Zobrazeno 1 - 10
of 258
pro vyhledávání: '"Mierczynska-Vasilev A"'
Autor:
Mierczynski, Pawel, Mierczynska-Vasilev, Agnieszka, Szynkowska-Jozwik, Malgorzata, Vasilev, Krasimir
Publikováno v:
In Catalysis Communications February 2024 187
Autor:
Cetó, Xavier, McRae, Jacqui M., Mierczynska-Vasilev, Agnieszka, Voelcker, Nicolas H., Prieto-Simón, Beatriz
Publikováno v:
In Talanta 1 February 2024 268 Part 1
Autor:
Agnieszka M. Mierczynska-Vasilev, Allie C. Kulcsar, Panthihage Ruvini L. Dabare, Krasimir A. Vasilev, Marlize Z. Bekker
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-5 (2023)
Abstract Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a significant impa
Externí odkaz:
https://doaj.org/article/7d025c0b2cb04fd7a135f4498ad65135
Autor:
Dabare, Panthihage Ruvini, Reilly, Tim, Mierczynski, Pawel, Bindon, Keren, Vasilev, Krasimir, Mierczynska-Vasilev, Agnieszka
Publikováno v:
In Food Chemistry 1 October 2023 422
Autor:
Mierczyński, Paweł, Mierczynska-Vasilev, Agnieszka, Szynkowska-Jóźwik, Małgorzata I., Ostrikov, Kostya (Ken), Vasilev, Krasimir
Publikováno v:
In Catalysis Communications July 2023 180
Autor:
Paweł Mierczyński, Agnieszka Mierczynska-Vasilev, Małgorzata I. Szynkowska-Jóźwik, Kostya (Ken) Ostrikov, Krasimir Vasilev
Publikováno v:
Catalysis Communications, Vol 180, Iss , Pp 106709- (2023)
This paper presents a critical review of recent advances in the processes of converting CO2 and CH4 gases into fine chemicals using plasma-assisted catalysis. The general principles of plasma-catalytic processes are summarized, presenting schematics
Externí odkaz:
https://doaj.org/article/5982be0a659c4a36b18861444d8494e9
Autor:
Mierczyński, Paweł, Dawid, Bartosz, Mierczynska-Vasilev, Agnieszka, Maniukiewicz, Waldemar, Witońska, Izabela, Vasilev, Krasimir, Szynkowska-Jóźwik, Malgorzata I.
Publikováno v:
In Catalysis Communications December 2022 172
Autor:
Kassara, Stella, Norton, Erin L., Mierczynska-Vasilev, Agnieszka, Lavi Sacks, Gavin, Bindon, Keren A.
Publikováno v:
In Food Chemistry 15 August 2022 385
Autor:
Mierczynska-Vasilev, Agnieszka, Vasilev, Aleksey, Reilly, Tim, Bindon, Keren, Vasilev, Krasimir
Publikováno v:
In Food Chemistry 16 April 2022 374
Autor:
Tim Reilly, Pawel Mierczynski, Andri Suwanto, Satriyo Krido Wahono, Waldemar Maniukiewicz, Krasimir Vasilev, Keren Bindon, Agnieszka Mierczynska-Vasilev
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Background and Aims. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to
Externí odkaz:
https://doaj.org/article/d35db3f4288d4bcf873d117fc8af32ce