Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Luis F. Castro"'
Autor:
Emily S. Stoffel, Taylor M. Robertson, Anibal A. Catania, Luis F. Castro, L. Federico Casassa
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Pinot noir is rapidly becoming a winemaking staple in the Central Coast of California. Therefore, it is important to understand how factors such as fermentation temperature and cap management affect the chemical and sensory impact of such wines. Here
Externí odkaz:
https://doaj.org/article/5aeffcd9af7e40459b4640999e0fe735
Publikováno v:
Fermentation, Vol 7, Iss 3, p 137 (2021)
Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of
Externí odkaz:
https://doaj.org/article/843689dcdea54f41a3938f9a2f04bf25
Autor:
Luis F. Castro González
Publikováno v:
Estudios de Asia y África, Vol 25, Iss 2 (1990)
Externí odkaz:
https://doaj.org/article/5eeef35c01e04bc78b61817b4f26d829
Publikováno v:
Brazilian Journal of Psychiatry
Objective: To assess a large set of metadata made public by the Brazilian Ministry of Health on older subjects who visited outpatient mental health services in Brazil from 2008 to 2012. Methods: We extracted data from the Brazilian Unified Health Sys
Externí odkaz:
https://doaj.org/article/7f3835e6273044d59646380e6237aec9
Publikováno v:
Journal of Food Science Education. 20:78-87
Food analysis courses introduce the theory and application of analytical procedures to characterize foods and their ingredients. Students learn the principles behind analytical techniques commonly used to analyze foods in the industry and evaluate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8ab4ce0b521b582e993723d7b996ea1
https://doi.org/10.1111/1541-4329.12223
https://doi.org/10.1111/1541-4329.12223
Autor:
Flávia Jôse Oliveira Alves, Luis F Castro-de-Araujo, Erika Fialho Morais Xavier, Daiane Borges Machado, Maurício L Barreto
Publikováno v:
International Journal of Population Data Science. 7
BackgroundAlmost twenty percent of women worldwide experience mental health disorders following childbirth. Despite their importance and consequences, postpartum psychiatric disorders are still under-investigated. In Brazil, studies are restricted to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92ad9bf4a857ceec051bcc0050e112cd
https://doi.org/10.23889/ijpds.v7i2.1738
https://doi.org/10.23889/ijpds.v7i2.1738
Autor:
Luis F. Castro, Carolyn F. Ross
Publikováno v:
Journal of the American Society of Brewing Chemists. 76:86-95
The effect of carbohydrate and protein content on the volatile compound release and sensory perception of four selected volatile compounds (isoamyl acetate [banana], ethyl hexanoate [apple], myrcen...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a878b2971be9dc3ad4a4972b8789b4d0
https://doi.org/10.1080/03610470.2018.1433943
https://doi.org/10.1080/03610470.2018.1433943
Publikováno v:
Food Analytical Methods. 8:2115-2124
A headspace solid phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE-GC/MS) method for the analysis of the volatile fraction of beer was optimized using response surface methodology. A preliminary two-level full facto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b20df1db2d5baffa756bfd0d21e27a39
https://doi.org/10.1007/s12161-015-0104-z
https://doi.org/10.1007/s12161-015-0104-z
Publikováno v:
Australian Journal of Grape and Wine Research. 20:335-339
Background and Aims This study quantified consumer perspective by applying the detection threshold (DT) and consumer rejection threshold (CRT) methods to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in 1-year-old Riesling wines. Methods and Results U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd2e3c9a561e537663d14eb2ebe76a5c
https://doi.org/10.1111/ajgw.12085
https://doi.org/10.1111/ajgw.12085
Autor:
Luis F. Castro, Carolyn F. Ross
Publikováno v:
Journal of the American Society of Brewing Chemists. 71:186-192
The influence of interactions between volatile compounds and different levels of beer carbohydrates and proteins was evaluated. Two beer treatments containing different concentrations of proteins (...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61120d5a441bc33c965095d36e04a5bd
https://doi.org/10.1094/asbcj-2013-0913-01
https://doi.org/10.1094/asbcj-2013-0913-01