Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Marta Dizy"'
Autor:
Alena Wilson, Marta Dizy, Deolindo Dominguez, Maria Inés de Rosas, Yesica Baldo, Luciana Garcia, Raquel Gargantini, Leonor Deis, Liliana Martinez
Publikováno v:
OENO One, Vol 58, Iss 2 (2024)
Changes in climate are influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognised as a serious risk to grape quality and yield quantity. In this study, the mitigation effects o
Externí odkaz:
https://doaj.org/article/32f13f4cf1dd47a981832992434ad8bb
Publikováno v:
Food Chemistry. 228:550-559
To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a4c73497424278f29011d652e8f0d51
https://doi.org/10.1016/j.foodchem.2017.01.113
https://doi.org/10.1016/j.foodchem.2017.01.113
Autor:
Marta Dizy, Linda F. Bisson
Publikováno v:
American Journal of Enology and Viticulture. 51:155-167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95df92d632cd3b118e567e1416c2f719
https://doi.org/10.5344/ajev.2000.51.2.155
https://doi.org/10.5344/ajev.2000.51.2.155
Autor:
Marta Dizy, Linda F. Bisson
Publikováno v:
American Journal of Enology and Viticulture. 50:120-127
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2572f70f002c0aec66c52b002c4c365
https://doi.org/10.5344/ajev.1999.50.1.120
https://doi.org/10.5344/ajev.1999.50.1.120
Autor:
Oscar G. Bodelón, J. M. Avizcuri, Marta Dizy, Purificación Fernández-Zurbano, Guadalupe Préstamo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The effect of pressurization and cold storage of strawberry purée on colour, anthocyanins, ascorbic acid and pectin methylesterase was investigated. Samples were treated at pressures of 100, 200, 300 and 400 MPa, at two temperatures, 20 °C and 50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ab624e2f078387437cc6059a542d074
http://hdl.handle.net/10261/94059
http://hdl.handle.net/10261/94059
Autor:
A. Gonzalo-Diago, Jesús Sanz-Asensio, Luis Vaquero-Fernández, Miguel López-Alonso, Purificación Fernández-Zurbano, M. T. Martínez-Soria, José-Federico Echávarri-Granado, Marta Dizy-Soto, José-Miguel Avizcuri-Inac
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87db23461f7774f9f3b30880d8ad30cc
http://hdl.handle.net/10261/144044
http://hdl.handle.net/10261/144044
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::883ca5b4e768fd42da19fc54d92d00f3
http://hdl.handle.net/10261/144130
http://hdl.handle.net/10261/144130
Autor:
María-Pilar Sáenz-Navajas, Yong-Sheng Tao, Purificación Fernández-Zurbano, Vicente Ferreira, Marta Dizy
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
María-Pilar Sáenz-Navajas...et al.
The correlation of nonvolatile composition in wines with quality perception is a critical subject in current enological research, and it is far from being clear. Thus, the present work aims at (1) defining th
The correlation of nonvolatile composition in wines with quality perception is a critical subject in current enological research, and it is far from being clear. Thus, the present work aims at (1) defining th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e2aecf09e4b1d751801694522a53eee
https://pubmed.ncbi.nlm.nih.gov/21058645
https://pubmed.ncbi.nlm.nih.gov/21058645
Publikováno v:
Journal of the Science of Food and Agriculture. 60:47-53
Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::682d226787434ffd758401d0b1e715fc
https://doi.org/10.1002/jsfa.2740600109
https://doi.org/10.1002/jsfa.2740600109
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Five Tempranillo wines exhibiting marked differences in taste and/or astringency were selected for the study. In each wine the non-volatile extract was obtained by freeze-drying and further liquid extraction in order to eliminate remaining volatile c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::638a8cd50e84391b4a1c942d4ebf7b3b
https://pubmed.ncbi.nlm.nih.gov/20599029
https://pubmed.ncbi.nlm.nih.gov/20599029