Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Gary Picker"'
Publikováno v:
Global Sustainability, Vol 6 (2023)
Abstract Non-technical summary There is a global water crisis, brought on by human actions. The ways we make decisions about water must transform to solve it. We focused on the attitudes that people in society hold toward water to understand how clos
Externí odkaz:
https://doaj.org/article/a16e488b695b44c8a8973f9e5dd69105
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim was to determine if chitosan derived from Agaricus bisporus (button mushrooms) could reduce
Externí odkaz:
https://doaj.org/article/91f8be6728674bf5992225a51ab067fa
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Liqueur d’expedition (dosage) is a final sugar addition made to sparkling wine which determines the sweetness and balance of the finished product. In the present study, the influence of dosage sugar composition on Maillard reaction-associated produ
Externí odkaz:
https://doaj.org/article/cb6f7285dd7840d896480be969b08485
Publikováno v:
Journal of Electron Spectroscopy and Related Phenomena. :251-254
Since the publication of the pioneering paper on velocity-map imaging in 1997, by Eppink and Parker [A.T.J.B. Eppink, D.H. Parker, Rev. Sci. Instrum. 68 (1997) 3477], numerous groups have applied this method in a variety of ways and to various target
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b931f950b7f9be6f5ef42a76e8dd13
https://doi.org/10.1016/j.elspec.2005.01.255
https://doi.org/10.1016/j.elspec.2005.01.255
Autor:
Jessica Blythe, Julia Baird, Nathan Bennett, Gillian Dale, Kirsty L. Nash, Gary Pickering, Colette C. C. Wabnitz
Publikováno v:
People and Nature, Vol 3, Iss 6, Pp 1284-1296 (2021)
Abstract Empathy for nature is considered a prerequisite for sustainable interactions with the biosphere. Yet to date, empirical research on how to stimulate empathy remains scarce. Here, we investigate whether future scenarios can promote greater em
Externí odkaz:
https://doaj.org/article/b97596ca1c6e4b36b4b97efddba5f124
Publikováno v:
Data in Brief, Vol 33, Iss , Pp 106325- (2020)
Thermal taste is a phenomenon whereby some individuals, known as thermal tasters (TT) experience taste sensations when their tongue is warmed or cooled. It was first reported in 2000 by Cruz and Green [1] and since then, most research has focused on
Externí odkaz:
https://doaj.org/article/bd5636c5bd494e6686b7dfb9408c3465
Publikováno v:
OENO One, Vol 54, Iss 2 (2020)
Aim: A Saccharomyces uvarum isolate was assessed for its ability to metabolize acetic acid present in juice and during the fermentation of partially dehydrated grapes. The impact on other yeast metabolites was also compared using an S. uvarum isolate
Externí odkaz:
https://doaj.org/article/e4bc2ff1fe774500bce387057fe45a5d
Autor:
Margaret Thibodeau, Gary Pickering
Publikováno v:
Beverages, Vol 7, Iss 2, p 23 (2021)
Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli r
Externí odkaz:
https://doaj.org/article/5fa2ca17ec5249a19359d94a1e6d3a57
Autor:
Jennifer Kelly, Fei Yang, Lisa Dowling, Canan Nurgel, Ailin Beh, Fred Di Profio, Gary Pickering, Debra L. Inglis
Publikováno v:
Fermentation, Vol 4, Iss 3, p 77 (2018)
This project aims to characterize and define an autochthonous yeast, Saccharomyces bayanus CN1, for wine production from partially dehydrated grapes. The yeast was identified via PCR and Basic Local Alignment Search Tool (BLAST) analysis as Saccharom
Externí odkaz:
https://doaj.org/article/924eebb4d7754fe7b23178bed038fb20