Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Filomena, L."'
Autor:
Joana P. Guedes, Tiago Vidal Cardoso, Ticiana Fernandes, Filipa Mendes, M. Margarida Baleiras-Couto, Filomena L. Duarte, Maria João Sousa, Ricardo Franco-Duarte, Susana R. Chaves, Manuela Côrte-Real
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e36975- (2024)
Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of addi
Externí odkaz:
https://doaj.org/article/b247e591635e4b45a116db33c56ae383
Autor:
Guedes, Joana P. a, 1, Cardoso, Tiago Vidal a, 1, Fernandes, Ticiana a, Mendes, Filipa a, Baleiras-Couto, M. Margarida b, c, Duarte, Filomena L. b, c, Sousa, Maria João a, Franco-Duarte, Ricardo a, Chaves, Susana R. a, Côrte-Real, Manuela a, ⁎
Publikováno v:
In Heliyon 30 September 2024 10(18)
Autor:
M. Margarida Baleiras-Couto, Rita Guedes, Filomena L. Duarte, Ana Margarida Fortes, Maria-Luísa Serralheiro
Publikováno v:
Fermentation, Vol 9, Iss 2, p 145 (2023)
The influence of terroir in determining wine sensory properties is supported by the specific grape microbiome and metabolome, which provide distinct regional wine characteristics. In this work, the metabolic composition of grapes, must and wine of th
Externí odkaz:
https://doaj.org/article/85e9706493994b23a0adf00328df46a1
Autor:
M. Margarida Baleiras-Couto, Ilda Caldeira, Filomena Gomes, Goreti Botelho, Filomena L. Duarte
Publikováno v:
Foods, Vol 11, Iss 13, p 1916 (2022)
The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central r
Externí odkaz:
https://doaj.org/article/02a19618c95d4bddb801fb686b6ee13d
Publikováno v:
Fermentation, Vol 7, Iss 3, p 176 (2021)
Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages
Externí odkaz:
https://doaj.org/article/3ae25cdc65714c5caace6e1353788e2d
Publikováno v:
Brain Sciences, Vol 11, Iss 6, p 814 (2021)
This study assesses the influence of valence and arousal of element/landmarks along a route on the spatio-temporal representation of the route itself. Participants watched a movie of a virtual route containing landmarks with high arousal and positive
Externí odkaz:
https://doaj.org/article/9f64f748fa954c03b62befb6b47d8285
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Brain Sciences, Vol 10, Iss 6, p 326 (2020)
Separate research lines have shown that the way we process spatial information is influenced by individual factors, such as personality traits and basic spatial abilities. Alongside, recent studies suggest that environmental landmarks can be represen
Externí odkaz:
https://doaj.org/article/c6471f81b880472b9f46e32228a737b2
Publikováno v:
Fermentation, Vol 5, Iss 3, p 59 (2019)
The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikow
Externí odkaz:
https://doaj.org/article/1c4063fbadba416c9881857ece10ada6
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.