iss 17, p 3313 (2023)
Wine phenolic compounds, particularly proanthocyanidins (PAs), play a significant role in wine sensory characteristics, specifically bitterness and astringency. Although not consensual, flavan-3-ols and oligomeric PAs are generally considered the pri
Externí odkaz:
https://doaj.org/article/c6eb365fef0f4856b48f490e3534a5c2