Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Laura Farris"'
Autor:
Cornélis van Leeuwen, Agnès Destrac-Irvine, Mark Gowdy, Laura Farris, Philippe Pieri, Laura Marolleau, Gregory A. Gambetta
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Grape ripening is a critical phenological phase during which many metabolites that impact wine quality accumulate in the berries. Major changes in berry composition include a rapid increase in sugar and a decrease in malic acid content and concentrat
Externí odkaz:
https://doaj.org/article/74830c4627e9457ca0201a6941464b17
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary
Externí odkaz:
https://doaj.org/article/ea9c873d86284a1f82be15e2af2fdd4b
Autor:
Judy Schneider, Laura Farris, Gert Nolze, Stefan Reinsch, Grzegorz Cios, Tomasz Tokarski, Sean Thompson
Publikováno v:
Journal of Manufacturing and Materials Processing, Vol 6, Iss 1, p 20 (2022)
Inconel 718 is a precipitation strengthened, nickel-based super alloy of interest for the Additive Manufacturing (AM) of low volume, complex parts to reduce production time and cost compared to conventional subtractive processes. The AM process invol
Externí odkaz:
https://doaj.org/article/cfa55c38346140d185e5a4a1f9e84fd8
Autor:
Sara Windholtz, Lucie Dutilh, Marine Lucas, Julie Maupeu, Amélie Vallet-Courbin, Laura Farris, Joana Coulon, Isabelle Masneuf-Pomarède
Publikováno v:
Applied Sciences, Vol 11, Iss 6, p 2494 (2021)
Nowadays, the use of sulfur dioxide (SO2) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast mi
Externí odkaz:
https://doaj.org/article/e5d72a7ec81d473f87c6d4688264955c
Autor:
Edouard Pelonnier-Magimel, Georgia Lytra, Céline Franc, Laura Farris, Philippe Darriet, Jean-Christophe Barbe
Publikováno v:
Journal of agricultural and food chemistry. 70(39)
Red wines produced without the addition of any SO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::439db18357a444d06c86cc7549ff8e8e
https://pubmed.ncbi.nlm.nih.gov/36129228
https://pubmed.ncbi.nlm.nih.gov/36129228
Autor:
Dennis S. Tucker, Jordan Terrell, Judy Schneider, Todd Leonhardt, Laura Farris, Hennig Goldbeck
Publikováno v:
Metallurgical and Materials Transactions B. 51:35-44
Friction stir welding (FSW) of high-melting temperature alloys, such as steel and Inconel, requires tooling that can survive under the applied loads at the elevated temperatures. Tungsten-Rhenium (W-Re) alloys are a suitable candidate for this applic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94dfd616d2f48cf91213a87f01509ae4
https://doi.org/10.1007/s11663-019-01726-6
https://doi.org/10.1007/s11663-019-01726-6
Autor:
Isabelle Masneuf-Pomarède, Joana Coulon, Sara Windholtz, Cécile Thibon, Margaux Cameleyre, Soizic Lacampagne, Jean-Christophe Barbe, Pascaline Redon, Laura Farris, Georgia Lytra
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 149, pp.111781. ⟨10.1016/j.lwt.2021.111781⟩
LWT-Food Science and Technology, Elsevier, 2021, 149, pp.111781. ⟨10.1016/j.lwt.2021.111781⟩
International audience; Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a « booster » of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, a new applicatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dc70081e78b018829b8ec3f84d0b44d
http://hdl.handle.net/20.500.12278/124004
http://hdl.handle.net/20.500.12278/124004
Autor:
Lucie Dutilh, Isabelle Masneuf-Pomarède, Amélie Vallet-Courbin, Laura Farris, Julie Maupeu, Joana Coulon, Marine Lucas, Sara Windholtz
Publikováno v:
Applied Sciences, Vol 11, Iss 2494, p 2494 (2021)
Applied Sciences
Volume 11
Issue 6
Applied Sciences
Volume 11
Issue 6
Nowadays, the use of sulfur dioxide (SO2) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c63c1b0fe96364e8d6c50e1353ed69f3
https://doi.org/10.3390/app11062494
https://doi.org/10.3390/app11062494
Autor:
Andrew M. Badger, Doug Kluck, Ben Livneh, Shannon M. McNeeley, Valerie A. Small, Richard T. Conant, Michael J. Hayes, Martha Shulski, Laura Farris, Barbara Mayes Boustead, Mark Anderson, Dannele E. Peck, Justin D. Derner
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebe8eb98f2f9b9d7b0cf0148b25a0cd9
https://doi.org/10.7930/nca4.2018.ch22
https://doi.org/10.7930/nca4.2018.ch22
Autor:
Laura Farris, Dolores Rollo
Publikováno v:
Methods, Models, Simulations And Approaches Towards A General Theory Of Change ISBN: 9789814383325
Methods, Models, Simulations And Approaches Towards A General Theory Of Change
Methods, Models, Simulations And Approaches Towards A General Theory Of Change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1d896ed632107f481c2fa4b5fcaafad
https://doi.org/10.1142/9789814383332_0019
https://doi.org/10.1142/9789814383332_0019