Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Laura Raymond"'
Publikováno v:
Forests, Vol 13, Iss 12, p 2018 (2022)
Supercritical carbon dioxide (scCO2) is extensively used for extracting chemicals from materials, but the impregnation of materials with chemicals using scCO2 has received little attention in comparison. To the best of our knowledge, most technologie
Externí odkaz:
https://doaj.org/article/b42c7961724a48de92f115d38f4eda58
Autor:
Philippe Marullo, Olivier Claisse, Maria Laura Raymond Eder, Marine Börlin, Nadine Feghali, Margaux Bernard, Jean-Luc Legras, Warren Albertin, Alberto Luis Rosa, Isabelle Masneuf-Pomarede
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Chromosomal rearrangements (CR) such as translocations, duplications and inversions play a decisive role in the adaptation of microorganisms to specific environments. In enological Saccharomyces cerevisiae strains, CR involving the promoter region of
Externí odkaz:
https://doaj.org/article/b3e32e5c8968420084aa6ba5cbb1f00a
Publikováno v:
Fermentation, Vol 7, Iss 4, p 321 (2021)
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chem
Externí odkaz:
https://doaj.org/article/7d648caeaa46484da189f02911511f10
Publikováno v:
Journal of Wood Chemistry and Technology. 42:305-317
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68cdb266afe1e9b0f8ab4b4ffbcf5093
https://doi.org/10.1080/02773813.2022.2088793
https://doi.org/10.1080/02773813.2022.2088793
Publikováno v:
Acta Scientifci Nutritional Health. 5:82-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dded5249cce64e1ff282832091db00f9
https://doi.org/10.31080/asnh.2020.05.0851
https://doi.org/10.31080/asnh.2020.05.0851
Autor:
Eduardo Dellacassa, Francisco Carrau, Laura Fariña, Alberto Luis Rosa, María Laura Raymond Eder
Publikováno v:
Food Science and Technology International. 26:512-519
Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl este
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fd790850b5eea9b236f8c9447bd721c
https://doi.org/10.1177/1082013220910534
https://doi.org/10.1177/1082013220910534
Autor:
Melanie Po-Leen Ooi, Amanda Robinson, Merilyn Manley-Harris, Stefan Hill, Laura Raymond, Ye Chow Kuang, Gregor Steinhorn, Manu Caddie, Jessika Nowak, Wayne Holmes, Serge Demidenko
Publikováno v:
Industrial Crops and Products. 189:115744
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0faee8ec06a732386d7704ae967a7d25
https://doi.org/10.1016/j.indcrop.2022.115744
https://doi.org/10.1016/j.indcrop.2022.115744
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The surface of grapes lodges a complex community of yeast species responsible for spontaneous alcoholic fermentation. The study of indigenous Saccharomyces and non-Saccharomyces yeasts during grape must fermentation constitutes a major research area
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f15b5346f71d5cc402c17a928c216d9b
https://doi.org/10.1016/j.ram.2018.09.004
https://doi.org/10.1016/j.ram.2018.09.004
Autor:
Marina Bely, Warren Albertin, Isabelle Masneuf-Pomarède, María Laura Raymond Eder, Francisco Conti, Alberto Luis Rosa
Publikováno v:
Yeast. 36:411-420
The yeast species Starmerella bacillaris (synonym Candida zemplinina) is widely associated with oenological ecosystems and is frequently isolated from grape and grape must. Previous work showed that the genetic diversity of this species is high in wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8670de8bd43f32784924064ae77f40fa
https://doi.org/10.1002/yea.3385
https://doi.org/10.1002/yea.3385
Autor:
María Laura, Raymond Eder, Laura, Fariña, Eduardo, Dellacassa, Francisco, Carrau, Alberto Luis, Rosa
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 26(6)
Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2cf72277ba386e1b96f62099e3bee41f
https://pubmed.ncbi.nlm.nih.gov/32151167
https://pubmed.ncbi.nlm.nih.gov/32151167